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Speaker 1: Welcome to Stuff you Should Know from house Stuff Works

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Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh

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Speaker 1: Pierre Clark. There's Charles Jacques Bryant. Jerry. Oh nice, rolling.

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Speaker 1: Are we allowed to tell everyone your last name, Jerry?

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Speaker 1: We've done it before. Okay, what if they go try

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Speaker 1: to find her on Facebook and find out she doesn't

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Speaker 1: actually exist? It's all just a plant, fake Facebook page

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Speaker 1: that we've created. I know that she she is an

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Speaker 1: actual plant, right that crows in the corner feed me.

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Speaker 1: I am worried about this one. I'm just gonna go

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Speaker 1: ahead and say it. Oh, why you were worried about

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Speaker 1: the wine one, for the same reasons we didn't do

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Speaker 1: the wine I know, that's why. That's exactly why reason

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Speaker 1: exactly for those reasons. No one knows anything about champagne.

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Speaker 1: People spend life times learning this stuff. Yes, but we

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Speaker 1: have a show, and everyone knows that we don't spend

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Speaker 1: a lifetime learning about what we talk about that We

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Speaker 1: just do our research and we try to find the

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Speaker 1: most interesting stuff to explain how something works. I know,

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Speaker 1: but these with anytime it's something where someone is like

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Speaker 1: such a huge like where it's such a big thing

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Speaker 1: for so many people. Uh, I just know we're gonna

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Speaker 1: mess up pronunciations. Since French, so champagne, right, champagny. I

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Speaker 1: think that's how bugs Bunny always pronounced it. So you're

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Speaker 1: you're following a grand tradition. I didn't know he was

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Speaker 1: a drinker. Well, we are going to talk about Champagne's

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Speaker 1: a little light. Now do you like champagne? I love champagne,

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Speaker 1: love it. I don't. I mainly drink sparkling wine and

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Speaker 1: I don't really drink champagne itself. But buddy, this article

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Speaker 1: made me want to drink some champagne. Well you do

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Speaker 1: a little prosecco? WELLKVA, sure, I don't really discriminate, Okay,

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Speaker 1: I do. I don't drink any of it. You don't

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Speaker 1: like champagne, huh Nah, I don't like sparkling wine. It's

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Speaker 1: not just not it's not for chuck as they say,

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Speaker 1: love it, man um. I particularly love Shandon out in California.

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Speaker 1: I will say, one time at a party, though many

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Speaker 1: years ago, like in the nineties, I drank a lot

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Speaker 1: of just champagne, only champagne. This might be why you

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Speaker 1: don't like champagne. The only time in my life. No,

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Speaker 1: I actually, uh, I felt like a twelve year old girl.

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Speaker 1: That was wonderful. That's your problem. Champagne is no, no,

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Speaker 1: I mean silly and oh bubbly. It's fun like I

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Speaker 1: played hop scotch and stuff like that. Yeah, I know

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Speaker 1: that's terrible. Why would you ever want to do that again.

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Speaker 1: I don't mean I felt like a girl because I

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Speaker 1: was drinking champagne. That's what I thought. You meant. Well,

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Speaker 1: there's your problem. Champagne is not a girly drink. No,

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Speaker 1: I'm sure there's plenty of people out there who do

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Speaker 1: think that. Buddy, I will drink pink champagne. You don't

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Speaker 1: with your finger up at a bull fight. Oh gross. Yeah,

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Speaker 1: you gotta do something to wash the pain away. Uh. Yeah,

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Speaker 1: it's just not for me. Uh. And that gave me

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Speaker 1: a such a bad headache the next day. I didn't

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Speaker 1: go back to the well. I'll have you know, I

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Speaker 1: have someone. If someone wants to toast me, yeah, I

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Speaker 1: won't go. No, I'm not drinking that. Well, you were

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Speaker 1: probably drinking pretty sweet champagne, weren't you. Usually the higher

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Speaker 1: the sugar content and anything, that, the more um of

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Speaker 1: a hangover. You're gonna have Yeah, I don't know. Huh, well,

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Speaker 1: I love it good. You mean I've been to Shandon twice. Okay,

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Speaker 1: went on Shandon cruise once. Wow, big fans of Shandon.

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Speaker 1: Where is that? Hint? Hint? It's out in um Napa.

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Speaker 1: Napa Valley's famously attached to Mowett and Shandon. And then

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Speaker 1: Shandon went and said, Hey, we're gonna open up something

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Speaker 1: in California too. Got you just like cool? Because their

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Speaker 1: Tara war is it's heavy beat, it's good, good ter war.

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Speaker 1: And that's another thing too. This is what I'm nervous about.

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Speaker 1: I'm not nervous about getting it wrong. I'm nervous about

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Speaker 1: coming across like it's just a complete jackass sophisticate. You know,

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Speaker 1: I'm not at all. I just like Champagne. I'm I

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Speaker 1: know more now about Champagne doing this research for the

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Speaker 1: last couple of days than I ever had before. So

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Speaker 1: I definitely don't put myself out there. It's like a

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Speaker 1: um an expert in any way, shape or form. All right,

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Speaker 1: So that's called everybody put your emails away. Ten minutes

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Speaker 1: of caveats by Josh and Chuck. See that was French

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Speaker 1: and you pronounced it great, said Latin. All right, Well,

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Speaker 1: I guess if you don't know anything about Champagne, you

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Speaker 1: might have noticed that we already said both the word

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Speaker 1: champagne and sparkling wine. And um, I think most people

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Speaker 1: probably know this, but some people may not. Um, Champagne

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Speaker 1: is a region in France, and uh, technically you were

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Speaker 1: only supposed to say Champagne for sparkling wine if it

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Speaker 1: comes from that region. So all Champagne that's sparkling wine

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Speaker 1: is sparkling wine, but all sparkling wine is not Champagne.

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Speaker 1: That's right. That that I think that's simplified. Uh. In

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Speaker 1: Champagne itself, the region is about hour and a half

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Speaker 1: ninety minutes or so northeast of Paris or east. And

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Speaker 1: this UM article points out that it's one of the

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Speaker 1: least visited regions of France. But I bet I bet

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Speaker 1: they have their fair amount of enthusiasts that go, but

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Speaker 1: maybe just not as many. I don't know. It's the

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Speaker 1: south of France or other Burgundy maybe right, Well, Burgundy

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Speaker 1: comes to mind for sure. Apparently Sablie I didn't realize

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Speaker 1: that that was a wine growing region, did you, I

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Speaker 1: don't think I did, and the very famous mad dog,

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Speaker 1: the Nutrian so silly, so um so. Champagne is a region.

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Speaker 1: It's also a sparkling wine. But yeah, like you said,

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Speaker 1: you can't make sparkling wine outside of this this Champagne region,

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Speaker 1: and you can even make spar kling wine inside of

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Speaker 1: the Champagne region. And unless you're following a very strictly

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Speaker 1: controlled process within this particular region of France, you are

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Speaker 1: not allowed anywhere in the world to call your sparkling

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Speaker 1: wine Champagne. It's what's what's called an Appalachian applechian. Now

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Speaker 1: that's a mountain range. It's what's called a umpan trail

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Speaker 1: Appellatian de origine control or ao C is what we're

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Speaker 1: gonna call it. But it's basically the same thing with

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Speaker 1: um bourbon here in the United States, right where you

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Speaker 1: have to follow specific rules and you have to make

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Speaker 1: it within a specific region. And the whole point is

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Speaker 1: it's you don't want just any schmo making something that's

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Speaker 1: similar to your product but not nearly as good, that's

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Speaker 1: not going through anywhere near the painstaking amount of process

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Speaker 1: um and labor that you're doing, and still call it

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Speaker 1: this same thing you're calling it. You don't want to

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Speaker 1: do that. Yeah, so you have to sure restrict it,

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Speaker 1: especially the French. You know that they're not gonna be

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Speaker 1: all willy nilly about that. That's their region. Yeah, apparently

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Speaker 1: there's something like acres, which I don't think is a lot.

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Speaker 1: And what are those cities. The two main cities are

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Speaker 1: Rim and Epernay. But uh, we even have a thing

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Speaker 1: in here that says if you say Rim, then you're

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Speaker 1: an American city slicker. If you say m, I've seen

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Speaker 1: plenty of wrongs, is what they say in the in

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Speaker 1: that help me out article that we got. I think

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Speaker 1: you just earned some fans in France with that one. Well,

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Speaker 1: by any other name, it is still Champagne. And those

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Speaker 1: are the cities. And there are but three grapes that

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Speaker 1: you can use to make champagne. You can't just say,

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Speaker 1: oh that that muscadine looks nice. They do here in Georgia.

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Speaker 1: Just throw it in a bottle in fer minute, Pete,

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Speaker 1: put this in your mouth to spit it up. In

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Speaker 1: the bottom. There are three grapes and they are the

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Speaker 1: peanut and noir grape, the Chardonnay grape, and um, how

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Speaker 1: do you pronounce that last one peanut, Okay, which is

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Speaker 1: another dark grape or red grape or black grape I

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Speaker 1: think is what they call it. Yeah, if you ever

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Speaker 1: talked to a real wine person, you don't know the lingo,

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Speaker 1: You're gonna be confused quick when they say things like

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Speaker 1: black grapes, right, I mean, like, what the heck is

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Speaker 1: a black grape? But if you dig into it, you

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Speaker 1: start to find that there's a lot of overlapping words.

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Speaker 1: There's a lot of multiple terms that describe the same thing. Yeah,

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Speaker 1: black grape, red grape, same thing. Yeah, you know, purple grape.

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Speaker 1: Why not if you say that, you're gonna get laughed

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Speaker 1: out of nava, right, I like the purple grapes. Concorde

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Speaker 1: I think is what they're calling But chardon ay is

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Speaker 1: um of those three is the only all white grape.

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Speaker 1: So um. And you know a lot of people might

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Speaker 1: not know this. It's the same with uh still wine.

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Speaker 1: But you know inside that black skin is white pulp. Yeah,

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Speaker 1: depending on when you pick the grape, So if you

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Speaker 1: pick it early, before it has a chance to turn reddish,

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Speaker 1: you can conceivably squeeze clear or white grape juice from

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Speaker 1: red or black grapes. That's right, and that's what's happening

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Speaker 1: in the case of Champagne. Yeah, because if you look

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Speaker 1: at it, you're like, well, I mean, this is this

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Speaker 1: is clear? How is this made from red grapes? Well,

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Speaker 1: as we'll see later on, you have domperiren You wanted

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Speaker 1: to think we shoul well, we should go ahead and

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Speaker 1: talk about that. I guess well, let's talk about Champagne

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Speaker 1: a little bit for first, and then we'll get to

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Speaker 1: dom Perignon. So the region itself is pretty ancient UM.

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Speaker 1: The first vineyards in Champagne were planted by the Romans,

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Speaker 1: who also mine chalk in the area, and there's extensive

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Speaker 1: chalk quarries that are underground that have served as Champagne

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Speaker 1: sellers for generations. So the place has been making wine.

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Speaker 1: The region has been making wine for millennia UM. But

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Speaker 1: it wasn't until about the sixteen seventeen hundreds when they

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Speaker 1: really kind of took what was a naturally occurring problem,

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Speaker 1: which was carbonation happening in their wine, and went to

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Speaker 1: town with it. They said, if you can't beat them,

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Speaker 1: join them. So they took this thing that was viewed

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Speaker 1: as a flaw in their wine carbonation sparkling wine, and

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Speaker 1: they figured out how to make it even more so

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Speaker 1: and made it its own thing. Yeah, and that um

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Speaker 1: in that region, that chalk is very key to uh

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Speaker 1: what you end up getting because it's very reflective because

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Speaker 1: it's white. It is so it reflects the sunlight from

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Speaker 1: the ground back up to the leaves. Right. Yeah, it's

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Speaker 1: a very unique region, like and apparently it's uh like,

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Speaker 1: if you stumbled upon that region today in our advanced

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Speaker 1: wine making techniques and sparkling wine techniques, you probably wouldn't say, hey,

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Speaker 1: this is a great place to have a vineyard, right

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Speaker 1: you go, sacral soil is terrible. Uh, well you might,

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Speaker 1: um because it's I think it's a little tougher to

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Speaker 1: grow like it. It's a very fine line between getting

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Speaker 1: a successful uh harvest in that region, which it makes

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Speaker 1: it I think very special. Yeah, it does. Like um

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Speaker 1: apparently they have cold, short, wet growing seasons and apparently

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Speaker 1: that's where the original um sparkling wine and champagne came from.

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Speaker 1: It was a freak of natural um, natural climate and

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Speaker 1: natural conditions growing conditions, right because as we'll see a

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Speaker 1: second um, fermentation is what creates the carbonation and that

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Speaker 1: would happen naturally because they would harvest the wine, make wine,

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Speaker 1: store it, and then it would get um cold all

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Speaker 1: of a sudden, like early before the fermentation process was done,

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Speaker 1: so fermentation would basically stop. But then there'll be a

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Speaker 1: lot of sugar and yeasts left in their wine that

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Speaker 1: hadn't fermented when they started it. So when um spring

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Speaker 1: came around again and the things started to warm up,

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Speaker 1: a second fermentation process started, and that's really what kicked

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Speaker 1: off the bubbles. But for a long time, the people

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Speaker 1: in in Um Champagne and the Champagne region, we're tearing

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Speaker 1: their hair out because they didn't want this. It was

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Speaker 1: a sign that their wine was terrible, poorly made. And

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Speaker 1: like I said, it wasn't until Don Perignon came along

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Speaker 1: Um who didn't like it himself. Uh, but was one

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Speaker 1: of the people who created a lot of the techniques

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Speaker 1: that helped established Champagne as the sparkling wine capital of

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Speaker 1: the world. So he didn't care for it, No, he didn't,

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Speaker 1: he didn't, Um he could. He called it mad wine,

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Speaker 1: I think is what he called. Yeah. He was a

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Speaker 1: Benedictine monk in the area, and and and he was

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Speaker 1: the seller master, which is um. If you are a

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Speaker 1: seller master, you are in charge as far as champagne

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Speaker 1: goes with basically making the master blend of the champagne, yes,

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Speaker 1: the covey and when you put it together the assemblange.

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Speaker 1: So Don Perignon was the guy in charge of that

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Speaker 1: for this abbey. He was a monk. His name was

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Speaker 1: Pierre Parignon. Dom is like it denotes your a monk,

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Speaker 1: Benedictine monk and um. He was one of the ones

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Speaker 1: who established a lot of the groundwork for creating sparkling

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Speaker 1: want creating champagne very interesting like um up to that

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Speaker 1: point you would have um sparkling wines in your cellar.

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Speaker 1: But they were using like wood and hemp to like

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Speaker 1: stop these bottles. Well, that didn't work all that Well,

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Speaker 1: bottles were very frequently explode, and sellers were very dangerous

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Speaker 1: places to be because one one of these stoppers came out,

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Speaker 1: it shoot across the room, hit another bottle, and that

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Speaker 1: bottle stop would come out and all of a sudden

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Speaker 1: you have a chain reaction of these wooden stoppers like

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Speaker 1: flying at your head. Yeah, three stooges or something. Right,

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Speaker 1: So um, Don Perignon came up with the idea of

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Speaker 1: using cork stoppers in thicker English type bottles which could

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Speaker 1: withstand the pressure. Um holding him down with little rope muzzles,

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Speaker 1: now we use foil and wire. What's that called a muzzle? Yeah, muzzle?

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Speaker 1: There's a French word for it, but I can't find

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Speaker 1: it my not what's something like that? So he came

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Speaker 1: up with a bunch of stuff. He also was the

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Speaker 1: first one to start blending wines from the region, and

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Speaker 1: as we'll talk about in a few Um, that's the

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Speaker 1: basis of champagne. It's a blend champagne. Champagne is a

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Speaker 1: blend of wine. That's right. Should we take a break

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Speaker 1: like ourselves? Yeah, I'm getting excited. Don't you want some champagne? Really? No?

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Speaker 1: I mean if you opened a bottle of champagne in here,

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Speaker 1: I would. I would drink a flute because, uh, hey,

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Speaker 1: it's rude when you're offered something to turn your nose

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Speaker 1: about it unless you're under twenty one and b it

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Speaker 1: might help me to relax a little bit about it,

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Speaker 1: really would about this thing? You'd feel great? Um, should

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Speaker 1: we talk a little bit about uh the champagne method? Yes,

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Speaker 1: what the French call method champagne was okay, method champagne.

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Speaker 1: So let's see if the closer stuff them. Um. This

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Speaker 1: is one reason why champagne is a bit more expensive,

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Speaker 1: or can be a bit more expensive. Um. It's because

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Speaker 1: there's there's a lot of processes involved, and not like

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Speaker 1: there's not with still wine, but champagne kind of takes

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Speaker 1: it a step further. It's time consuming, and it there

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Speaker 1: are people's hands and feet involved a lot of times. Yeah.

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Speaker 1: And like you said, it's it is. It starts with

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Speaker 1: making wine. Actually it starts even further back then. It

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Speaker 1: starts with growing, that's right. Uh. But fermentation, you know,

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Speaker 1: all wines are for a minute, of course, and that's

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Speaker 1: the Um. That's when sugar breaks down from the grape

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Speaker 1: juice turns it into alcohol, delicious delicious alcohol, and that

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Speaker 1: is called wine. Um. And just like regular wine, still wine,

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Speaker 1: like you said, I guess we should call it regular wine,

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Speaker 1: just still wine. Still. Um. They start, they start with

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Speaker 1: those grapes. Uh. And in the case of champagne, they

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Speaker 1: are pressed with human feet, which still happens. And I

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Speaker 1: can't help but think of that video still after all

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Speaker 1: these years, that poor lady uh and uh Chateau Lan,

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Speaker 1: right was that? And George? Yeah, I don't think I

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Speaker 1: knew that it was Georgia, like Morning show Atlanta Morning,

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Speaker 1: So I think it was like Fox Live or something

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Speaker 1: like that. I just I can still hear it. I

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Speaker 1: haven't seen it in years. But if you don't know

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Speaker 1: what we're talking about, there was a one of the

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Speaker 1: early viral videos of this uh of this woman on

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Speaker 1: location doing a story about wine in Georgia, and she

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Speaker 1: was stomping on the wine and UH on a platform

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Speaker 1: for some reason, and she fell out of the barrel

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Speaker 1: and and hurt herself. But it sounded like she was

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Speaker 1: in very much heavy distress, like new dimensions of pain. Yea.

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Speaker 1: Or the sounds that the woman made. I've never heard

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Speaker 1: anything like it before or since. Um, yeah, I'm very

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Speaker 1: sure sure she was Okay. Yeah, that's why I don't

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Speaker 1: mind talking about it now. It's not like she was,

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Speaker 1: you know, maimed for life or anything like that. I

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Speaker 1: was thinking, I love Lucy too. Oh yeah, very famous

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Speaker 1: grape stompings. Yeah, you know, or she gets in like

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Speaker 1: a grape throwing fight with the lady Lucy. She was

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Speaker 1: always getting into trouble. One I was shot in the

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Speaker 1: studio where they film that show one time in California,

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Speaker 1: right there in Hollywood. Yeah, it's kind of neat. Yeah.

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Speaker 1: One of the groups just came over. He was like,

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Speaker 1: you know, this is the I love Lucy studio. I

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Speaker 1: smelled the grapes. Uh, all right, so where were we? Um?

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Speaker 1: Feet feet? Yeah? Which is this wonderful old world technique

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Speaker 1: that I didn't know this. I didn't know that you

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Speaker 1: have to do that for champagne. Is it just because

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Speaker 1: it's so delicate? Yeah, I think that's part of it.

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Speaker 1: But also they kind of shy away from machinery and

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Speaker 1: the method champagne was really yes, a right, it's a

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Speaker 1: it's a traditional method. Even though if you look back

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Speaker 1: at the history of whine making, champagne is very relatively new,

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Speaker 1: Like we're talking sixteen sev hundreds, right, They've been making

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Speaker 1: wine for many thousands of years, so this is a

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Speaker 1: fairly new invention, but it was still invented at a

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Speaker 1: time where you mainly used human labor for for things

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Speaker 1: like this. So yeah, they've I've tended to preserve that

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Speaker 1: as much as possible. All Right, Well, you've got your juice,

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Speaker 1: your white juice, and um, well, they put it in

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Speaker 1: stainless steel vats unless you're super old world. I guess,

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Speaker 1: uh some people do use wood still, but yeah, that

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Speaker 1: you're allowed to use for the for the initial fermentation

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Speaker 1: where you're like you're just making the basic wine. You

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Speaker 1: can use thing. Yeah, So there it sits for a

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Speaker 1: long time, ferments becomes still wine and uh, like we said,

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Speaker 1: this is just the first fermentation, and then you move

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Speaker 1: on to the blending, which is where that all important

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Speaker 1: seller master comes in. Right, So if you're a seller

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Speaker 1: master for a champagne house, you are unless you're very

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Speaker 1: specific type of champagne house where you actually make champagne

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Speaker 1: from growing the grapes to the finished product. Um, you

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Speaker 1: were probably going around the Champagne region trying different champagne's,

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Speaker 1: are trying different wines still wines, and you're coming up

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Speaker 1: within your head a blend of all these different wines.

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Speaker 1: And that blend, as we said before, is called the

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Speaker 1: couve a. And the couve a is it's just that

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Speaker 1: it's a blend of wine and it has mainly three

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Speaker 1: different factors involved that you have to take any consideration

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Speaker 1: if you're the seller master. Right, if it's a vintage

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Speaker 1: couve a vintage blend of wines. Then that means it's

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Speaker 1: using grapes that we're all grown in the same year,

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Speaker 1: the same growing season. Yeah, and I imagine these seller masters,

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Speaker 1: I mean he said they're tasting things. I'm sure they are,

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Speaker 1: but I imagine these seller masters in Champagne also kind

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Speaker 1: of know exactly where they're gonna go for most of

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Speaker 1: these sure, and they also would know like, well, if

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Speaker 1: you guys have two thousand seven vintage wine that was

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Speaker 1: a great year, or um that year was kind of rough,

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Speaker 1: it might take a at a neat edge to it

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Speaker 1: some other two thousand nine grapes I'm using too, Right,

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Speaker 1: these are what these people are walking around within their heads,

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Speaker 1: that kind of that level of information. So they're putting

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Speaker 1: it all together. They come up with these clever little blends,

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Speaker 1: and each blend to cue a. Again, one of the

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Speaker 1: things they can take into account is the vintage the years. Yeah,

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Speaker 1: like you said that, if it's a vintage wine, it's

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Speaker 1: just from the one year growing season. If it's non vintage,

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Speaker 1: that means you can you're combining various years, right, And

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Speaker 1: typically vintage wines I think tend to be more expensive

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Speaker 1: I have. I get the impression that they tend to

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Speaker 1: be a little more revered. They definitely take longer to mature. Yeah,

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Speaker 1: the fermentation process is longer than the non vintage. And

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Speaker 1: you'll see this on the label. It'll say vintage, else

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Speaker 1: it will say envy a lot of times. Um. The

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Speaker 1: two other things for a seller master to take into

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Speaker 1: account are um, the varietals and the crew. Right yeah,

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Speaker 1: c R you So crew is c R E W

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Speaker 1: or the c R U E with an umla over

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Speaker 1: the rock. Yes. Um, the crew is it's a vineyard basically,

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Speaker 1: So you can have grapes all from vineyard from different

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Speaker 1: years and different ritals um, and that'd still be what's

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Speaker 1: called a single crew. Or you could mix different crews,

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Speaker 1: different vineyards grapes um to to create a couve. Yeah.

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Speaker 1: And the grand crew you might have seen that before

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Speaker 1: on a bottle. Um. That's a If you get the

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Speaker 1: grand crew status, then you're really cooking with gases. My

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Speaker 1: dad used to say, uh. In the mid nineteen eighties, Um, well,

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Speaker 1: initially there were only twelve villages that had that grand

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Speaker 1: crew status, and then in h they expanded at the

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Speaker 1: seventeen UM because five more villages and I'm not going

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Speaker 1: to try and pronounce all those were added to the list.

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Speaker 1: And um it says here that less than nine percent,

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Speaker 1: it's incredibly low. Of all the vineyard land in Champagne

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Speaker 1: has grand crew rating, right, So again thou acres only

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Speaker 1: nine percent of that is the top rated. Basically, it's

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Speaker 1: saying this land is the primo land for growing Champagne grapes.

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Speaker 1: So if you get apes that are grown there by

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Speaker 1: these people who really know what they're doing, it's you're

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Speaker 1: gonna pay through the nose for it. So a grand

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Speaker 1: crew um Champagne is going to be pretty expensive, but

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Speaker 1: there's a there's a reason behind it. It's not just

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Speaker 1: marketing now, and varietals too. Like you said, there's three grapes, right,

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Speaker 1: just those three, and depending on how you put them together,

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Speaker 1: you can come up with a type of cuve as well. Right,

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Speaker 1: So blanc to blanc means white of whites. That's made

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Speaker 1: just with Chardonnay grapes. Blanc noir is made with um

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Speaker 1: just one of the other black grapes, either the Peanot

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Speaker 1: monier or the Pinot noir. That's right, um. But all

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Speaker 1: those three things are factored together to create a specific

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Speaker 1: cuve A well, and then you've got your rose that

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Speaker 1: you mentioned earlier, your pink wine or is My friend

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Speaker 1: Stacy calls it pink crack. It's good stuff. She gets

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Speaker 1: ahold of that stuff. Watch out, yeah, um, and that

399
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Speaker 1: is uh well, they there's a couple of ways you

400
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Speaker 1: can do the Um. Sometimes you leave some of the

401
00:24:04,400 --> 00:24:06,720
Speaker 1: skin for a little bit of time, but these days,

402
00:24:06,840 --> 00:24:09,120
Speaker 1: more or less you're gonna be adding a little bit

403
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Speaker 1: of the red wine, um peanut noir red wine to

404
00:24:13,720 --> 00:24:16,960
Speaker 1: the gouvey. So I think there's still wine that's different.

405
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Speaker 1: If you leave the grapes on a little bit, you're

406
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Speaker 1: gonna have pink champagne. If you actually add red wine afterwards,

407
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Speaker 1: you're gonna have rose champagne. What's the difference? Says here,

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00:24:25,960 --> 00:24:28,440
Speaker 1: Rose is also known as pink champagne. I've seen I know,

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Speaker 1: this is what I'm saying. So it gets confusing because

410
00:24:30,720 --> 00:24:33,919
Speaker 1: you definitely get different things from different sources. But I

411
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Speaker 1: have seen in multiple places that when you add red wine,

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Speaker 1: that's rose, and that keeping the grapes in his pink

413
00:24:40,560 --> 00:24:44,439
Speaker 1: champagne interesting. But um, apparently there's something like three million

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00:24:44,480 --> 00:24:48,560
Speaker 1: bottles of red wine or set aside every year just

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Speaker 1: to make rose champagne. What a waste, man, I'm really

416
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Speaker 1: I'm changing your mind about champagne. Uh No, you're not

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00:24:58,200 --> 00:25:02,440
Speaker 1: going to Emily likes rose rose champagne. No, I mean

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Speaker 1: she'll have that, but just still rose. There's also rose

419
00:25:06,200 --> 00:25:09,120
Speaker 1: with gas that's not champagne. It's just a little gassie.

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Speaker 1: It's it's kind of different stuff. Yeah, I love it. Yeah,

421
00:25:14,440 --> 00:25:19,280
Speaker 1: And it's not like I discriminate against wines either, but um,

422
00:25:19,320 --> 00:25:23,720
Speaker 1: I'm I'm definitely prefer champagne. Are sparkling wines over still wine,

423
00:25:23,880 --> 00:25:25,919
Speaker 1: like any day of the week. Yeah, yeah, where the

424
00:25:25,920 --> 00:25:30,800
Speaker 1: opposite in more ways than one. Uh are we at

425
00:25:30,800 --> 00:25:33,640
Speaker 1: the Riddler yet? Because this is my favorite part. Uh.

426
00:25:33,760 --> 00:25:36,760
Speaker 1: So we've got the blend and once you once you

427
00:25:36,840 --> 00:25:39,240
Speaker 1: blend it, you have to put it in bottles. And

428
00:25:39,280 --> 00:25:41,840
Speaker 1: one of the things chuck about the AO C this

429
00:25:42,040 --> 00:25:46,879
Speaker 1: uh method champagne wise, is once you put in that bottle,

430
00:25:47,080 --> 00:25:49,720
Speaker 1: it stays in there until the person who buys it

431
00:25:49,760 --> 00:25:52,280
Speaker 1: and drinks it takes it out. You have to keep

432
00:25:52,320 --> 00:25:55,840
Speaker 1: it in the same bottle, all right, Yeah, why would

433
00:25:55,840 --> 00:25:58,560
Speaker 1: you switch bottle? That'd be weird. Anyway. Um, well, you

434
00:25:59,200 --> 00:26:02,840
Speaker 1: you used to want to to cannon to get sentiment out. Um,

435
00:26:03,000 --> 00:26:05,280
Speaker 1: you might just put it in one bottle to reuse

436
00:26:05,320 --> 00:26:08,760
Speaker 1: the bottles. Who knows, but you you. Once you put

437
00:26:08,800 --> 00:26:10,480
Speaker 1: in the bottle, it's got to stay in the bottle.

438
00:26:10,560 --> 00:26:13,720
Speaker 1: And after that initial que is blended, they put it

439
00:26:13,720 --> 00:26:16,440
Speaker 1: in the bottle and they let it sit and depending

440
00:26:16,520 --> 00:26:19,800
Speaker 1: on what kind um, what kind of is. If it's

441
00:26:19,840 --> 00:26:22,879
Speaker 1: non vintage, it's gonna sit there for twelve more months

442
00:26:22,920 --> 00:26:26,560
Speaker 1: for a total of a minimum of fifteen. If it's vintage,

443
00:26:26,640 --> 00:26:30,560
Speaker 1: it's gonna sit there for another three years and just

444
00:26:30,840 --> 00:26:34,040
Speaker 1: age in the bottle. That's right. And so at this

445
00:26:34,080 --> 00:26:36,959
Speaker 1: point you're gonna start you want the bubbles, So you're

446
00:26:37,000 --> 00:26:41,240
Speaker 1: gonna start that second fermentation process by adding sugar and yeast.

447
00:26:41,880 --> 00:26:44,920
Speaker 1: Then you drop the temperature on your cooler, uh to

448
00:26:45,040 --> 00:26:48,240
Speaker 1: about fifty to sixty, which is cooler than the initial

449
00:26:48,240 --> 00:26:54,520
Speaker 1: fermentation process. And um, well you can also do this

450
00:26:54,560 --> 00:26:57,320
Speaker 1: in the tank. Like they're different methods, but right, that's

451
00:26:57,359 --> 00:27:03,160
Speaker 1: the that's called the shar Met method. The tanks. Yeah,

452
00:27:04,080 --> 00:27:06,399
Speaker 1: but I think the old world method is well Jesus,

453
00:27:06,480 --> 00:27:08,480
Speaker 1: you can't use tanks. You gotta use bottles. And don't

454
00:27:08,520 --> 00:27:11,600
Speaker 1: you think old world is the right term. That's old ish.

455
00:27:11,760 --> 00:27:13,520
Speaker 1: I'll just stay old. But I think old world means

456
00:27:13,560 --> 00:27:16,919
Speaker 1: something very specific with wine. Oh yeah, I can see that.

457
00:27:16,960 --> 00:27:21,360
Speaker 1: I think it means non Californian. See, this is where

458
00:27:21,359 --> 00:27:24,440
Speaker 1: we get in trouble. Uh. So this is a very

459
00:27:24,440 --> 00:27:28,879
Speaker 1: slow fermentation process, the second one, and um, the yeast

460
00:27:29,000 --> 00:27:33,359
Speaker 1: is is living and dying and those cells are breaking apart,

461
00:27:33,400 --> 00:27:37,800
Speaker 1: and it's this really interesting processes going on inside that bottle. Yeah,

462
00:27:37,840 --> 00:27:39,840
Speaker 1: it's eating up all that sugar that you added and

463
00:27:39,880 --> 00:27:43,560
Speaker 1: what's called the liquor to tarage, right, and when you

464
00:27:43,600 --> 00:27:45,600
Speaker 1: add that in and you add the yeast in the yeaster,

465
00:27:45,800 --> 00:27:48,360
Speaker 1: Like this is great. We're gonna live here for generations

466
00:27:48,400 --> 00:27:52,159
Speaker 1: eons by our time table. Yeah, like, look at all

467
00:27:52,160 --> 00:27:54,520
Speaker 1: this delicious sugar that we can eat. And they eat

468
00:27:54,520 --> 00:27:56,240
Speaker 1: it and eat it and they eat all of the

469
00:27:56,280 --> 00:27:59,840
Speaker 1: sugar and this second fermentation process and what we're doing

470
00:28:00,119 --> 00:28:03,199
Speaker 1: or now is recreating those that natural fluke of a

471
00:28:03,240 --> 00:28:06,639
Speaker 1: condition where it would get cold and then warm up

472
00:28:06,640 --> 00:28:09,680
Speaker 1: again and that second fermentation process would start to make

473
00:28:09,720 --> 00:28:12,680
Speaker 1: the CEO. Two same things happening here, but this is

474
00:28:12,760 --> 00:28:16,280
Speaker 1: a very controlled version of that. So the use is

475
00:28:16,320 --> 00:28:18,760
Speaker 1: eating it, and like you said, they're dying and breaking open.

476
00:28:19,119 --> 00:28:22,800
Speaker 1: And so when you're drinking champagne, part of what you're

477
00:28:22,880 --> 00:28:28,879
Speaker 1: drinking are the the internal remnants of yeast cells that

478
00:28:28,920 --> 00:28:32,000
Speaker 1: have spilled their contents into the champagne. That's why I

479
00:28:32,000 --> 00:28:34,879
Speaker 1: don't drink it. But they also leave behind some stuff

480
00:28:34,920 --> 00:28:37,320
Speaker 1: you don't want to drink, which are the cell structures,

481
00:28:37,320 --> 00:28:40,960
Speaker 1: and that creates what's called sentiment. It's basically leftover cellular

482
00:28:41,000 --> 00:28:44,520
Speaker 1: structure of yeast cells, and you want to get that out. Yeah,

483
00:28:44,560 --> 00:28:47,240
Speaker 1: and that's through a process called riddling. And I mentioned

484
00:28:47,240 --> 00:28:51,600
Speaker 1: the riddler is my favorite person in this process. It's

485
00:28:51,600 --> 00:28:54,880
Speaker 1: a pretty thankless job to be the riddler, is it,

486
00:28:55,280 --> 00:28:57,000
Speaker 1: I think? So I'll bet you get a lot of

487
00:28:57,000 --> 00:29:01,160
Speaker 1: free champagne. Well, sure, that's thanks, Yeah, but it's it's

488
00:29:01,600 --> 00:29:09,080
Speaker 1: very solitary and redundant, repetitive. Uh So this riddler. They

489
00:29:09,240 --> 00:29:11,600
Speaker 1: the wine at this point is stored upside down at

490
00:29:11,600 --> 00:29:15,280
Speaker 1: a seventy five degree angle, and that is allowing all

491
00:29:15,280 --> 00:29:18,400
Speaker 1: this all these dead yeat cells to collect down near

492
00:29:18,440 --> 00:29:24,960
Speaker 1: the neck um. They by hand go in every day

493
00:29:25,200 --> 00:29:29,920
Speaker 1: and turn these bottles one eighth the baturn twenty thousand,

494
00:29:30,120 --> 00:29:35,520
Speaker 1: thirty thoddles day. They do this by hand and they're

495
00:29:35,560 --> 00:29:40,840
Speaker 1: just rotating these Uh, it's I can't imagine doing this.

496
00:29:41,480 --> 00:29:43,320
Speaker 1: I mean, that's your life's work. You've got to really

497
00:29:43,320 --> 00:29:46,440
Speaker 1: be dedicated to your craft to be a riddler. And

498
00:29:46,560 --> 00:29:50,560
Speaker 1: it takes about four to six weeks of this this

499
00:29:51,040 --> 00:29:55,680
Speaker 1: um dedicated attention. Very fast process though, if you've ever

500
00:29:55,680 --> 00:29:58,280
Speaker 1: seen a riddler at work, you know, but they have

501
00:29:58,360 --> 00:30:00,160
Speaker 1: to remember that they turn the bottle, so they a

502
00:30:00,160 --> 00:30:04,760
Speaker 1: little chalk mark on each one times in a day. Man,

503
00:30:04,800 --> 00:30:07,440
Speaker 1: it's so they they they're turning the bottle and like

504
00:30:07,440 --> 00:30:09,040
Speaker 1: you said, it's turned up in an angle. And the

505
00:30:09,040 --> 00:30:12,040
Speaker 1: whole point of this is that you're slowly because you

506
00:30:12,040 --> 00:30:17,040
Speaker 1: don't want to disturb the champagne. It's still it's still maturing, right, um.

507
00:30:17,080 --> 00:30:19,160
Speaker 1: But this is towards the end of that maturation phase,

508
00:30:19,160 --> 00:30:22,000
Speaker 1: either that twelve month or that thirty six month minimum.

509
00:30:22,080 --> 00:30:24,920
Speaker 1: And as you're turning it, what you're doing is kind

510
00:30:24,920 --> 00:30:27,080
Speaker 1: of shaking the bottle a little bit too, and you're

511
00:30:27,120 --> 00:30:30,560
Speaker 1: just trying to get the yeast cells what's left of them,

512
00:30:30,600 --> 00:30:34,120
Speaker 1: to move towards the neck, right, And the whole point

513
00:30:34,160 --> 00:30:36,720
Speaker 1: is this is called maturing on the leaves, and the

514
00:30:36,800 --> 00:30:39,920
Speaker 1: leaves I think are what the sediment is called, possibly

515
00:30:40,040 --> 00:30:43,000
Speaker 1: or else what the Yeah, I think that's what it is.

516
00:30:43,720 --> 00:30:46,840
Speaker 1: I think. And as it goes down and accumulates at

517
00:30:46,840 --> 00:30:49,080
Speaker 1: the towards the front of the neck, you now have

518
00:30:49,600 --> 00:30:54,760
Speaker 1: one of the last steps called gourge mont or disgorgement. Yes,

519
00:30:55,360 --> 00:30:58,360
Speaker 1: and what you have is it's just a thing of sediment.

520
00:30:58,480 --> 00:31:00,520
Speaker 1: Is it's accumulated at the neck and you put it

521
00:31:00,520 --> 00:31:03,840
Speaker 1: in an ice bath. It's really amazing how they do this. Yeah.

522
00:31:03,920 --> 00:31:05,360
Speaker 1: And then what they used to have to do is

523
00:31:05,400 --> 00:31:10,280
Speaker 1: they would pop open a bottle, decant it, filter it,

524
00:31:10,920 --> 00:31:15,720
Speaker 1: and um they would uh pour it back, so it's filtered.

525
00:31:15,720 --> 00:31:18,080
Speaker 1: Because one of the things you'll note about champagne is

526
00:31:18,080 --> 00:31:21,480
Speaker 1: it's very clear and it undergoes several different clarification steps.

527
00:31:21,520 --> 00:31:23,200
Speaker 1: But that would have been one of them. This is

528
00:31:23,240 --> 00:31:26,280
Speaker 1: the same thing, but this one's way cooler. They put

529
00:31:26,280 --> 00:31:28,440
Speaker 1: the neck in an ice bath, a salt ice bath,

530
00:31:28,560 --> 00:31:30,959
Speaker 1: so you know it's really cold because you know, salt

531
00:31:31,120 --> 00:31:34,440
Speaker 1: lowers the freezing point of ice water. Yeah, and at

532
00:31:34,440 --> 00:31:37,760
Speaker 1: this point that's going to create a little yeast plug.

533
00:31:39,280 --> 00:31:43,840
Speaker 1: So up there toward the neck and what they have

534
00:31:43,920 --> 00:31:46,520
Speaker 1: to do then is get that plug out of there

535
00:31:46,960 --> 00:31:50,480
Speaker 1: while maintaining the integrity of the rest of the wine

536
00:31:50,480 --> 00:31:53,360
Speaker 1: that's inside. Yeah, like you're gonna lose some champagne. It's

537
00:31:53,400 --> 00:31:56,840
Speaker 1: been a perfect procedure. Well yeah, I mean that's part

538
00:31:56,880 --> 00:31:58,640
Speaker 1: of the process, is to lose some because then they

539
00:31:58,640 --> 00:32:01,840
Speaker 1: add stuff back in, right, which we'll get to. But um,

540
00:32:01,880 --> 00:32:04,160
Speaker 1: so they remove while it says in here the cork.

541
00:32:04,280 --> 00:32:07,200
Speaker 1: But these days, I think that initial one is a

542
00:32:07,200 --> 00:32:10,400
Speaker 1: cap like a bottle cap, bottle cap, that old world

543
00:32:10,400 --> 00:32:13,480
Speaker 1: bottle cap. And you know, go on YouTube and look

544
00:32:13,520 --> 00:32:17,200
Speaker 1: at a riddler at work and and just check this out.

545
00:32:17,240 --> 00:32:21,080
Speaker 1: It's it's pretty neat, Like it's a fast process as well. Um,

546
00:32:21,920 --> 00:32:24,800
Speaker 1: did you see the how it's made on that They

547
00:32:24,920 --> 00:32:28,320
Speaker 1: pop it out and a surprisingly small amount comes out,

548
00:32:28,800 --> 00:32:30,840
Speaker 1: like I thought it would just they'd be like, oh god,

549
00:32:30,880 --> 00:32:33,520
Speaker 1: oh jeez, like it could be the most stressful job

550
00:32:33,560 --> 00:32:36,160
Speaker 1: in the world. But you know, enough comes out. It's

551
00:32:36,160 --> 00:32:39,080
Speaker 1: foaming over but um, it's not like a just a

552
00:32:39,080 --> 00:32:41,120
Speaker 1: tremendous amount, and then they smell it to make sure

553
00:32:41,120 --> 00:32:43,520
Speaker 1: it's not The dude I saw put his thumb over

554
00:32:43,560 --> 00:32:45,880
Speaker 1: it real quick, so like it wasn't foaming over at all.

555
00:32:45,960 --> 00:32:48,320
Speaker 1: Maybe that's what I saw, or maybe that's what he

556
00:32:48,360 --> 00:32:51,040
Speaker 1: was doing. I didn't catch it. Yeah, pretty interesting though.

557
00:32:51,120 --> 00:32:54,400
Speaker 1: So the riddlers is doing this by hand, uh, because

558
00:32:54,440 --> 00:32:56,480
Speaker 1: there's you know, carbon dioxide gas in there at this

559
00:32:56,520 --> 00:33:00,200
Speaker 1: point and it forces that plug out and like you said,

560
00:33:00,240 --> 00:33:04,480
Speaker 1: lose just a little bit. Then you add, uh, maybe

561
00:33:04,480 --> 00:33:07,280
Speaker 1: a little brandy, little sugar, a little white wine back

562
00:33:07,360 --> 00:33:10,120
Speaker 1: in to get the you know, the proper amount of

563
00:33:10,120 --> 00:33:13,080
Speaker 1: liquid inside the bottle. Right, that's called the dosage or

564
00:33:13,160 --> 00:33:17,320
Speaker 1: the liquor dosage. Don't call it dosage, no, because I

565
00:33:17,360 --> 00:33:20,320
Speaker 1: did in my head for like half of this research. Yeah,

566
00:33:20,360 --> 00:33:22,840
Speaker 1: and then you know, oh that's dosage. Well that's when

567
00:33:22,840 --> 00:33:26,960
Speaker 1: it helps to watch videos. Um. And then they put

568
00:33:27,000 --> 00:33:29,320
Speaker 1: that final cork in place, is one that's going to

569
00:33:29,400 --> 00:33:32,080
Speaker 1: stay in there until you un cork it, and they

570
00:33:32,160 --> 00:33:37,120
Speaker 1: tighten it down with that wire. As are not so

571
00:33:37,160 --> 00:33:38,920
Speaker 1: great article points out, you can make into a little

572
00:33:38,960 --> 00:33:44,480
Speaker 1: chair afterwards. That's what people do, right. Uh. And you

573
00:33:44,520 --> 00:33:46,040
Speaker 1: know you have to have that thing on there because

574
00:33:46,080 --> 00:33:49,400
Speaker 1: it's like there's a lot of pressure still building up

575
00:33:49,400 --> 00:33:52,200
Speaker 1: in that thing, right. Um. And they've actually, thanks to

576
00:33:52,520 --> 00:33:58,680
Speaker 1: a eighteenth century French pharmacist named Antoine Baumy. He came

577
00:33:58,760 --> 00:34:02,000
Speaker 1: up with a device to measure the sugar content and wine.

578
00:34:02,360 --> 00:34:04,840
Speaker 1: So now they know exactly how much sugar to put

579
00:34:04,960 --> 00:34:09,440
Speaker 1: into the champagne to raise the pressure back up. If

580
00:34:09,480 --> 00:34:12,239
Speaker 1: you want about five or six atmospheres of pressure or

581
00:34:12,280 --> 00:34:16,799
Speaker 1: about I think sixty to seventy square or pounds per

582
00:34:16,840 --> 00:34:20,799
Speaker 1: square inch of pressure in a bottle of wine. How

583
00:34:20,880 --> 00:34:24,759
Speaker 1: much fifties seventy I think, or fifty to ninety, but

584
00:34:24,840 --> 00:34:31,040
Speaker 1: it's definitely five or six atmospheres of pressure average, Okay,

585
00:34:31,200 --> 00:34:34,719
Speaker 1: so um, they know how much of that liqueur de

586
00:34:35,160 --> 00:34:38,200
Speaker 1: dosage to put in, how much sugar to put back

587
00:34:38,200 --> 00:34:41,160
Speaker 1: in to raise the the atmosphere back up. And the

588
00:34:41,200 --> 00:34:43,120
Speaker 1: other reason you want to do that to chuck is

589
00:34:43,480 --> 00:34:46,719
Speaker 1: when you're adding that that sugar back in that yeast state,

590
00:34:46,960 --> 00:34:49,400
Speaker 1: all the sugar that was in there, and turn it

591
00:34:49,440 --> 00:34:52,359
Speaker 1: into carbon dioxide that you put in for the second fermentation.

592
00:34:53,160 --> 00:34:57,120
Speaker 1: And when they did, they made this champagne as dry

593
00:34:57,160 --> 00:35:01,200
Speaker 1: as a bone. An extra brute the amount of shure,

594
00:35:01,280 --> 00:35:04,400
Speaker 1: it's actually more than that. It's brute natural well, I

595
00:35:04,440 --> 00:35:07,919
Speaker 1: call it a double X brute. It's crazy dry. I've

596
00:35:07,920 --> 00:35:11,600
Speaker 1: never had it, but I can only imagine how Yeah,

597
00:35:12,320 --> 00:35:15,600
Speaker 1: there's there's one where they don't put in any dossage.

598
00:35:15,800 --> 00:35:18,800
Speaker 1: They don't add any sugar afterwards, so it's bone dry

599
00:35:18,920 --> 00:35:20,879
Speaker 1: and that's just for people who really prefer that, because

600
00:35:20,920 --> 00:35:25,799
Speaker 1: that's Yes, apparently the extra brute is the least popular. Yeah,

601
00:35:25,880 --> 00:35:29,120
Speaker 1: I can imagine, And I think I think the best

602
00:35:29,160 --> 00:35:31,759
Speaker 1: selling is sort of that brute, which is sort of

603
00:35:31,800 --> 00:35:35,759
Speaker 1: in the middle of dry and sweet or sec or

604
00:35:35,840 --> 00:35:37,800
Speaker 1: demi sec, and then I think the last one is

605
00:35:37,880 --> 00:35:40,840
Speaker 1: due d o u x is the sweetest of all

606
00:35:41,040 --> 00:35:45,560
Speaker 1: non brute. Yeah, but brute is drier than extra dry,

607
00:35:45,640 --> 00:35:49,239
Speaker 1: which is kind of surprising. But if you ever, it's

608
00:35:49,239 --> 00:35:51,920
Speaker 1: pretty easy to pick up. If you just read it

609
00:35:52,040 --> 00:35:55,279
Speaker 1: once or twice, you're like, okay, that's that's how it's denoted.

610
00:35:55,400 --> 00:35:58,160
Speaker 1: But all that is based on how much dosage you

611
00:35:58,200 --> 00:36:02,680
Speaker 1: put in after you just just uh and gore disgorge

612
00:36:03,320 --> 00:36:07,759
Speaker 1: the yeast plug gorge. Uh one of my least favorite words.

613
00:36:07,760 --> 00:36:10,160
Speaker 1: By the way, that's a bad one. Um. Is this

614
00:36:10,239 --> 00:36:13,719
Speaker 1: true about Madame Clique from what I saw? Yeah, Um,

615
00:36:13,800 --> 00:36:17,760
Speaker 1: she was an entrepreneur famously. In fact, she's called Widow

616
00:36:17,960 --> 00:36:21,440
Speaker 1: cliquoh at times she's widowed at a very young age, sadly,

617
00:36:22,760 --> 00:36:26,040
Speaker 1: and took over her husband's wine business and supposedly invented

618
00:36:26,560 --> 00:36:31,560
Speaker 1: that disgorging process herself, which is uh. I mean, it's

619
00:36:31,600 --> 00:36:33,239
Speaker 1: kind of simple when you look at it, but I

620
00:36:33,280 --> 00:36:36,600
Speaker 1: wouldn't have thought to do it. No again, I mean

621
00:36:36,600 --> 00:36:39,399
Speaker 1: they were decanning them back then, filtering it out. So

622
00:36:39,640 --> 00:36:42,360
Speaker 1: and this was I think eighteen thirteen when the widow

623
00:36:42,440 --> 00:36:45,759
Speaker 1: clicko came up with it. And about then is when

624
00:36:46,440 --> 00:36:50,640
Speaker 1: Champagne the drink took off, at least in France and

625
00:36:50,680 --> 00:36:53,480
Speaker 1: started to spread very quickly around the world. Yeah, Napoleon

626
00:36:53,520 --> 00:36:54,799
Speaker 1: had a lot to do with that, right, I think

627
00:36:54,880 --> 00:36:58,840
Speaker 1: Napoleon did. By World War One, Winston Churchill reminded everyone,

628
00:36:59,160 --> 00:37:02,719
Speaker 1: we're not five need to save just France, boys, We're

629
00:37:02,760 --> 00:37:08,680
Speaker 1: fighting to save Champagne. Um, should we take another break?

630
00:37:08,920 --> 00:37:11,359
Speaker 1: I think, all right, we're gonna talk a little bit

631
00:37:11,360 --> 00:37:15,040
Speaker 1: about what the fuss is with this stuff after this?

632
00:37:43,400 --> 00:37:47,480
Speaker 1: All right, So Josh the master winemaker, the seller master

633
00:37:47,680 --> 00:37:50,600
Speaker 1: has uh walked through the process. What a great job

634
00:37:50,680 --> 00:37:54,600
Speaker 1: that would be. Yeah, I have a you know, my

635
00:37:54,640 --> 00:37:56,840
Speaker 1: friend Robbie is a kind of a rock star winemaker

636
00:37:56,920 --> 00:38:01,400
Speaker 1: and nappa. Yeah, it's pretty be great. He's he's like

637
00:38:01,719 --> 00:38:04,480
Speaker 1: he's living a good life. In fact, he got in

638
00:38:04,520 --> 00:38:05,960
Speaker 1: touch at one point because he wanted to start a

639
00:38:05,960 --> 00:38:10,480
Speaker 1: wine podcast. Uh. And we just sort of email back

640
00:38:10,480 --> 00:38:12,640
Speaker 1: and forth, and it just never like he just wanted

641
00:38:12,680 --> 00:38:14,680
Speaker 1: advice and stuff, not like he wanted to start one

642
00:38:14,719 --> 00:38:17,480
Speaker 1: with me, because that would be, Um, what are those

643
00:38:17,520 --> 00:38:19,880
Speaker 1: podcasts called when like someone's super expert and then you

644
00:38:19,920 --> 00:38:28,360
Speaker 1: got a big dummy. Uh uh I can't think of

645
00:38:28,360 --> 00:38:31,120
Speaker 1: any That's what that would have been. Man, there was

646
00:38:31,200 --> 00:38:33,400
Speaker 1: like that was just ripe for jokes. I would have

647
00:38:33,440 --> 00:38:38,600
Speaker 1: been the Thomas Satan Church to his Uh, Paul, oh

648
00:38:38,680 --> 00:38:40,719
Speaker 1: you're talking about sideways. I thought you were talking about

649
00:38:40,719 --> 00:38:42,640
Speaker 1: wings for a second. I would have been like, when

650
00:38:42,640 --> 00:38:45,439
Speaker 1: are we gonna drink? It? Tastes good to me, yeah,

651
00:38:45,520 --> 00:38:49,239
Speaker 1: and Robbie'd be spitting it out. Um. I don't think

652
00:38:49,280 --> 00:38:53,560
Speaker 1: you should that. He's very talented and you know does

653
00:38:54,120 --> 00:38:57,440
Speaker 1: quite well like making wine for other people. And he

654
00:38:57,480 --> 00:39:00,600
Speaker 1: also has his own label uh Lingevan and Pierce and

655
00:39:00,680 --> 00:39:03,840
Speaker 1: Meyer Wines plug plug uh. And when he got to

656
00:39:03,960 --> 00:39:06,800
Speaker 1: his house and stay with him in his awesome guest house,

657
00:39:07,560 --> 00:39:11,960
Speaker 1: the top of how Mountain. Huh, you get drunk on

658
00:39:12,280 --> 00:39:15,760
Speaker 1: like amazing expensive wine. So it's awesome that he opens

659
00:39:15,800 --> 00:39:20,759
Speaker 1: like you're drinking that Peria. I'm sorry, this is Pellegrina.

660
00:39:20,960 --> 00:39:24,839
Speaker 1: Oh excuse me, that's the Italian version of Peria. It is.

661
00:39:25,960 --> 00:39:31,360
Speaker 1: It's like the like spumrsecco. What's spumanti? Spumante is Italian?

662
00:39:31,560 --> 00:39:35,759
Speaker 1: Is its sparkling? Right? Yeah? I guess Prosecco's Italian as well.

663
00:39:35,960 --> 00:39:37,600
Speaker 1: I just remember that from when I was a kid,

664
00:39:37,680 --> 00:39:42,239
Speaker 1: Martini and ROSSIASI it's amazing, and that's drilled in my

665
00:39:42,280 --> 00:39:49,919
Speaker 1: brain Martini and Rossie, which probably is like crap sparkling wine,

666
00:39:50,560 --> 00:39:53,640
Speaker 1: isn't it. I don't know that it's good. I don't know.

667
00:39:53,719 --> 00:39:56,759
Speaker 1: I mean I think it's I think that's probably what

668
00:39:56,840 --> 00:40:01,440
Speaker 1: gave you your headache, that and all the low and rawl. Yeah,

669
00:40:02,280 --> 00:40:04,759
Speaker 1: is that still around? I don't know. And though Bob

670
00:40:04,760 --> 00:40:09,719
Speaker 1: and Doug drank from now, they drank some sort of

671
00:40:10,000 --> 00:40:16,560
Speaker 1: was it made up? No? They drank Molson? Well is

672
00:40:16,600 --> 00:40:18,399
Speaker 1: it with bats? I mean it was probably some Canadian beer.

673
00:40:18,400 --> 00:40:21,560
Speaker 1: We're gonna get killed over this, are sorry? Everybody? All right?

674
00:40:21,680 --> 00:40:25,319
Speaker 1: So let's move on then to what makes champagne so

675
00:40:26,880 --> 00:40:31,480
Speaker 1: so expensive and so fancy, like it has this um,

676
00:40:31,520 --> 00:40:33,520
Speaker 1: there's this notion you know that you drink it for

677
00:40:33,520 --> 00:40:36,800
Speaker 1: celebrations or that you're like sort of the upper crust

678
00:40:37,520 --> 00:40:40,920
Speaker 1: of society if you're drinking champagne. Well, supposedly there is

679
00:40:40,960 --> 00:40:44,719
Speaker 1: an actual reason why champagne is associated with toasting the

680
00:40:44,800 --> 00:40:49,359
Speaker 1: big events in life. Because for a thousand years, from

681
00:40:49,480 --> 00:40:52,200
Speaker 1: about the ninth century to the nineteenth century, they had

682
00:40:52,200 --> 00:40:56,120
Speaker 1: no champagne. The kings of France were coronated in champagne,

683
00:40:56,440 --> 00:40:59,840
Speaker 1: so it was like a celebration town for the whole country.

684
00:41:00,480 --> 00:41:04,840
Speaker 1: So toasting with even before they were sparkling wines, um,

685
00:41:04,840 --> 00:41:08,719
Speaker 1: toasting with champagne wine was traditional. So have you ever

686
00:41:08,800 --> 00:41:12,800
Speaker 1: been in a restaurant and like gotten good news and said, waiter,

687
00:41:12,960 --> 00:41:20,040
Speaker 1: champagne song. Has anyone ever done that? Uh? Besides in movies,

688
00:41:20,120 --> 00:41:26,240
Speaker 1: I don't know. Maybe it's funny like I was watching, Uh,

689
00:41:26,440 --> 00:41:30,600
Speaker 1: I was watching McConaughey act and it was I was

690
00:41:30,640 --> 00:41:34,000
Speaker 1: watching a movie on somebody else's seat back on a flight,

691
00:41:34,640 --> 00:41:36,680
Speaker 1: so I wasn't hearing it, so I was really just

692
00:41:36,760 --> 00:41:40,880
Speaker 1: watching the movie, right, And um, I was like, I

693
00:41:41,320 --> 00:41:46,080
Speaker 1: imagine if you were in real life around Matthew McConaughey,

694
00:41:46,120 --> 00:41:49,120
Speaker 1: like in a room with one of his characters, and

695
00:41:49,160 --> 00:41:53,040
Speaker 1: just how off putting in bizarre that experience would be,

696
00:41:53,880 --> 00:41:56,600
Speaker 1: you know, because he's just said he just choose the

697
00:41:56,640 --> 00:41:59,719
Speaker 1: scenery and everything he does. It's just so big. He's

698
00:41:59,760 --> 00:42:03,120
Speaker 1: that in real life, if you were interacting with that character,

699
00:42:03,200 --> 00:42:06,560
Speaker 1: you'd be like, calm down, man, you're freaking me out. Well,

700
00:42:06,560 --> 00:42:10,759
Speaker 1: Watterson was pretty chill. Yeah, yeah, okay, but everybody since

701
00:42:10,760 --> 00:42:14,000
Speaker 1: Waterson pretty much all right, boy, that's an interesting thing

702
00:42:14,080 --> 00:42:16,600
Speaker 1: to think on a plane. Just hit me, hit me

703
00:42:16,640 --> 00:42:18,239
Speaker 1: on the plane. I think if I was in a

704
00:42:18,320 --> 00:42:22,360
Speaker 1: restaurant and something great happened, I would say, waiter another

705
00:42:22,400 --> 00:42:26,760
Speaker 1: Gin and tonic and they would go huh. They probably

706
00:42:26,800 --> 00:42:29,960
Speaker 1: say you got it. Actually, I started calling those lime

707
00:42:30,000 --> 00:42:32,560
Speaker 1: salads at my house. Nice. You're on the gin and

708
00:42:32,640 --> 00:42:38,120
Speaker 1: tonic now, yeah. That usually happens around around April. Oh yeah,

709
00:42:38,400 --> 00:42:42,160
Speaker 1: April two, you know, September. I going for you. Um

710
00:42:42,400 --> 00:42:47,360
Speaker 1: gin and bitter lemon is a nice combo. Yeah yeah.

711
00:42:47,440 --> 00:42:49,240
Speaker 1: And I thought bitter lemon was just like a fever

712
00:42:49,360 --> 00:42:52,399
Speaker 1: tree drink that they make them. They make a good one,

713
00:42:52,440 --> 00:42:55,640
Speaker 1: but everybody from like Canada dry to whoever else makes

714
00:42:55,640 --> 00:42:58,719
Speaker 1: better lemon as well. So just give yourself a good

715
00:42:58,719 --> 00:43:05,959
Speaker 1: bitter lemon and some ginn of it. Um, we should

716
00:43:06,000 --> 00:43:08,440
Speaker 1: do it. We'll definitely do a podcast on gin at

717
00:43:08,440 --> 00:43:14,960
Speaker 1: some point. Very interesting. Uh, Liquor Complex, can be sure.

718
00:43:17,520 --> 00:43:20,000
Speaker 1: I got another one for you with that better lemon.

719
00:43:20,280 --> 00:43:22,720
Speaker 1: If you want to get really fancy, get some St.

720
00:43:22,760 --> 00:43:27,520
Speaker 1: George terror ter War. Yeah, I'm not a fan. You

721
00:43:27,560 --> 00:43:31,040
Speaker 1: had the dry Rye? No you did? You? You tried

722
00:43:31,080 --> 00:43:33,799
Speaker 1: the tar war one? Yeah, some one that tastes like feet, No,

723
00:43:34,000 --> 00:43:37,480
Speaker 1: that's the dry rye. I've tried all three of those St.

724
00:43:37,480 --> 00:43:40,239
Speaker 1: George's and I don't like any of them. I'm a

725
00:43:40,280 --> 00:43:42,880
Speaker 1: London dry guy. Well, anyway, you'll still like it with

726
00:43:42,920 --> 00:43:46,719
Speaker 1: bitter lemon, all right, everyone else you would like the

727
00:43:46,760 --> 00:43:50,800
Speaker 1: Tara War St. George with bitter lemon, everyone else on

728
00:43:50,840 --> 00:43:54,279
Speaker 1: the planet. Because all right, and I figured out what

729
00:43:54,320 --> 00:43:56,400
Speaker 1: was up with the dry rye. You're absolutely right. You

730
00:43:56,440 --> 00:43:59,879
Speaker 1: can't make a martini out of that stuff and kill you.

731
00:44:00,360 --> 00:44:02,120
Speaker 1: It's not made for it. It's made for things like

732
00:44:02,160 --> 00:44:06,359
Speaker 1: the Gronies. It makes a killer NEGRONI. Yeah, it's really good. Yeah,

733
00:44:06,400 --> 00:44:08,880
Speaker 1: I'm a I stick to my lime salad. You know. Okay,

734
00:44:08,920 --> 00:44:10,560
Speaker 1: you know me and my basic names. But try the

735
00:44:10,600 --> 00:44:14,160
Speaker 1: bitter lemon sometime with gin. Okay, your your dry line,

736
00:44:14,200 --> 00:44:16,919
Speaker 1: it's fine, all right, Okay, but with with the bitter

737
00:44:17,000 --> 00:44:19,479
Speaker 1: limbon instead of tonic. Okay, I'll give it a dry

738
00:44:20,760 --> 00:44:22,680
Speaker 1: And if I don't like it, then I'm just weird

739
00:44:22,760 --> 00:44:24,759
Speaker 1: because everyone else in the world loves it. I'm not

740
00:44:24,800 --> 00:44:28,680
Speaker 1: saying that. You said that. Uh, all right, we're in

741
00:44:28,680 --> 00:44:31,920
Speaker 1: the world worry. So we were talking about, um, what

742
00:44:32,040 --> 00:44:36,200
Speaker 1: makes champagne so fancy? Yeah? Uh, well, like we said earlier,

743
00:44:36,280 --> 00:44:42,160
Speaker 1: it's um. You know, it's a very small region comparatively speaking. Uh,

744
00:44:42,200 --> 00:44:44,840
Speaker 1: so that will lend to the price. And all these

745
00:44:44,960 --> 00:44:47,640
Speaker 1: hand processes that they still might use or foot processes

746
00:44:47,680 --> 00:44:49,880
Speaker 1: it's a big one is gonna make it more expensive.

747
00:44:50,360 --> 00:44:54,160
Speaker 1: And anytime the price is being driven up, uh, it's

748
00:44:54,200 --> 00:44:58,520
Speaker 1: gonna have that sort of air of sophistication. Uh. And then,

749
00:44:58,560 --> 00:45:02,840
Speaker 1: of course when the hip hop scene started kind of

750
00:45:03,640 --> 00:45:07,520
Speaker 1: uh using that in lyrics and popping Champagne on the

751
00:45:07,600 --> 00:45:11,680
Speaker 1: yacht and the videos I'm on a boat. What was that?

752
00:45:12,040 --> 00:45:15,759
Speaker 1: Was the stur life short? Okay with oh I think

753
00:45:15,760 --> 00:45:18,719
Speaker 1: I remember that, I don't remember who it was, but

754
00:45:18,760 --> 00:45:20,200
Speaker 1: I don't think it was got. It was one of

755
00:45:20,239 --> 00:45:23,920
Speaker 1: those Andy Sandberg shorts. Not Little Wayne. Who's the other

756
00:45:24,040 --> 00:45:28,000
Speaker 1: little little bow Wow? No, he's just bow Wow now

757
00:45:28,719 --> 00:45:33,279
Speaker 1: really yeah, grows up man, the guy who was like, yeah, yeah,

758
00:45:34,120 --> 00:45:38,279
Speaker 1: that guy. I have no idea you do, Little John?

759
00:45:38,600 --> 00:45:45,840
Speaker 1: Yes John? Yeah, uh yeah, I'm not. But yes, it

760
00:45:45,960 --> 00:45:48,480
Speaker 1: was an Andy Sandberg short. Yeah I do. I think

761
00:45:48,520 --> 00:45:52,120
Speaker 1: I do remember that. But that definitely, um kind of

762
00:45:52,520 --> 00:45:58,239
Speaker 1: solidified the sort of you know status. Yeah, sure, that's

763
00:45:58,239 --> 00:46:03,840
Speaker 1: exactly the word I would I would suggested, but it

764
00:46:03,960 --> 00:46:06,920
Speaker 1: definitely didn't hurt. No, especially in the States here and

765
00:46:06,960 --> 00:46:10,360
Speaker 1: with a whole new generation of people, right, like the

766
00:46:10,400 --> 00:46:15,840
Speaker 1: younger generation. It's like champagne, right, but then all of

767
00:46:15,880 --> 00:46:18,839
Speaker 1: a sudden, Little John's like, I got some champagne for real.

768
00:46:18,880 --> 00:46:22,080
Speaker 1: I'm sure the champagne industry was like, seriously, keep doing it. Sure.

769
00:46:22,800 --> 00:46:30,720
Speaker 1: So the thing though, is there's um actual reason behind

770
00:46:30,800 --> 00:46:34,279
Speaker 1: champagne being more expensive than your typical wine. But that

771
00:46:34,320 --> 00:46:38,240
Speaker 1: doesn't mean that all champagne or all all sparkling wines

772
00:46:38,520 --> 00:46:41,520
Speaker 1: are like out of your price range. No, I mean

773
00:46:41,560 --> 00:46:45,600
Speaker 1: you can get some cheap sparkling wine that'll goodche No, No,

774
00:46:45,800 --> 00:46:50,920
Speaker 1: that's not true. Like you can get Chandon wines fors

775
00:46:51,000 --> 00:46:53,000
Speaker 1: and it's not going to give you a headache. I'm

776
00:46:53,040 --> 00:46:56,200
Speaker 1: talking about the six dollar good stuff. Yeah, but twenty bucks.

777
00:46:56,200 --> 00:46:58,760
Speaker 1: I mean, if you're gonna spring for a decent bottle

778
00:46:58,800 --> 00:47:05,600
Speaker 1: of wine if it's New Year's Eve, why not, That's

779
00:47:05,600 --> 00:47:09,239
Speaker 1: what I'll toast it. Uh. Alright, So twenty bucks will

780
00:47:09,239 --> 00:47:13,160
Speaker 1: get you a good bottle of decent champagne, is what

781
00:47:13,200 --> 00:47:17,680
Speaker 1: you're saying, Yes, not bad. Or you can spend hundreds

782
00:47:17,680 --> 00:47:22,480
Speaker 1: of dollars, thousands, tens of thousands at auction, just like wine,

783
00:47:22,520 --> 00:47:27,000
Speaker 1: if you want some super rare collectible wine apparently a

784
00:47:27,080 --> 00:47:30,120
Speaker 1: quarter of a million dollars for a bottle at the

785
00:47:30,200 --> 00:47:33,640
Speaker 1: Moscow Ritz Carlton, And that's not even something you drink,

786
00:47:33,719 --> 00:47:37,120
Speaker 1: right if you're a jackass. Sure, but I mean, if

787
00:47:37,120 --> 00:47:38,800
Speaker 1: your you have to be a jackass to spend a

788
00:47:38,880 --> 00:47:41,520
Speaker 1: quarter of a million dollars on a bottle of champagne anyway,

789
00:47:41,840 --> 00:47:46,600
Speaker 1: you better drink it, frankly. But champagne you don't keep right,

790
00:47:46,760 --> 00:47:49,120
Speaker 1: you can, you can, and so there's a lot of

791
00:47:49,200 --> 00:47:51,879
Speaker 1: misunderstanding about it. Right, So a lot of people think

792
00:47:51,920 --> 00:47:54,719
Speaker 1: that you keep champagne standing up, you do for about

793
00:47:54,719 --> 00:47:56,720
Speaker 1: the first month. But if you're keeping in a seller,

794
00:47:57,120 --> 00:47:58,919
Speaker 1: you want to keep it on its side. Like any

795
00:47:58,920 --> 00:48:01,600
Speaker 1: bottle of wine, you want the the wine touching the cork.

796
00:48:02,080 --> 00:48:04,400
Speaker 1: But the reason that champagne actually ages in the bottle.

797
00:48:04,440 --> 00:48:07,520
Speaker 1: It's just like wine that that cork. It's in there

798
00:48:07,520 --> 00:48:10,560
Speaker 1: pretty good, but it's not air tight. There's a minimal

799
00:48:10,600 --> 00:48:14,200
Speaker 1: amount of gas exchange going on, so that the wine,

800
00:48:14,239 --> 00:48:17,600
Speaker 1: the champagne, continues to mature over the course of ten

801
00:48:17,719 --> 00:48:20,120
Speaker 1: twenty thirty years if you keep it. If you keep it,

802
00:48:20,600 --> 00:48:23,680
Speaker 1: the key to champagne, apparently storing it is you want

803
00:48:23,719 --> 00:48:26,719
Speaker 1: to avoid temperature fluctuations. You want to keep it at

804
00:48:26,719 --> 00:48:28,759
Speaker 1: about the same temperature for the whole time you have

805
00:48:28,840 --> 00:48:32,440
Speaker 1: its story. To bury it in your backyards, its side

806
00:48:32,600 --> 00:48:35,760
Speaker 1: deep and leave it there. Yeah uh, and it will.

807
00:48:36,160 --> 00:48:38,160
Speaker 1: You will find that all the worms drank it. You'll

808
00:48:38,200 --> 00:48:41,600
Speaker 1: be like worms. Bury it under the frost line, and

809
00:48:41,600 --> 00:48:43,000
Speaker 1: you want to keep it out of the sunlight too

810
00:48:43,360 --> 00:48:46,160
Speaker 1: well underground. But apparently as the ages, I've never had

811
00:48:46,280 --> 00:48:49,160
Speaker 1: old champagne, but as the ages, its taste starts to

812
00:48:49,280 --> 00:48:54,080
Speaker 1: mellow um and it takes on dried fruit nutty, toasty

813
00:48:54,280 --> 00:48:57,600
Speaker 1: honey notes are like the main notes that it hits. Yeah,

814
00:48:57,640 --> 00:49:00,640
Speaker 1: we had a bottle of dom peregnon that awful when

815
00:49:00,640 --> 00:49:03,840
Speaker 1: we opened it, but we didn't. It was every improper

816
00:49:03,880 --> 00:49:07,160
Speaker 1: thing you could do, we did, including moving it in

817
00:49:07,160 --> 00:49:11,200
Speaker 1: a hot truck f l A to Atlanta, a hot

818
00:49:11,239 --> 00:49:13,879
Speaker 1: moving truck. I don't know. I mean, we just don't

819
00:49:13,920 --> 00:49:15,279
Speaker 1: drink it much, so we just had it and we

820
00:49:15,320 --> 00:49:17,200
Speaker 1: got it as a gift. If that happens, you just

821
00:49:17,200 --> 00:49:20,760
Speaker 1: just put some fresh squeeze orange juice in there. It's fine, boom,

822
00:49:20,800 --> 00:49:24,480
Speaker 1: then you've got a mimosa. I'll have a mimosa occasionally.

823
00:49:25,160 --> 00:49:29,440
Speaker 1: That's champagne, I know, in orange juice. Yeah, that's the

824
00:49:29,520 --> 00:49:32,799
Speaker 1: key with the orange juice. Well, I mean I enjoy

825
00:49:32,920 --> 00:49:35,839
Speaker 1: mimosa more than just regular champagne. It's like a whole.

826
00:49:35,880 --> 00:49:37,680
Speaker 1: It's definitely one of those things that's greater than the

827
00:49:37,719 --> 00:49:40,279
Speaker 1: sum of its parts. Yeah, you know, I don't think

828
00:49:40,280 --> 00:49:43,160
Speaker 1: I ever said chuck the um the Those two quarter

829
00:49:43,160 --> 00:49:46,319
Speaker 1: of a million dollar bottles of champagne were from a

830
00:49:46,360 --> 00:49:51,279
Speaker 1: shipwreck that was headed to Russia to bring champagne to

831
00:49:51,320 --> 00:49:55,480
Speaker 1: the Tsar's family, and it's all the shipwrecked and they

832
00:49:55,520 --> 00:49:57,640
Speaker 1: discovered it in the nineties and now they're selling it

833
00:49:57,680 --> 00:50:04,000
Speaker 1: at the Ritz Carlton two. What did you say? And

834
00:50:04,040 --> 00:50:06,160
Speaker 1: I think that's the one that's like a collector's piece, right,

835
00:50:07,120 --> 00:50:08,960
Speaker 1: I don't know you like to put it on your wall.

836
00:50:09,239 --> 00:50:12,200
Speaker 1: That's not from what I don't know. I don't know

837
00:50:12,400 --> 00:50:15,239
Speaker 1: what you do with that besides just drink it and

838
00:50:15,280 --> 00:50:17,560
Speaker 1: hope for the best. Well, should we talk about drinking

839
00:50:17,600 --> 00:50:20,880
Speaker 1: it in the proper way, to open it and to

840
00:50:21,480 --> 00:50:26,600
Speaker 1: pour it, please consume it, because uh, if you if

841
00:50:26,600 --> 00:50:29,160
Speaker 1: you don't know what you're doing and you've seen too

842
00:50:29,160 --> 00:50:32,839
Speaker 1: many movies, you might try and pop that cork out

843
00:50:32,840 --> 00:50:35,839
Speaker 1: across the room. It's very dangerous. It is very dangerous,

844
00:50:35,880 --> 00:50:38,879
Speaker 1: and people get injured, right are their deaths? I think

845
00:50:39,040 --> 00:50:41,680
Speaker 1: I didn't see it, or is that like an urban legend?

846
00:50:41,920 --> 00:50:44,000
Speaker 1: I would guess an open legend. I could be wrong.

847
00:50:44,120 --> 00:50:46,400
Speaker 1: I'm thinking if you died from me getting hit with

848
00:50:46,440 --> 00:50:50,080
Speaker 1: a cork, you had a pre existing condition. Is that

849
00:50:50,120 --> 00:50:54,759
Speaker 1: covered I don't know under Obamacare ster I guess we'll see.

850
00:50:55,280 --> 00:50:58,880
Speaker 1: So you'll get about six flutes if you're pouring properly

851
00:50:59,080 --> 00:51:01,799
Speaker 1: out of a all of champagne. I want to serve

852
00:51:01,800 --> 00:51:05,520
Speaker 1: it between forty and forty five degrees celsias your fahrenheit.

853
00:51:06,239 --> 00:51:09,359
Speaker 1: That's fahrenheit right, I don't know. Uh. If you are

854
00:51:09,480 --> 00:51:12,640
Speaker 1: caught with your pants down at a party, just go

855
00:51:13,000 --> 00:51:17,880
Speaker 1: champagne and it'll get you out of it. Um. And

856
00:51:17,920 --> 00:51:19,960
Speaker 1: you want to chill it very quickly, you can put

857
00:51:20,000 --> 00:51:22,640
Speaker 1: it in an ice bath and not to get out

858
00:51:22,640 --> 00:51:25,520
Speaker 1: that yeast plug, but just to make it cold fast,

859
00:51:25,880 --> 00:51:28,640
Speaker 1: just like it would beer or something. All right, the

860
00:51:28,719 --> 00:51:30,600
Speaker 1: neck you mean, no, no, no, the whole bottle. If

861
00:51:30,640 --> 00:51:33,000
Speaker 1: you want to serve it. You got a hot bottle

862
00:51:33,000 --> 00:51:36,279
Speaker 1: of champagne and your moving truck, throw it in an

863
00:51:36,280 --> 00:51:38,239
Speaker 1: ice bath for about twenty minutes and you should be

864
00:51:38,280 --> 00:51:40,600
Speaker 1: good to go. Yeah, if you there's a party trick

865
00:51:40,640 --> 00:51:42,560
Speaker 1: you can do too, where if you put just the

866
00:51:42,640 --> 00:51:45,520
Speaker 1: neck in the ice bath, you can use what's called

867
00:51:45,520 --> 00:51:48,160
Speaker 1: a saber. You can actually use anything. I've seen somebody

868
00:51:48,200 --> 00:51:50,600
Speaker 1: do it on on video with a shoe. Yeah. You

869
00:51:50,600 --> 00:51:52,719
Speaker 1: don't even have to freeze it if you're a good

870
00:51:52,880 --> 00:51:56,200
Speaker 1: saber or yeah, but you you kind of want to.

871
00:51:56,320 --> 00:51:58,480
Speaker 1: You want the neck very very cold because you want

872
00:51:58,520 --> 00:52:01,560
Speaker 1: the glass to just crack off cleanly. Yeah, and what

873
00:52:01,600 --> 00:52:07,120
Speaker 1: the deal is if you've ever seen someone, it's called sabridge. Um.

874
00:52:07,360 --> 00:52:09,560
Speaker 1: We mentioned earlier that the champagne bottle is very thick

875
00:52:10,280 --> 00:52:12,799
Speaker 1: because it's uh in there at about nine p s.

876
00:52:12,840 --> 00:52:17,120
Speaker 1: I where the scene meets the lip, it's about less

877
00:52:17,200 --> 00:52:21,239
Speaker 1: glass and so that's a vulnerable area and that's what

878
00:52:21,320 --> 00:52:25,799
Speaker 1: makes sabering possible. And so you use well, like you said,

879
00:52:25,800 --> 00:52:27,640
Speaker 1: you could use a shoe. I guess if you're you know,

880
00:52:28,360 --> 00:52:33,040
Speaker 1: if you're that guy. But there's traditional sabers there there.

881
00:52:33,080 --> 00:52:35,640
Speaker 1: They look like a little sword. They are a little sword.

882
00:52:36,040 --> 00:52:39,040
Speaker 1: They just aren't ground to a point or an edge.

883
00:52:39,440 --> 00:52:43,000
Speaker 1: They're very blunt. Well because the point is using blunt

884
00:52:43,040 --> 00:52:46,080
Speaker 1: force on a weak point of the of the neck

885
00:52:46,120 --> 00:52:48,560
Speaker 1: of the bottle. Yeah, but you can use your like

886
00:52:48,600 --> 00:52:50,759
Speaker 1: a saber can be sharp. You just use the other

887
00:52:50,800 --> 00:52:54,720
Speaker 1: side of it. And um, I mean it's it's pretty

888
00:52:54,760 --> 00:52:57,400
Speaker 1: neat to do because you're not like I think for

889
00:52:57,440 --> 00:52:59,879
Speaker 1: a while I thought you were just knocking the cork out,

890
00:53:00,000 --> 00:53:02,320
Speaker 1: so I thought, as well, but you're you're you're knocking

891
00:53:02,360 --> 00:53:05,360
Speaker 1: the glass off. Yeah, the top the top lip of

892
00:53:05,440 --> 00:53:08,759
Speaker 1: the of the bottle is coming clean off. If you're

893
00:53:08,760 --> 00:53:12,280
Speaker 1: doing it correctly, and it's it's that is also dangerous

894
00:53:12,280 --> 00:53:14,080
Speaker 1: if you don't know what you're doing, because that thing

895
00:53:14,120 --> 00:53:18,360
Speaker 1: will fly or more. Yeah, and that's actual glass. What

896
00:53:18,440 --> 00:53:20,799
Speaker 1: you want to do is have a sharpshooter handy to

897
00:53:20,840 --> 00:53:23,120
Speaker 1: shoot it out of the sky before it hurts anybody,

898
00:53:23,200 --> 00:53:26,319
Speaker 1: that's right, and have everyone standing behind you. That's the

899
00:53:26,400 --> 00:53:30,600
Speaker 1: traditional way. Um, how you really open it is and

900
00:53:30,640 --> 00:53:34,400
Speaker 1: this is a uh even if you're not just popping

901
00:53:34,400 --> 00:53:37,400
Speaker 1: the cork, you might like twist the cork off. You

902
00:53:37,400 --> 00:53:39,880
Speaker 1: want to twist the bottle. That's sort of the number

903
00:53:39,880 --> 00:53:44,759
Speaker 1: one rule to open it cleanly and non dangerously and

904
00:53:44,800 --> 00:53:48,440
Speaker 1: without why champagne, you know, getting all over the place,

905
00:53:49,320 --> 00:53:53,240
Speaker 1: like when you open an a tonic bottle, her soda,

906
00:53:53,320 --> 00:53:57,239
Speaker 1: anything fizzy. That's one of our traditions backstage. A stuff

907
00:53:57,280 --> 00:53:59,279
Speaker 1: you should know shows is Josh opens a tonic ball,

908
00:53:59,560 --> 00:54:02,000
Speaker 1: get it all excuse everywhere, and you go, what's the deal?

909
00:54:02,840 --> 00:54:05,920
Speaker 1: Every single time? Um, I think because I have so

910
00:54:05,960 --> 00:54:07,719
Speaker 1: many lime salads and just I know you gotta go

911
00:54:07,719 --> 00:54:11,400
Speaker 1: easy with those tonic bottles. I do, and it's still

912
00:54:11,440 --> 00:54:15,920
Speaker 1: spray me. It's it's almost comical as um No, it's

913
00:54:15,920 --> 00:54:20,920
Speaker 1: pretty funny um. So you're twisting the bottle. Uh if

914
00:54:21,000 --> 00:54:22,680
Speaker 1: if you have a towel, you can hold it over

915
00:54:22,760 --> 00:54:25,120
Speaker 1: the cork, but you really don't need it as long

916
00:54:25,120 --> 00:54:27,640
Speaker 1: as you're kind of holding it with your hand and

917
00:54:27,680 --> 00:54:30,920
Speaker 1: twist that bottle. Put your thumb in the punt as

918
00:54:30,960 --> 00:54:33,160
Speaker 1: they call it, which is that the area at the

919
00:54:33,160 --> 00:54:36,560
Speaker 1: bottom of the bottle to div it. Yeah, the punt

920
00:54:36,719 --> 00:54:39,640
Speaker 1: the concave part. Yeah, the punt. Let's put your thumb

921
00:54:39,680 --> 00:54:42,680
Speaker 1: in the punt um and then you've got it open

922
00:54:42,880 --> 00:54:46,200
Speaker 1: and you tilt the glass importance a little bit for

923
00:54:46,280 --> 00:54:49,040
Speaker 1: a little bit more. You want about three quarters of

924
00:54:49,040 --> 00:54:53,600
Speaker 1: a flute and put your pinkie up and go to town. Yeah,

925
00:54:53,680 --> 00:54:56,719
Speaker 1: and I did a brain stuff on what the best

926
00:54:56,800 --> 00:54:59,640
Speaker 1: kind of glass for champagne is, and apparently the tulip

927
00:54:59,760 --> 00:55:03,920
Speaker 1: is it's a combination between the coupe and the flute um.

928
00:55:04,040 --> 00:55:07,320
Speaker 1: You've probably seen it before, No I didn't. It's a

929
00:55:08,200 --> 00:55:12,760
Speaker 1: you know, the tulip class um. But apparently they allow

930
00:55:12,920 --> 00:55:16,040
Speaker 1: for the most sparkle and if you if you have

931
00:55:16,520 --> 00:55:19,280
Speaker 1: the so the bubbles coming up the French call effervescence.

932
00:55:19,600 --> 00:55:21,440
Speaker 1: And if you look at a glass of champagne, that

933
00:55:21,480 --> 00:55:23,319
Speaker 1: you're just holding there in front of you. When they

934
00:55:23,360 --> 00:55:27,279
Speaker 1: bubble up to the top, they accumulate into a foam,

935
00:55:27,320 --> 00:55:30,840
Speaker 1: and uh, that is called moose like shock a lot moose,

936
00:55:31,480 --> 00:55:36,160
Speaker 1: remember top secret. Oh yeah, but it's not that. It's

937
00:55:36,200 --> 00:55:38,920
Speaker 1: just moose is what they call it. Or foam is

938
00:55:38,920 --> 00:55:40,640
Speaker 1: another way to put it. That's what they call it.

939
00:55:40,680 --> 00:55:46,520
Speaker 1: And so actually when you're creating them second fermentation process

940
00:55:46,680 --> 00:55:53,799
Speaker 1: of the champagne making, what the method champagne was, it's

941
00:55:53,840 --> 00:55:58,080
Speaker 1: called um the prize de mouse or the foam creation

942
00:55:58,680 --> 00:56:01,239
Speaker 1: wow a lot. And that's why you poured slow too,

943
00:56:01,239 --> 00:56:03,720
Speaker 1: because if you get too fast, it's gonna get everywhere

944
00:56:04,400 --> 00:56:06,800
Speaker 1: like your tonic. And then you pour it three quarters

945
00:56:06,800 --> 00:56:10,759
Speaker 1: full and you toast and say huzzah, huzzah, huzza. I

946
00:56:10,760 --> 00:56:13,560
Speaker 1: think is the traditional yeah thing you're supposed to say.

947
00:56:14,200 --> 00:56:17,080
Speaker 1: So you like champagne yet, No, it's just not for me.

948
00:56:17,280 --> 00:56:20,880
Speaker 1: That's fine, dope, feel bad for me. I want then, Uh,

949
00:56:20,920 --> 00:56:23,120
Speaker 1: if you want to know more about champagne, go get some.

950
00:56:23,880 --> 00:56:26,160
Speaker 1: And in the meantime, you can type that word in

951
00:56:26,200 --> 00:56:28,919
Speaker 1: the search part how stuff works dot com. And since

952
00:56:28,920 --> 00:56:31,240
Speaker 1: I said search par it's time for a listener mail,

953
00:56:33,680 --> 00:56:37,280
Speaker 1: all right, I'm gonna call this one. Uh. Well, getting

954
00:56:37,280 --> 00:56:40,319
Speaker 1: the nomenclature correct something we always strive to do and

955
00:56:40,360 --> 00:56:43,799
Speaker 1: don't always do. Hey, guys, let me start by saying,

956
00:56:43,800 --> 00:56:45,879
Speaker 1: you've been listening your show for two years. You've added

957
00:56:45,920 --> 00:56:48,799
Speaker 1: so much joy, laughter, and knowledge to my life. Now.

958
00:56:48,840 --> 00:56:52,439
Speaker 1: You're always intentional and sensitive about the language you used

959
00:56:52,440 --> 00:56:55,080
Speaker 1: on your show, And while listening to the MS episode,

960
00:56:55,080 --> 00:56:57,440
Speaker 1: I noticed something I've heard you two say in the past.

961
00:56:58,239 --> 00:57:01,000
Speaker 1: I work in suicide prevention and hope to change the

962
00:57:01,080 --> 00:57:04,080
Speaker 1: culture and reduce the stigma around suicide. As you know,

963
00:57:04,719 --> 00:57:06,840
Speaker 1: one of the first steps of doing that is examining

964
00:57:06,840 --> 00:57:10,960
Speaker 1: the language we use. The phrase commit suicide. It's very common,

965
00:57:11,360 --> 00:57:14,000
Speaker 1: of course, and has been used for a very long time. However,

966
00:57:14,320 --> 00:57:17,640
Speaker 1: the word commit makes it sound criminal. This perpetuates a

967
00:57:17,680 --> 00:57:20,560
Speaker 1: stigma that there's something bad or wrong with someone who's

968
00:57:20,600 --> 00:57:23,720
Speaker 1: experiencing thoughts of suicide, making it less likely that they

969
00:57:23,760 --> 00:57:26,360
Speaker 1: will reach out and ask for help. I want to

970
00:57:26,400 --> 00:57:28,440
Speaker 1: encourage you, guys to use the word died by suicide

971
00:57:28,480 --> 00:57:32,480
Speaker 1: or completed suicide as an alternative and more factual term. Uh.

972
00:57:32,480 --> 00:57:35,800
Speaker 1: The American Foundation for Suicide Prevention it's great resource for

973
00:57:35,840 --> 00:57:38,520
Speaker 1: more information and of course I need to plug my

974
00:57:38,560 --> 00:57:42,680
Speaker 1: own nonprofit I work for not my kid dot org.

975
00:57:43,320 --> 00:57:45,440
Speaker 1: I appreciate everything you guys do. Please come to Phoenix.

976
00:57:45,800 --> 00:57:48,640
Speaker 1: I guarantee you will sell out a show there. Sincerely,

977
00:57:48,680 --> 00:57:54,200
Speaker 1: that as Sarah tisden a k A Hope dealer. Oh wow,

978
00:57:54,440 --> 00:57:58,800
Speaker 1: dealing hope. That's the heck of a Yeah, and you

979
00:57:58,840 --> 00:58:01,200
Speaker 1: know what, I never thought about that, but that is

980
00:58:01,240 --> 00:58:04,720
Speaker 1: not true. That's not true. You have because we've been

981
00:58:04,760 --> 00:58:07,520
Speaker 1: called out on this before. Really, yes, but I think

982
00:58:07,600 --> 00:58:09,400
Speaker 1: we've e been done a listener mail on it before.

983
00:58:09,440 --> 00:58:13,960
Speaker 1: But it's so ingrained to say commit and then complete.

984
00:58:13,960 --> 00:58:16,440
Speaker 1: It just sounds like they finished their homework or something

985
00:58:16,480 --> 00:58:19,560
Speaker 1: like that, but died by suicide. I could. I can

986
00:58:19,600 --> 00:58:22,600
Speaker 1: get behind that, and I will try, but it's just

987
00:58:22,720 --> 00:58:26,400
Speaker 1: so hard not say committed. What though, if you're saying

988
00:58:26,520 --> 00:58:29,240
Speaker 1: if it hasn't happened, you're saying someone was going to

989
00:58:29,880 --> 00:58:33,440
Speaker 1: attempt to thinking attempting suicide. Okay, yeah, I think that

990
00:58:33,480 --> 00:58:35,760
Speaker 1: one's a kacher. All right, man, I didn't know we've

991
00:58:35,760 --> 00:58:38,800
Speaker 1: covered this, so I feel bad that I still haven't

992
00:58:38,880 --> 00:58:41,160
Speaker 1: gotten over that. Then yeah, same here, all right, I'm

993
00:58:41,160 --> 00:58:44,160
Speaker 1: gonna work on it. Yeah, same here. Thanks, for calling

994
00:58:44,240 --> 00:58:48,160
Speaker 1: us out. Hope Dealer appreciate that. Thanks Sarah, keep dealing that, Hope,

995
00:58:48,840 --> 00:58:50,520
Speaker 1: open up your trench, come and be like, this is

996
00:58:50,560 --> 00:58:54,760
Speaker 1: what I got right? Uh. If you want to get

997
00:58:54,760 --> 00:58:57,960
Speaker 1: in touch with us to correct us, prod us whatever,

998
00:58:58,600 --> 00:59:01,120
Speaker 1: you can tweet to us that that's a sk podcast.

999
00:59:01,680 --> 00:59:05,200
Speaker 1: You can hang out with me on Twitter at josh

1000
00:59:05,360 --> 00:59:08,120
Speaker 1: um Clark. You can hang out with Chuck on Facebook

1001
00:59:08,160 --> 00:59:10,920
Speaker 1: at Charles d W Chuck Bryant or slash Stuff you

1002
00:59:10,960 --> 00:59:14,000
Speaker 1: Should Know. You can send us both an email and

1003
00:59:14,120 --> 00:59:17,400
Speaker 1: Jerry to stuff podcasts at how stuff Works dot com

1004
00:59:17,440 --> 00:59:19,080
Speaker 1: and has always hang out with us at our home

1005
00:59:19,120 --> 00:59:26,120
Speaker 1: on the web. Stuff you Should Know dot com For

1006
00:59:26,240 --> 00:59:28,560
Speaker 1: more on this and thousands of other topics. Is it

1007
00:59:28,640 --> 00:59:40,280
Speaker 1: how stuff Works dot com