In this exclusive interview on Glass of Bubbly we speak with Patric Matysiewski, the Co-Founder and Winemaker at Sauvage Spectrum in the United States of America, let’s discover a little about his life in the wonderful world of wine.

It’s Great To Speak With You, Patric, Can You Tell Us A Little About Yourself & How Your Incredible Journey Into The Wine Industry Began?

“I started in the booming craft beer industry in Denver, CO USA in 2010, learning all aspects of high volume packaging specializing in bottling, keggin, and canning beer. Soon I was approached by the Founder / CEO of The Infinite Monkey Theorem Urban Winery to help lead a craft wine packaging revolution in the states. From there I was exposed to the unique vineyards of the high desert of western Colorado, and introduced to my current business partner, Winegrower Kaibab Sauvage. We now lead our industries research and development with a modern breed of estate winery, Sauvage Spectrum in Palisade, CO”

Do You Remember Your First Experience With Sparkling Wine? When It Was And What Kind Of Label It Was?

“I can’t recall my exact first experience overall, but I quickly fell in love with the intricate procedure when our company hired a Schramsberg consultant in 2013 to make our first Méthode Champenoise offering from Colorado Albariño. Not exactly adhering to any concrete rules, in American it can only be referred to as Sparkling Wine. The wine we vintned was called “Bubbles Universe” and was fermented in stainless steel but aged in neutral French oak with bâttonage, it spent about 1.5 years on the lees. The amount of effort involved quickly had me falling in love with the artisanal side of winemaking, especially focusing on sparkling for the rest of my career.”

How Rewarding And Challenging Is Managing Your Own Winery?

“It is not an easy task and I have seen many people attempt to even work as a Cellar Hand to quickly fall to the perils of the Wine Industry. You have to love to solve problems from every angle, wearing many hats, crossing into all departments as a small business owner. This is not really the romanticized lifestyle that people think it is. The most rewarding thing in the world is when someone enjoys our wine and mentions it without seeing me around them or noticing I am there. Offering an honest commendation on the juice makes all the ridiculously hard day’s worth it. If you can’t work at least 16 hour days for 90 days straight don’t bother, this industry is not for you.”

When It Comes To Pairing Your Sparkling Wine With Food, Do You Have Any Favourite Combinations That You Would Personally Recommend?

“A super fun pairing that’s been on my mind lately is our Sauvage Spectrum Sparklet White with a Portuguese tart, Pastel de Nata. The wine is brut in style but shows sweeter ripe fruit flavors of apricot, honeycrisp apple and an intoxicating aroma of peach and honeysuckle. A playful effervescence with some slight crackery flavors from the lees contact complements the pastries indulgently buttery crust. The lingering lime flavors from Sparklet White contrasts with the sweet creamy custard center, and offers a palate cleansing experience, ensuring the decadent tart does not become inordinate.”

If You Could Choose A Person In The World, Past Or Present, To Have A Glass of Bubbly With; Who Would It Be And Why? What Would You Drink And Why? What Would You Discuss?

“Robert Mondavi, due to his profound impact on the American Wine Industry. The innovation and position of American Wine would not be where it is today without our forward thinking forefathers such as Mondavi, even to this day his company still embraces industry trends. Even though I always reach for a glass of bubbly, we’d probably have to pour up some Cabernet Sauvignon from the storied To Kalon Vineyard, Napa Valley’s crown jewel, you know, just because. I would ask him everything I can about sales and marketing, I want to understand why he’d rather petition the TTB to establish new categories of wine rather than trademarking the concept for his own (i.e. Fumé Blanc), helping to establish the standard for New World wine marketing.”

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