Speaker 1: We are about to open a moway chando champagne champagne.
Speaker 2: How do you open a bottle champagne safe?
Speaker 1: Me?
Speaker 3: I usually let's see.
Speaker 1: Hold on, Oh I use a towel.
Speaker 3: Yeah, I don't like it shooting across the room. Yes,
Speaker 3: that's the way you. Oh, it's rose.
Speaker 1: So we're going to be talking about now that we've
Speaker 1: popped open our champagne, we're going to talk about the
Speaker 1: three sparkling wines. The main sparkling wines, which is prosecco, champagne.
Speaker 3: And caba exactly perfect.
Speaker 1: Celebrating the New Year is something people have been doing
Speaker 1: for many, many years.
Speaker 2: The oldest recorded New Year's has to bees date back
Speaker 2: to around two thousand BC in ancient Mesopotamia, and the
Speaker 2: celebration lasted for up to twelve days.
Speaker 1: My god, I can't even do it one night. What
Speaker 1: are they doing for twelve days?
Speaker 3: Wow?
Speaker 1: I think there's no better way to ring in the
Speaker 1: new year than with a little bubbles tears. My name
Speaker 1: is Evil Longoria and I am Maraon and Welcome to
Speaker 1: Hungry for History, a podcast that explores our past and
Speaker 1: present through food. On every episode, we'll talk about the
Speaker 1: history of some of our favorite dishes, ingredients and beverages
Speaker 1: from our.
Speaker 3: Culture, So make yourself at home.
Speaker 1: Even the outstecks celebrated New Year's huh.
Speaker 2: Well for them, the last five days of the year
Speaker 2: were considered dead days because there was no guarantee that
Speaker 2: the gods would grant another year, so everyone feasted. And
Speaker 2: Signora has got plastered?
Speaker 4: Why Senora, because they weren't if you were over a
Speaker 4: certain age.
Speaker 3: Oh, the older ladies, older get plaster older ladies.
Speaker 1: Well, obviously they had a great calendar, even though it
Speaker 1: may be different than the one we followed today.
Speaker 3: But there was always a celebration at the end of
Speaker 3: a cycle.
Speaker 1: Which we now consider the end of the year. That
Speaker 1: is so interesting to me.
Speaker 3: Do you make your New Year's resolutions? Do I make
Speaker 3: New Year's resolutions? I don't know.
Speaker 1: I'm a goal writing person and I write them down
Speaker 1: all the time. Same but I think, like if you
Speaker 1: zoom out and try to do a macro, like what
Speaker 1: do I want to accomplish this year?
Speaker 3: You know?
Speaker 1: I guess I could be a resolution, but I'm not
Speaker 1: the traditional of like I'm gonna lose weight, I'm gonna exercise,
Speaker 1: because I do those things and I try to do
Speaker 1: them all the time, like I'm gonna eat better, I'm
Speaker 1: gonna drink less, although no, I don't ever say I'm
Speaker 1: gonna drink less, but but you know what I mean,
Speaker 1: Like I'm not a big like I must have this
Speaker 1: resolution on January first.
Speaker 3: I usually am pretty good with that throughout the year.
Speaker 3: Throughout the year, yeah, yeah, do you make resolutions. I do, like.
Speaker 2: Goals, like you say, yeah, the goals, but I also
Speaker 2: I do it throughout the year. But at the end
Speaker 2: of the year, I definitely I think. You know, one
Speaker 2: year was really interesting. I read something, you know, write
Speaker 2: something down like at the end of the week, like
Speaker 2: something that you're grateful for that happened y this week,
Speaker 2: and I started doing it that one year. My husband
Speaker 2: and I started doing it, and then we read and
Speaker 2: it was twenty twenty, yes, the year of COVID. So
Speaker 2: at the beginning, it was like, oh, I want to
Speaker 2: do this and I want to do that.
Speaker 3: You did nothing, no accomplish nothing, but you know, it
Speaker 3: was so interesting.
Speaker 2: Every Sunday we would write it and we continue doing
Speaker 2: it the whole year, and it was we're healthy, everyone's healthy,
Speaker 2: everyone's healthy.
Speaker 3: Yeah, but do you know what because I go by
Speaker 3: the moon cycle.
Speaker 1: So every time there's a full moon every month, I manifest,
Speaker 1: I write down, goals, I write down but you write
Speaker 1: it as if it's happened. You know, I am healthy,
Speaker 1: I have a great marriage. You write it as if
Speaker 1: it's already done. So I do that with like the
Speaker 1: new moons, but resolutions.
Speaker 2: I'm going to start doing that.
Speaker 3: Yes, you have to, because there's power and the moon. Also,
Speaker 3: when did champagne.
Speaker 2: Become associated with New Year's Yeah, that's really interesting. So
Speaker 2: wealthy French citizens began drinking champagne in the seventeenth century
Speaker 2: as a symbol of prosperity, and during the nineteenth centre,
Speaker 2: this rising middle class began drinking it to emulate the
Speaker 2: taste of the aristocracy, and it's been a staple of celebrations.
Speaker 3: You know what I do. I collect vintage coops, really coops.
Speaker 1: Yeah, yeah, I love the well these like these antique
Speaker 1: coops for champage. I just love, like the great guts
Speaker 1: be and the engraved crystal cruisers.
Speaker 2: Huge champagne coops are my Champagne coops are my favorite.
Speaker 3: They are my favorite. They are They're gorgeous.
Speaker 1: Well, there's also this like clinking of glasses is a
Speaker 1: tradition that I find so interesting, Like where did that
Speaker 1: come from? Like when you go salu, why do we
Speaker 1: have to bang our cups?
Speaker 2: And yeah, I mean it is such a really it's
Speaker 2: a beautiful custom right and engages all of the senses.
Speaker 3: There's a lot of origins to this.
Speaker 2: There is, yes, you toast to life, to health, to happiness.
Speaker 2: But there's a great book, The History of the World
Speaker 2: in six Glasses. Oh, it's a great book. Wow, the
Speaker 2: author top Standard. She traces the toast the invention of
Speaker 2: beer in ancient Egypt and Mesopotamia, and he suggests that
Speaker 2: the clinking of individual glasses symbolizes the original shared vessel
Speaker 2: that ancient humans drank beer from. So this is his
Speaker 2: sort of theory. But there is this ancient Greeks has
Speaker 2: been signed in as a possible orange for the tradition
Speaker 2: of toasting as a praise to gods and the hope
Speaker 2: of long health.
Speaker 1: Well, the one that I'm most aware of is in
Speaker 1: the Middle Ages. Like I this is the one I
Speaker 1: heard that you would you would like smash your glass
Speaker 1: so hard that it would spill in the into the
Speaker 1: other one's cup or wine glass. Or whatever they were drinking,
Speaker 1: and it would show confidence that one person wasn't being poisoned.
Speaker 3: And that's the one I've always heard.
Speaker 1: That's like the medieval drinkers, you know, would pour like
Speaker 1: a little wine into each other's glasses just to ensure
Speaker 1: everything was poisoned fruit.
Speaker 2: And that's definitely a big theory, but you know, in reality,
Speaker 2: some of these medieval poisonings were soiated with the fact
Speaker 2: that there was a lot of lead glazes on pottery
Speaker 2: drinking cups.
Speaker 3: So they were accidental poisonings.
Speaker 2: Accidental poisons, not your enemy necessarily, sometimes maybe, but often
Speaker 2: there was lead.
Speaker 1: I love sparkling wine, and they're all made with like
Speaker 1: different great varieties, flavors, different processes. Some are protected under
Speaker 1: geographic indication, which is like a set of regulations that
Speaker 1: limits the naming of food and drink to like the
Speaker 1: specific region, which is Champagne. Also tequila is one of
Speaker 1: those as well, which that's all often referred to as
Speaker 1: a appellation. So I think we should start with, like
Speaker 1: what makes wine sparkle? Like where does this bubble come from?
Speaker 2: So sparkling wine is basically a wine which bubbles when
Speaker 2: poured into a glass and in a nutshell, because there's
Speaker 2: all of this science behind it. But in a nutshell.
Speaker 2: To turn a still wine into sparkling wine, the base
Speaker 2: wine is put into a champagne bottle with some priming
Speaker 2: sugar and yeast.
Speaker 3: A cap is put on the.
Speaker 2: Bottle and it's allowed to ferment, and the fermentation produces
Speaker 2: carbon dioxide, and because this trapped carbon dioxide can't escape,
Speaker 2: it creates bubbles.
Speaker 3: So in a nutshell. And so who made Who was
Speaker 3: the first to make sparkling wine? It must have been French?
Speaker 2: There, well, yes, and no, okay, So the French monk don't.
Speaker 2: Pignon is thought to have been a vegetana.
Speaker 3: Marion was a monk. He was a monk. What yes, No, he.
Speaker 2: Was a monk, so he knew he would the monks
Speaker 2: man they were making beers and they were making you.
Speaker 1: Know, nobody who knew this would be like the you know,
Speaker 1: for being a monk and lives simply Who knew that
Speaker 1: today in today's society would be such a similar luxury,
Speaker 1: luxury and opulence totally.
Speaker 2: So he is thought to have invented champagne in sixteen
Speaker 2: ninety seven. One of his was to prevent the wine
Speaker 2: from becoming bubbly, which at the time was had to.
Speaker 3: Ruin the wine. Oh if it was bubbly.
Speaker 2: Oh yeah, So due to the cold temperatures in France
Speaker 2: at the time, it was just too cool to leave
Speaker 2: wine in barrels, who was often bottled before full fermentation
Speaker 2: could be completed. And so the these bubbles, you know,
Speaker 2: ruined the flavor of the wine. But he tasted it,
Speaker 2: and he said to have said, come quickly, I'm tasting
Speaker 2: the stars. But in reality, yeah, in sixteen sixty two,
Speaker 2: so a few decades before Dunpignon, an English scientist named
Speaker 2: Christopher Merritt. He published a paper in the Royal Society
Speaker 2: that described how adding sugar to wine made it bubbly.
Speaker 2: And his paper said, our wine coopers of recent times
Speaker 2: use vast quantities of sugar and molasses to all sorts
Speaker 2: of wines to make them drink brisk and sparkling, and
Speaker 2: to give them spirit. And so he was the first
Speaker 2: person to use the word sparkling to describe the results.
Speaker 1: But they also said that English winemakers had been adding
Speaker 1: sugar to wine for a long time, even before this
Speaker 1: man's discovery.
Speaker 2: Exactly exactly, So, hey, who the Brits were the first
Speaker 2: ones to make sparkling.
Speaker 3: Sparkling wine.
Speaker 1: Let's talk about Champagne, and that's specifically France because you
Speaker 1: have to be you know, it has to be produced
Speaker 1: in the northeast of France, in five wine producing districts
Speaker 1: within the historical province of Champagne. People don't realize, like
Speaker 1: it's an actual place and it's a blend of pino noir,
Speaker 1: pino mouniere and chardonnay, and it's it's fresh and.
Speaker 3: Fruity and bubbly.
Speaker 1: And this is probably the most famous sparkling wine, right.
Speaker 2: Definitely the most famous. I would say, yes, it's the
Speaker 2: one that people associate with bubbles with this. Champagne wines
Speaker 2: were being cultivated in the region of Champagne going back
Speaker 2: to the Romans in the fifth century, but it wasn't
Speaker 2: until the.
Speaker 3: Last half of the seventeenth century.
Speaker 2: It wasn't until the last half of the seventeenth century
Speaker 2: that wines of Champagne began to sparkle. Originally, Champagne was
Speaker 2: just a pale, pinkish wine made from pino nora grapes
Speaker 2: used in coronations throughout the Middle Ages, and the sparkle
Speaker 2: was discovered by accident in the seventeenth century.
Speaker 1: And yeah, because everybody thought the bubbles were like a fault,
Speaker 1: like the bottles exploded or the quarks popped because of
Speaker 1: the pressure. And because of that, it was called the
Speaker 1: devil's wine.
Speaker 3: Isn't that funny?
Speaker 2: The Devil's wine because it was like breaking. Yeah, and
Speaker 2: that quark, that moussilee, this sort of.
Speaker 3: The wire that goes on top of the cork.
Speaker 2: Yeah, because you know when you open a bottle you
Speaker 2: have to twist the thing that was invented in France
Speaker 2: in eighteen forty four to prevent the quarks from just
Speaker 2: popping from the pressure.
Speaker 3: Wow.
Speaker 1: But then, I mean it quickly became a favorite of
Speaker 1: the French quark because as far back as you can
Speaker 1: read in art in books, you see the French court
Speaker 1: with champagne in their hands, and how it was always
Speaker 1: served for royal festivities at the Palais in Paris, and
Speaker 1: you can see all these guests that loved seeing the
Speaker 1: court jump out of the bottle.
Speaker 3: Who's Madame Pompadour.
Speaker 2: Madame Pompadour Louis, the fifteenth Mistress is said to have
Speaker 2: ordered champagne by the gallon for her extravagant parties, and
Speaker 2: they said that one of her parties in seventeen thirty two,
Speaker 2: she served over eighteen hundred bottles of champagne in a
Speaker 2: single evening, in a single evening, in a single evening,
Speaker 2: that's a lot of chanatau champagne.
Speaker 3: Wow, chage.
Speaker 1: I want to talk about the type of bubbly I love,
Speaker 1: which is prosecco.
Speaker 2: Is that your favorite?
Speaker 3: It is, well, cava and prosecco.
Speaker 2: Yeah, I love proscco. That's usually what I have at
Speaker 2: home is I usually have to sected out. It's just
Speaker 2: it's easy drinking.
Speaker 1: It's easy drinking, and for me, it's like a lighter
Speaker 1: bodied grape that offers like I don't know, more floral aromas,
Speaker 1: the grapes that they use for prosecco, or like chardonnay,
Speaker 1: pino grease, pino noir. It's just light and fruity or
Speaker 1: it's a little sweeter than champagne and cava. But I
Speaker 1: just I love it. And prosecco is produced also in
Speaker 1: the northeast of the country, northeast of Italy and four provinces.
Speaker 2: And it's I love it too, and it's it's affordable
Speaker 2: and it's consistently good.
Speaker 3: It's just always good.
Speaker 2: Wines in this area were also produced during the Roman Empire.
Speaker 3: But what did the name prosecco come from.
Speaker 2: The name prosecc or proseccum has roots in the thirteenth century,
Speaker 2: but it wasn't applied to this sparkling wine in the
Speaker 2: area as prosecco until the late nineteenth century.
Speaker 1: They've improved it so much since the thirteenth century. Their
Speaker 1: production methods have really shifted prosecco to like a dryer,
Speaker 1: more elegant style. That is, like you said, it's pretty
Speaker 1: easy to drink it to enjoy throughout the world. And
Speaker 1: it's been synonymous with Italian lifestyle as well.
Speaker 3: And who doesn't love that Italian lifestyle? I know. But
Speaker 3: here's my new My new obsession has been cava. Is it?
Speaker 1: Well?
Speaker 3: We were just there. You spent so much time there.
Speaker 3: I was.
Speaker 1: I was in the cava fields, in the harvest, in
Speaker 1: the Filix Serra festival.
Speaker 3: How was that?
Speaker 2: This is what inspired this episode? Tell me about that?
Speaker 3: Oh my god, it was so so fun. Most of it,
Speaker 3: most of cava is ninety five percent.
Speaker 1: Of covas produced in Catalunya and it's like a blend
Speaker 1: of cherello, barayada, masabeo grapes.
Speaker 3: It's fresh, it's floral.
Speaker 1: I like it because it's not as sweet as prosecco
Speaker 1: and it's not as dry as champagne. It is fantastic,
Speaker 1: and it's also Cava's process is exactly like champagnes, where
Speaker 1: Prosecco's is not.
Speaker 3: Proscco's process is a little different.
Speaker 1: Right, But the term cava was adopted by the Spanish
Speaker 1: in nineteen seventy because they wanted to abandon the use
Speaker 1: of potentially misleading jumpine yeah from champagne, and so the.
Speaker 3: Word cava actually means cellar.
Speaker 1: So the cava is most all most but not all
Speaker 1: is in catal.
Speaker 2: The kava designation it sort of has an unrestricted set
Speaker 2: of laws. So sometimes, you know, it's very easy to
Speaker 2: get the kava designation, and it's not that easy to
Speaker 2: get a prosecco or a champagne designation. So some of
Speaker 2: the best producers don't want their name associated with this
Speaker 2: sort of anything goes but Appalachian.
Speaker 3: So there are a lot of.
Speaker 2: Really interesting women making sparkling wines that are not necessarily cavas,
Speaker 2: but but not not to say that there are some.
Speaker 3: Really great, great cava in the town of Sanduni. That's
Speaker 3: where I went, Oh, yeah, yeah, that's the town I was.
Speaker 4: So, I know it's a Sanva sounds Italian. I guess
Speaker 4: it's yeah, which is like a language unto itself.
Speaker 3: This is the town of San Sandi Danova. That was.
Speaker 1: It's a very very important town in Cataluna. And this
Speaker 1: is where the Felix Soa festival was. And Felix Sara
Speaker 1: was this bug that affected all the vineyards in the
Speaker 1: eighteen eighties and everything. All the vineyards that had been
Speaker 1: there for centuries had to be uprooted and had to
Speaker 1: be replanted with Masaveo, Pariaa and sharello grape varieties. So
Speaker 1: that's what the kava industry is using to date. They
Speaker 1: were really affected by Felixerra because it's Catalunia's borders France,
Speaker 1: and so France was devastated also by this bug.
Speaker 2: And it made its way. Did you go to the
Speaker 2: festival and did this? Did people dressed they dressed like
Speaker 2: the bugs? I sent you the video, No you did it,
Speaker 2: I did not. You have to send it. It is
Speaker 2: the craziest festival. And because the whole town of this
Speaker 2: San so Danova. They are all in the wine business.
Speaker 1: There are their growers, picked planters, they're all part of
Speaker 1: the industry of kava, and so they're all in the
Speaker 1: street and they just celebrate like the rebirth of the
Speaker 1: town and the rebirth of cava. So cool, it was
Speaker 1: so fun to what how fun they're sparkling wine in
Speaker 1: Latin America.
Speaker 2: Yes, where, Well, there's sparkling wines really good, with sparkling
Speaker 2: wines being made in Argentina, Chile, Uruguay, and Brazil and
Speaker 2: also Mois Chandon, which is what we had today. Their
Speaker 2: very first winery outside of France was in Argentina in
Speaker 2: nineteen fifty nine, and Chile's been making sparkling wine since
Speaker 2: eighteen seventy nine. Mexico is making really interesting sparkling wines.
Speaker 3: But they're called venos espomosos.
Speaker 2: Venos espomosos. Yeah, they don't have like a name, and
Speaker 2: they don't.
Speaker 3: Have an Appalachian based Yeah, yeah, yeah, Mexico.
Speaker 2: And I was just reading that they're doing a lot
Speaker 2: of champagne in the sort of pet natch, you know,
Speaker 2: the pet this sort of natural way sort of when
Speaker 2: you think of pet nats.
Speaker 3: There's like a trendy like organic.
Speaker 2: Yeah it's sped, but it's the original way to produce
Speaker 2: sparkling wins, the ancestral, you know way, and they're doing
Speaker 2: a lot of these. Some of the sparkling wines are
Speaker 2: kind of cloudy, and so there's there's people in actually
Speaker 2: all over the Latin America there that are making these
Speaker 2: pet nats. But there's this woman, Fernanda Barra of Winer
Speaker 2: called Boua. She worked in France and in Italy. Her
Speaker 2: great grandfather was a French scientist who fell in love
Speaker 2: with Bacha and she's been making sparkling wines since twenty eighteen,
Speaker 2: so not that long. And she's making these these wines
Speaker 2: and these these artisanal sparkling wins.
Speaker 1: By then, Waterlupe in Mexico is still very new.
Speaker 3: Area. Wines in Mexico is very new. I actually like
Speaker 3: the whites.
Speaker 1: They have some really good minerally white wines that I like.
Speaker 1: After the break, we're going to get into the modern
Speaker 1: history of Champagne.
Speaker 2: And the women that made it happen.
Speaker 3: Don't go anywhere.
Speaker 1: The champagne business as we know today was born because
Speaker 1: of women. Yes, I'm just saying no, it is I
Speaker 1: did not know. So when I drink champagne, I don't
Speaker 1: drink a lot of champagne.
Speaker 3: But when I do, it's woof.
Speaker 1: Clico, wolf clicke, I didn't know, madam, that was a woman.
Speaker 3: Wolf means widow. What yes, let me see this wolf
Speaker 3: clicko means widow.
Speaker 2: Here's this scrape book, the Widow clicko woof Clico.
Speaker 1: The story of a Champagne empire and the woman who
Speaker 1: ruled it.
Speaker 3: It's a great book.
Speaker 2: Barb Nicole Pon Sardine Clico, better known as Madame vuf Clico.
Speaker 2: She's the granddame of the champagne world. She was born
Speaker 2: to a famous textile family, and she married into a
Speaker 2: famous textile you know, manufacturer, And he decided that he
Speaker 2: wanted to try his luck in the in the wine business.
Speaker 3: Yes, and so he did.
Speaker 2: They did with her at his side, and then the
Speaker 2: wine business wasn't going well, and then he died unexpectedly.
Speaker 2: So here's this twenty seven year old widow with this
Speaker 2: failing wine business. And she was very entrepreneurial. So she
Speaker 2: became the first international businesswoman. She saved She basically created
Speaker 2: the champagne industry.
Speaker 3: In France. Wow, I didn't know vuv Plico did that. Yeah.
Speaker 1: Wow.
Speaker 3: So Don Perion was a monk and move Plico is
Speaker 3: a widow. Yes, I am learning some stuff to day.
Speaker 3: She was interesting.
Speaker 2: She tapped into the Russian czars really wanted French champagne.
Speaker 2: They wanted champagne, and she after the Napoleonic Wars, she
Speaker 2: was able to sort of she found this market and
Speaker 2: she got in there and she created this incredible, you know,
Speaker 2: wine business, and she created this process known as riddling.
Speaker 3: You I don't know if you've seen Oh, yes I have.
Speaker 3: I did this in Coba. You did how you rotate
Speaker 3: the bottle? Bottle? Yeah, so the fermentation.
Speaker 2: So legend has it that in eighteen eighteen she took
Speaker 2: a kitchen table, she drilled holes in them at an angle,
Speaker 2: and she stuck the bottles in there so that the
Speaker 2: bottles are stacked on their sides, and then.
Speaker 1: You gradually rotate until the bottles are facing downwards.
Speaker 3: Right. But that process consolidates the yeast at.
Speaker 1: The neck of the bottle, and that allows it to
Speaker 1: be removed quickly and easily with uh not losing so
Speaker 1: much product.
Speaker 2: Right, because you have to remove some of them to
Speaker 2: do the second fermentation. So it's this this process that's
Speaker 2: a mainstain in champagne, in the nat of a champagne.
Speaker 3: But it's something that she developed. Wow, And she.
Speaker 2: Wasn't the only one. There were other ones Louise Pomeri,
Speaker 2: So Pomeri is also a big champagne. What did she
Speaker 2: do and so she's responsible for the flavor that most
Speaker 2: of us associate with champagne. She also she was also
Speaker 2: a voves lots of widows.
Speaker 3: She was a widow too. She was a widow too, so.
Speaker 2: She married this prominent textile family, so lots of textile
Speaker 2: and champagne connections.
Speaker 3: When she was thirty eight pregnant.
Speaker 2: With her second child, her husband died. Her husband died,
Speaker 2: and then she you know, transitioned away from So basically
Speaker 2: she created champagnes for the British, and she knew that
Speaker 2: the British loved these hard ciders, and she decided to
Speaker 2: create champagnes for them.
Speaker 1: But the English preferred their drinks dry. So she was
Speaker 1: the first one to create a champagne with a dry
Speaker 1: profile exactly.
Speaker 2: And the ones that Plicode was doing were a little sweeter,
Speaker 2: which is what the Russians liked. So the ones that
Speaker 2: Louise Pomeriy developed are really basically she developed the brute champagne,
Speaker 2: which is the standard of sales worldwide. It's like this
Speaker 2: dry champagne.
Speaker 1: And then another widow Bollinger. Yeah, that's another famous champagne house.
Speaker 2: That's another one. So she co founded the Bollinger Champagne House.
Speaker 2: In eighteen twenty nine, at the height of the Second
Speaker 2: World War, she lost her husband and she stepped up
Speaker 2: to become the head of the champagne house at forty
Speaker 2: two years old. She was famously quoted in The Daily
Speaker 2: Mail in nineteen sixty one saying.
Speaker 1: I drink champagne when I'm happy and when I'm sad.
Speaker 1: Sometimes I drink it when I'm alone or when I
Speaker 1: have company. I consider it obligatory. I trifle with it
Speaker 1: if I'm not hungry, and I drink it when i
Speaker 1: am Otherwise, I never touch it unless I'm thirsty.
Speaker 3: Oh my god, she was just constantly drinking it. I
Speaker 3: love these pioneering women.
Speaker 2: Yes, me, me too, Me too.
Speaker 3: Well.
Speaker 1: Cheers to our cava prosecco, sparkling wine paigne episode.
Speaker 3: Thank you everyone, have a great New Year's Eve.
Speaker 2: Thank you so much everyone, Thanks for listening. See you
Speaker 2: in twenty twenty bye, see you next year.
Speaker 1: Hungary for History is a hyphenit media production in partnership
Speaker 1: with Iheart'smichaeltura podcast network.
Speaker 2: For more of your favorite shows, visit the iHeartRadio app,
Speaker 2: Apple podcast, or wherever you get your podcasts