Cook's

Isaac Cook founded Cook's in 1859, creating the first American champagne and the first American sparkling wine brand to gain national recognition. In 1939, Cook’s Imperial Champagne was served at President Roosevelt’s Birthday Ball at the Waldorf Astoria. In 1945, Cook's was acquired by Schenley Distillers and relocated to Fresno, California. Guild Wineries of Lodi, California purchased Cook's in 1971. In 1991, Canandaigua Wine Company acquired Cook's.

Cook's has grandfathered approval to use the term Champagne on its American sparkling wines. Grapes are harvested between early August and mid-September from California vineyards. Only free-run juice obtained from a light pressing is used to make the champagnes. The base wine is blended with wines from past vintages to create the cuvée. Secondary fermentation is initiated by adding yeast and sugar to the cuvée to create bubbles. A sugar dosage is added after secondary fermentation to achieve specific sweetness levels.