Brut Grand Reserve     Brut     Extra Dry     Sparkling Sweet Rose     Spumante    
Sparkling Moscato     Pop Glossary

	Cook's Brut Grand Reserve California Champagne A complex profile due in part to a special dosage of Brandy that emphasizes vanilla and toasty yeast. This blends with a pleasant fruit and mild floral character to provide a harmonious bouquet. Sizes available: 750ml.
	Cook's Brut California Champagne Medium-dry with crisp fruit flavors. The aromas of apple and pear are balanced with a bouquet of toasty yeast notes and floral nuances. Sizes available: 750ml, 1.5L, 187ml.
	Cook's Extra Dry California Champagne Semi-dry, with crisp fruit flavors, complexity, and a long, smooth finish. The aromas of apple and pear are balanced with a bouquet of toasty yeast notes and floral nuances. Sizes available: 750ml, 1.5L, 187ml.
	Cook's Sparkling Sweet Rose California Blush Champagne Medium-sweet with crisp fruit flavors, complexity, and a long, smooth finish. A brilliant pink color with flavors of juicy strawberry and raspberry. Sizes available: 750ml.
	Cook's Spumante This Spumante is sweet, with fruit flavors, and a long, smooth finish. The aromas of peach and lychee are balanced with a bouquet of toasty yeast notes and floral nuances. Sizes available: 750ml & 187ml.
	Cook's Sparkling Moscato Sweet and brightly aromatic, Cook’s Sparkling Moscato offers notes of creamy peach, lychee, and citrus fruit. Exotic floral notes of orange blossom and honeysuckle make this wine distinctly Moscato . Sizes available: 750ml.

Brut: The driest of dry champagnes, Brut champagnes are even drier than those labeled "extra dry." Make sense?

Cuvée: A blend of many non-sparkling wines designed to become a well-balanced sparkling wine.

Extra Dry: Don’t let its name fool you – Extra Dry champagnes are only fairly dry and have some residual sugar. They’re sweeter than their Brut compatriots. Also “extra sec.”

Extra Sec: A French term meaning extra dry.

Dosage: Sometimes winemakers will add this syrupy mixture of sugar and wine (and – get this – sometimes Brandy) immediately before final bottling to increase the level of sweetness.

Fermentation: It’s how grape juice becomes wine. Technically called the primary fermentation, it’s a natural chain of chemical reactions where the sugars in the grape juice convert into alcohol by yeast.

Flute: Not a musical instrument, but rather, a stemmed champagne glass with a tall, slender, cone-shaped bowl.

Mousse: Pour a glass of champagne and “mousse” is the foam that forms on the surface. Not dissimilar to the head of a freshly poured glass of beer.

Muscat: You’re likely more familiar with this grape than you realized – it’s used for winemaking, table grapes, and raisins. They’re noted for their musky, fresh grape flavor and sweetness and are used in Cook’s Spumante and Sparkling Moscato.

Residual Sugar: It’s what you’re tasting when a wine tastes sweet and is the natural grape sugar that is either left over at the end of the fermentation process or added back into the wine, as with a dosage added to a sparkling wine.

 

Rose: Made from Zinfandel grapes and kept pale in color by quickly removing the skins from the juice after the grapes are pressed, which stops the transfer of color from the grape skin's dark pigments. The resulting color generally varies from pale to brilliant pink.

Secondary Fermentation: Not once but twice: champagne goes through a second fermentation process before the dosage is added.

Spumante: Italian for "sparkling," "foamy," or "frothy".