1 00:00:08,600 --> 00:00:12,440 Speaker 1: Hello, and welcome to Food Stuff. I'm more in vogle 2 00:00:12,440 --> 00:00:16,320 Speaker 1: bomb and we are your hosts of this a new 3 00:00:16,360 --> 00:00:19,079 Speaker 1: show from How Stuff Works. Thank you for joining us. Yes, 4 00:00:19,120 --> 00:00:22,800 Speaker 1: thank you. Our pilot topic here is going to be champagne, 5 00:00:23,200 --> 00:00:28,360 Speaker 1: which is so overly ambitious. It was a rather ambitious choice. Uh. 6 00:00:28,760 --> 00:00:33,800 Speaker 1: We chose it because it's celebratories this first episode, right, yeah, cheers, 7 00:00:33,960 --> 00:00:37,519 Speaker 1: salute cheers. It's so sad to do without a glass. 8 00:00:38,120 --> 00:00:41,440 Speaker 1: Now are bombed out? We still have a bottle in 9 00:00:41,479 --> 00:00:44,800 Speaker 1: the fridge that we can that's true for work purposes, yes, 10 00:00:44,880 --> 00:00:49,360 Speaker 1: completely legitimate work purposes. We have drank a great deal 11 00:00:49,360 --> 00:00:52,200 Speaker 1: of sparkling wine over the past couple of weeks. But hey, 12 00:00:52,440 --> 00:00:54,400 Speaker 1: speaking of I wanted to just say at the top 13 00:00:54,440 --> 00:00:57,320 Speaker 1: of the show, drink responsibly, y'all, and according to the 14 00:00:57,360 --> 00:01:00,480 Speaker 1: local laws in the place where you exist. Okay, So 15 00:01:00,640 --> 00:01:03,560 Speaker 1: while you're responsibly enjoying or not enjoying, if you're not 16 00:01:03,600 --> 00:01:10,479 Speaker 1: of age, your champagne or sparkling wine. What is sparkling wine? 17 00:01:10,480 --> 00:01:12,440 Speaker 1: What does champagne? What makes the difference? It's kind of 18 00:01:12,440 --> 00:01:15,480 Speaker 1: like a like a square rhombus sort of situation, right, um, 19 00:01:15,720 --> 00:01:18,520 Speaker 1: Champagne is a type of sparkling wine that is produced 20 00:01:18,560 --> 00:01:22,759 Speaker 1: in the Champagne region of France under very particular circumstances. 21 00:01:23,160 --> 00:01:26,039 Speaker 1: Um and to to actually take it back a step 22 00:01:26,080 --> 00:01:29,040 Speaker 1: further than that, like, all right, so, what's what's sparkling wine? 23 00:01:29,080 --> 00:01:33,839 Speaker 1: Does it contain glitter? No? It does not. That would 24 00:01:33,880 --> 00:01:36,759 Speaker 1: be that would be I would totally drink that edible glitter. 25 00:01:37,480 --> 00:01:40,360 Speaker 1: And oh, I'm giving away way too much about myself 26 00:01:40,440 --> 00:01:43,399 Speaker 1: right now. A sparkling wine is a wine that is carbonated, 27 00:01:43,520 --> 00:01:47,000 Speaker 1: meaning that it contains dissolved carbon dioxide gas in it, 28 00:01:47,360 --> 00:01:49,720 Speaker 1: which bubbles up out of the liquid unless it is 29 00:01:49,800 --> 00:01:52,280 Speaker 1: kept under kind of tremendous pressure. This is also why 30 00:01:52,320 --> 00:01:55,920 Speaker 1: you sometimes burp when you drink bubbly or or soda 31 00:01:56,080 --> 00:01:59,120 Speaker 1: or beer, because although your stomach is kind of pressurized, 32 00:01:59,120 --> 00:02:02,560 Speaker 1: it's not pressure. It's enough to keep carbon dioxide dissolved, 33 00:02:02,560 --> 00:02:07,280 Speaker 1: so it escapes as a gas. Not for me, I'm lady, like, yeah, never, never, no, no, 34 00:02:07,360 --> 00:02:11,320 Speaker 1: I belch no all the time. I mean, it's natural, 35 00:02:11,639 --> 00:02:15,359 Speaker 1: it is, come on, it's important better out than in. Um. So, 36 00:02:15,360 --> 00:02:19,279 Speaker 1: so other sparkling wines technically should not be called Champagne. 37 00:02:19,680 --> 00:02:23,040 Speaker 1: I like to pronounce it Champania. Champana. Is that the 38 00:02:23,080 --> 00:02:25,520 Speaker 1: official pronunciation or is that just like what you like 39 00:02:25,600 --> 00:02:29,200 Speaker 1: saying I like to say Champania. I won't because I'm 40 00:02:29,200 --> 00:02:32,400 Speaker 1: sure it'll get annoying very fast. But but you're one 41 00:02:32,400 --> 00:02:35,440 Speaker 1: of the two of us who actually speaks French. So theory, 42 00:02:38,040 --> 00:02:43,000 Speaker 1: whether you call it Champania or Champagne. Uh, in some countries, 43 00:02:43,040 --> 00:02:46,160 Speaker 1: you legally cannot call it that unless it is from 44 00:02:46,200 --> 00:02:49,520 Speaker 1: that region of France. Um. Although technically that's that's like 45 00:02:49,560 --> 00:02:53,120 Speaker 1: for for legal and marketing kind of purposes, not for 46 00:02:53,320 --> 00:02:56,520 Speaker 1: like table discussion. Yeah, and when I was researching into this, 47 00:02:56,680 --> 00:02:59,920 Speaker 1: I went down a whole rabbit hole of very interesting 48 00:03:00,120 --> 00:03:02,880 Speaker 1: trademark and copyright laws because I've never really thought about 49 00:03:03,960 --> 00:03:07,280 Speaker 1: how difficult it would be to copyright something in so 50 00:03:07,320 --> 00:03:10,120 Speaker 1: many different countries at once. Yeah, maybe a different episode, 51 00:03:10,200 --> 00:03:13,919 Speaker 1: but it is very interesting. And the Champagne region they 52 00:03:13,919 --> 00:03:16,960 Speaker 1: take this really seriously, and they should because it's how 53 00:03:16,960 --> 00:03:19,480 Speaker 1: they make their money. It's what they're known for. To 54 00:03:19,560 --> 00:03:23,280 Speaker 1: the point, in nine eleven the loss of up to 55 00:03:23,400 --> 00:03:26,280 Speaker 1: nineties six of their cop resulted done something called the 56 00:03:26,360 --> 00:03:31,400 Speaker 1: Champagne Riots. Champagne riots. That sounds delightful and refreshing in 57 00:03:31,440 --> 00:03:35,440 Speaker 1: a variety way. It wasn't. Oh well, vineyards were burned, 58 00:03:35,560 --> 00:03:39,320 Speaker 1: wine bar barrels were destroyed, and eventually the army had 59 00:03:39,320 --> 00:03:41,680 Speaker 1: to be called in. It caused a lot of destruction 60 00:03:42,040 --> 00:03:46,160 Speaker 1: and I almost resulted in a civil war. Wow but 61 00:03:46,160 --> 00:03:48,520 Speaker 1: but but no civil war. And everyone is back to 62 00:03:48,840 --> 00:03:53,320 Speaker 1: producing delicious pubblic beverages these days. And that is all 63 00:03:53,360 --> 00:03:57,120 Speaker 1: done under the regulation, these very serious regulations. And I'm 64 00:03:57,120 --> 00:03:59,600 Speaker 1: gonna let you say the words, since you hypothetically know 65 00:03:59,600 --> 00:04:01,920 Speaker 1: how to stay them better than I do. That's so 66 00:04:02,040 --> 00:04:05,240 Speaker 1: kind of you. Thank you anytime. Annie. Okay, here we go, 67 00:04:05,280 --> 00:04:12,880 Speaker 1: Here we go, dojin contry probably and for AOC which 68 00:04:12,920 --> 00:04:17,120 Speaker 1: we can say much better. And our American yes, and 69 00:04:17,320 --> 00:04:20,400 Speaker 1: we all need so many acronyms in our life. You're 70 00:04:20,400 --> 00:04:22,280 Speaker 1: going to get a lot more just you wait for it. 71 00:04:22,520 --> 00:04:24,440 Speaker 1: Oh yeah, yeah, what one more, Kevin right at you. 72 00:04:24,560 --> 00:04:28,800 Speaker 1: The group that creates these rules is the Institute Nacional 73 00:04:29,000 --> 00:04:35,720 Speaker 1: Deregine de la Quality. Yes ish ish and also acronym 74 00:04:36,480 --> 00:04:40,320 Speaker 1: n a O yes um. They they they're the regulatory 75 00:04:40,360 --> 00:04:44,120 Speaker 1: group that controls the quality and the branding of agricultural 76 00:04:44,160 --> 00:04:48,359 Speaker 1: products like cheeses and wines. Over in France, so for 77 00:04:48,440 --> 00:04:51,440 Speaker 1: a champagne to be labeled Champagne, it has to be 78 00:04:51,520 --> 00:04:54,919 Speaker 1: produced both the grapes and the process in the Champagne 79 00:04:54,920 --> 00:04:59,479 Speaker 1: region from one or a blend of just three types 80 00:04:59,520 --> 00:05:06,039 Speaker 1: of great rittles ye, chardonnay, noir, and and then there 81 00:05:06,080 --> 00:05:08,040 Speaker 1: are a whole bunch of different rules about how you're 82 00:05:08,040 --> 00:05:10,960 Speaker 1: allowed to handle the grapes, um, how they can be 83 00:05:11,040 --> 00:05:14,400 Speaker 1: planted and pruned, how much fruit can be produced per 84 00:05:14,440 --> 00:05:17,560 Speaker 1: acre or hector, and how much juice can be obtained 85 00:05:17,560 --> 00:05:19,760 Speaker 1: from the fruit by the weight, and how it can 86 00:05:19,800 --> 00:05:24,440 Speaker 1: be fermented and stored, and the process of making it 87 00:05:25,400 --> 00:05:29,360 Speaker 1: uh in this correct way is called the myth old 88 00:05:29,720 --> 00:05:37,360 Speaker 1: champagnoire yes or the mythold classique or the method classical. Basically, 89 00:05:37,720 --> 00:05:40,000 Speaker 1: what goes what goes into this technique is you produce 90 00:05:40,040 --> 00:05:43,480 Speaker 1: bottles of still wine that have undergone a primary fermentation, 91 00:05:44,000 --> 00:05:48,920 Speaker 1: aka turning grape juice into wine juice. You've added sugar 92 00:05:49,040 --> 00:05:52,640 Speaker 1: and yeast to grape juice um grape juice being called 93 00:05:52,720 --> 00:05:56,280 Speaker 1: must in the industry in these giant tanks, and yeast 94 00:05:56,400 --> 00:06:00,240 Speaker 1: being a microscopic organism that eats glucose and excre eats 95 00:06:00,240 --> 00:06:05,720 Speaker 1: carbon dioxide and ethanol. Um starts turning the sugar and 96 00:06:05,839 --> 00:06:10,040 Speaker 1: the natural sugars in the juice into alcohol. Yeah. Um, 97 00:06:10,560 --> 00:06:13,359 Speaker 1: the carbon dioxide is released from that liquid as a gas, 98 00:06:13,640 --> 00:06:16,400 Speaker 1: and the ethanol is the alcohol that is in the 99 00:06:16,400 --> 00:06:19,479 Speaker 1: final product of the wine. Um. Apparently we talked to 100 00:06:19,560 --> 00:06:21,520 Speaker 1: some to some people at a winery and they said 101 00:06:21,520 --> 00:06:24,480 Speaker 1: that so much carbon dioxide is released from the tanks 102 00:06:24,480 --> 00:06:27,560 Speaker 1: when they're doing this that they can't just like open 103 00:06:27,680 --> 00:06:30,440 Speaker 1: up the brewery door or the winery door and like 104 00:06:30,560 --> 00:06:32,760 Speaker 1: go in in the morning. They have to vent the 105 00:06:32,920 --> 00:06:35,360 Speaker 1: entire building for or else anyone who walked in there 106 00:06:35,360 --> 00:06:40,119 Speaker 1: and suffocate. Yeah, which is which is so wine making 107 00:06:40,200 --> 00:06:45,960 Speaker 1: is terrifying. Yeah, it kind of is. There's a lot 108 00:06:46,000 --> 00:06:51,400 Speaker 1: of dangers that I did not realize, especially with sparkling wine. Um. 109 00:06:51,800 --> 00:06:54,000 Speaker 1: So so yeah, So so once once you've got this, once, 110 00:06:54,040 --> 00:06:56,480 Speaker 1: once the yeast is done, it's work and the pH 111 00:06:56,600 --> 00:06:59,159 Speaker 1: level hits a certain point on on on the acid 112 00:06:59,240 --> 00:07:01,200 Speaker 1: end of the scale, you strain out the yeast and 113 00:07:01,240 --> 00:07:04,760 Speaker 1: you bottle the wine. That's where you would stop. Yeah, 114 00:07:04,920 --> 00:07:07,440 Speaker 1: if you're creating still wine. But if you're a crazy 115 00:07:07,480 --> 00:07:09,720 Speaker 1: person and you're like, hey, how can I make this 116 00:07:09,800 --> 00:07:17,160 Speaker 1: more hazardous and I know, let's do that fermentation thing again. Yes, 117 00:07:17,240 --> 00:07:19,800 Speaker 1: it's a secondary fermentation. Um so, so you create a 118 00:07:19,800 --> 00:07:23,240 Speaker 1: secondary fermentation inside each bottle by adding a little bit 119 00:07:23,240 --> 00:07:27,680 Speaker 1: more yeast and sugar and where the carbon dioxide was 120 00:07:27,680 --> 00:07:31,040 Speaker 1: a byproduct and that primary fermentation, it's basically the point 121 00:07:31,120 --> 00:07:33,800 Speaker 1: of the secondary fermentation. To keep all of that happening 122 00:07:33,840 --> 00:07:35,680 Speaker 1: in the bottles, you seal them up tightly with a 123 00:07:35,720 --> 00:07:40,120 Speaker 1: crown cap er exactly, and after a couple of months, 124 00:07:40,160 --> 00:07:42,440 Speaker 1: when the wine maker feels like it's good sparkly, the 125 00:07:42,480 --> 00:07:47,640 Speaker 1: caps are removed and the the yeast is the lea's 126 00:07:47,760 --> 00:07:52,400 Speaker 1: they're called, are taken out in a process called called rittling. 127 00:07:52,680 --> 00:07:57,040 Speaker 1: Or I just looked at that French word and looked 128 00:07:57,040 --> 00:08:00,600 Speaker 1: at Annie and skipped right over it. More on that 129 00:08:00,640 --> 00:08:02,240 Speaker 1: one later. I think that's your favorite part of this 130 00:08:02,440 --> 00:08:06,880 Speaker 1: entire thing. Yeah, I got really excited reading about it. Also, 131 00:08:06,960 --> 00:08:11,640 Speaker 1: I just like riddling. That sounds so like an evil villain, 132 00:08:11,800 --> 00:08:15,600 Speaker 1: like like riddle be this. Yeah, it's also it's also 133 00:08:15,640 --> 00:08:17,720 Speaker 1: the opposite of like what I would want to do 134 00:08:17,760 --> 00:08:20,120 Speaker 1: it Like I it's such as science, and I want 135 00:08:20,160 --> 00:08:22,280 Speaker 1: everything about it to be the most science e like, 136 00:08:22,400 --> 00:08:25,200 Speaker 1: let's let us not in fact riddle in the champagne world, 137 00:08:25,520 --> 00:08:30,640 Speaker 1: this is that's that way lies danger um. Let's say 138 00:08:30,720 --> 00:08:35,400 Speaker 1: riddle all the time, baby, And then and then comes 139 00:08:35,400 --> 00:08:37,880 Speaker 1: the dosage. Um. The next step in the process is 140 00:08:38,120 --> 00:08:42,040 Speaker 1: once you've got those that that nasty yeast stuff out 141 00:08:42,080 --> 00:08:45,760 Speaker 1: of the bottle, it looks looks real gross um. Each 142 00:08:45,760 --> 00:08:47,640 Speaker 1: bottle is topped up with a little bit more still 143 00:08:47,720 --> 00:08:50,360 Speaker 1: wine and usually a little bit of sugar to taste. 144 00:08:50,760 --> 00:08:53,840 Speaker 1: And then, in the most terrifying part of the process, 145 00:08:54,120 --> 00:08:57,280 Speaker 1: these giant corks, like like almost twice as big as 146 00:08:57,320 --> 00:09:00,760 Speaker 1: a normal wine cork, are inserted in to the neck 147 00:09:00,800 --> 00:09:02,680 Speaker 1: of the bottle and then backed up by a a 148 00:09:02,800 --> 00:09:06,959 Speaker 1: wire cage cap called a today you need me slate 149 00:09:07,080 --> 00:09:12,280 Speaker 1: to to hold in these now highly pressurized contents. Are 150 00:09:12,400 --> 00:09:15,880 Speaker 1: talking five to seven times the pressure we experience just 151 00:09:15,960 --> 00:09:18,240 Speaker 1: hanging out on sea level a k A five to 152 00:09:18,320 --> 00:09:22,120 Speaker 1: seven atmospheres. This is also I hear very frequently described 153 00:09:22,160 --> 00:09:25,400 Speaker 1: as m three times the pressure and a bus tire 154 00:09:26,040 --> 00:09:28,920 Speaker 1: oh in one bottle. I don't have I don't have 155 00:09:28,960 --> 00:09:31,520 Speaker 1: a really strong concept of bus tires, but that sounds 156 00:09:31,640 --> 00:09:36,440 Speaker 1: very pressurized. I blow out of bus tire it's pretty serious, 157 00:09:36,440 --> 00:09:40,240 Speaker 1: frightening enough. Yeah, it's like being inside the bottle would 158 00:09:40,280 --> 00:09:45,880 Speaker 1: be like diving fifty to seventys down into the ocean, which, 159 00:09:46,000 --> 00:09:48,480 Speaker 1: for those of you who don't think in meters like me, 160 00:09:48,679 --> 00:09:51,560 Speaker 1: that's about a hundred and sixty to two thirty feet. 161 00:09:51,960 --> 00:09:53,360 Speaker 1: I did not just do that math in my head. 162 00:09:53,360 --> 00:09:56,200 Speaker 1: I looked it up earlier. Um. But that's also known 163 00:09:56,360 --> 00:09:58,680 Speaker 1: as like the depth at which you don't generally want 164 00:09:58,720 --> 00:10:02,120 Speaker 1: to dive to because the nitrogen in your blood starts 165 00:10:02,400 --> 00:10:07,880 Speaker 1: dissolving and it can be hazardous. So don't dive into 166 00:10:07,920 --> 00:10:13,520 Speaker 1: a champagne bottle lesson of the podcast. I'm glad you 167 00:10:13,600 --> 00:10:19,160 Speaker 1: said it. And that is not all for these bottles. 168 00:10:19,200 --> 00:10:21,640 Speaker 1: They the final the final product, once it has been 169 00:10:21,920 --> 00:10:24,520 Speaker 1: wrapped up, has to be aged for at least fifteen 170 00:10:24,559 --> 00:10:28,160 Speaker 1: months um. That's for for a typical blended champagne, or 171 00:10:28,200 --> 00:10:32,200 Speaker 1: at least three years for a single vintage when they're 172 00:10:32,240 --> 00:10:36,000 Speaker 1: really good and fancy also called It also has to 173 00:10:36,040 --> 00:10:40,240 Speaker 1: have a minimum alcohol content. But basically all wines made 174 00:10:40,280 --> 00:10:45,160 Speaker 1: by the mid old Champla exceed in quality. These kind 175 00:10:45,200 --> 00:10:49,280 Speaker 1: of things that it's just sort of like a ground level, like, hey, guys, 176 00:10:49,320 --> 00:10:53,280 Speaker 1: like if we're we're keeping it nice sort of a reputation. Yeah, yeah, 177 00:10:53,400 --> 00:10:55,120 Speaker 1: and that's the that's the entire point of these of 178 00:10:55,160 --> 00:10:57,720 Speaker 1: these regulations, so that you know, if if someone buys 179 00:10:57,800 --> 00:11:00,960 Speaker 1: a bottle that has labeled Champagne, they will know what 180 00:11:01,080 --> 00:11:04,199 Speaker 1: to expect from it, right. And part of why they 181 00:11:04,240 --> 00:11:08,160 Speaker 1: want to set that expectation like that and and keep 182 00:11:08,200 --> 00:11:14,200 Speaker 1: it is because of this amazing history of Champagne. There's 183 00:11:14,200 --> 00:11:17,280 Speaker 1: so many legends about how Champagne came to be, and 184 00:11:17,480 --> 00:11:20,559 Speaker 1: we will get into talking about those right after this 185 00:11:20,640 --> 00:11:30,240 Speaker 1: word from our sponsor and we're back, Thank you, sponsor. Uh. 186 00:11:30,400 --> 00:11:33,000 Speaker 1: So let's talk about some of these legends of how 187 00:11:33,080 --> 00:11:35,880 Speaker 1: Champagne came to be. One of them is that um, 188 00:11:36,160 --> 00:11:39,480 Speaker 1: dom Perignon a a monk. Did I say that anywhere 189 00:11:39,559 --> 00:11:43,040 Speaker 1: near correctly? You crimiced, I did, but not because of 190 00:11:43,080 --> 00:11:47,240 Speaker 1: your pronunciation perfect? And the taste is also fine, don't 191 00:11:47,360 --> 00:11:55,200 Speaker 1: That wasn't why the dom Perignon uh invented Champagne, and 192 00:11:55,240 --> 00:11:57,559 Speaker 1: that that is why his name is on some bottles 193 00:11:57,559 --> 00:12:00,160 Speaker 1: and why those bottles are expensive ones. But that's only 194 00:12:00,200 --> 00:12:03,400 Speaker 1: not that's probably not what happened, um, that's almost in fact, 195 00:12:03,440 --> 00:12:06,320 Speaker 1: that's definitely not what happened. It's almost the opposite of 196 00:12:06,360 --> 00:12:09,680 Speaker 1: what happened in a weird way. Yes, getting into that 197 00:12:09,720 --> 00:12:11,960 Speaker 1: in a second, but um, first of all, just just 198 00:12:12,000 --> 00:12:15,560 Speaker 1: to lay out like no one invented champagne on purpose, 199 00:12:16,040 --> 00:12:19,079 Speaker 1: when like the first time that someone drank a sparkling wine. Um, 200 00:12:19,800 --> 00:12:24,560 Speaker 1: the first sparkling wines we're probably accidental, Yeah, very probably. 201 00:12:24,679 --> 00:12:30,959 Speaker 1: Wine industry representatives from region claim I'm sorry I did that. Anyway. 202 00:12:31,040 --> 00:12:35,640 Speaker 1: They they claim that they were producing abub as early 203 00:12:35,679 --> 00:12:39,320 Speaker 1: as the mid fifteen hundreds. But this is another thing 204 00:12:39,480 --> 00:12:43,640 Speaker 1: that is difficult to prove. History can be tricky in 205 00:12:43,679 --> 00:12:46,800 Speaker 1: that way. Absolutely, I have such mad respect for our 206 00:12:46,880 --> 00:12:49,520 Speaker 1: coworkers on this stuff you missed in history podcast. This 207 00:12:49,600 --> 00:12:52,600 Speaker 1: is I'm used to talking about like technology in the future, 208 00:12:52,640 --> 00:12:55,440 Speaker 1: which has the benefit of all existing on the Internet, 209 00:12:55,720 --> 00:12:58,120 Speaker 1: and this is this is a little bit more difficult. 210 00:12:58,160 --> 00:13:03,200 Speaker 1: According to the Internet, the first sparkling wines probably came 211 00:13:03,240 --> 00:13:07,400 Speaker 1: from England. Um. The first records we have of it anyway, 212 00:13:07,400 --> 00:13:10,800 Speaker 1: in sixteen sixty two in English scientists named Christopher Merritt 213 00:13:11,200 --> 00:13:14,240 Speaker 1: one or possibly two teas no one knows. See how 214 00:13:14,320 --> 00:13:18,959 Speaker 1: tricky the mysteries of history. Mr merrit one or two 215 00:13:19,000 --> 00:13:21,480 Speaker 1: teas presented a paper to the Royal Society about how 216 00:13:21,720 --> 00:13:25,080 Speaker 1: some wine humans at the time we're adding sugar molasses 217 00:13:25,120 --> 00:13:28,240 Speaker 1: to finished wine barrels to create a second fermentation. That 218 00:13:28,320 --> 00:13:31,600 Speaker 1: the litta and thus bubbles ciders were very popular in 219 00:13:31,640 --> 00:13:33,880 Speaker 1: England at the time, and that's how they were made 220 00:13:34,040 --> 00:13:38,400 Speaker 1: using the same kind of process, and that first time 221 00:13:38,480 --> 00:13:43,760 Speaker 1: we have a real record historical record of making sparkling 222 00:13:43,760 --> 00:13:46,240 Speaker 1: wines on purpose, because like we said earlier, a lot 223 00:13:46,240 --> 00:13:50,600 Speaker 1: of times it was an accident and a terrifying one. Yeah. 224 00:13:50,880 --> 00:13:56,120 Speaker 1: What the monk dom Perignon, Pierre Parignon, who became Dom Perigneon, 225 00:13:57,000 --> 00:14:00,880 Speaker 1: what he was doing was not creating Champagne. He was 226 00:14:01,000 --> 00:14:05,760 Speaker 1: assigned to stop Champagne from happening, a sparkling wine from 227 00:14:05,840 --> 00:14:07,840 Speaker 1: from happening. Um. It was it was called at the 228 00:14:07,880 --> 00:14:14,439 Speaker 1: time live in the Devil's Wine um because the temperatures 229 00:14:14,440 --> 00:14:17,920 Speaker 1: in the Champagne region would get cold enough early enough 230 00:14:18,200 --> 00:14:21,920 Speaker 1: that cellared bottled still wine would stop fermenting in winter 231 00:14:22,080 --> 00:14:25,520 Speaker 1: before the yeast was done doing all of its yeast thing, 232 00:14:25,920 --> 00:14:28,440 Speaker 1: and then when the when the temperatures warmed up again 233 00:14:28,440 --> 00:14:31,800 Speaker 1: in the spring, the wine would undergo that secondary fermentation, 234 00:14:31,840 --> 00:14:35,000 Speaker 1: which would dramatically raise the pressure inside the bottles and 235 00:14:35,040 --> 00:14:40,280 Speaker 1: make them go fizzy and make them explode. Yeah, and 236 00:14:40,320 --> 00:14:45,200 Speaker 1: this was like really big scary problem the workers when 237 00:14:45,240 --> 00:14:47,120 Speaker 1: they would go down into the cellar, they had to 238 00:14:47,240 --> 00:14:52,720 Speaker 1: wear heavy iron mask and padding. That's how likely this 239 00:14:53,200 --> 00:14:59,320 Speaker 1: possibility of explosion was. And according to some things we found, uh, 240 00:14:59,360 --> 00:15:03,200 Speaker 1: it could you could lose four to ten percent, like 241 00:15:03,200 --> 00:15:08,520 Speaker 1: like regularly yeah, uh, due to bursing or exploding more dramatically. 242 00:15:09,040 --> 00:15:11,800 Speaker 1: And that if there was a bad warm front, you 243 00:15:11,840 --> 00:15:15,760 Speaker 1: could lose up to thirty And according to others, you 244 00:15:15,760 --> 00:15:18,280 Speaker 1: could lose a lot, like the majority of your seller. 245 00:15:18,640 --> 00:15:24,680 Speaker 1: Again history historical numbers are hard, but but certainly like 246 00:15:24,720 --> 00:15:27,280 Speaker 1: a single bottle going off and a seller could start 247 00:15:27,280 --> 00:15:30,200 Speaker 1: a chain reaction around the whole rest of the seller. 248 00:15:30,680 --> 00:15:36,200 Speaker 1: And oh man, that's I don't want that. That sounds bad. 249 00:15:36,760 --> 00:15:39,720 Speaker 1: Um And we're put on armor to code out there 250 00:15:41,840 --> 00:15:47,760 Speaker 1: the devil's one, um and and and this is what 251 00:15:47,800 --> 00:15:49,720 Speaker 1: the dude was working on. He never really worked it out, 252 00:15:49,760 --> 00:15:52,000 Speaker 1: but he did a couple other cool things, which will 253 00:15:52,040 --> 00:15:55,840 Speaker 1: mention later on. And the things that did sort it out, 254 00:15:56,800 --> 00:15:59,760 Speaker 1: we're One of them was back in Britain again, a 255 00:16:00,080 --> 00:16:02,520 Speaker 1: bold dudes in Britain by the names of Sir Robert 256 00:16:02,600 --> 00:16:06,440 Speaker 1: Mansell and James Howell worked out how to make glass 257 00:16:06,680 --> 00:16:12,040 Speaker 1: with relatively super hot coal fueled furnaces by about sixty three. 258 00:16:12,200 --> 00:16:16,160 Speaker 1: That was pretty amazing because traditionally charcoal was the like, safer, 259 00:16:16,480 --> 00:16:20,400 Speaker 1: cooler fuel of choice for for firing up glass ovens, 260 00:16:20,440 --> 00:16:23,760 Speaker 1: but charcoal was commonly produced from oak trees at the time, 261 00:16:23,880 --> 00:16:26,880 Speaker 1: and King James the First and his navy needed a 262 00:16:26,880 --> 00:16:30,680 Speaker 1: whole lot of oak for ships. So thanks King James. 263 00:16:30,760 --> 00:16:34,080 Speaker 1: Without you, we might not have had technical technological improvements 264 00:16:34,080 --> 00:16:37,560 Speaker 1: in glassware, and we wouldn't have been able to create 265 00:16:38,040 --> 00:16:44,800 Speaker 1: these these thicker, um stronger bottles that uh don't explode 266 00:16:44,840 --> 00:16:47,480 Speaker 1: so easy. I thought you were being sarcastic at first, Like, 267 00:16:47,760 --> 00:16:52,240 Speaker 1: thanks King James, You're serious and as you should be. 268 00:16:52,600 --> 00:16:56,160 Speaker 1: Thanks Thanks King James. Just my sarcasm voice is really 269 00:16:56,160 --> 00:17:00,480 Speaker 1: close to my regular vos, I understand. The other improvement 270 00:17:00,520 --> 00:17:03,600 Speaker 1: that came along was the wire cap that that mus 271 00:17:03,680 --> 00:17:07,920 Speaker 1: let um, because before it was invented, corks were held 272 00:17:07,920 --> 00:17:11,680 Speaker 1: in with like string, I mean like really really tight 273 00:17:11,840 --> 00:17:17,800 Speaker 1: woven string, but still uh yeah. Around eight four a 274 00:17:17,880 --> 00:17:20,480 Speaker 1: member of the Oh I looked this one up and 275 00:17:20,480 --> 00:17:23,639 Speaker 1: I don't remember a member of the Jack CUIs Ja. 276 00:17:24,200 --> 00:17:27,359 Speaker 1: That's totally it is it it is? Which are the 277 00:17:27,400 --> 00:17:31,280 Speaker 1: owners of a famous house in champagne or a champagne 278 00:17:31,320 --> 00:17:37,639 Speaker 1: house a a organization of growers and producers? Is that 279 00:17:37,720 --> 00:17:42,720 Speaker 1: about the definition of champagne house? Yes? Cool, excellent to 280 00:17:42,800 --> 00:17:46,680 Speaker 1: this dude. Um Adolf patented a cap that was held 281 00:17:46,720 --> 00:17:49,400 Speaker 1: on by a strong wire that that hooks down under 282 00:17:49,480 --> 00:17:52,359 Speaker 1: the lip of a bottle and secures the cork, which, 283 00:17:52,560 --> 00:17:54,879 Speaker 1: if you've ever opened a bottle of sparkling wine is 284 00:17:54,920 --> 00:17:57,879 Speaker 1: probably something that you're familiar with. Yeah, we still use 285 00:17:58,000 --> 00:18:00,439 Speaker 1: this to this day. And the thicker glass. These are 286 00:18:00,440 --> 00:18:03,200 Speaker 1: the two things, like the main two things that helps 287 00:18:03,240 --> 00:18:08,080 Speaker 1: stop all those exploding bottles. And and once we stopped 288 00:18:08,080 --> 00:18:12,879 Speaker 1: all those exploding bottles, uh, a bunch of other innovations 289 00:18:12,920 --> 00:18:16,040 Speaker 1: would come along that would make champagne a lot um 290 00:18:16,080 --> 00:18:19,119 Speaker 1: a lot easier and less expensive to produce. Here we 291 00:18:19,160 --> 00:18:22,800 Speaker 1: get to one of my favorite things, really really during 292 00:18:22,800 --> 00:18:25,159 Speaker 1: the secondary fermentation, dead used to build up in the 293 00:18:25,200 --> 00:18:27,320 Speaker 1: bottom of the bottle and it was like gross looking. 294 00:18:27,400 --> 00:18:29,479 Speaker 1: To get rid of all this gross, easty stuff they 295 00:18:29,560 --> 00:18:32,719 Speaker 1: used to pour the champagne from bottle to bottle. Along 296 00:18:32,800 --> 00:18:37,080 Speaker 1: comes Bob Nicole. Bob Nicole was born in the years 297 00:18:37,160 --> 00:18:41,240 Speaker 1: leading up to the French Revolution and she married Francois Chicole, 298 00:18:41,359 --> 00:18:43,280 Speaker 1: which some of you may recognize the name. If you don't, 299 00:18:43,440 --> 00:18:45,479 Speaker 1: they will be a nice surprise ending at the end 300 00:18:45,480 --> 00:18:47,119 Speaker 1: of the store for you. At first, this was kind 301 00:18:47,160 --> 00:18:49,200 Speaker 1: of a business deal, as a lot of marriages were 302 00:18:49,480 --> 00:18:55,560 Speaker 1: at the time, but they did make the lovely transformation 303 00:18:55,640 --> 00:18:59,920 Speaker 1: to real partnership. They invested in a sparkling wine, part 304 00:19:00,160 --> 00:19:04,600 Speaker 1: because Barbe Nicole had some knowledge of it, but unfortunately 305 00:19:05,440 --> 00:19:09,439 Speaker 1: feel ill and died suddenly. There were rumors that his 306 00:19:09,600 --> 00:19:13,560 Speaker 1: death was due to his failing investment in wine, but 307 00:19:14,200 --> 00:19:16,440 Speaker 1: barbed Nicole was not willing to give up on this, 308 00:19:16,560 --> 00:19:18,800 Speaker 1: so she went to her father in law and asked 309 00:19:19,080 --> 00:19:23,000 Speaker 1: to put her inheritance in the wine business, and father 310 00:19:23,040 --> 00:19:26,000 Speaker 1: in law greed. She went through an apprenticeship. She was 311 00:19:26,040 --> 00:19:29,040 Speaker 1: really determined to figure this thing out and to make 312 00:19:29,080 --> 00:19:31,679 Speaker 1: this successful. The money thing kept coming up. She had 313 00:19:31,720 --> 00:19:34,720 Speaker 1: asked for more money. She was about to go bankrupt. 314 00:19:35,119 --> 00:19:37,360 Speaker 1: It's also they were getting together in the years leading 315 00:19:37,440 --> 00:19:40,000 Speaker 1: up to the French Revolution, So so this was this 316 00:19:40,080 --> 00:19:43,119 Speaker 1: was the end of the Napoleonic Wars by this time, yes, 317 00:19:43,359 --> 00:19:47,520 Speaker 1: and there were a lot of obviously difficulties in trade 318 00:19:47,760 --> 00:19:50,240 Speaker 1: because of that. Bart Nicole had a sense that the 319 00:19:50,320 --> 00:19:54,560 Speaker 1: Russian market would be really receptive to having some show 320 00:19:54,680 --> 00:19:57,720 Speaker 1: pain at the end of the wars. But those black 321 00:19:57,760 --> 00:19:59,360 Speaker 1: aides we were talking about, they were in the way. 322 00:19:59,480 --> 00:20:02,520 Speaker 1: She was will smuggle some of it to Amsterdam, and 323 00:20:02,600 --> 00:20:06,560 Speaker 1: after the war it did make its way to Russia, where, sorry, 324 00:20:06,600 --> 00:20:09,800 Speaker 1: Alexander the First told the world it was all he 325 00:20:09,840 --> 00:20:15,600 Speaker 1: would drink. She went from a nobody to someone everyone knew, 326 00:20:15,600 --> 00:20:18,800 Speaker 1: and someone everyone knew and wanted her product. And none 327 00:20:18,800 --> 00:20:21,159 Speaker 1: of this has to do with yeast yet no, I know, 328 00:20:22,760 --> 00:20:25,240 Speaker 1: see how exciting riddling is. Everyone else was like my 329 00:20:25,280 --> 00:20:28,720 Speaker 1: God finished his story, all right, here we go. Demand 330 00:20:28,720 --> 00:20:30,480 Speaker 1: for her champagne was so high she had to come 331 00:20:30,560 --> 00:20:32,800 Speaker 1: up with a better way to manufacture it. Instead of 332 00:20:32,840 --> 00:20:36,600 Speaker 1: pouring the champagne from bottle to bottle and losing its bubbles, 333 00:20:36,920 --> 00:20:40,880 Speaker 1: the thing everybody wants, the sparkling wine barb Nicole invented 334 00:20:40,880 --> 00:20:44,600 Speaker 1: a method of turning the bottle upside down and letting 335 00:20:44,640 --> 00:20:49,000 Speaker 1: the stuff settle all the settled at the neck, and 336 00:20:49,160 --> 00:20:52,800 Speaker 1: this allowed her to produce better champagne much faster because 337 00:20:52,800 --> 00:20:54,760 Speaker 1: she wasn't losing all the bubbles and she didn't have 338 00:20:54,760 --> 00:20:56,760 Speaker 1: to wait around for the east. For the east to 339 00:20:56,760 --> 00:21:01,000 Speaker 1: settle so much. By the time she died, Vuko enjoyed worldwide, 340 00:21:01,640 --> 00:21:04,080 Speaker 1: and it is still enjoyed today. If if you guys 341 00:21:04,119 --> 00:21:06,760 Speaker 1: are not familiar with the brand name out loud, it's 342 00:21:06,840 --> 00:21:11,800 Speaker 1: it's that bright yellow rectangular label that's that's sometimes seen 343 00:21:11,840 --> 00:21:14,800 Speaker 1: on champagne that I don't purchase because it's very expensive. 344 00:21:15,320 --> 00:21:18,440 Speaker 1: I hope to one day have a taste of could go, 345 00:21:20,200 --> 00:21:24,199 Speaker 1: you know. I think it's good to dream. Yeah, And 346 00:21:24,240 --> 00:21:28,320 Speaker 1: these days riddling is even easier yet, um. And that's 347 00:21:28,359 --> 00:21:32,800 Speaker 1: because of the invention of encapsulated yeast, which settled down 348 00:21:32,920 --> 00:21:35,280 Speaker 1: into the neck of a bottle in a matter of 349 00:21:35,280 --> 00:21:39,520 Speaker 1: seconds rather than a matter of like days. Um. And 350 00:21:39,720 --> 00:21:43,560 Speaker 1: also by by using machines to quick freeze. I said 351 00:21:43,680 --> 00:21:46,040 Speaker 1: quick in in little air quotes that you can't see 352 00:21:46,080 --> 00:21:48,760 Speaker 1: because you're not in the studio with us. Um. Annie 353 00:21:48,840 --> 00:21:51,000 Speaker 1: enjoyed them very much, I can tell. I can attest 354 00:21:51,040 --> 00:21:54,080 Speaker 1: she did do it uh to to quick freeze and 355 00:21:54,200 --> 00:21:56,520 Speaker 1: in a matter of like twelve minutes the leaves in 356 00:21:56,560 --> 00:21:58,440 Speaker 1: the in the bottles next, so that they could just 357 00:21:58,440 --> 00:22:02,040 Speaker 1: sort of ploop right out when you when you take 358 00:22:02,080 --> 00:22:07,439 Speaker 1: off that crown cap. And there is some shade that 359 00:22:09,200 --> 00:22:12,320 Speaker 1: some champagne houses throw up people who use encapsulated east 360 00:22:12,560 --> 00:22:16,960 Speaker 1: Oh really, all the older, more traditional houses claim that 361 00:22:17,000 --> 00:22:19,479 Speaker 1: they don't use it, and they might not use it, 362 00:22:20,640 --> 00:22:23,399 Speaker 1: but a lot of people who do use it claim 363 00:22:23,440 --> 00:22:26,240 Speaker 1: that the old traditional houses are lying and they only 364 00:22:26,240 --> 00:22:31,120 Speaker 1: have like the old tiny riddling equipment front for show, 365 00:22:31,440 --> 00:22:35,520 Speaker 1: as with most of these kind of very controlled, very 366 00:22:35,680 --> 00:22:40,520 Speaker 1: niche markets. Yeah, there's a lot of stories about um, 367 00:22:40,600 --> 00:22:42,720 Speaker 1: who's doing it right and who's doing it better and 368 00:22:42,760 --> 00:22:46,359 Speaker 1: what it means to actually make the thing. So I 369 00:22:46,359 --> 00:22:50,320 Speaker 1: don't know. I I couldn't find anything either way. This 370 00:22:50,359 --> 00:22:53,640 Speaker 1: is just all in the rumor mill. No, I love. 371 00:22:53,680 --> 00:22:56,159 Speaker 1: I love a champagne rumor mill, best kind of rumor mill, right, 372 00:22:56,680 --> 00:23:00,240 Speaker 1: it's one of the best. It's up there. So riddling um, 373 00:23:00,280 --> 00:23:03,320 Speaker 1: which was the point of that of that story, UM 374 00:23:04,560 --> 00:23:08,800 Speaker 1: was very useful for for champagne houses to be able 375 00:23:08,800 --> 00:23:12,320 Speaker 1: to produce more and also, as it turned out, really 376 00:23:12,359 --> 00:23:17,600 Speaker 1: helped to make to make champagne the celebratory thing that 377 00:23:17,720 --> 00:23:21,399 Speaker 1: it has become because of that Russian czar thing and 378 00:23:21,760 --> 00:23:23,600 Speaker 1: getting it out to more people to be able to 379 00:23:23,640 --> 00:23:26,960 Speaker 1: celebrate with it. It's it's up there. It's what you do. 380 00:23:27,080 --> 00:23:29,919 Speaker 1: You hit ships with it. You you cheers with it 381 00:23:29,960 --> 00:23:32,200 Speaker 1: at your wedding. It's in a lot of rap songs. 382 00:23:32,240 --> 00:23:36,760 Speaker 1: It's in so many rap songs. How how did that happen? 383 00:23:37,000 --> 00:23:42,160 Speaker 1: It happened with coronations, royal coronations going all the way 384 00:23:42,160 --> 00:23:48,320 Speaker 1: back to four nineties six CE. Clovis, King Clovis of 385 00:23:48,400 --> 00:23:52,399 Speaker 1: Northern France, promised his wife, who was a princess from Burgundy, 386 00:23:52,480 --> 00:23:55,560 Speaker 1: that he convert to Christianity if he won his next battle. 387 00:23:55,680 --> 00:23:58,160 Speaker 1: That's not a Betton matter for most people, but okay, 388 00:23:58,160 --> 00:24:01,959 Speaker 1: sure absolutely of us. So lucky for him, I guess 389 00:24:02,040 --> 00:24:04,320 Speaker 1: and his wife. He won and he was baptized in 390 00:24:04,400 --> 00:24:08,600 Speaker 1: the Champagne region, and Champagne's capital, Raims, became viewed as 391 00:24:08,640 --> 00:24:11,520 Speaker 1: a religious and spiritual center in France. He had a 392 00:24:11,520 --> 00:24:15,639 Speaker 1: couple of hundred years to seven Hugh could pay his 393 00:24:15,680 --> 00:24:19,520 Speaker 1: coornation kicks, started a tradition that lasted centuries of kings 394 00:24:19,680 --> 00:24:24,560 Speaker 1: being coordinated in Champagne. It was quite the journey from Paris. 395 00:24:24,920 --> 00:24:28,800 Speaker 1: It was a it was a real trick, a wine trek. Yes. 396 00:24:29,200 --> 00:24:31,040 Speaker 1: Once they were out there, they were like, let's chill 397 00:24:31,119 --> 00:24:35,000 Speaker 1: for a while and maybe drink some of these Champagne wines, right, 398 00:24:35,080 --> 00:24:37,000 Speaker 1: because if you spend all that time getting out there, 399 00:24:37,760 --> 00:24:40,119 Speaker 1: might as well enjoy what the region has the offer. 400 00:24:40,680 --> 00:24:43,399 Speaker 1: Although that they weren't producing sparkling wines on purpose at 401 00:24:43,400 --> 00:24:46,159 Speaker 1: the time, No, we should say that they were still 402 00:24:46,480 --> 00:24:51,760 Speaker 1: and often liked kind of good from what I've heard. Yeah, 403 00:24:51,760 --> 00:24:56,240 Speaker 1: they weren't very good. They were flat flabby. Flabby. That's 404 00:24:56,440 --> 00:24:58,359 Speaker 1: that's a word. It is a word, and it's a 405 00:24:58,400 --> 00:25:01,399 Speaker 1: word she used to describe. Why what's a flabby wine? 406 00:25:01,680 --> 00:25:04,880 Speaker 1: It just has nothing going on? Oh I see. Okay. 407 00:25:05,080 --> 00:25:10,840 Speaker 1: Other historical note on Champagne's rise to the success that 408 00:25:10,920 --> 00:25:15,359 Speaker 1: it is has something to do with healthcare. Yes, And 409 00:25:15,400 --> 00:25:17,240 Speaker 1: this is one of my favorite things that I found 410 00:25:17,560 --> 00:25:20,600 Speaker 1: sixteen seventy four is the art of healing. Herald of 411 00:25:20,800 --> 00:25:25,040 Speaker 1: Champagne's wines as those that would quote at least incumber 412 00:25:25,119 --> 00:25:31,800 Speaker 1: the stomach, incumber the stomach. Okay, so appetizing, I'm not 413 00:25:31,880 --> 00:25:35,800 Speaker 1: going to incumber my stomach. Okay. It was common practice 414 00:25:35,880 --> 00:25:38,199 Speaker 1: at the time for the king's position, not just in 415 00:25:38,240 --> 00:25:42,199 Speaker 1: France but in countries all around Europe, to recommend a 416 00:25:42,240 --> 00:25:45,680 Speaker 1: specific wine for purported health benefits, and this trickled down 417 00:25:45,760 --> 00:25:53,840 Speaker 1: to the aristocracy, writers, poet's artist. Yeah, it's a big 418 00:25:53,880 --> 00:25:58,720 Speaker 1: deal to be like the recommended wine of the king, 419 00:25:58,880 --> 00:26:01,439 Speaker 1: because we're going to drink a lot wine. If this 420 00:26:01,480 --> 00:26:04,720 Speaker 1: one's healthier, might as well drink even more. The king 421 00:26:05,480 --> 00:26:11,400 Speaker 1: has given it his seal. Champagne was the most frequently prescribed. 422 00:26:11,880 --> 00:26:15,720 Speaker 1: This did not sit well with the local wine making 423 00:26:15,840 --> 00:26:19,760 Speaker 1: rival region of Burgundy, right, yes, and a lot of 424 00:26:19,840 --> 00:26:23,040 Speaker 1: you probably heard of Burgundy wines still a thing. Wanting 425 00:26:23,040 --> 00:26:27,439 Speaker 1: to cash in on Champagne's success, they began espousing the 426 00:26:27,480 --> 00:26:31,480 Speaker 1: help and ifits of their wine and hiring physicians and 427 00:26:31,760 --> 00:26:36,439 Speaker 1: artists and poets and authors to talk about their wine 428 00:26:36,520 --> 00:26:40,040 Speaker 1: and help benefits of it. So we're talking about bribery. Yeah, 429 00:26:40,160 --> 00:26:45,120 Speaker 1: oh yeah, they were bribing medical students, doctors. They're hilarious 430 00:26:45,160 --> 00:26:49,679 Speaker 1: fake ads that you can find and and all. Okay, 431 00:26:49,840 --> 00:26:52,240 Speaker 1: So so it's not just that this wine is more healthy, 432 00:26:52,280 --> 00:26:56,040 Speaker 1: it's that it has actual health benefits, like like, what 433 00:26:56,080 --> 00:26:59,520 Speaker 1: would this wine do for you? I'm glad you asked. 434 00:26:59,760 --> 00:27:04,760 Speaker 1: This swine could be used to treat gout, aninia, indigestion, 435 00:27:05,160 --> 00:27:13,399 Speaker 1: kidney stones, epidemic disease, morning sickness, and malaria malaria. D 436 00:27:13,440 --> 00:27:15,800 Speaker 1: have a glass of Champagne that malarial clear right up. 437 00:27:15,880 --> 00:27:21,280 Speaker 1: That's terrific health advice. Champagne pretty much one in this 438 00:27:21,640 --> 00:27:25,679 Speaker 1: battle of the finest healthiest wine to drink. According to 439 00:27:25,720 --> 00:27:28,880 Speaker 1: the King, Burgundy decided to focus shift to focus too. 440 00:27:29,760 --> 00:27:32,879 Speaker 1: They're largely regarded as superior red wines. They had a 441 00:27:32,920 --> 00:27:35,919 Speaker 1: clearer flavor, they had a better color, and this was 442 00:27:36,920 --> 00:27:40,480 Speaker 1: mostly due to temperature and the soil. Champagne decided to 443 00:27:40,800 --> 00:27:45,080 Speaker 1: focus sley on white wines, and that's one of the 444 00:27:45,119 --> 00:27:48,199 Speaker 1: reasons we have the Champagne we know at Champagne today 445 00:27:48,320 --> 00:27:50,640 Speaker 1: helping along with that. One of those things that our 446 00:27:50,720 --> 00:27:55,320 Speaker 1: dear friend Dom Perignon did was developed a successful technique 447 00:27:55,359 --> 00:28:01,680 Speaker 1: for making and blending and clarifying white wine from red grapes. Yeah, 448 00:28:02,040 --> 00:28:04,159 Speaker 1: because to two of those two of those grapes that 449 00:28:04,160 --> 00:28:06,960 Speaker 1: are the primary ones that go into Champagne are red 450 00:28:07,119 --> 00:28:12,280 Speaker 1: red grapes. Another reason that Champagne came to be associated 451 00:28:12,320 --> 00:28:18,120 Speaker 1: with royalty, aristocracy and thus kind of celebration is because 452 00:28:18,200 --> 00:28:22,119 Speaker 1: of where Champagne is located. It's on a trade and 453 00:28:22,200 --> 00:28:24,359 Speaker 1: military route. This meant that there were a lot of 454 00:28:24,359 --> 00:28:28,880 Speaker 1: soldiers going through and they were either looking to celebrate 455 00:28:28,960 --> 00:28:33,040 Speaker 1: victory or drink away their sorrow at their loss. And 456 00:28:33,160 --> 00:28:37,760 Speaker 1: Napoleon himself is a rumored to have said Champagne exclamation 457 00:28:37,800 --> 00:28:40,680 Speaker 1: point in victory one deserves it and defeat one needs. 458 00:28:42,000 --> 00:28:44,360 Speaker 1: That was as terrible. I should have used that opportunity 459 00:28:44,400 --> 00:28:48,200 Speaker 1: to try and pull in impersonation, but it's probably best 460 00:28:48,200 --> 00:28:50,400 Speaker 1: for everyone that I did not. Yeah, and we we 461 00:28:50,400 --> 00:28:53,000 Speaker 1: we have no way of going back now, so we must, 462 00:28:53,200 --> 00:28:56,880 Speaker 1: we must forged proudly ahead. If only I had a 463 00:28:56,880 --> 00:29:01,560 Speaker 1: glass of champagne to drink away my disappointment in the 464 00:29:01,600 --> 00:29:03,479 Speaker 1: fact that we can't go backwards. I know it's going 465 00:29:03,520 --> 00:29:05,680 Speaker 1: to be okay, Annie. And one of the reasons that 466 00:29:05,720 --> 00:29:08,720 Speaker 1: it's going to be okay is that, thanks to all 467 00:29:08,760 --> 00:29:12,200 Speaker 1: of that industrialization that I believe we mentioned earlier, Uh, 468 00:29:13,080 --> 00:29:15,800 Speaker 1: Champagne became more and more accessible to more and more, 469 00:29:16,200 --> 00:29:19,960 Speaker 1: not monarchs, the common people began to be able to 470 00:29:20,000 --> 00:29:23,200 Speaker 1: afford to drink it. You know, maybe not every day, 471 00:29:23,240 --> 00:29:26,520 Speaker 1: but for um, for for special occasions like like weddings 472 00:29:26,520 --> 00:29:30,120 Speaker 1: and New Year's and marketing is probably one of the 473 00:29:30,160 --> 00:29:34,880 Speaker 1: biggest reasons for this. Although they obviously wanted you to 474 00:29:34,960 --> 00:29:38,720 Speaker 1: drink it all the time, they knew that this wasn't 475 00:29:38,800 --> 00:29:42,200 Speaker 1: a thing most people could afford, so they advertised it 476 00:29:42,240 --> 00:29:47,840 Speaker 1: as an aspirational drink, and advertisements promised things like drinking 477 00:29:47,920 --> 00:29:52,239 Speaker 1: Champagne would enhance women's beauty and men's wit. Oh well, 478 00:29:52,280 --> 00:29:54,000 Speaker 1: those are the two most important things for those groups 479 00:29:54,000 --> 00:29:56,360 Speaker 1: of people, so that that's a huge relief. And since 480 00:29:56,400 --> 00:29:58,440 Speaker 1: more people were able to buy it for these special occasions, 481 00:29:58,480 --> 00:30:02,280 Speaker 1: that's how it became kind of the drink you had 482 00:30:02,320 --> 00:30:04,960 Speaker 1: to toast at weddings and what you had to ring 483 00:30:05,000 --> 00:30:09,000 Speaker 1: in the New Year, to the point that in seven 484 00:30:09,040 --> 00:30:13,440 Speaker 1: million bottles were shipped from Champagne in anticipation of the 485 00:30:13,480 --> 00:30:17,960 Speaker 1: New Millennium. Yes, but one thing that Lauren and I 486 00:30:18,080 --> 00:30:21,040 Speaker 1: heard from the people we talked to about this is 487 00:30:21,080 --> 00:30:23,560 Speaker 1: that it is not like that in Champagne at all. Yeah, 488 00:30:23,600 --> 00:30:25,880 Speaker 1: it's just it's just a wine. It's just wine that 489 00:30:25,920 --> 00:30:29,920 Speaker 1: you drink because you like it. Yes. I also read 490 00:30:30,640 --> 00:30:32,720 Speaker 1: on the other end of that that some people think 491 00:30:32,880 --> 00:30:38,280 Speaker 1: it's the bubbles and the popping of the cork like 492 00:30:38,440 --> 00:30:41,440 Speaker 1: adds this feeling of celebration, and that the bubbles are 493 00:30:41,520 --> 00:30:44,960 Speaker 1: kind of the happiness and excitement you feel about whatever 494 00:30:45,000 --> 00:30:48,320 Speaker 1: you're celebrating. That the joy they're so joyful, they're joyful 495 00:30:48,360 --> 00:30:51,320 Speaker 1: in your nose. Yeah, and there's that like ceremony to it. 496 00:30:51,840 --> 00:30:54,760 Speaker 1: Oh and there is that other ceremony that involves breaking 497 00:30:54,760 --> 00:30:56,600 Speaker 1: the mopen with the sword, because that's the same thing 498 00:30:56,680 --> 00:31:01,600 Speaker 1: to do obviously. Yeah, sobran um. And it's not it's 499 00:31:01,600 --> 00:31:04,600 Speaker 1: not cutting it is it is breaking with a dull edge. 500 00:31:04,600 --> 00:31:06,600 Speaker 1: It turns out that that it's not the sharpness of 501 00:31:06,600 --> 00:31:08,680 Speaker 1: the sword at all. It's it's you can use anything 502 00:31:08,720 --> 00:31:10,880 Speaker 1: you can use like a lighter or like a stapler, 503 00:31:11,040 --> 00:31:13,240 Speaker 1: your cell phone. Maybe that would be a poor decision, 504 00:31:13,600 --> 00:31:17,720 Speaker 1: but uh, you could argue that the saber is afforded decision. 505 00:31:17,880 --> 00:31:21,280 Speaker 1: It's it's still terrifying, and we have footage to prove it. 506 00:31:21,440 --> 00:31:25,360 Speaker 1: I will say that my my heart sped up a 507 00:31:25,360 --> 00:31:30,200 Speaker 1: bit when the saber was pulled out of it's very 508 00:31:30,280 --> 00:31:34,160 Speaker 1: ceremonial looking box. Yeah. Yeah, we got to talk to 509 00:31:34,200 --> 00:31:37,600 Speaker 1: a to a master subruar. Harry Constantinescu I came to 510 00:31:37,640 --> 00:31:39,880 Speaker 1: find out that there's a certain window where you can 511 00:31:40,000 --> 00:31:43,800 Speaker 1: safely perform suburbe. First of all, the temperature is very important. 512 00:31:43,880 --> 00:31:46,920 Speaker 1: The point where you hit the bottle it's also very important. 513 00:31:47,040 --> 00:31:50,160 Speaker 1: Every bottle will have two seams, one seam on one side, 514 00:31:50,200 --> 00:31:52,200 Speaker 1: one on the other side, and then there's a glass 515 00:31:52,240 --> 00:31:54,120 Speaker 1: lip where the bottle is closed. But the point where 516 00:31:54,120 --> 00:31:57,000 Speaker 1: you want to hit it, it's where the seam. It's 517 00:31:57,240 --> 00:31:59,680 Speaker 1: this glass lip. This is where you want to hit it. 518 00:31:59,720 --> 00:32:02,000 Speaker 1: In Lord to have a clean cut, they used the 519 00:32:02,040 --> 00:32:05,080 Speaker 1: capital of Champagne to crown the kings of France. Appoleon 520 00:32:05,120 --> 00:32:08,040 Speaker 1: himself went to military school close to that region, and 521 00:32:08,080 --> 00:32:11,440 Speaker 1: this is where he met with Rami Moet, which later 522 00:32:11,480 --> 00:32:14,160 Speaker 1: will take over the Chandoon house. And he would stop 523 00:32:14,160 --> 00:32:16,520 Speaker 1: with his generals prior to a battle in the Champagne 524 00:32:16,520 --> 00:32:19,880 Speaker 1: region just celebrate with Champagne. And the young officer from 525 00:32:19,960 --> 00:32:23,160 Speaker 1: Napoleon's army, frustrated with the fact that he couldn't control 526 00:32:23,240 --> 00:32:25,240 Speaker 1: his horse with one hand, and opened a bottle of 527 00:32:25,280 --> 00:32:27,440 Speaker 1: champagne with the other one. After a night of party, 528 00:32:27,480 --> 00:32:29,760 Speaker 1: he pulled his sword and beheaded the bottle with a 529 00:32:30,080 --> 00:32:33,240 Speaker 1: stroke of a blade. Everybody thought that This is a 530 00:32:33,240 --> 00:32:38,719 Speaker 1: great way to open a bottle of champagne. Did you 531 00:32:38,760 --> 00:32:40,800 Speaker 1: did you ever catch back up with Harry. You said 532 00:32:40,800 --> 00:32:42,280 Speaker 1: that you were going to try to go get him 533 00:32:42,320 --> 00:32:45,520 Speaker 1: to teach you how to do this. That is a 534 00:32:45,560 --> 00:32:49,680 Speaker 1: work in progress. I actually, thanks to this episode, just 535 00:32:49,840 --> 00:32:54,520 Speaker 1: overcame my fear of opening champagne bottles. Lauren taught me 536 00:32:54,600 --> 00:32:56,959 Speaker 1: the proper way to open it. Opening a bottle champagne 537 00:32:57,000 --> 00:32:59,120 Speaker 1: is quite easy. You just you just kind of grabbed 538 00:32:59,160 --> 00:33:01,560 Speaker 1: the putt towel over the bottle and grab the cork 539 00:33:01,600 --> 00:33:04,680 Speaker 1: and sort of wiggle it until it just comes out. Yeah, 540 00:33:04,720 --> 00:33:09,120 Speaker 1: my previous method was closing my eyes and going outside 541 00:33:09,200 --> 00:33:16,560 Speaker 1: and pointing it away and just hoping nothing went wrong. 542 00:33:17,760 --> 00:33:19,440 Speaker 1: You don't have to You don't have to live that 543 00:33:19,520 --> 00:33:24,240 Speaker 1: life anymore. And now apparently opening like a regular person 544 00:33:24,320 --> 00:33:28,080 Speaker 1: for me is not enough anymore, because yes, I am 545 00:33:28,200 --> 00:33:33,320 Speaker 1: in talks with Masters Brewer Harry about maybe learning to 546 00:33:33,400 --> 00:33:35,600 Speaker 1: do it with all kinds I mean, he was listing 547 00:33:35,640 --> 00:33:37,680 Speaker 1: all kinds of objects you could do it with. Maybe 548 00:33:37,720 --> 00:33:41,400 Speaker 1: we'll have an update, hopefully a positive one, in the future. 549 00:33:42,400 --> 00:33:44,480 Speaker 1: He did say that there was that there was only 550 00:33:44,760 --> 00:33:47,800 Speaker 1: a very low chance. Was it like one percent. His 551 00:33:47,920 --> 00:33:53,920 Speaker 1: personal example was he once did a hundred bottles. Sitting 552 00:33:54,040 --> 00:33:57,520 Speaker 1: is not the right word, but one go and only 553 00:33:57,600 --> 00:34:03,680 Speaker 1: two of them. Two. If you're a master cigar, yes, 554 00:34:04,280 --> 00:34:07,960 Speaker 1: and you're dealing with the best champagne bottles. Yes, you 555 00:34:08,080 --> 00:34:13,919 Speaker 1: received an honorary knighthood for this, y'all. It's it's really fascinating. Um. 556 00:34:13,960 --> 00:34:18,400 Speaker 1: But let us let us move on and debunk some 557 00:34:18,600 --> 00:34:22,440 Speaker 1: myths about champagne because along the way of becoming this 558 00:34:22,640 --> 00:34:26,400 Speaker 1: cultural institution, there have been a whole lot of things 559 00:34:26,440 --> 00:34:28,640 Speaker 1: out there. There's a whole lot of misinformation out there. 560 00:34:28,680 --> 00:34:30,320 Speaker 1: What do you do with it? How is it best? 561 00:34:30,680 --> 00:34:33,200 Speaker 1: We'll get into some of those right after the second 562 00:34:33,239 --> 00:34:45,080 Speaker 1: break from our lovely sponsor and we're back. So hey, Annie, Champagne, 563 00:34:45,800 --> 00:34:50,759 Speaker 1: should you age it? The answer depends on the vintage, right, 564 00:34:50,840 --> 00:34:53,000 Speaker 1: I mean, that's the best what I read most places. 565 00:34:53,160 --> 00:34:55,640 Speaker 1: If you're asking me, the answer is no. But that's 566 00:34:55,680 --> 00:34:59,200 Speaker 1: because I can't afford vantage wine, and I'm impatient for 567 00:34:59,280 --> 00:35:04,799 Speaker 1: people like you and me, Lauren, we don't have the 568 00:35:04,880 --> 00:35:08,879 Speaker 1: fancy wine settlers to age it in. I hear that 569 00:35:09,440 --> 00:35:16,680 Speaker 1: properly aged wine, vintage sparkling wine, uh, is amazing. So yeah, 570 00:35:16,760 --> 00:35:20,480 Speaker 1: if you have the opportunity, don't turn it down to 571 00:35:20,680 --> 00:35:23,000 Speaker 1: do it. Okay. Other myth if you if you put 572 00:35:23,000 --> 00:35:27,960 Speaker 1: a silver spoon in the bottleneck of an open bottle 573 00:35:28,000 --> 00:35:33,880 Speaker 1: of sparkling wine, will it preserve the bubbles? Short answer, 574 00:35:35,000 --> 00:35:42,080 Speaker 1: more vigorous answer maybe. The longer answer is this also 575 00:35:42,200 --> 00:35:47,520 Speaker 1: seems to depend on taste and just a lot of 576 00:35:47,640 --> 00:35:50,360 Speaker 1: other factors. Really, this is one that I was sure 577 00:35:50,480 --> 00:35:53,239 Speaker 1: had to have been complete, like like, like, how would 578 00:35:53,239 --> 00:35:57,560 Speaker 1: that work? I know that sounds ridiculous. I know, um 579 00:35:57,600 --> 00:36:01,520 Speaker 1: I read somewhere why people thought that is I've forgot it, 580 00:36:01,560 --> 00:36:05,440 Speaker 1: of course. But researchers at Stanford University and the Interprofessional 581 00:36:05,440 --> 00:36:09,040 Speaker 1: Committee of Champagne c v i C tested this out 582 00:36:09,080 --> 00:36:12,600 Speaker 1: by measuring the pressure of open bottles, some that had 583 00:36:12,600 --> 00:36:16,040 Speaker 1: spoons in them, some that have those wine stoppers in them, 584 00:36:16,080 --> 00:36:19,640 Speaker 1: and some where they were recorked with the cork and 585 00:36:19,680 --> 00:36:23,000 Speaker 1: others completely open. And they found that the pressure and 586 00:36:23,080 --> 00:36:26,399 Speaker 1: all the bottles was relatively the same. They also did 587 00:36:26,440 --> 00:36:31,480 Speaker 1: taste test with these different types of bottles and it 588 00:36:31,680 --> 00:36:35,160 Speaker 1: seemed to just very wildly. The most important factor they 589 00:36:35,200 --> 00:36:40,080 Speaker 1: found was temperature in preserving bubbles. Does glass shape matter? 590 00:36:40,360 --> 00:36:42,960 Speaker 1: This is another one where depending on who you ask, 591 00:36:43,080 --> 00:36:46,240 Speaker 1: you might get a different answer. Okay, yes, the glass. 592 00:36:46,400 --> 00:36:48,680 Speaker 1: The shape of a glass you put a sparkling wine 593 00:36:48,680 --> 00:36:51,600 Speaker 1: into will matter, but what glass type you use will 594 00:36:51,640 --> 00:36:54,080 Speaker 1: depend on what you're looking to get out of it. 595 00:36:54,160 --> 00:36:58,520 Speaker 1: The bubbles in champagne are are created by UH or 596 00:36:58,520 --> 00:37:02,160 Speaker 1: they're seated off of imperfects in the glass, either little 597 00:37:02,200 --> 00:37:04,200 Speaker 1: little bits of dust or whatever. Or if there's a 598 00:37:04,200 --> 00:37:06,919 Speaker 1: little flaw in the glass, then then bubbles will will 599 00:37:07,000 --> 00:37:12,360 Speaker 1: nucleate there and UH and fly up to the surface 600 00:37:12,400 --> 00:37:15,879 Speaker 1: of the wine. Lauren is doing excellent hand gestures right now, 601 00:37:16,200 --> 00:37:20,480 Speaker 1: all again to the waist. I'm just gesturing harder of 602 00:37:20,840 --> 00:37:23,880 Speaker 1: all of you all at home. Um. But according to 603 00:37:24,160 --> 00:37:27,520 Speaker 1: Uncorked the Science of Champagne, these bubbles form at a 604 00:37:27,600 --> 00:37:32,200 Speaker 1: rate of thirty per second, meaning that each glass contains 605 00:37:32,239 --> 00:37:34,719 Speaker 1: about two million bubbles if you just let it hang 606 00:37:34,719 --> 00:37:36,840 Speaker 1: out until it goes totally flat, which you shouldn't do. 607 00:37:36,880 --> 00:37:40,120 Speaker 1: You should just drink it. So those bubbles aren't going 608 00:37:40,160 --> 00:37:44,359 Speaker 1: to last very long in most glass shapes because because 609 00:37:44,480 --> 00:37:47,280 Speaker 1: because they're they're going places. But certain types of glasses 610 00:37:47,520 --> 00:37:51,040 Speaker 1: will keep those bubbles going longer. UM, and the flute 611 00:37:51,040 --> 00:37:54,200 Speaker 1: glasses have been traditionally used because they will keep those 612 00:37:54,200 --> 00:37:58,440 Speaker 1: bubbles just going and going, and they'll really showcase how 613 00:37:58,680 --> 00:38:01,359 Speaker 1: elegant and beautiful and joyful they are. It will also 614 00:38:01,480 --> 00:38:03,880 Speaker 1: keep it cool a little bit longer, which, as we 615 00:38:03,920 --> 00:38:08,520 Speaker 1: said above, helps with the bubbles staying bubbler. Yes, so 616 00:38:08,840 --> 00:38:13,560 Speaker 1: flute glass is kind of more for looks, kind of 617 00:38:13,600 --> 00:38:17,080 Speaker 1: aesthetic because, as it turns out, the narrow mouth opening 618 00:38:17,480 --> 00:38:20,680 Speaker 1: of a flute glass prevents you from from getting your 619 00:38:20,719 --> 00:38:22,759 Speaker 1: getting your nose all up in it. So you're going 620 00:38:22,800 --> 00:38:25,320 Speaker 1: to be missing out on that perfume of the wine. 621 00:38:25,760 --> 00:38:28,719 Speaker 1: Wines um as as many fancy people will tell you, 622 00:38:28,920 --> 00:38:32,880 Speaker 1: have a kind of separate smell component and taste component, 623 00:38:33,280 --> 00:38:37,520 Speaker 1: and you're denying yourself the beauty of that smell if 624 00:38:37,560 --> 00:38:41,280 Speaker 1: you use a flute. So some people who are serious 625 00:38:41,280 --> 00:38:43,840 Speaker 1: about sparkling wine like just never drink it out of 626 00:38:43,840 --> 00:38:45,600 Speaker 1: a flute. I drink mine out of a jam jar. 627 00:38:46,400 --> 00:38:48,200 Speaker 1: I drink mine out of a mason jar because I 628 00:38:48,200 --> 00:38:52,839 Speaker 1: can see an ounces watches in there. Right. Let's see, 629 00:38:52,840 --> 00:38:56,960 Speaker 1: this is very practical advice, uh, less less fancy perhaps 630 00:38:56,960 --> 00:38:59,320 Speaker 1: than like a coope glass, which are also popular for 631 00:38:59,480 --> 00:39:01,960 Speaker 1: shampagne san um that those are those if you've never 632 00:39:02,000 --> 00:39:05,000 Speaker 1: seen one before or heard them referred to. There those 633 00:39:05,120 --> 00:39:07,880 Speaker 1: a little short, wide cups that are said to be 634 00:39:08,080 --> 00:39:10,640 Speaker 1: based on the shape of Marie Antoinette's left breast as 635 00:39:10,680 --> 00:39:13,239 Speaker 1: a gift for Louis the fourteenth, which experts say is 636 00:39:13,239 --> 00:39:16,799 Speaker 1: probably apocryphal. Um. They are super cute and they're really 637 00:39:16,800 --> 00:39:20,520 Speaker 1: good for the wines smell, but terrible at keeping bubbly 638 00:39:20,640 --> 00:39:26,200 Speaker 1: cool and you know, bubbily, so generally not recommended unless 639 00:39:26,920 --> 00:39:30,719 Speaker 1: you just like it and then do it um. At tastings, 640 00:39:30,760 --> 00:39:33,920 Speaker 1: you might be poured sparkling wines in a white wine glass, 641 00:39:33,960 --> 00:39:36,560 Speaker 1: which are bad for the bubbles but good for the 642 00:39:36,840 --> 00:39:40,919 Speaker 1: temperature and the nose. And some glassmakers have recently been 643 00:39:41,000 --> 00:39:44,959 Speaker 1: touting these tall tulip shaped flutes as being the best 644 00:39:44,960 --> 00:39:48,200 Speaker 1: for bubbily because they're they're they're cool, and they showcase 645 00:39:48,239 --> 00:39:50,560 Speaker 1: the bubbles. Um, but they have a little bit more 646 00:39:50,640 --> 00:39:52,920 Speaker 1: room for your schnas up there at the top of 647 00:39:52,920 --> 00:39:59,040 Speaker 1: the glass. So basically the myth is rameral and you 648 00:39:59,040 --> 00:40:02,799 Speaker 1: should drink out of whatever you like to drink out of. Yeah, 649 00:40:02,800 --> 00:40:07,560 Speaker 1: pretty much. Yeah. Also, while we're debunking Miths, Dompignon probably 650 00:40:07,600 --> 00:40:11,200 Speaker 1: didn't say come quickly and tasting the stars. But speaking 651 00:40:11,239 --> 00:40:15,480 Speaker 1: of tastes, Oh, yes, so Champagne, what does it taste like? 652 00:40:15,640 --> 00:40:18,040 Speaker 1: I did not know until recently. I'll admit it can. 653 00:40:18,080 --> 00:40:20,360 Speaker 1: It can taste like a number of different things. Obviously 654 00:40:20,920 --> 00:40:22,879 Speaker 1: that you know. Not not all champagne is the same, 655 00:40:22,880 --> 00:40:26,040 Speaker 1: and certainly all sparkling wine is not the same. But 656 00:40:26,160 --> 00:40:29,840 Speaker 1: like all wine, um, the taroire, the climate and soil 657 00:40:29,880 --> 00:40:33,080 Speaker 1: type and uh and whether you're using oak barrels or 658 00:40:33,160 --> 00:40:37,400 Speaker 1: steel barrels, the farming technique, the germs that are floating 659 00:40:37,440 --> 00:40:39,879 Speaker 1: around in the region, all of that have to do 660 00:40:40,200 --> 00:40:42,040 Speaker 1: with the final taste of the wine. One of the 661 00:40:42,080 --> 00:40:48,560 Speaker 1: reasons Champagne's Champagne has such a specific taste is largely 662 00:40:48,640 --> 00:40:52,920 Speaker 1: due to it's terre are and specifically the soil aspect 663 00:40:52,960 --> 00:41:01,480 Speaker 1: of it, because Champagne has the region, not the clarity Champagne. 664 00:41:01,560 --> 00:41:05,320 Speaker 1: The region has a lot of limestone in its soil, 665 00:41:05,960 --> 00:41:08,480 Speaker 1: and the sedimentary rock in the area is a mix 666 00:41:08,560 --> 00:41:13,640 Speaker 1: of limestone, moral and chalk, and these are excellent reservoirs 667 00:41:13,680 --> 00:41:17,000 Speaker 1: of water. They're great for draining, and it also adds 668 00:41:17,360 --> 00:41:22,080 Speaker 1: a minerally flavor. Two that is a thing that I 669 00:41:22,160 --> 00:41:25,000 Speaker 1: that I've noticed in our recent champagne adventures that yes, 670 00:41:25,080 --> 00:41:28,440 Speaker 1: the whole two kinds that I've tried now both did 671 00:41:28,480 --> 00:41:32,080 Speaker 1: have a have a very dirt kind of component in 672 00:41:32,160 --> 00:41:36,200 Speaker 1: the best way and in a terrific in a way 673 00:41:36,239 --> 00:41:39,120 Speaker 1: that I enjoyed. I love. I love a flavor, any 674 00:41:39,120 --> 00:41:43,200 Speaker 1: any flavor will do. Champagne is also sparkling wine in general, 675 00:41:43,440 --> 00:41:46,400 Speaker 1: is I should say, is is known for being sweeter 676 00:41:46,840 --> 00:41:50,480 Speaker 1: than a lot of still wines. And this doesn't necessarily 677 00:41:50,520 --> 00:41:53,719 Speaker 1: have to be true, but um, it frequently is due 678 00:41:53,760 --> 00:41:56,840 Speaker 1: to that dosage that you that you add in towards 679 00:41:56,880 --> 00:41:59,640 Speaker 1: towards the end of the bottling process there to kind 680 00:41:59,680 --> 00:42:03,640 Speaker 1: of even out the flavor of the wine. And Philip Fillip, 681 00:42:03,640 --> 00:42:05,480 Speaker 1: bottle back up after you've taken out all of the 682 00:42:06,120 --> 00:42:09,279 Speaker 1: dirty yeast stuff. It's not dirty. It's a perfectly clean 683 00:42:09,320 --> 00:42:12,720 Speaker 1: and natural process. And if you if you like dryer 684 00:42:12,840 --> 00:42:17,479 Speaker 1: champagne um or sparkling wine, the thing is to look 685 00:42:17,560 --> 00:42:21,239 Speaker 1: for the extra brute. Dry usually means not sweet in 686 00:42:21,239 --> 00:42:25,200 Speaker 1: the wine world, but extra dry sparkling wine is sweeter 687 00:42:26,280 --> 00:42:29,880 Speaker 1: than brute and extra brute. I'm not sure why they 688 00:42:29,880 --> 00:42:34,640 Speaker 1: want to make sure you did your research like me personally, right, Yeah, 689 00:42:34,680 --> 00:42:40,840 Speaker 1: so yeah, going from the driest, the least sweet to 690 00:42:41,000 --> 00:42:44,480 Speaker 1: the most sweet. Uh if it just just if you're 691 00:42:44,560 --> 00:42:48,759 Speaker 1: looking for it, y'all, Um, go for the dry. Is 692 00:42:48,800 --> 00:42:52,520 Speaker 1: an extra brute than brute, than extra dry, than sec 693 00:42:52,800 --> 00:42:58,640 Speaker 1: than demi sec then do sweet? Yeah that they add 694 00:42:58,719 --> 00:43:01,520 Speaker 1: fifty grams of sugar to a bottle of dow. Yeah. 695 00:43:02,000 --> 00:43:05,239 Speaker 1: And this is something else that I found very interesting. 696 00:43:05,680 --> 00:43:10,319 Speaker 1: Champagne used to be way way sweeter. Oh yeah, like 697 00:43:10,320 --> 00:43:14,200 Speaker 1: like dessert wine level, like like Porto kind of level sweet. 698 00:43:14,760 --> 00:43:19,839 Speaker 1: And it's actually the English. They played a larger role 699 00:43:19,960 --> 00:43:24,200 Speaker 1: in sparkling wine Champagne than I realized. They preferred this 700 00:43:24,560 --> 00:43:28,839 Speaker 1: dry a k A brute Champagne sparkling wine. And once 701 00:43:28,840 --> 00:43:32,399 Speaker 1: that whole industrialization thing happened and France could export more, 702 00:43:32,840 --> 00:43:35,800 Speaker 1: the Champagne region could export more, they made a version 703 00:43:35,880 --> 00:43:41,920 Speaker 1: specifically for the English. Well, thank you England, and it 704 00:43:42,040 --> 00:43:46,200 Speaker 1: was that extra brute root version most of us know today. 705 00:43:46,239 --> 00:43:49,520 Speaker 1: But Champagne used to be very sweet. Yeah no, no, no, no, yeah, 706 00:43:50,080 --> 00:43:52,000 Speaker 1: any and he just made a shutter and I was like, 707 00:43:52,000 --> 00:43:54,640 Speaker 1: oh yep, they'll buy right there with you. Um. And 708 00:43:54,680 --> 00:43:57,640 Speaker 1: as we've said before, in order to preserve those bubbles. 709 00:43:57,680 --> 00:44:00,360 Speaker 1: You you want champagne to be properly chilled, and that 710 00:44:00,560 --> 00:44:06,640 Speaker 1: properly chilled is between and forty eight degrees fahrenheit, which 711 00:44:06,680 --> 00:44:09,799 Speaker 1: is so specific. Who came up with this? I love it? 712 00:44:10,480 --> 00:44:13,520 Speaker 1: Which is about seven to nine degrees celsius. Yes, And 713 00:44:13,680 --> 00:44:16,560 Speaker 1: according to the things I read, rapid chilling as the 714 00:44:16,600 --> 00:44:19,080 Speaker 1: way to go, not in a freezer, terrible for flavor, 715 00:44:19,160 --> 00:44:23,080 Speaker 1: but experts recommend putting champagne in ice water for fifteen 716 00:44:23,080 --> 00:44:26,160 Speaker 1: to twenty minutes and then refrigerating for three to four hours. 717 00:44:26,160 --> 00:44:29,359 Speaker 1: This seems to be the consensus, but again a lot 718 00:44:29,360 --> 00:44:33,799 Speaker 1: of preference involved. I think, yeah, that's that's basically what 719 00:44:33,840 --> 00:44:36,200 Speaker 1: all of this comes down to is do do what 720 00:44:36,239 --> 00:44:40,160 Speaker 1: you like. Although for sure, um, after after you've opened 721 00:44:40,200 --> 00:44:42,879 Speaker 1: a bottle of champagne, there's a time limit on when 722 00:44:42,960 --> 00:44:47,880 Speaker 1: it's the most enjoyable. Immediately within within twenty four hours 723 00:44:48,200 --> 00:44:50,880 Speaker 1: is best. I mean, the bubbles are probably going to 724 00:44:50,920 --> 00:44:54,359 Speaker 1: go away before then, but yes, that's something I can 725 00:44:54,520 --> 00:44:57,480 Speaker 1: get behind, yeah quickly. And speaking of something else I 726 00:44:57,520 --> 00:45:02,799 Speaker 1: can get behind, yes, food impairing your champagne or sparkling 727 00:45:02,840 --> 00:45:06,839 Speaker 1: wine with delicious treats. Yeah, and it doesn't have to be. 728 00:45:07,040 --> 00:45:10,359 Speaker 1: I feel like a champagne is frequently served like during 729 00:45:10,400 --> 00:45:14,759 Speaker 1: a dessert course in America, and I'm not sure why 730 00:45:14,880 --> 00:45:16,840 Speaker 1: we do that, because I mean, I mean not that 731 00:45:16,880 --> 00:45:19,799 Speaker 1: it can't be lovely, but but with the sweetness of 732 00:45:19,920 --> 00:45:22,320 Speaker 1: the wine, sometimes it can be. It's nice to have 733 00:45:22,360 --> 00:45:26,320 Speaker 1: a little bit of sweet and savory combination. Um. Sparkling 734 00:45:26,320 --> 00:45:30,760 Speaker 1: wines pair very well with cheeses. Uh. Cheese, by the way, 735 00:45:31,360 --> 00:45:35,560 Speaker 1: legit improves the taste of wine according to science, something 736 00:45:35,600 --> 00:45:39,400 Speaker 1: about how the cheese affects the tannins in the wine 737 00:45:39,400 --> 00:45:41,799 Speaker 1: and kind of smooths out a wine that's maybe not 738 00:45:42,320 --> 00:45:45,919 Speaker 1: as good. So if you get that too, buck chuck, 739 00:45:46,080 --> 00:45:48,680 Speaker 1: then a pair with some cheese for sure. Um. But 740 00:45:48,719 --> 00:45:55,160 Speaker 1: other stuff gra raw oysters, sushi, and other seafood um. 741 00:45:55,440 --> 00:46:01,160 Speaker 1: Harry specifically recommended scallops and stuff mushrooms if you are 742 00:46:01,160 --> 00:46:04,400 Speaker 1: going to go forward dessert. Um, you found some specific 743 00:46:04,440 --> 00:46:06,960 Speaker 1: recommendations for for types of dessert to pair champan with. 744 00:46:07,760 --> 00:46:10,759 Speaker 1: I did. I think it's kind of things that a 745 00:46:10,840 --> 00:46:16,400 Speaker 1: lot of people would expect, like strawberries, tarts, crumbles, short bread, 746 00:46:16,719 --> 00:46:21,520 Speaker 1: kind of the lighter, readier baked goods I guess, yeah, yeah, no, 747 00:46:21,640 --> 00:46:25,160 Speaker 1: but bretty makes sense because champagne Um does have her 748 00:46:25,239 --> 00:46:26,919 Speaker 1: or some some kinds of it do have a very 749 00:46:27,000 --> 00:46:31,880 Speaker 1: like yeasty kind of note to them. But again, but basically, 750 00:46:31,920 --> 00:46:34,640 Speaker 1: everyone that we talked to who's a professional in the 751 00:46:34,680 --> 00:46:39,839 Speaker 1: sparkling wine industry recommended eating whatever you want. Yeah, specifically 752 00:46:39,920 --> 00:46:42,240 Speaker 1: the the winery that we went to in North Georgia, 753 00:46:42,480 --> 00:46:45,680 Speaker 1: because there are wineries in North Georgia. There's wine in them, 754 00:46:45,680 --> 00:46:48,200 Speaker 1: their hills. Even the cups say that we're not making 755 00:46:48,280 --> 00:46:51,680 Speaker 1: that up. That is the actual slogan of the region. 756 00:46:52,600 --> 00:46:56,840 Speaker 1: I love living in Georgia. Um the lady. They recommended 757 00:46:56,880 --> 00:47:00,399 Speaker 1: specifically fried chicken, which we are determined to try. Yes, 758 00:47:00,800 --> 00:47:04,080 Speaker 1: before we totally wrap up, I wanted to just give 759 00:47:04,200 --> 00:47:07,400 Speaker 1: a shout out to to some of these places that 760 00:47:07,440 --> 00:47:10,920 Speaker 1: have been instrumental around Atlanta in helping us produce this 761 00:47:10,960 --> 00:47:12,759 Speaker 1: episode and the interviews that they've done with us, and 762 00:47:13,040 --> 00:47:17,120 Speaker 1: they've been so welcome and giving Harry Constantinescu Three Sisters 763 00:47:17,160 --> 00:47:20,560 Speaker 1: Winery in Delonaga, you on a mountain winery out in Cleveland, 764 00:47:21,040 --> 00:47:23,840 Speaker 1: Murphy's here in Atlanta. Is there anything else before we 765 00:47:23,960 --> 00:47:25,680 Speaker 1: before we sign off? I would just like to say, 766 00:47:25,800 --> 00:47:27,560 Speaker 1: I'm very sorry we didn't get to touch on all 767 00:47:27,600 --> 00:47:32,080 Speaker 1: the ship related history Champagne. As it turns out, bottles 768 00:47:32,080 --> 00:47:35,880 Speaker 1: of champagne can be well preserved on shipwrecks for like 769 00:47:36,000 --> 00:47:38,880 Speaker 1: hundreds of years and due to a lot of that 770 00:47:38,960 --> 00:47:41,680 Speaker 1: smuggling that was happening at various times during like war 771 00:47:41,800 --> 00:47:45,200 Speaker 1: tour in France. That's absolutely a thing that just sometimes 772 00:47:45,200 --> 00:47:47,400 Speaker 1: people are like, oh, look another shipwreck with another hundred 773 00:47:47,400 --> 00:47:51,120 Speaker 1: bottles of this incredible vintage of champagne. It's a wonderful 774 00:47:51,160 --> 00:47:54,400 Speaker 1: world we're living in. UM. Thank thank you guys so 775 00:47:54,560 --> 00:47:58,200 Speaker 1: much for tuning in and listening. And uh, maybe maybe 776 00:47:58,440 --> 00:48:01,160 Speaker 1: will in the future get a chance to talk to 777 00:48:01,200 --> 00:48:03,279 Speaker 1: do another episode and and talk about some of those 778 00:48:03,280 --> 00:48:07,920 Speaker 1: ship related things. UM, I would look that. And also 779 00:48:08,080 --> 00:48:12,279 Speaker 1: if you're interested in seeing what sabroach looks like, and 780 00:48:12,960 --> 00:48:16,640 Speaker 1: or Lauren and I trying sparkling wine with fried chicken. 781 00:48:17,120 --> 00:48:20,640 Speaker 1: We also have a video component to this. Yeah, so 782 00:48:20,760 --> 00:48:22,960 Speaker 1: please check it out. It's gonna be awesome. Do you 783 00:48:23,000 --> 00:48:25,319 Speaker 1: have a sign offline? I wish I did, now that 784 00:48:25,400 --> 00:48:27,600 Speaker 1: you asked me. I feel like I should have thought 785 00:48:27,600 --> 00:48:34,640 Speaker 1: about this long and hard, but instead I didn't And 786 00:48:34,719 --> 00:48:40,160 Speaker 1: now we're in this situation, so cheers cheers on our 787 00:48:40,200 --> 00:48:43,640 Speaker 1: first episode. Cheers to you for listening. Hopefully many more 788 00:48:43,960 --> 00:48:55,440 Speaker 1: good things are coming your way.