VT Retrospective: Making “Champagne” in Texas – Yes, It Happened Here!

Was this even possible? When did this happen, you say? Well, we have to harken back decades well before the 2006 agreement between the European Union and the United States that restricted the labeling of wine names made for hundreds of years that are tied historically, geographically, and/or technically to specific regions of Europe. Let’s look to 1982 back when “Champagne” – or should I say, wine made by the specific process of Méthode Champenoise – was made in the Texas Hill Country and actually labeled Champagne.

Back in 1982, if we stood on the side of the road at I-35 and Post Road facing west, we would see a 7,000 square foot, pre-fab metal warehouse with 70,000 bottles of champagne aging inside. This unassuming “Domaine”, certainly not like the elegant one you see in northern France, was the home of Moyer Texas Champagne Company owned by Ken Moyer, then 62 years old. It is there where he popped the first bottle, tasted it and with a smile said, “It’s good!. I’ve been tasting it periodically and it’s been good for some time.”

Moyer Texas Champagne – New Braunfels, TX. (1982)

As a short refresher, Champagnes are sparkling

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