Eeuuww ... Korbel goes sweet

[Robin Garr]

http://www.marketwatch.com/story/sweet- ... 2012-01-26

Yeah. It's called "customer demand"

There's money in them thar bottles!

Korbel has had a number of sweet "California Champagnes" in their tasting room for years. The Sweet Rosé tastes basically like White Zin with bubbles. There's a Muscato that's even sweeter.
On the other end they've got a new vintage-dated organic Brut that's pretty good.

[Robin Garr]

Yeah. It's called "customer demand"

That's what the Colombian cartels say, too.

Yeah. It's called "customer demand"

That's what the Colombian cartels say, too.

And they'd be right.

In my experience, most people buy Brut champagne and other sparkling wines but they don't really like it; they prefer some sweetness. During my visit to the Moet & Chandon house this past summer, I was surprised to learn that they make even the Brut a little sweeter for the American market than they do for the French market.
Regardless of what folks on this board may think, I believe Korbel will sell every bottle they make!

[Jenise]

Jon, they will. Sweet wines (and sweet red wines in particular) are trending up, and the industry has noticed. Of course, that's mostly at the low end. And yes that's true of Moet. I understand the White Star is made exclusively for export to America.

I think the fact it's Korbel would have more to do with it being unpalatable than it being sweet. I've got nothing against sweet bubbles, whether Cerdon Bugey or Moscato d'Asti, if wellmade.