As an expert sommelier and brewer, I can confidently say that Cook's is not considered a “real” champagne. Champagne is a specific type of sparkling wine that originates from the Champagne region in France. It is made using the traditional method, also known as méthode champenoise, which involves a second fermentation in the bottle to create the bubbles.
Cook's, on the other hand, is a sparkling wine that is produced in California, USA. It follows the Charmat method, also known as the tank method, where the secondary fermentation takes place in large tanks before the wine is bottled. This method is commonly used for producing Prosecco in Italy.
While Cook's may not be a true champagne, it does strive to maintain the quality and characteristics of traditional champagnes. It is known for its fruity and fresh profile, with ripe aromas and flavors of apple and pear. The toasty yeast and floral nuances add complexity to the wine.
I have personally tasted Cook's sparkling wine and found it to be enjoyable and well-made. It has a pleasant balance of sweetness and acidity, making it a versatile option for pairing with various foods or enjoying on its own. The bubbles are effervescent and lively, creating a delightful drinking experience.
It is worth noting that the term “champagne” is often used generically to refer to any sparkling wine, but technically speaking, only wines produced in the Champagne region can be called champagne. Cook's is transparent about its origins and does not claim to be a champagne, but rather a sparkling wine.
While Cook's may not be a true champagne, it is a quality sparkling wine that offers a similar drinking experience. Its fruity and fresh characteristics, along with the toasty yeast and floral nuances, make it a delightful choice for those who enjoy a medium-dry Prosecco-style sparkling wine.