Winter 2014
Holiday sparklers and caviar
Holiday Sparklers
by Hannelore Sudermann
At Karma Vineyards, where grapevines pour down the hillside toward the southern shore of Lake Chelan, a 3,000-square-foot cave holds the next few years’ of sparkling wine.
Three different grapes from the 14 acres of vines go into the bubbly: Chardonnay, Pinot Noir, and Pinot Meunier. They’re treated much the same way they would be in the Champagne region of France, where the complex and labor-intensive method of making sparkling wine was perfected.
“The méthode champenoise is worth the work,” says Julie Pittsinger ’06, who owns Karma with her husband Bret. They opened Karma’s doors in … » More …