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Speaker 1: We are about to open a moway chando champagne champagne.

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Speaker 2: How do you open a bottle champagne safe?

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Speaker 1: Me?

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Speaker 3: I usually let's see.

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Speaker 1: Hold on, Oh I use a towel.

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Speaker 3: Yeah, I don't like it shooting across the room. Yes,

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Speaker 3: that's the way you. Oh, it's rose.

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Speaker 1: So we're going to be talking about now that we've

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Speaker 1: popped open our champagne, we're going to talk about the

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Speaker 1: three sparkling wines. The main sparkling wines, which is prosecco, champagne.

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Speaker 3: And caba exactly perfect.

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Speaker 1: Celebrating the New Year is something people have been doing

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Speaker 1: for many, many years.

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Speaker 2: The oldest recorded New Year's has to bees date back

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Speaker 2: to around two thousand BC in ancient Mesopotamia, and the

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Speaker 2: celebration lasted for up to twelve days.

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Speaker 1: My god, I can't even do it one night. What

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Speaker 1: are they doing for twelve days?

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Speaker 3: Wow?

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Speaker 1: I think there's no better way to ring in the

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Speaker 1: new year than with a little bubbles tears. My name

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Speaker 1: is Evil Longoria and I am Maraon and Welcome to

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Speaker 1: Hungry for History, a podcast that explores our past and

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Speaker 1: present through food. On every episode, we'll talk about the

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Speaker 1: history of some of our favorite dishes, ingredients and beverages

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Speaker 1: from our.

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Speaker 3: Culture, So make yourself at home.

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Speaker 1: Even the outstecks celebrated New Year's huh.

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Speaker 2: Well for them, the last five days of the year

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Speaker 2: were considered dead days because there was no guarantee that

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Speaker 2: the gods would grant another year, so everyone feasted. And

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Speaker 2: Signora has got plastered?

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Speaker 4: Why Senora, because they weren't if you were over a

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Speaker 4: certain age.

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Speaker 3: Oh, the older ladies, older get plaster older ladies.

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Speaker 1: Well, obviously they had a great calendar, even though it

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Speaker 1: may be different than the one we followed today.

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Speaker 3: But there was always a celebration at the end of

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Speaker 3: a cycle.

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Speaker 1: Which we now consider the end of the year. That

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Speaker 1: is so interesting to me.

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Speaker 3: Do you make your New Year's resolutions? Do I make

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Speaker 3: New Year's resolutions? I don't know.

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Speaker 1: I'm a goal writing person and I write them down

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Speaker 1: all the time. Same but I think, like if you

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Speaker 1: zoom out and try to do a macro, like what

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Speaker 1: do I want to accomplish this year?

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Speaker 3: You know?

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Speaker 1: I guess I could be a resolution, but I'm not

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Speaker 1: the traditional of like I'm gonna lose weight, I'm gonna exercise,

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Speaker 1: because I do those things and I try to do

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Speaker 1: them all the time, like I'm gonna eat better, I'm

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Speaker 1: gonna drink less, although no, I don't ever say I'm

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Speaker 1: gonna drink less, but but you know what I mean,

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Speaker 1: Like I'm not a big like I must have this

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Speaker 1: resolution on January first.

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Speaker 3: I usually am pretty good with that throughout the year.

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Speaker 3: Throughout the year, yeah, yeah, do you make resolutions. I do, like.

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Speaker 2: Goals, like you say, yeah, the goals, but I also

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Speaker 2: I do it throughout the year. But at the end

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Speaker 2: of the year, I definitely I think. You know, one

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Speaker 2: year was really interesting. I read something, you know, write

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Speaker 2: something down like at the end of the week, like

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Speaker 2: something that you're grateful for that happened y this week,

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Speaker 2: and I started doing it that one year. My husband

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Speaker 2: and I started doing it, and then we read and

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Speaker 2: it was twenty twenty, yes, the year of COVID. So

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Speaker 2: at the beginning, it was like, oh, I want to

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Speaker 2: do this and I want to do that.

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Speaker 3: You did nothing, no accomplish nothing, but you know, it

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Speaker 3: was so interesting.

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Speaker 2: Every Sunday we would write it and we continue doing

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Speaker 2: it the whole year, and it was we're healthy, everyone's healthy,

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Speaker 2: everyone's healthy.

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Speaker 3: Yeah, but do you know what because I go by

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Speaker 3: the moon cycle.

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Speaker 1: So every time there's a full moon every month, I manifest,

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Speaker 1: I write down, goals, I write down but you write

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Speaker 1: it as if it's happened. You know, I am healthy,

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Speaker 1: I have a great marriage. You write it as if

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Speaker 1: it's already done. So I do that with like the

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Speaker 1: new moons, but resolutions.

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Speaker 2: I'm going to start doing that.

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Speaker 3: Yes, you have to, because there's power and the moon. Also,

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Speaker 3: when did champagne.

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Speaker 2: Become associated with New Year's Yeah, that's really interesting. So

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Speaker 2: wealthy French citizens began drinking champagne in the seventeenth century

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Speaker 2: as a symbol of prosperity, and during the nineteenth centre,

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Speaker 2: this rising middle class began drinking it to emulate the

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Speaker 2: taste of the aristocracy, and it's been a staple of celebrations.

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Speaker 3: You know what I do. I collect vintage coops, really coops.

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Speaker 1: Yeah, yeah, I love the well these like these antique

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Speaker 1: coops for champage. I just love, like the great guts

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Speaker 1: be and the engraved crystal cruisers.

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Speaker 2: Huge champagne coops are my Champagne coops are my favorite.

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Speaker 3: They are my favorite. They are They're gorgeous.

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Speaker 1: Well, there's also this like clinking of glasses is a

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Speaker 1: tradition that I find so interesting, Like where did that

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Speaker 1: come from? Like when you go salu, why do we

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Speaker 1: have to bang our cups?

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Speaker 2: And yeah, I mean it is such a really it's

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Speaker 2: a beautiful custom right and engages all of the senses.

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Speaker 3: There's a lot of origins to this.

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Speaker 2: There is, yes, you toast to life, to health, to happiness.

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Speaker 2: But there's a great book, The History of the World

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Speaker 2: in six Glasses. Oh, it's a great book. Wow, the

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Speaker 2: author top Standard. She traces the toast the invention of

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Speaker 2: beer in ancient Egypt and Mesopotamia, and he suggests that

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Speaker 2: the clinking of individual glasses symbolizes the original shared vessel

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Speaker 2: that ancient humans drank beer from. So this is his

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Speaker 2: sort of theory. But there is this ancient Greeks has

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Speaker 2: been signed in as a possible orange for the tradition

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Speaker 2: of toasting as a praise to gods and the hope

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Speaker 2: of long health.

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Speaker 1: Well, the one that I'm most aware of is in

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Speaker 1: the Middle Ages. Like I this is the one I

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Speaker 1: heard that you would you would like smash your glass

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Speaker 1: so hard that it would spill in the into the

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Speaker 1: other one's cup or wine glass. Or whatever they were drinking,

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Speaker 1: and it would show confidence that one person wasn't being poisoned.

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Speaker 3: And that's the one I've always heard.

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Speaker 1: That's like the medieval drinkers, you know, would pour like

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Speaker 1: a little wine into each other's glasses just to ensure

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Speaker 1: everything was poisoned fruit.

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Speaker 2: And that's definitely a big theory, but you know, in reality,

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Speaker 2: some of these medieval poisonings were soiated with the fact

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Speaker 2: that there was a lot of lead glazes on pottery

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Speaker 2: drinking cups.

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Speaker 3: So they were accidental poisonings.

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Speaker 2: Accidental poisons, not your enemy necessarily, sometimes maybe, but often

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Speaker 2: there was lead.

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Speaker 1: I love sparkling wine, and they're all made with like

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Speaker 1: different great varieties, flavors, different processes. Some are protected under

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Speaker 1: geographic indication, which is like a set of regulations that

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Speaker 1: limits the naming of food and drink to like the

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Speaker 1: specific region, which is Champagne. Also tequila is one of

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Speaker 1: those as well, which that's all often referred to as

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Speaker 1: a appellation. So I think we should start with, like

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Speaker 1: what makes wine sparkle? Like where does this bubble come from?

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Speaker 2: So sparkling wine is basically a wine which bubbles when

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Speaker 2: poured into a glass and in a nutshell, because there's

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Speaker 2: all of this science behind it. But in a nutshell.

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Speaker 2: To turn a still wine into sparkling wine, the base

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Speaker 2: wine is put into a champagne bottle with some priming

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Speaker 2: sugar and yeast.

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Speaker 3: A cap is put on the.

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Speaker 2: Bottle and it's allowed to ferment, and the fermentation produces

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Speaker 2: carbon dioxide, and because this trapped carbon dioxide can't escape,

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Speaker 2: it creates bubbles.

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Speaker 3: So in a nutshell. And so who made Who was

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Speaker 3: the first to make sparkling wine? It must have been French?

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Speaker 2: There, well, yes, and no, okay, So the French monk don't.

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Speaker 2: Pignon is thought to have been a vegetana.

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Speaker 3: Marion was a monk. He was a monk. What yes, No, he.

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Speaker 2: Was a monk, so he knew he would the monks

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Speaker 2: man they were making beers and they were making you.

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Speaker 1: Know, nobody who knew this would be like the you know,

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Speaker 1: for being a monk and lives simply Who knew that

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Speaker 1: today in today's society would be such a similar luxury,

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Speaker 1: luxury and opulence totally.

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Speaker 2: So he is thought to have invented champagne in sixteen

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Speaker 2: ninety seven. One of his was to prevent the wine

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Speaker 2: from becoming bubbly, which at the time was had to.

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Speaker 3: Ruin the wine. Oh if it was bubbly.

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Speaker 2: Oh yeah, So due to the cold temperatures in France

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Speaker 2: at the time, it was just too cool to leave

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Speaker 2: wine in barrels, who was often bottled before full fermentation

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Speaker 2: could be completed. And so the these bubbles, you know,

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Speaker 2: ruined the flavor of the wine. But he tasted it,

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Speaker 2: and he said to have said, come quickly, I'm tasting

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Speaker 2: the stars. But in reality, yeah, in sixteen sixty two,

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Speaker 2: so a few decades before Dunpignon, an English scientist named

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Speaker 2: Christopher Merritt. He published a paper in the Royal Society

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Speaker 2: that described how adding sugar to wine made it bubbly.

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Speaker 2: And his paper said, our wine coopers of recent times

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Speaker 2: use vast quantities of sugar and molasses to all sorts

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Speaker 2: of wines to make them drink brisk and sparkling, and

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Speaker 2: to give them spirit. And so he was the first

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Speaker 2: person to use the word sparkling to describe the results.

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Speaker 1: But they also said that English winemakers had been adding

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Speaker 1: sugar to wine for a long time, even before this

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Speaker 1: man's discovery.

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Speaker 2: Exactly exactly, So, hey, who the Brits were the first

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Speaker 2: ones to make sparkling.

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Speaker 3: Sparkling wine.

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Speaker 1: Let's talk about Champagne, and that's specifically France because you

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Speaker 1: have to be you know, it has to be produced

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Speaker 1: in the northeast of France, in five wine producing districts

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Speaker 1: within the historical province of Champagne. People don't realize, like

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Speaker 1: it's an actual place and it's a blend of pino noir,

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Speaker 1: pino mouniere and chardonnay, and it's it's fresh and.

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Speaker 3: Fruity and bubbly.

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Speaker 1: And this is probably the most famous sparkling wine, right.

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Speaker 2: Definitely the most famous. I would say, yes, it's the

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Speaker 2: one that people associate with bubbles with this. Champagne wines

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Speaker 2: were being cultivated in the region of Champagne going back

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Speaker 2: to the Romans in the fifth century, but it wasn't

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Speaker 2: until the.

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Speaker 3: Last half of the seventeenth century.

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Speaker 2: It wasn't until the last half of the seventeenth century

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Speaker 2: that wines of Champagne began to sparkle. Originally, Champagne was

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Speaker 2: just a pale, pinkish wine made from pino nora grapes

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Speaker 2: used in coronations throughout the Middle Ages, and the sparkle

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Speaker 2: was discovered by accident in the seventeenth century.

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Speaker 1: And yeah, because everybody thought the bubbles were like a fault,

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Speaker 1: like the bottles exploded or the quarks popped because of

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Speaker 1: the pressure. And because of that, it was called the

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Speaker 1: devil's wine.

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Speaker 3: Isn't that funny?

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Speaker 2: The Devil's wine because it was like breaking. Yeah, and

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Speaker 2: that quark, that moussilee, this sort of.

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Speaker 3: The wire that goes on top of the cork.

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Speaker 2: Yeah, because you know when you open a bottle you

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Speaker 2: have to twist the thing that was invented in France

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Speaker 2: in eighteen forty four to prevent the quarks from just

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Speaker 2: popping from the pressure.

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Speaker 3: Wow.

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Speaker 1: But then, I mean it quickly became a favorite of

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Speaker 1: the French quark because as far back as you can

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Speaker 1: read in art in books, you see the French court

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Speaker 1: with champagne in their hands, and how it was always

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Speaker 1: served for royal festivities at the Palais in Paris, and

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Speaker 1: you can see all these guests that loved seeing the

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Speaker 1: court jump out of the bottle.

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Speaker 3: Who's Madame Pompadour.

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Speaker 2: Madame Pompadour Louis, the fifteenth Mistress is said to have

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Speaker 2: ordered champagne by the gallon for her extravagant parties, and

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Speaker 2: they said that one of her parties in seventeen thirty two,

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Speaker 2: she served over eighteen hundred bottles of champagne in a

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Speaker 2: single evening, in a single evening, in a single evening,

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Speaker 2: that's a lot of chanatau champagne.

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Speaker 3: Wow, chage.

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Speaker 1: I want to talk about the type of bubbly I love,

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Speaker 1: which is prosecco.

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Speaker 2: Is that your favorite?

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Speaker 3: It is, well, cava and prosecco.

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Speaker 2: Yeah, I love proscco. That's usually what I have at

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Speaker 2: home is I usually have to sected out. It's just

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Speaker 2: it's easy drinking.

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Speaker 1: It's easy drinking, and for me, it's like a lighter

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Speaker 1: bodied grape that offers like I don't know, more floral aromas,

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Speaker 1: the grapes that they use for prosecco, or like chardonnay,

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Speaker 1: pino grease, pino noir. It's just light and fruity or

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Speaker 1: it's a little sweeter than champagne and cava. But I

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Speaker 1: just I love it. And prosecco is produced also in

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Speaker 1: the northeast of the country, northeast of Italy and four provinces.

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Speaker 2: And it's I love it too, and it's it's affordable

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Speaker 2: and it's consistently good.

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Speaker 3: It's just always good.

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Speaker 2: Wines in this area were also produced during the Roman Empire.

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Speaker 3: But what did the name prosecco come from.

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Speaker 2: The name prosecc or proseccum has roots in the thirteenth century,

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Speaker 2: but it wasn't applied to this sparkling wine in the

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Speaker 2: area as prosecco until the late nineteenth century.

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Speaker 1: They've improved it so much since the thirteenth century. Their

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Speaker 1: production methods have really shifted prosecco to like a dryer,

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Speaker 1: more elegant style. That is, like you said, it's pretty

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Speaker 1: easy to drink it to enjoy throughout the world. And

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Speaker 1: it's been synonymous with Italian lifestyle as well.

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Speaker 3: And who doesn't love that Italian lifestyle? I know. But

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Speaker 3: here's my new My new obsession has been cava. Is it?

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Speaker 1: Well?

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Speaker 3: We were just there. You spent so much time there.

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Speaker 3: I was.

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Speaker 1: I was in the cava fields, in the harvest, in

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Speaker 1: the Filix Serra festival.

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Speaker 3: How was that?

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Speaker 2: This is what inspired this episode? Tell me about that?

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Speaker 3: Oh my god, it was so so fun. Most of it,

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Speaker 3: most of cava is ninety five percent.

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Speaker 1: Of covas produced in Catalunya and it's like a blend

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Speaker 1: of cherello, barayada, masabeo grapes.

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Speaker 3: It's fresh, it's floral.

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Speaker 1: I like it because it's not as sweet as prosecco

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Speaker 1: and it's not as dry as champagne. It is fantastic,

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Speaker 1: and it's also Cava's process is exactly like champagnes, where

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Speaker 1: Prosecco's is not.

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Speaker 3: Proscco's process is a little different.

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Speaker 1: Right, But the term cava was adopted by the Spanish

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Speaker 1: in nineteen seventy because they wanted to abandon the use

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Speaker 1: of potentially misleading jumpine yeah from champagne, and so the.

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Speaker 3: Word cava actually means cellar.

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Speaker 1: So the cava is most all most but not all

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Speaker 1: is in catal.

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Speaker 2: The kava designation it sort of has an unrestricted set

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Speaker 2: of laws. So sometimes, you know, it's very easy to

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Speaker 2: get the kava designation, and it's not that easy to

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Speaker 2: get a prosecco or a champagne designation. So some of

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Speaker 2: the best producers don't want their name associated with this

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Speaker 2: sort of anything goes but Appalachian.

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Speaker 3: So there are a lot of.

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Speaker 2: Really interesting women making sparkling wines that are not necessarily cavas,

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Speaker 2: but but not not to say that there are some.

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Speaker 3: Really great, great cava in the town of Sanduni. That's

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Speaker 3: where I went, Oh, yeah, yeah, that's the town I was.

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Speaker 4: So, I know it's a Sanva sounds Italian. I guess

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Speaker 4: it's yeah, which is like a language unto itself.

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Speaker 3: This is the town of San Sandi Danova. That was.

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Speaker 1: It's a very very important town in Cataluna. And this

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Speaker 1: is where the Felix Soa festival was. And Felix Sara

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Speaker 1: was this bug that affected all the vineyards in the

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Speaker 1: eighteen eighties and everything. All the vineyards that had been

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Speaker 1: there for centuries had to be uprooted and had to

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Speaker 1: be replanted with Masaveo, Pariaa and sharello grape varieties. So

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Speaker 1: that's what the kava industry is using to date. They

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Speaker 1: were really affected by Felixerra because it's Catalunia's borders France,

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Speaker 1: and so France was devastated also by this bug.

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Speaker 2: And it made its way. Did you go to the

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Speaker 2: festival and did this? Did people dressed they dressed like

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Speaker 2: the bugs? I sent you the video, No you did it,

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Speaker 2: I did not. You have to send it. It is

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Speaker 2: the craziest festival. And because the whole town of this

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Speaker 2: San so Danova. They are all in the wine business.

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Speaker 1: There are their growers, picked planters, they're all part of

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Speaker 1: the industry of kava, and so they're all in the

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Speaker 1: street and they just celebrate like the rebirth of the

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Speaker 1: town and the rebirth of cava. So cool, it was

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Speaker 1: so fun to what how fun they're sparkling wine in

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Speaker 1: Latin America.

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Speaker 2: Yes, where, Well, there's sparkling wines really good, with sparkling

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Speaker 2: wines being made in Argentina, Chile, Uruguay, and Brazil and

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Speaker 2: also Mois Chandon, which is what we had today. Their

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Speaker 2: very first winery outside of France was in Argentina in

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Speaker 2: nineteen fifty nine, and Chile's been making sparkling wine since

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Speaker 2: eighteen seventy nine. Mexico is making really interesting sparkling wines.

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Speaker 3: But they're called venos espomosos.

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Speaker 2: Venos espomosos. Yeah, they don't have like a name, and

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Speaker 2: they don't.

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Speaker 3: Have an Appalachian based Yeah, yeah, yeah, Mexico.

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Speaker 2: And I was just reading that they're doing a lot

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Speaker 2: of champagne in the sort of pet natch, you know,

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Speaker 2: the pet this sort of natural way sort of when

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Speaker 2: you think of pet nats.

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Speaker 3: There's like a trendy like organic.

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Speaker 2: Yeah it's sped, but it's the original way to produce

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Speaker 2: sparkling wins, the ancestral, you know way, and they're doing

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Speaker 2: a lot of these. Some of the sparkling wines are

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Speaker 2: kind of cloudy, and so there's there's people in actually

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Speaker 2: all over the Latin America there that are making these

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Speaker 2: pet nats. But there's this woman, Fernanda Barra of Winer

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Speaker 2: called Boua. She worked in France and in Italy. Her

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Speaker 2: great grandfather was a French scientist who fell in love

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Speaker 2: with Bacha and she's been making sparkling wines since twenty eighteen,

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Speaker 2: so not that long. And she's making these these wines

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Speaker 2: and these these artisanal sparkling wins.

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Speaker 1: By then, Waterlupe in Mexico is still very new.

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Speaker 3: Area. Wines in Mexico is very new. I actually like

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Speaker 3: the whites.

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Speaker 1: They have some really good minerally white wines that I like.

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Speaker 1: After the break, we're going to get into the modern

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Speaker 1: history of Champagne.

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Speaker 2: And the women that made it happen.

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Speaker 3: Don't go anywhere.

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Speaker 1: The champagne business as we know today was born because

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Speaker 1: of women. Yes, I'm just saying no, it is I

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Speaker 1: did not know. So when I drink champagne, I don't

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Speaker 1: drink a lot of champagne.

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Speaker 3: But when I do, it's woof.

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Speaker 1: Clico, wolf clicke, I didn't know, madam, that was a woman.

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Speaker 3: Wolf means widow. What yes, let me see this wolf

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Speaker 3: clicko means widow.

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Speaker 2: Here's this scrape book, the Widow clicko woof Clico.

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Speaker 1: The story of a Champagne empire and the woman who

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Speaker 1: ruled it.

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Speaker 3: It's a great book.

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Speaker 2: Barb Nicole Pon Sardine Clico, better known as Madame vuf Clico.

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Speaker 2: She's the granddame of the champagne world. She was born

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Speaker 2: to a famous textile family, and she married into a

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Speaker 2: famous textile you know, manufacturer, And he decided that he

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Speaker 2: wanted to try his luck in the in the wine business.

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Speaker 3: Yes, and so he did.

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Speaker 2: They did with her at his side, and then the

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Speaker 2: wine business wasn't going well, and then he died unexpectedly.

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Speaker 2: So here's this twenty seven year old widow with this

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Speaker 2: failing wine business. And she was very entrepreneurial. So she

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Speaker 2: became the first international businesswoman. She saved She basically created

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Speaker 2: the champagne industry.

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Speaker 3: In France. Wow, I didn't know vuv Plico did that. Yeah.

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Speaker 1: Wow.

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Speaker 3: So Don Perion was a monk and move Plico is

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Speaker 3: a widow. Yes, I am learning some stuff to day.

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Speaker 3: She was interesting.

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Speaker 2: She tapped into the Russian czars really wanted French champagne.

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Speaker 2: They wanted champagne, and she after the Napoleonic Wars, she

385
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Speaker 2: was able to sort of she found this market and

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Speaker 2: she got in there and she created this incredible, you know,

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Speaker 2: wine business, and she created this process known as riddling.

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Speaker 3: You I don't know if you've seen Oh, yes I have.

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Speaker 3: I did this in Coba. You did how you rotate

390
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Speaker 3: the bottle? Bottle? Yeah, so the fermentation.

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Speaker 2: So legend has it that in eighteen eighteen she took

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Speaker 2: a kitchen table, she drilled holes in them at an angle,

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Speaker 2: and she stuck the bottles in there so that the

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Speaker 2: bottles are stacked on their sides, and then.

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Speaker 1: You gradually rotate until the bottles are facing downwards.

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Speaker 3: Right. But that process consolidates the yeast at.

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Speaker 1: The neck of the bottle, and that allows it to

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Speaker 1: be removed quickly and easily with uh not losing so

399
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Speaker 1: much product.

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00:20:36,119 --> 00:20:38,520
Speaker 2: Right, because you have to remove some of them to

401
00:20:38,880 --> 00:20:44,240
Speaker 2: do the second fermentation. So it's this this process that's

402
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Speaker 2: a mainstain in champagne, in the nat of a champagne.

403
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Speaker 3: But it's something that she developed. Wow, And she.

404
00:20:51,800 --> 00:20:54,679
Speaker 2: Wasn't the only one. There were other ones Louise Pomeri,

405
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Speaker 2: So Pomeri is also a big champagne. What did she

406
00:20:59,119 --> 00:21:02,360
Speaker 2: do and so she's responsible for the flavor that most

407
00:21:02,400 --> 00:21:06,040
Speaker 2: of us associate with champagne. She also she was also

408
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Speaker 2: a voves lots of widows.

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Speaker 3: She was a widow too. She was a widow too, so.

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Speaker 2: She married this prominent textile family, so lots of textile

411
00:21:13,480 --> 00:21:15,040
Speaker 2: and champagne connections.

412
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Speaker 3: When she was thirty eight pregnant.

413
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Speaker 2: With her second child, her husband died. Her husband died,

414
00:21:21,160 --> 00:21:25,480
Speaker 2: and then she you know, transitioned away from So basically

415
00:21:25,520 --> 00:21:29,840
Speaker 2: she created champagnes for the British, and she knew that

416
00:21:29,920 --> 00:21:34,280
Speaker 2: the British loved these hard ciders, and she decided to

417
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Speaker 2: create champagnes for them.

418
00:21:36,480 --> 00:21:39,399
Speaker 1: But the English preferred their drinks dry. So she was

419
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Speaker 1: the first one to create a champagne with a dry

420
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Speaker 1: profile exactly.

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Speaker 2: And the ones that Plicode was doing were a little sweeter,

422
00:21:46,800 --> 00:21:49,639
Speaker 2: which is what the Russians liked. So the ones that

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00:21:49,720 --> 00:21:54,720
Speaker 2: Louise Pomeriy developed are really basically she developed the brute champagne,

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Speaker 2: which is the standard of sales worldwide. It's like this

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Speaker 2: dry champagne.

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Speaker 1: And then another widow Bollinger. Yeah, that's another famous champagne house.

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Speaker 2: That's another one. So she co founded the Bollinger Champagne House.

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Speaker 2: In eighteen twenty nine, at the height of the Second

429
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Speaker 2: World War, she lost her husband and she stepped up

430
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Speaker 2: to become the head of the champagne house at forty

431
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Speaker 2: two years old. She was famously quoted in The Daily

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Speaker 2: Mail in nineteen sixty one saying.

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Speaker 1: I drink champagne when I'm happy and when I'm sad.

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Speaker 1: Sometimes I drink it when I'm alone or when I

435
00:22:31,280 --> 00:22:35,199
Speaker 1: have company. I consider it obligatory. I trifle with it

436
00:22:35,240 --> 00:22:37,520
Speaker 1: if I'm not hungry, and I drink it when i

437
00:22:37,560 --> 00:22:43,160
Speaker 1: am Otherwise, I never touch it unless I'm thirsty.

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Speaker 3: Oh my god, she was just constantly drinking it. I

439
00:22:47,520 --> 00:22:49,280
Speaker 3: love these pioneering women.

440
00:22:49,600 --> 00:22:53,720
Speaker 2: Yes, me, me too, Me too.

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Speaker 3: Well.

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Speaker 1: Cheers to our cava prosecco, sparkling wine paigne episode.

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Speaker 3: Thank you everyone, have a great New Year's Eve.

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Speaker 2: Thank you so much everyone, Thanks for listening. See you

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Speaker 2: in twenty twenty bye, see you next year.

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Speaker 1: Hungary for History is a hyphenit media production in partnership

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Speaker 1: with Iheart'smichaeltura podcast network.

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Speaker 2: For more of your favorite shows, visit the iHeartRadio app,

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Speaker 2: Apple podcast, or wherever you get your podcasts