Korbel Extra Dry

Winemaking: Why do we call our "off-dry" cuvée "Extra Dry?" The reason goes back to the beginnings of the traditional Méthode Champenoise process. 200 years ago most champagnes were very sweet. As times changed the desire for more dry styles of bubbles emerged which led to the production of our California Extra Dry. This consistent blend of Chenin Blanc, Chardonnay, French Colombard, and Pinot Noir sits at right around 1.5 to 2% sugar. By today's standards this level of sugar is considered "off-dry" (or slightly sweet), but the historic term "extra dry" has stayed with us.