Welcome to the first episode of Season 2! This was originally going to be an additional bonus episode for Season One, but harvest, crush, and a new tasting room job meant I didn’t get much time to get this ready, so we’re going to open Season 2 with this episode instead! Future episodes will continue at roughly every 10 days, as with season one.
In this episode, Megan (alias VeniVidiDrinki), James, our friend Ruben, and I drink a Henri Marchant Cold Duck that dates back at least to the early 1970s. Why? Because it was there. More seriously, VeniVidi found this bottle at an estate sale somewhere in Illinois, and had it sitting around… and so we decided to drink it. For myself, this is probably the second or third oldest bottle I’ve had in my life, but for the others, it was their oldest bottle; in fact, this bottle was older than every one of us excepting possibly James. Old wine is fascinating, often lauded, but sometimes misses the mark. But we decided to try this one anyway and record it for shiggles.
What is Cold Duck, anyway? Well, it so happens that Cold Duck is pretty much a uniquely American innovation in the wine world. The wine style was invented by one Harold Borgman, the owner of Pontchartrain Wine Cellars in Detroit, Michigan in 1937. This inaugural Cold Duck vintage was made at the Ponchartrain Wine Cellars by simultaneously pouring Champagne and sparkling burgundy into a hollow stem wine glass. However, this recipe was based on a German legend that involved Prince Clemens Wenceslaus of Saxony ordering the mixing of all the dregs of unfinished wine bottles in his cellar with Champagne. The wine produced by Borgman was at first given the name Kaltes Ende (“cold end” in German) until it was altered to the similar-sounding term Kalte Ente meaning “cold duck”.
It was this translation of the second name that took root for this particular wine style, and many other American wineries, particularly in California and New York, followed in the wake of Pontchartrain. Today, you can still find bottles of Cold Duck in most grocery stores, as a “low-end” wine (see: Frasier, Season 4, Episode 9), but for the time it was a revolution that allowed most Americans who would never have been able to afford high-end sparkling wines from France to get their first experience with bubbly.
Of note: we dated this bottle based on a particularly awkwardly hilarious commercial we found on YouTube; the audio of which is featured in the podcast, but the video is below: