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Speaker 1: M Hey everyone, it's Josh and for this week's select,

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Speaker 1: I've chosen our two thousand seventeen episode, How Champagne Works.

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Speaker 1: It's a charming little episode that fair warning will almost

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Speaker 1: certainly make you want a glass of champagne, unless you're Chuck,

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Speaker 1: though I suspect he secretly did too. Enjoy Welcome to

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Speaker 1: Stuff You Should Know, a production of I Heart Radio. Hey,

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Speaker 1: and welcome to the podcast. I'm Josh, Pierre Clark. There's

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Speaker 1: Charles Jacques Ryant. Jerry. Oh nice rolling. Are we allowed

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Speaker 1: to tell everyone your last name? Jerry? We've done it before. Okay,

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Speaker 1: what if they go try to find on Facebook and

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Speaker 1: find out she doesn't actually exist? It's all just a plant,

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Speaker 1: fake Facebook page that we've created. I know that she

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Speaker 1: she is an actual plant, right that crows in the

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Speaker 1: corner feed me. I am worried about this one. I'm

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Speaker 1: just gonna go ahead and say it. Oh, why you

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Speaker 1: were worried about the wine one, for the same reasons

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Speaker 1: we didn't do the wine one. I know. That's why.

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Speaker 1: That's exactly why, exactly for those reasons. No one knows

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Speaker 1: anything about champagne. People spend lifetimes learning the stuff. Yes,

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Speaker 1: but we have a show, and everyone knows that we

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Speaker 1: don't spend a lifetime learning about all we talk about that.

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

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Speaker 1: the 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. It's French, so champagne, right, Champagne. I

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Speaker 1: think that's how bugs Bunny always pronounced it. Yeah, so

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

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Speaker 1: was a drinker. Well we are going to talk about

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Speaker 1: champagne's a little late. Now. Do you like champagne? I

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Speaker 1: love champagne? Okay, I love it. I don't I mainly

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Speaker 1: drink sparkling wine and I don't really drink champagne itself.

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Speaker 1: But buddy, this article made me want to drink some champagne. Well,

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Speaker 1: you do a little proseccolla. 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 it save love

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Speaker 1: 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. No, champagne is no know,

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

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Speaker 1: hop scotch and stuff like that. Yeah, I know, that's terrible.

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Speaker 1: Why would you ever want to do that again. I

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

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Speaker 1: drinking champagne. That's what I thought. You meant, like, 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 at with

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Speaker 1: 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 shand

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Speaker 1: on twice. Okay, when on Shandon cruise once, big fans

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Speaker 1: of Shandon. Where is that? Hint? Hint, It's out in

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Speaker 1: um Napa Napa Valley. It's famously attached to Mowett and Shandon.

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Speaker 1: And then Shandon went and said, hey, we're gonna open

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Speaker 1: up something in California too. You just like cool because

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Speaker 1: their tear war is it's got a good tar 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? Is that 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 to

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

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

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

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

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Speaker 1: I don't think I did. And the very famous mad

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Speaker 1: dog 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 you can't make sparkling wine outside of this this

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Speaker 1: Champagne region. And you can even make sparkling wine inside

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

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

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

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

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Speaker 1: Now that's a mountain range. It's what's called a um

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Speaker 1: Appalachian trail Appellatian de origine control or AOC is what

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

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Speaker 1: with um Bourbon here in the United States eights right, Yeah,

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Speaker 1: where you have to follow specific rules, and you have

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Speaker 1: to make it within a specific region. And the whole

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Speaker 1: point is it's you don't want just any schmo making

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

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Speaker 1: that's not going through anywhere near the painstaking amount of

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

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

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

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Speaker 1: especially the French. You know that they're not going to

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

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Speaker 1: apparently there's something like food acres, which I don't think

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Speaker 1: is a lot. And what are those cities? The two

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Speaker 1: main cities are rem and Epernay. But uh, we even

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Speaker 1: have a thing in here that says if you say M,

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Speaker 1: then you're an American city slicker. If you say realms M.

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Speaker 1: I've seen plenty wrong, is what they say in the

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

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Speaker 1: think you just are in some fans in France with

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Speaker 1: that one. Well, by any other name, it is still Champagne.

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Speaker 1: And those are the cities, and there are but three

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Speaker 1: grapes that you can use to make champagne. You can't

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Speaker 1: just say oh, that that muscadine looks nice. They do

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Speaker 1: here in Georgia. Let's throw it in a bottle in

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Speaker 1: fer minute. Uh, pete, put this in your mouth to

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Speaker 1: spit it up in the bottle. There are three grapes

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Speaker 1: and they are the pinot noir grape, the Chardonnay grape,

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Speaker 1: and um, how do you pronounce that last one? Peanut

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Speaker 1: mon okay, which is another dark grape or red grape

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Speaker 1: or black grape I think is what they call it. Yeah,

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Speaker 1: if you ever talked to a real wine person, you

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Speaker 1: don't know the lingo, you're gonna be confused quick when

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Speaker 1: they say things like black grapes, right, I mean, like,

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Speaker 1: what the heck is a black grape? But if you

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Speaker 1: dig into it, you start to find that there's a

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Speaker 1: lot of overlapping words. There's a lot of multiple terms

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Speaker 1: that describe the same thing. Yeah, black grape, red grape,

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Speaker 1: same thing. Yeah, you know, purple grape. Well not if

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Speaker 1: you say that, you're gonna get laughed out of nava, Right,

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Speaker 1: I like the purple grapes concorde, I think is what

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Speaker 1: they're calling. But chardon Ay is um of those three

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Speaker 1: is the only all white grape. So um. And you

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Speaker 1: know a lot of people might not know this. It's

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Speaker 1: the same with uh still wine. But you know inside

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Speaker 1: that black skin is white pulp. Yeah, depending on when

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Speaker 1: you pick the grape. So if you pick it early,

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Speaker 1: before it has a chance to turn reddish, you can

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Speaker 1: conceivably squeeze clear or white grape juice from red or

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Speaker 1: black grapes. That's right, And that's what's happening in the

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Speaker 1: case of Champagne. Yeah, because if you look at it,

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Speaker 1: you're like, well, I mean, this is this is clear?

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Speaker 1: How is this made from red grapes? Well, as we'll

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Speaker 1: see later on, you have dompering. You want to think

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Speaker 1: I should well, we should go ahead and talk about that.

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Speaker 1: I guess. Well, let's talk about Champagne a little bit

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Speaker 1: for first, and then we'll get to Domparing. So the

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Speaker 1: region itself is pretty ancient. Um. The first vineyards in

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Speaker 1: Champagne were planted by the Romans, who also mine chalk

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Speaker 1: in the area, and there's extensive chalk quarries that are

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Speaker 1: underground that have served as Champagne sellers for generations. So

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Speaker 1: the place has been making wine. The region has been

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Speaker 1: making wine for millennia. UM. But it wasn't until about

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Speaker 1: the sixteen seventeen hundreds when they really kind of took

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Speaker 1: what was a naturally occurring problem, which was carbonation happening

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Speaker 1: in their wine, and went to town with it. They said,

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Speaker 1: if you can't beat them, join them. So they took

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Speaker 1: this thing that was viewed as a flaw in their wine,

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Speaker 1: carbonation sparkling wine, and they figured out how to make

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Speaker 1: it even more so and made it its own thing. Yeah,

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Speaker 1: and that um in that region, that chalk is very

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Speaker 1: key to uh what you end up getting because it's

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Speaker 1: very reflective because it's white. It is so it reflects

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Speaker 1: the sun light from the ground back up to the leaves. Right. Yeah,

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Speaker 1: it's 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, Sacra blue. This soil is terrible. Uh, well

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Speaker 1: you might um because it's I think it's a little

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Speaker 1: tougher to grow like it. It's a very fine line

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Speaker 1: between getting a successful uh harvest in that region, which

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Speaker 1: makes 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'd 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 things started to warm up, a

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

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

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Speaker 1: in Um Champagne and the Champagne region were tearing their

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

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

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Speaker 1: I said, it wasn't until Don Perann Young 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 um established Champagne as the sparkling wine capital

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

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

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Speaker 1: mad wine, I think, is what he calls. Yeah. He

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Speaker 1: was a Benedictine monk in the area. And and and

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Speaker 1: he was the seller master, which is um. If you

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

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Speaker 1: as Champagne goes with basically making the master blend of

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Speaker 1: the Champagne are talking, yes, the cove and when you

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Speaker 1: put it together, that's the assemblange, right, So Don Perignon

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Speaker 1: was the guy in charge of that for this abbey.

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Speaker 1: He was a monk. His name was Pierre Parignon. Dom

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Speaker 1: is like you knowes you're a monk, Benedictine monk. And

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Speaker 1: he was one of the ones who established a lot

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Speaker 1: of the groundwork for creating sparkling wine, creating Champagne very

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Speaker 1: interesting like um up to that point you would have

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Speaker 1: um sparkling wines in your cellar. But they were using

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Speaker 1: like wood and hemp to like stop these bottles. Well,

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Speaker 1: that didn't work all that well. Bottles were very frequently

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Speaker 1: explode and sells were very dangerous places to be because

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Speaker 1: one one of these stoppers came out, it shoot across

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Speaker 1: the room, hit another bottle, and that bottle stopped would

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Speaker 1: come out, and all of a sudden you have a

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Speaker 1: chain reaction of these wooden stoppers like flying at your head. Yeah,

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Speaker 1: three stooges or something. Right, So, um, dom Perignon came

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Speaker 1: up with the idea of using cork stoppers in thicker

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Speaker 1: English type bottles that could withstand the pressure, um holding

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Speaker 1: them down with little rope muzzles. Now we use foil

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Speaker 1: and wire. What's that called a muzzle? Yeah, a 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 note, something like that. So he came up

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

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

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

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

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Speaker 1: of wine. That's right. Should we take a break ourselves? Yeah,

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Speaker 1: I'm getting excited. Don't you want some champagne? Sorry? 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. Yeah, 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 be it

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Speaker 1: might help me to relax a little bit. Yeah, 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 to say, if the closures set 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 is 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.

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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 to that.

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Speaker 1: It starts with growing great, that's right. Uh. But fermentation

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Speaker 1: you know all wines are for a minute of course,

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Speaker 1: and that's the um. That's when sugar breaks down from

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Speaker 1: the grape juice turns it into alcohol, delicious delicious alcohol,

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Speaker 1: and that is called wine. Um. And just like regular

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Speaker 1: wine still wine. Like you said, I guess we shouldn't

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Speaker 1: call it regular wine, just still wine. Um. They start basic,

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Speaker 1: they start with those grapes. Uh. And in the case

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Speaker 1: of Champagne, they are pressed with human feet, which still happens.

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Speaker 1: And I can't help but think of that video still

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Speaker 1: after all these years, that poor lady h and uh

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Speaker 1: chateau a lawn? Right was that in Georgia? Yeah? I

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Speaker 1: don't think I knew that it was Georgia, like Morning

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Speaker 1: show Atlanta Morning, So I think it was like Box

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Speaker 1: Live or something like that. I just I can still

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Speaker 1: hear it. I haven't seen it in years. But if

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Speaker 1: you don't know what we're talking about, there was a

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Speaker 1: one of the early viral videos of this uh of

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Speaker 1: this woman on location doing a story about wine in Georgia,

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Speaker 1: and she was stomping on the wine and uh fell

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Speaker 1: on a platform for some reason. Yeah, and she fell

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Speaker 1: out of the barrel and and hurt herself. But it

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Speaker 1: sounded like she was in very much heavy distress, like

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Speaker 1: new dimensions of pain. Yeah, are this ounds that the

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Speaker 1: woman made? I've never heard anything like it before or

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Speaker 1: since neither. Um. Yeah, I'm very sure she's okay. Yeah,

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Speaker 1: that's why I don't mind talking about it now. It's

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Speaker 1: not like she was, you know, named for life or

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Speaker 1: anything like that. I was thinking I Love Lucy too.

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Speaker 1: Oh yeah, they're very famous grape stompings. Yeah, you know,

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Speaker 1: or she gets in like a grape throwing fight with

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Speaker 1: the lady and Lucy she was always getting into trouble.

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Speaker 1: When I was shot in the studio where they film

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Speaker 1: that show one time in California, right there in Hollywood, Yeah,

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Speaker 1: it was kind of neat. Yeah, one of the grips

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Speaker 1: just came over. He's like, you know, this is the

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Speaker 1: I Love Lucy studio. I smelled the grapes. Uh, all right,

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Speaker 1: so where were we? Um feet feet? Yeah? Which is

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Speaker 1: this wonderful old world technique that I didn't know this.

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Speaker 1: I didn't know that you have to do that for champagne.

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Speaker 1: Is it just because it's so delicate? Yeah, I think

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Speaker 1: that's part of it. But also they kind of shy

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Speaker 1: away from machinery and the method champagne was really yes,

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Speaker 1: all right, it's a it's a traditional method, even though

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Speaker 1: if you look back at the history of wine making,

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Speaker 1: champagne is very relatively new. Like we're talking six hundreds. Right,

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Speaker 1: they've been making wine for many thousands of years, so

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Speaker 1: this is a fairly new invention, but it was still

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Speaker 1: invented at a time where you mainly used human labor

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Speaker 1: for for things like this. So yeah, they've they've tended

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Speaker 1: to preserve that as much as possible. All Right, Well,

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Speaker 1: you've got your juice, your white juice, and um, well

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Speaker 1: they put it in stainless steel. That's unless you're super

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Speaker 1: old world. I guess, uh, some people do use wood still,

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Speaker 1: but yeah, that you're allowed to use for the for

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Speaker 1: the initial fermentation where you're like you're just making the

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Speaker 1: basic wine, you can use Yeah, so there it sits

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Speaker 1: for a long time, ferments becomes still wine and uh,

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Speaker 1: like we said, this is just the first fermentation and

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Speaker 1: then you move on to the blending, which is where

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Speaker 1: that all important seller master comes in. Right, So if

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

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Speaker 1: you're very specific type of champagne house where you actually

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

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Speaker 1: you 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, it is called

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Speaker 1: the couve a, and the couve a is it's just

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

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Speaker 1: three 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: cuve 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 as 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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00:21:06,840 --> 00:21:09,159
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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00:21:15,720 --> 00:21:18,680
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

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00:21:20,800 --> 00:21:24,320
Speaker 1: blends and each blends a cue a. Again, one of

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Speaker 1: the things they can take into account is the vintage

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Speaker 1: the years. Yeah, Like you said that, if it's a

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

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Speaker 1: If it's non vintage, that means you can you're combining

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Speaker 1: various years, right. And typically vintage wines I think tend

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Speaker 1: to be more expensive, I have. I get the impression

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Speaker 1: that they tend to be a little more revered. They

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Speaker 1: definitely take longer to mature. Yeah, the fermentation process is

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Speaker 1: longer than the non vintage. And you'll see this on

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Speaker 1: the label. It'll say vintage, else it will say envy

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00:21:53,840 --> 00:21:57,119
Speaker 1: a lot of times. Um. The two other things for

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Speaker 1: a seller master to take into account are um, the varietals, Yeah,

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Speaker 1: and the crew right yeah, c R you so crew

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Speaker 1: is the c R E W or the c R

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Speaker 1: U E with an umla over the yes. Um, the

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00:22:17,119 --> 00:22:20,760
Speaker 1: crew is it's a vineyard basically, So you can have

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Speaker 1: grapes all from one vineyard, from different years and different riotals, um,

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Speaker 1: and that'd still be what's called a single crew, or

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Speaker 1: you could mix different crews, different vineyards grapes um to

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00:22:32,240 --> 00:22:35,480
Speaker 1: to create a couve. Yeah. And the Grand Crew. You

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Speaker 1: might have seen that before on a bottle. Um that's

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Speaker 1: a if you get the grand Crew status, then you're

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Speaker 1: really cooking with gases. My dad used to say, uh.

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Speaker 1: In the mid nineteen eighties, Um, well, initially there were

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00:22:47,600 --> 00:22:50,480
Speaker 1: only twelve villages that had that Grand Crew status, and

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00:22:50,480 --> 00:22:56,800
Speaker 1: then they expanded at the seventeen um because five more

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00:22:56,880 --> 00:22:58,600
Speaker 1: villages and I'm not going to try and pronounce all

382
00:22:58,600 --> 00:23:01,920
Speaker 1: those were added to the list. And um, it says

383
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Speaker 1: here that less than nine it's incredibly low. Of all

384
00:23:05,720 --> 00:23:09,800
Speaker 1: the vineyard land in Champagne has Grand Crew rating, right,

385
00:23:09,840 --> 00:23:14,560
Speaker 1: So again acres only nine percent of that is the

386
00:23:14,600 --> 00:23:18,520
Speaker 1: top rated. Basically, it's saying this land is the primo

387
00:23:18,720 --> 00:23:22,119
Speaker 1: land for growing Champagne grapes. So if you get grapes

388
00:23:22,160 --> 00:23:24,560
Speaker 1: that are grown there by these people who really know

389
00:23:24,600 --> 00:23:27,440
Speaker 1: what they're doing, it's you're gonna pay through the nose

390
00:23:27,520 --> 00:23:31,240
Speaker 1: for it. So a Grand crew Um, Champagne is going

391
00:23:31,280 --> 00:23:34,600
Speaker 1: to be pretty expensive. But there's a there's a reason

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00:23:34,640 --> 00:23:39,000
Speaker 1: behind it. It's not just marketing and varietals too. Like

393
00:23:39,000 --> 00:23:42,240
Speaker 1: you said, there's three grapes, right, just those three, and

394
00:23:42,600 --> 00:23:44,920
Speaker 1: depending on how you put them together, you can come

395
00:23:45,040 --> 00:23:47,800
Speaker 1: up with a type of cuve as well. Right, So

396
00:23:48,080 --> 00:23:51,400
Speaker 1: blanc to blanc means white of whites. That's made just

397
00:23:51,560 --> 00:23:56,000
Speaker 1: with Chardonnay grapes blocked and no air is made with um,

398
00:23:56,040 --> 00:23:58,520
Speaker 1: just one of the other black grapes, either the peanot

399
00:23:58,600 --> 00:24:02,760
Speaker 1: moonier or the pen know noir. That's right, um. But

400
00:24:02,920 --> 00:24:06,320
Speaker 1: all those three things are factored together to create a

401
00:24:06,359 --> 00:24:08,720
Speaker 1: specific cuve. A. Well, and then you've got your rose

402
00:24:08,840 --> 00:24:12,040
Speaker 1: that you mentioned earlier, your pink wine or is My

403
00:24:12,080 --> 00:24:15,080
Speaker 1: friend Stacy calls it pink crack. It's good stuff. She

404
00:24:15,160 --> 00:24:19,040
Speaker 1: gets ahold of that stuff. Watch out, yeah, um, and

405
00:24:19,080 --> 00:24:21,440
Speaker 1: that is uh, well, they there's a couple of ways

406
00:24:21,440 --> 00:24:25,520
Speaker 1: you can do this. Um. Sometimes you leave some of

407
00:24:25,560 --> 00:24:28,320
Speaker 1: the skin for a little bit of time, but these

408
00:24:28,359 --> 00:24:30,840
Speaker 1: days more or less you're gonna be adding a little

409
00:24:30,840 --> 00:24:35,480
Speaker 1: bit of the red wine, um, peanut noir red wine

410
00:24:35,520 --> 00:24:38,040
Speaker 1: to the couve. So I think there are still a

411
00:24:38,119 --> 00:24:40,000
Speaker 1: wine that's different. If you leave the grapes on a

412
00:24:40,080 --> 00:24:43,040
Speaker 1: little bit, you're gonna have pink champagne. If you actually

413
00:24:43,080 --> 00:24:46,440
Speaker 1: add red wine afterwards, you're gonna have rose champagne. What's

414
00:24:46,440 --> 00:24:49,560
Speaker 1: the difference? Says here. Rose is also known as pink champagne.

415
00:24:49,560 --> 00:24:51,439
Speaker 1: I've seem I know this is what I'm saying. So

416
00:24:51,600 --> 00:24:54,880
Speaker 1: it gets confusing because you definitely get different things from

417
00:24:54,920 --> 00:24:57,720
Speaker 1: different sources. But I have seen in multiple places that

418
00:24:58,040 --> 00:25:01,000
Speaker 1: when you add red wine, that's rose, and that keeping

419
00:25:01,000 --> 00:25:05,040
Speaker 1: the grapes in his pink champagne interesting. But um, apparently

420
00:25:05,080 --> 00:25:09,000
Speaker 1: there's something like three million bottles of red wine or

421
00:25:09,040 --> 00:25:12,600
Speaker 1: set aside every year just to make rose champagne. What

422
00:25:12,720 --> 00:25:18,680
Speaker 1: a waste, man, I'm really I'm changing your mind about champagne.

423
00:25:19,119 --> 00:25:24,040
Speaker 1: Uh No, you're not going to Emily likes rose rose champagne. No,

424
00:25:24,119 --> 00:25:27,400
Speaker 1: I mean she'll have that, but just still rose. There's

425
00:25:27,400 --> 00:25:30,280
Speaker 1: also rose with gas that's not champagne. It's just a

426
00:25:30,280 --> 00:25:34,760
Speaker 1: little gassie. It's it's kind of different all that stuff. Yeah,

427
00:25:34,760 --> 00:25:37,760
Speaker 1: I love it. Yeah, And it's not like I discriminate

428
00:25:37,800 --> 00:25:43,639
Speaker 1: against wines either, but um, I'm I'm definitely prefer Champagne's

429
00:25:43,640 --> 00:25:46,440
Speaker 1: are sparkling wines over still wine, like any day of

430
00:25:46,480 --> 00:25:49,920
Speaker 1: the week. Yeah. Yeah, we're the opposite in more ways

431
00:25:49,960 --> 00:25:53,600
Speaker 1: than one. Uh are we at the Riddler yet? Because

432
00:25:53,600 --> 00:25:56,639
Speaker 1: this is my favorite part. Uh So we've got the

433
00:25:56,640 --> 00:26:00,199
Speaker 1: blend and once you once you blend it. You have

434
00:26:00,240 --> 00:26:01,720
Speaker 1: to put it in bottles. And one of the things

435
00:26:01,840 --> 00:26:07,280
Speaker 1: chuck about the ao C this method champagne noise, is

436
00:26:07,560 --> 00:26:09,840
Speaker 1: once you put in that bottle, it stays in there

437
00:26:09,920 --> 00:26:12,480
Speaker 1: until the person who buys it and drinks it takes

438
00:26:12,480 --> 00:26:15,199
Speaker 1: it out. You have to keep it in the same bottle,

439
00:26:16,080 --> 00:26:18,760
Speaker 1: all right, Yeah, why would you switch a bottle so

440
00:26:18,760 --> 00:26:21,639
Speaker 1: it'd be weird anyway? Um, well you you used to

441
00:26:21,680 --> 00:26:25,120
Speaker 1: want to decan it to get sentiment out. Um you

442
00:26:25,200 --> 00:26:27,800
Speaker 1: might just put it in one bottle to reuse the bottles.

443
00:26:27,840 --> 00:26:31,240
Speaker 1: Who knows, but you you. Once you put in the bottle,

444
00:26:31,320 --> 00:26:33,000
Speaker 1: it's got to stay in the bottle. And after that

445
00:26:33,080 --> 00:26:36,240
Speaker 1: initial que is blended, they put it in the bottle

446
00:26:36,560 --> 00:26:39,480
Speaker 1: and they let it sit and depending on what kind

447
00:26:40,080 --> 00:26:42,840
Speaker 1: um what kind of is if it's non vintage, it's

448
00:26:42,840 --> 00:26:45,320
Speaker 1: gonna sit there for twelve more months for a total

449
00:26:45,400 --> 00:26:48,719
Speaker 1: of a minimum of fifteen If if it's vintage, it's

450
00:26:48,720 --> 00:26:53,159
Speaker 1: gonna sit there for another three years and just age

451
00:26:53,160 --> 00:26:56,240
Speaker 1: in the bottle. That's right. And so at this point

452
00:26:56,240 --> 00:26:59,160
Speaker 1: you're gonna start you want the bubbles, so you're gonna

453
00:26:59,160 --> 00:27:03,200
Speaker 1: start that second for amentation process by adding sugar and yeast.

454
00:27:03,840 --> 00:27:06,879
Speaker 1: Then you drop the temperature on your cooler uh to

455
00:27:06,960 --> 00:27:10,119
Speaker 1: about fifty to sixty, which is cooler than the initial

456
00:27:10,200 --> 00:27:16,480
Speaker 1: fermentation process. And um, well you can also do this

457
00:27:16,520 --> 00:27:19,280
Speaker 1: in the tank. Like they're different methods, but right, that's

458
00:27:19,320 --> 00:27:26,080
Speaker 1: the that's called the Charmett method, the tanks. Yeah, but

459
00:27:26,200 --> 00:27:28,480
Speaker 1: I think the Old World method is well Jesus, you

460
00:27:28,520 --> 00:27:30,440
Speaker 1: can't use tanks. You gotta use bottles. And I I don't

461
00:27:30,440 --> 00:27:33,560
Speaker 1: you think old world is the right term. That's old ish.

462
00:27:33,720 --> 00:27:35,480
Speaker 1: I'll just say old But I think old world means

463
00:27:35,480 --> 00:27:38,840
Speaker 1: something very specific with wine. Oh yeah, I can see that.

464
00:27:38,920 --> 00:27:43,320
Speaker 1: I think it means non Californian. See, this is where

465
00:27:43,320 --> 00:27:46,359
Speaker 1: we get in trouble. Uh So this is a very

466
00:27:46,359 --> 00:27:50,840
Speaker 1: slow fermentation process, the second one. And um, the yeast

467
00:27:50,920 --> 00:27:55,320
Speaker 1: is is living and dying and those cells are breaking apart,

468
00:27:55,359 --> 00:27:58,919
Speaker 1: and it's this really interesting process is going on inside

469
00:27:58,920 --> 00:28:01,119
Speaker 1: that bottle. Yeah, it's eating up all that sugar that

470
00:28:01,160 --> 00:28:04,440
Speaker 1: you added and what's called the liquor to tarage, right,

471
00:28:04,920 --> 00:28:06,639
Speaker 1: and when you add that in and you add the

472
00:28:06,720 --> 00:28:08,920
Speaker 1: yeast in the yeaster, like this is great. We're gonna

473
00:28:08,920 --> 00:28:13,520
Speaker 1: live here for generations eons by our time table. Yeah,

474
00:28:13,560 --> 00:28:15,960
Speaker 1: Like look at all this delicious sugar that we can eat,

475
00:28:16,040 --> 00:28:17,600
Speaker 1: and they eat it and eat it, and they eat

476
00:28:17,640 --> 00:28:21,080
Speaker 1: all of the sugar and the second fermentation process, and

477
00:28:21,160 --> 00:28:24,480
Speaker 1: what we're doing here now is recreating those that natural

478
00:28:24,560 --> 00:28:27,879
Speaker 1: fluke of a condition where it would get cold and

479
00:28:27,880 --> 00:28:31,040
Speaker 1: then warm up again and that second fermentation process would

480
00:28:31,040 --> 00:28:34,200
Speaker 1: start to make the CEO. Two same things happening here,

481
00:28:34,240 --> 00:28:37,720
Speaker 1: but this is a very controlled version of that. So

482
00:28:37,760 --> 00:28:39,440
Speaker 1: the use is eating it and like you said, they're

483
00:28:39,480 --> 00:28:43,680
Speaker 1: dying and breaking open. And so when you're drinking champagne,

484
00:28:44,000 --> 00:28:48,840
Speaker 1: part of what you're drinking are the the internal remnants

485
00:28:48,960 --> 00:28:53,320
Speaker 1: of yeast cells that have spilled their contents into the champagne.

486
00:28:53,560 --> 00:28:56,080
Speaker 1: That's why I don't drink it. But they also leave

487
00:28:56,120 --> 00:28:58,200
Speaker 1: behind some stuff you don't want to drink, which are

488
00:28:58,200 --> 00:29:01,160
Speaker 1: the cell structures, and that creates it's called sentiment. It's

489
00:29:01,160 --> 00:29:05,280
Speaker 1: basically leftover cellular structure of yeast cells. And you want

490
00:29:05,280 --> 00:29:07,840
Speaker 1: to get that out. Yeah, and that's through a process

491
00:29:07,880 --> 00:29:10,360
Speaker 1: called riddling. And I mentioned the riddler is my favorite

492
00:29:11,040 --> 00:29:15,600
Speaker 1: person in this process. It's a pretty thankless job to

493
00:29:15,680 --> 00:29:18,400
Speaker 1: be the riddler, is it, I think? So I'll bet

494
00:29:18,400 --> 00:29:22,480
Speaker 1: you get a lot of free champagne. Well sure, that's thanks. Yeah,

495
00:29:22,480 --> 00:29:27,840
Speaker 1: but it's it's very solitary and redundant. Yeah yeah, repetitive.

496
00:29:28,840 --> 00:29:32,160
Speaker 1: Uh So this riddler, they the wine at this point

497
00:29:32,240 --> 00:29:34,760
Speaker 1: is stored upside down at a seventy five degree angle

498
00:29:35,400 --> 00:29:38,440
Speaker 1: and that is allowing all this, all these dead yeast

499
00:29:38,440 --> 00:29:44,440
Speaker 1: cells to collect down near the neck. Um. They by

500
00:29:44,520 --> 00:29:48,520
Speaker 1: hand go in every day and turn these bottles one

501
00:29:48,560 --> 00:29:55,959
Speaker 1: eighth the baturn, twenty thousand thirty day. They do this

502
00:29:56,040 --> 00:30:01,640
Speaker 1: by hand, and they're just rotating these Uh it's I

503
00:30:01,680 --> 00:30:04,480
Speaker 1: can't imagine doing this. I mean that your life's work.

504
00:30:04,480 --> 00:30:07,840
Speaker 1: You've got to really be dedicated to your craft. Riddler,

505
00:30:08,240 --> 00:30:12,280
Speaker 1: and it takes about four to six weeks of this

506
00:30:12,280 --> 00:30:17,320
Speaker 1: this um dedicated attention. It's very fast process though, if

507
00:30:17,360 --> 00:30:19,640
Speaker 1: you've ever seen a riddler at work, oh yeah, you know.

508
00:30:19,840 --> 00:30:21,640
Speaker 1: But they have to remember that they turn the bottle,

509
00:30:21,640 --> 00:30:24,160
Speaker 1: so they make a little chalk mark on each one

510
00:30:25,120 --> 00:30:27,880
Speaker 1: times in a day. Yeah, man, it's amazing. So they

511
00:30:28,000 --> 00:30:29,840
Speaker 1: they they're turning the bottle and like you said, it's

512
00:30:29,880 --> 00:30:31,560
Speaker 1: turned up in an angle. And the whole point of

513
00:30:31,600 --> 00:30:34,400
Speaker 1: this is that you're slowly because you don't want to

514
00:30:34,400 --> 00:30:39,000
Speaker 1: disturb the champagne. It's still it's still maturing, right, Um,

515
00:30:39,040 --> 00:30:41,080
Speaker 1: but this is towards the end of that maturation phase,

516
00:30:41,120 --> 00:30:43,960
Speaker 1: either that twelve month or that thirty six month minimum.

517
00:30:44,040 --> 00:30:46,840
Speaker 1: And as you're turning it, what you're doing is kind

518
00:30:46,880 --> 00:30:49,000
Speaker 1: of shaking the bottle a little bit too, and you're

519
00:30:49,040 --> 00:30:52,040
Speaker 1: just trying to get the yeast cells what's left of

520
00:30:52,080 --> 00:30:55,760
Speaker 1: them to move towards the neck, right. And the whole

521
00:30:55,760 --> 00:30:58,520
Speaker 1: point is this is called maturing on the leaves, and

522
00:30:58,560 --> 00:31:01,360
Speaker 1: the leaves I think are what the sediment is called,

523
00:31:01,360 --> 00:31:04,600
Speaker 1: possibly or else what the Yeah, I think that's what

524
00:31:04,680 --> 00:31:07,840
Speaker 1: it is. I think. And as it goes down and

525
00:31:07,880 --> 00:31:10,640
Speaker 1: accumulates at the towards the front of the neck, you

526
00:31:10,680 --> 00:31:14,560
Speaker 1: now have one of the last steps called gourge mont

527
00:31:15,040 --> 00:31:18,560
Speaker 1: or disgorgement. Yes, And what you have is it's just

528
00:31:18,640 --> 00:31:21,880
Speaker 1: a thing of sediment. Is it's accumulated at the neck

529
00:31:21,920 --> 00:31:23,960
Speaker 1: and you put it in an ice bath. It's really

530
00:31:24,000 --> 00:31:26,360
Speaker 1: amazing how they do this. Yeah. And then what they

531
00:31:26,440 --> 00:31:28,320
Speaker 1: used to have to do is they would pop open

532
00:31:28,480 --> 00:31:34,560
Speaker 1: a bottle, decant it, filter it, and um, they would

533
00:31:35,400 --> 00:31:38,320
Speaker 1: pour it back so it's filtered. Because one of the

534
00:31:38,360 --> 00:31:41,160
Speaker 1: things you'll note about champagne is it's very clear and

535
00:31:41,160 --> 00:31:43,920
Speaker 1: it undergoes several different clarification steps, but that would have

536
00:31:43,960 --> 00:31:45,800
Speaker 1: been one of them. This is the same thing, but

537
00:31:45,880 --> 00:31:48,600
Speaker 1: this one is way cooler. They put the neck in

538
00:31:48,640 --> 00:31:50,840
Speaker 1: an ice bath, a salt ice bath, so you know

539
00:31:50,920 --> 00:31:54,160
Speaker 1: it's really cold because you know, salt lowers the freezing

540
00:31:54,200 --> 00:31:57,040
Speaker 1: point of ice water. Yeah, and at this point that's

541
00:31:57,040 --> 00:32:02,440
Speaker 1: going to create a little yeast plug. It's so cross

542
00:32:03,480 --> 00:32:05,920
Speaker 1: up there towards the neck. And what they have to

543
00:32:05,960 --> 00:32:09,160
Speaker 1: do then is get that plug out of there while

544
00:32:09,200 --> 00:32:13,360
Speaker 1: maintaining the integrity of the rest of the wine that's inside. Yeah,

545
00:32:13,480 --> 00:32:17,240
Speaker 1: like you're gonna lose some champagne. It's been a perfect procedure.

546
00:32:17,400 --> 00:32:19,480
Speaker 1: Well yeah, I mean that's part of the process, is

547
00:32:19,560 --> 00:32:21,800
Speaker 1: to lose some because then they add stuff back in, right,

548
00:32:21,880 --> 00:32:25,000
Speaker 1: which we'll get to. But um, so they remove while

549
00:32:25,040 --> 00:32:27,800
Speaker 1: it says in here the cork. But these days I

550
00:32:27,840 --> 00:32:29,640
Speaker 1: think that initial one is is a cap like a

551
00:32:29,640 --> 00:32:32,960
Speaker 1: bottle cap, bottle cap can, that old world bottle cap.

552
00:32:33,840 --> 00:32:36,040
Speaker 1: And you know, go on YouTube and look at a

553
00:32:36,120 --> 00:32:39,320
Speaker 1: riddler at work and and just check this out. It's

554
00:32:39,360 --> 00:32:43,040
Speaker 1: it's pretty neat. Like it's a fast process as well. Um,

555
00:32:43,840 --> 00:32:46,800
Speaker 1: did you see the how it's made on that they

556
00:32:46,880 --> 00:32:50,280
Speaker 1: pop it out and a surprisingly small amount comes out.

557
00:32:50,760 --> 00:32:52,800
Speaker 1: Like I thought it'd just they'd be like, oh god,

558
00:32:52,800 --> 00:32:55,480
Speaker 1: oh jeez, like it could be the most stressful job

559
00:32:55,520 --> 00:32:58,120
Speaker 1: in the world. But you know, enough comes out. It's

560
00:32:58,120 --> 00:33:01,000
Speaker 1: foaming over, but um, it's not like a just a

561
00:33:01,040 --> 00:33:03,080
Speaker 1: tremendous amount, and then they smell it to make sure

562
00:33:03,080 --> 00:33:05,480
Speaker 1: it's not. The dude I saw put his thumb over

563
00:33:05,480 --> 00:33:07,840
Speaker 1: it real quick, so like it wasn't foaming over at all.

564
00:33:07,880 --> 00:33:10,240
Speaker 1: Maybe that's what I saw or maybe that's what he

565
00:33:10,320 --> 00:33:13,000
Speaker 1: was doing. I didn't catch it. Yeah, pretty interesting though.

566
00:33:13,040 --> 00:33:16,360
Speaker 1: So the riddlers is doing this by hand, uh, because

567
00:33:16,360 --> 00:33:18,760
Speaker 1: there's you know, carbon dioxide gas in there at this point,

568
00:33:19,440 --> 00:33:21,880
Speaker 1: and it forces that plug out and like you said,

569
00:33:21,920 --> 00:33:26,080
Speaker 1: you lose just a little bit. Then you add, uh,

570
00:33:26,200 --> 00:33:28,200
Speaker 1: maybe a little brandy, little sugar, a little white wine

571
00:33:28,960 --> 00:33:31,960
Speaker 1: back in to get the you know, the proper amount

572
00:33:31,960 --> 00:33:34,800
Speaker 1: of liquid inside the bottle. Right, that's called the dosage

573
00:33:34,960 --> 00:33:39,280
Speaker 1: or the liquor dosage. Don't call it dosage because I

574
00:33:39,320 --> 00:33:42,280
Speaker 1: did in my head for like half of this research. Yeah,

575
00:33:42,280 --> 00:33:44,800
Speaker 1: and then you oh, well that's dosage. Well that's when

576
00:33:44,800 --> 00:33:48,920
Speaker 1: it helps to watch videos, um, and then they put

577
00:33:48,920 --> 00:33:51,240
Speaker 1: that final cork in place. Is when that's going to

578
00:33:51,320 --> 00:33:54,400
Speaker 1: stay in there until you uncork it and they tighten

579
00:33:54,440 --> 00:33:59,320
Speaker 1: it down with that wire as are not so great

580
00:33:59,400 --> 00:34:03,280
Speaker 1: article points that you can make into a little chair afterwards.

581
00:34:03,760 --> 00:34:06,640
Speaker 1: That's what people do, right Uh. And you know you

582
00:34:06,680 --> 00:34:08,840
Speaker 1: have to have that thing on there because it's like

583
00:34:09,920 --> 00:34:11,759
Speaker 1: there's a lot of pressure still building up in that thing,

584
00:34:12,080 --> 00:34:17,080
Speaker 1: right um. And they've actually thanks to a eighteenth century

585
00:34:17,360 --> 00:34:21,480
Speaker 1: French pharmacist named Antoine Beaumet, he came up with a

586
00:34:21,520 --> 00:34:24,600
Speaker 1: device to measure the sugar content and wine. So now

587
00:34:24,640 --> 00:34:27,920
Speaker 1: they know exactly how much sugar to put into the

588
00:34:28,040 --> 00:34:31,680
Speaker 1: champagne to raise the pressure back up, because you want

589
00:34:31,680 --> 00:34:34,840
Speaker 1: about five or six atmospheres of pressure or about I

590
00:34:34,840 --> 00:34:39,359
Speaker 1: think sixty to seventy square or pounds per square inch

591
00:34:39,840 --> 00:34:43,880
Speaker 1: of pressure in a bottle of wine. How much fifties

592
00:34:44,160 --> 00:34:47,520
Speaker 1: seventy I think, or fifty to ninety, but it's definitely

593
00:34:47,640 --> 00:34:53,000
Speaker 1: five or six atmospheres of pressure kind of average. Okay,

594
00:34:53,120 --> 00:34:56,640
Speaker 1: So um, they know how much of that liqueur de

595
00:34:57,080 --> 00:35:00,040
Speaker 1: dosage to put in, how much sugar to put I

596
00:35:00,120 --> 00:35:03,120
Speaker 1: can to raise the the atmosphere back up and the

597
00:35:03,160 --> 00:35:05,040
Speaker 1: other reason you want to do that to chuck is

598
00:35:05,440 --> 00:35:08,520
Speaker 1: when you're adding that that sugar back in that yeast,

599
00:35:08,520 --> 00:35:11,360
Speaker 1: all the sugar that was in there, and turn it

600
00:35:11,360 --> 00:35:14,279
Speaker 1: into carbon dioxide that you put in for the second fermentation.

601
00:35:15,120 --> 00:35:19,040
Speaker 1: And when they did, they made this champagne as dry

602
00:35:19,120 --> 00:35:23,160
Speaker 1: as a bone an extra brute, so the amount of sure,

603
00:35:23,239 --> 00:35:26,319
Speaker 1: it's actually more than that. It's brute natural well, I

604
00:35:26,360 --> 00:35:29,839
Speaker 1: call it a double X brute. It's crazy dry. I've

605
00:35:29,880 --> 00:35:33,520
Speaker 1: never had it, but I can only imagine how. Yeah,

606
00:35:34,239 --> 00:35:37,560
Speaker 1: there's there's one where they don't put in any dossage.

607
00:35:37,719 --> 00:35:40,600
Speaker 1: They don't add any sugar afterward, so it's bone dry,

608
00:35:40,840 --> 00:35:43,319
Speaker 1: and that's just for people who really prefer that, because yes,

609
00:35:43,760 --> 00:35:47,880
Speaker 1: apparently the extra brute is the least popular. Yeah, I

610
00:35:47,920 --> 00:35:51,440
Speaker 1: can imagine, and I think I think the best selling

611
00:35:52,160 --> 00:35:53,799
Speaker 1: is sort of that brute, which is sort of in

612
00:35:53,840 --> 00:35:58,319
Speaker 1: the middle of dry and sweet or sec or demi sec,

613
00:35:58,600 --> 00:36:00,239
Speaker 1: and then I think the last one is due d

614
00:36:00,400 --> 00:36:04,320
Speaker 1: o u X is the sweetest of all non brute. Yeah,

615
00:36:04,360 --> 00:36:08,239
Speaker 1: but brute is drier than extra dry, which is kind

616
00:36:08,239 --> 00:36:11,840
Speaker 1: of surprising. But if you ever, it's pretty easy to

617
00:36:11,880 --> 00:36:14,720
Speaker 1: pick up, if you just read it once or twice

618
00:36:14,760 --> 00:36:17,719
Speaker 1: You're like, Okay, that's that's how it's denoted. But all

619
00:36:17,880 --> 00:36:20,520
Speaker 1: that is based on how much dosage you put in

620
00:36:20,880 --> 00:36:26,040
Speaker 1: after you just just uh and go disgorge the yeast

621
00:36:26,080 --> 00:36:29,680
Speaker 1: plug gorge. Yeah. Uh one of my least favorite words.

622
00:36:29,719 --> 00:36:32,120
Speaker 1: By the way, that's a bad one. Um. Is this

623
00:36:32,160 --> 00:36:35,680
Speaker 1: true about Madame Clique from what I saw? Yeah, Um,

624
00:36:35,760 --> 00:36:39,680
Speaker 1: she was an entrepreneur famously. In fact, she's called Widow

625
00:36:39,920 --> 00:36:43,040
Speaker 1: Cliquo at times. She's widowed at a very young age,

626
00:36:43,080 --> 00:36:47,440
Speaker 1: sadly and took over her husband's wine business and supposedly

627
00:36:47,480 --> 00:36:53,360
Speaker 1: invented that disgorging process herself, which is uh. I mean,

628
00:36:53,360 --> 00:36:54,759
Speaker 1: it's kind of simple when you look at it, but

629
00:36:55,160 --> 00:36:58,360
Speaker 1: I wouldn't have thought to do it. No again, I

630
00:36:58,400 --> 00:37:01,040
Speaker 1: mean they were decanning I'm back then and filtering it out.

631
00:37:01,160 --> 00:37:03,840
Speaker 1: So and this was I think eighteen thirteen when the

632
00:37:03,960 --> 00:37:07,400
Speaker 1: Widow Clicko came up with it. And about then is

633
00:37:07,440 --> 00:37:12,520
Speaker 1: when Champagne the drink took off, at least in France

634
00:37:12,520 --> 00:37:14,920
Speaker 1: and started to spread very quickly around the world. Yeah,

635
00:37:15,040 --> 00:37:16,560
Speaker 1: Napoleon had a lot to do with that, right, I

636
00:37:16,600 --> 00:37:20,360
Speaker 1: think Napoleon did. By World War One, Winston Churchill reminded

637
00:37:20,400 --> 00:37:24,680
Speaker 1: everyone we're not fighting to save just France. Boys were

638
00:37:24,680 --> 00:37:30,640
Speaker 1: fighting to save Champagne. Hurrah, Um, should we take another break?

639
00:37:30,840 --> 00:37:33,160
Speaker 1: I think so? All right, we're gonna talk a little

640
00:37:33,160 --> 00:37:36,960
Speaker 1: bit about what the fuss is with this stuff after this?

641
00:38:05,360 --> 00:38:09,440
Speaker 1: All right, So Josh the master wine maker seller master

642
00:38:09,640 --> 00:38:12,240
Speaker 1: has uh walked us through the process. What a great

643
00:38:12,320 --> 00:38:16,400
Speaker 1: job that would be? Yeah, I have a you know,

644
00:38:16,440 --> 00:38:18,319
Speaker 1: my friend Robbie is a kind of a rock star

645
00:38:18,360 --> 00:38:23,319
Speaker 1: winemaker and NAPA. Yeah, it's pretty great. He's he's like

646
00:38:23,640 --> 00:38:26,440
Speaker 1: he's living the good life. In fact, he got in

647
00:38:26,480 --> 00:38:27,880
Speaker 1: touch at one point because he wanted to start a

648
00:38:27,880 --> 00:38:32,400
Speaker 1: wine podcast. Uh, and we just sort of email back

649
00:38:32,440 --> 00:38:34,560
Speaker 1: and forth, and it just never like he just wanted

650
00:38:34,600 --> 00:38:36,640
Speaker 1: advice and stuff, not like he wanted to start one

651
00:38:36,640 --> 00:38:39,440
Speaker 1: with me, because that would be, Um, what are those

652
00:38:39,440 --> 00:38:41,840
Speaker 1: podcasts called when like someone's super expert and then you

653
00:38:41,880 --> 00:38:50,600
Speaker 1: got a big dummy. Uh uh I can't think of anything.

654
00:38:50,680 --> 00:38:53,239
Speaker 1: That's what that would have been. Man, there was like

655
00:38:53,280 --> 00:38:55,520
Speaker 1: that was just ripe for jokes. I would have been

656
00:38:55,600 --> 00:39:00,560
Speaker 1: that Thomas Satan Church to his Uh. Paul Giamatti, Oh

657
00:39:00,600 --> 00:39:02,640
Speaker 1: you're talking about sideways. I thought you were talking about

658
00:39:02,680 --> 00:39:04,560
Speaker 1: wings for a second. I would have been like, when

659
00:39:04,600 --> 00:39:07,400
Speaker 1: are we gonna drink it? Tastes good to me, yeah,

660
00:39:07,440 --> 00:39:11,200
Speaker 1: and Robbie'd be spitting it out. Um. I don't think

661
00:39:12,680 --> 00:39:17,120
Speaker 1: he's very talented, and you know does quite well like

662
00:39:17,520 --> 00:39:20,040
Speaker 1: making wine for other people. And he also has his

663
00:39:20,080 --> 00:39:23,240
Speaker 1: own label uh linge Vane and Pearce and Meyer Wines

664
00:39:23,440 --> 00:39:26,279
Speaker 1: plug plug uh. And when you go to his house

665
00:39:26,320 --> 00:39:29,480
Speaker 1: and stay with him in his awesome guest house at

666
00:39:29,520 --> 00:39:34,359
Speaker 1: the top of how Mountain, you get drunk on like

667
00:39:34,680 --> 00:39:39,920
Speaker 1: amazing expensive wines that he opens, Like you're drinking that peria.

668
00:39:40,360 --> 00:39:44,600
Speaker 1: I'm sorry, this is Pellegrina. Oh excuse me. That's the

669
00:39:44,600 --> 00:39:50,480
Speaker 1: Italian version of Perrier. It is. It's like the likersecco.

670
00:39:51,120 --> 00:39:55,600
Speaker 1: What spumantepumante is Italian? Is it? It's sparkling right, Yeah,

671
00:39:55,960 --> 00:39:58,480
Speaker 1: I guess prosecco is Italian as well. I just remember

672
00:39:58,560 --> 00:40:00,439
Speaker 1: that from when I was a kid, Martine and ROSSI.

673
00:40:02,840 --> 00:40:07,440
Speaker 1: It's amazing. That's drilled in my brain Martini and Rossie,

674
00:40:08,560 --> 00:40:13,040
Speaker 1: which probably is like crap, sparkling wine, isn't it. I

675
00:40:13,080 --> 00:40:15,960
Speaker 1: don't know that it's good. I don't know. I mean,

676
00:40:16,200 --> 00:40:19,040
Speaker 1: I think it's I think that's probably what gave me

677
00:40:19,080 --> 00:40:23,400
Speaker 1: your headache. That and all the low and brow Yeah,

678
00:40:24,239 --> 00:40:26,720
Speaker 1: is that still around? I don't know. And though Bob

679
00:40:26,719 --> 00:40:32,000
Speaker 1: and Doug drank now they drank some sort of was

680
00:40:32,040 --> 00:40:38,560
Speaker 1: it made up? No, they drank Molson? Well is it

681
00:40:38,680 --> 00:40:40,359
Speaker 1: the bats? I mean it was probably some Canadian beer.

682
00:40:40,360 --> 00:40:43,120
Speaker 1: We're gonna get killed over this. We are sorry, everybody,

683
00:40:43,160 --> 00:40:46,160
Speaker 1: all right, So let's move on then to what makes

684
00:40:46,239 --> 00:40:51,080
Speaker 1: champagne so so expensive and so fancy, Like it has

685
00:40:51,120 --> 00:40:55,239
Speaker 1: this um there's this notion you know that you drink

686
00:40:55,239 --> 00:40:57,960
Speaker 1: it for celebrations or that you're like sort of the

687
00:40:58,040 --> 00:41:02,520
Speaker 1: upper crust of society. I d if you're drinking champagne. Well, supposedly,

688
00:41:02,560 --> 00:41:05,799
Speaker 1: there is an actual reason why champagne is associated with

689
00:41:05,880 --> 00:41:11,040
Speaker 1: toasting the big events in life. Because for a thousand years,

690
00:41:11,120 --> 00:41:14,000
Speaker 1: from about the ninth century to the nineteenth century, they

691
00:41:14,000 --> 00:41:18,120
Speaker 1: had no champagne. The kings of France were coronated in champagne,

692
00:41:18,400 --> 00:41:22,120
Speaker 1: so it was like a celebration town for the whole country.

693
00:41:22,400 --> 00:41:26,760
Speaker 1: So toasting with even before they were sparkling wines, um,

694
00:41:26,800 --> 00:41:30,719
Speaker 1: toasting with champagne wine was traditional. So have you ever

695
00:41:30,760 --> 00:41:37,800
Speaker 1: been in a restaurant and like gotten good news and said, waiter, champagne,

696
00:41:38,280 --> 00:41:42,120
Speaker 1: has anyone ever done that? Uh, besides in movies. I

697
00:41:42,160 --> 00:41:48,200
Speaker 1: don't know. Maybe it's funny like I was watching, Uh,

698
00:41:48,360 --> 00:41:52,520
Speaker 1: I was watching McConaughey act, and it was I was

699
00:41:52,560 --> 00:41:55,920
Speaker 1: watching a movie on somebody else's seat back on a flight,

700
00:41:56,600 --> 00:41:58,640
Speaker 1: so I wasn't hearing it, so I was really just

701
00:41:58,719 --> 00:42:03,920
Speaker 1: watching the movie. And um, I was like, I imagine

702
00:42:04,040 --> 00:42:08,120
Speaker 1: if you were in real life around Matthew McConaughey, like

703
00:42:08,200 --> 00:42:11,200
Speaker 1: in a room with one of his characters, and just

704
00:42:11,280 --> 00:42:16,080
Speaker 1: how off putting in bizarre that experience would be. You know,

705
00:42:16,719 --> 00:42:19,120
Speaker 1: because he's just said he just choose the scenery and

706
00:42:19,160 --> 00:42:23,040
Speaker 1: everything he does. It's just so big that in real life,

707
00:42:23,040 --> 00:42:25,600
Speaker 1: if you were interacting with that character, you'd be like,

708
00:42:25,920 --> 00:42:29,080
Speaker 1: calm down, man, you're freaking me out. Well Watterson was

709
00:42:29,120 --> 00:42:33,480
Speaker 1: pretty chill. Yeah, yeah, okay, but everybody since Waterson pretty

710
00:42:33,560 --> 00:42:36,400
Speaker 1: much alright, boy, that's an interesting thing to think on

711
00:42:36,400 --> 00:42:39,160
Speaker 1: a plane. Just hit me, hit me on the plane.

712
00:42:39,360 --> 00:42:41,960
Speaker 1: I think if I was in a restaurant and something

713
00:42:42,000 --> 00:42:45,000
Speaker 1: great happened, I would say waiter, another Gen and Tonic

714
00:42:45,560 --> 00:42:50,840
Speaker 1: and they would go huh, They probably say you got it. Actually,

715
00:42:50,880 --> 00:42:53,319
Speaker 1: I started calling those lime salads at my house. Nice,

716
00:42:53,840 --> 00:42:56,720
Speaker 1: you're on the gin and tonic. Yeah, yeah, that usually

717
00:42:56,719 --> 00:43:02,560
Speaker 1: happens around around April. Oh yeah, April two, you know, September.

718
00:43:02,760 --> 00:43:06,040
Speaker 1: I got one for you. Um, gin and bitter lemon

719
00:43:06,840 --> 00:43:10,040
Speaker 1: is a nice combo. Yeah yeah, And I thought bitter

720
00:43:10,080 --> 00:43:13,120
Speaker 1: lemon was just like a fever tree drink that they

721
00:43:13,160 --> 00:43:15,160
Speaker 1: make them. They make a good one, but everybody from

722
00:43:15,200 --> 00:43:18,520
Speaker 1: like Canada dry to whoever else makes bitter lemon as well.

723
00:43:19,040 --> 00:43:22,120
Speaker 1: So just give yourself a good bitter lemon and some gin.

724
00:43:22,880 --> 00:43:28,600
Speaker 1: You can't love it? Um, we should do it. But

725
00:43:28,680 --> 00:43:30,760
Speaker 1: we'll definitely do a podcast on gin at some point.

726
00:43:31,360 --> 00:43:40,080
Speaker 1: Very interesting liquor complex. Can be sure. I got another

727
00:43:40,080 --> 00:43:42,600
Speaker 1: one for you with that better lemon. If you want

728
00:43:42,600 --> 00:43:47,879
Speaker 1: to get really fancy, get some St. George Terror terroir. Yeah,

729
00:43:47,880 --> 00:43:51,480
Speaker 1: I'm not a fan. You had the dry rye, now

730
00:43:51,680 --> 00:43:54,279
Speaker 1: you did you? You tried the terroar one, Yeah, the

731
00:43:54,320 --> 00:43:56,960
Speaker 1: one that tastes like feet. No, that's the dry rye.

732
00:43:58,000 --> 00:44:00,000
Speaker 1: I've tried all three of those St. George's and I'm

733
00:44:00,120 --> 00:44:04,080
Speaker 1: like any of them. I'm a London dry guy. Well, anyway,

734
00:44:04,120 --> 00:44:06,400
Speaker 1: you'll still like it with bitter lemon. All right, everyone

735
00:44:06,480 --> 00:44:10,480
Speaker 1: else you would like the Tara war St George with

736
00:44:10,719 --> 00:44:15,040
Speaker 1: a bitter lemon, everyone else on the planet. Because all right,

737
00:44:15,280 --> 00:44:17,360
Speaker 1: and I figured out what was up with the dry rye.

738
00:44:17,400 --> 00:44:20,480
Speaker 1: You're absolutely right. You can't make a martini out of

739
00:44:20,480 --> 00:44:23,239
Speaker 1: that stuff. It kill you. It's not made for it.

740
00:44:23,239 --> 00:44:25,200
Speaker 1: It's made for things like the gronies. It makes a

741
00:44:25,280 --> 00:44:29,399
Speaker 1: killer negroni. It's really good. Yeah, I'm a I stick

742
00:44:29,440 --> 00:44:31,160
Speaker 1: to my lime salad, you know. Okay, you know me

743
00:44:31,200 --> 00:44:33,600
Speaker 1: and my basic names. But try the bitter lemon sometime

744
00:44:34,000 --> 00:44:37,920
Speaker 1: with gin. Okay, you're you're dry limon. It's fine, all right, okay,

745
00:44:37,960 --> 00:44:40,560
Speaker 1: but with with the bitter lemon instead of tonic. Okay,

746
00:44:40,640 --> 00:44:43,520
Speaker 1: I'll give it a dry And if I don't like it,

747
00:44:43,600 --> 00:44:45,799
Speaker 1: then I'm just weird because everyone else in the world

748
00:44:45,800 --> 00:44:48,719
Speaker 1: loves it. That I'm not saying that. You said that,

749
00:44:49,480 --> 00:44:51,680
Speaker 1: Uh all right, where in the world worry? So we

750
00:44:51,680 --> 00:44:55,680
Speaker 1: were talking about, um, what makes champagne so fancy? Yeah?

751
00:44:56,520 --> 00:45:00,400
Speaker 1: Uh well, like we said earlier, it's um you know,

752
00:45:00,440 --> 00:45:04,480
Speaker 1: it's a very small region comparatively speaking. Uh so that

753
00:45:04,560 --> 00:45:07,799
Speaker 1: will lend to the price and all these hand processes

754
00:45:07,840 --> 00:45:09,840
Speaker 1: that they still might use or foot processes. It's a

755
00:45:09,880 --> 00:45:12,840
Speaker 1: big one is gonna make it more expensive, and anytime

756
00:45:12,880 --> 00:45:16,560
Speaker 1: the price is being driven up, uh, it's gonna have

757
00:45:16,680 --> 00:45:20,600
Speaker 1: that sort of air of sophistication. Uh. And then, of

758
00:45:20,600 --> 00:45:25,560
Speaker 1: course when the hip hop scene started kind of a

759
00:45:26,520 --> 00:45:29,840
Speaker 1: using that in lyrics and popping Champagne on the yacht

760
00:45:29,880 --> 00:45:33,840
Speaker 1: and the videos I'm on a boat, what was that

761
00:45:35,320 --> 00:45:38,520
Speaker 1: okay with? Oh? I think I remember that. I don't

762
00:45:38,520 --> 00:45:41,719
Speaker 1: remember who it was, but I don't think it was got.

763
00:45:41,760 --> 00:45:45,319
Speaker 1: It was one of those Andy Sandberg shorts. Not little Wayne,

764
00:45:45,320 --> 00:45:49,120
Speaker 1: who's the other little little bow Wow? No, he's just

765
00:45:49,360 --> 00:45:54,480
Speaker 1: wow now really yeah, grows up man, the guy who

766
00:45:54,520 --> 00:45:57,919
Speaker 1: was like, yeah, yeah, that guy. I have no idea

767
00:45:58,120 --> 00:46:06,560
Speaker 1: you do little ones John? Yeah? Uh yeah, I'm not.

768
00:46:07,360 --> 00:46:10,120
Speaker 1: But yes, it was a Andy Sandberg short. Yeah I do.

769
00:46:10,239 --> 00:46:12,600
Speaker 1: I think I do remember that. But that definitely, um

770
00:46:13,760 --> 00:46:19,920
Speaker 1: kind of solidified the sort of you know status. Yeah, sure,

771
00:46:20,000 --> 00:46:23,120
Speaker 1: that's exactly the word I would I would suggest it

772
00:46:23,200 --> 00:46:28,000
Speaker 1: was already right solidified, But it definitely didn't hurt, especially

773
00:46:28,000 --> 00:46:30,040
Speaker 1: in the States here and with a whole new generation

774
00:46:30,120 --> 00:46:33,680
Speaker 1: of people right right, like the younger generation, it's like

775
00:46:34,239 --> 00:46:38,439
Speaker 1: Champagne human, right, But then all of a sudden little

776
00:46:38,520 --> 00:46:41,120
Speaker 1: John's like, I got some champagne for real. I'm sure

777
00:46:41,120 --> 00:46:44,799
Speaker 1: the champagne industry was like, seriously, keep doing it. Sure. So.

778
00:46:46,840 --> 00:46:53,240
Speaker 1: The thing though, is there's um actual reason behind champagne

779
00:46:53,320 --> 00:46:56,560
Speaker 1: being more expensive than your typical wine. But that doesn't

780
00:46:56,600 --> 00:47:01,759
Speaker 1: mean that all champagne or all sparkling lines are like

781
00:47:01,840 --> 00:47:03,680
Speaker 1: out of your price range. No. I mean you can

782
00:47:03,680 --> 00:47:07,480
Speaker 1: get some cheap sparkling wine that'll get good headache. No, No,

783
00:47:07,719 --> 00:47:10,600
Speaker 1: that's not true. Like you can get Shandon wines for

784
00:47:12,200 --> 00:47:14,720
Speaker 1: bucks and it's not going to give you a headache.

785
00:47:14,800 --> 00:47:17,000
Speaker 1: I was talking about the six dollar good stuff. Yeah,

786
00:47:17,360 --> 00:47:19,840
Speaker 1: but twenty bucks. I mean, if you're gonna spring for

787
00:47:19,880 --> 00:47:22,879
Speaker 1: a decent bottle of wine if it's New Year's Eve,

788
00:47:24,480 --> 00:47:30,239
Speaker 1: why not, That's when I'll toast it. Uh. Alright, So

789
00:47:30,320 --> 00:47:34,880
Speaker 1: twenty bucks will get you a good bottle of decent champagne,

790
00:47:34,960 --> 00:47:37,640
Speaker 1: is what you're saying. Yes, not bad. Or you can

791
00:47:37,680 --> 00:47:42,680
Speaker 1: spend hundreds of dollars, thousands, tens of thousands at auction,

792
00:47:43,760 --> 00:47:47,680
Speaker 1: just like wine. If you want some super rare collectible wine,

793
00:47:48,080 --> 00:47:50,920
Speaker 1: Champion apparently a quarter of a million dollars for a

794
00:47:51,000 --> 00:47:54,960
Speaker 1: bottle at the Moscow Ritz Carlton, And that's not even

795
00:47:55,000 --> 00:47:58,480
Speaker 1: something you drink, right, if you're a jackass, sure, but

796
00:47:58,560 --> 00:48:00,160
Speaker 1: I mean, if you're you have to be a pack

797
00:48:00,239 --> 00:48:02,000
Speaker 1: has to spend a quarter of a million dollars on

798
00:48:02,000 --> 00:48:05,520
Speaker 1: a bottle of champagne anyway, you better drink it, frankly.

799
00:48:05,840 --> 00:48:10,120
Speaker 1: But champagne you don't keep, you can you can, And

800
00:48:10,160 --> 00:48:12,719
Speaker 1: so there's a lot of misunderstanding about it. Right, So

801
00:48:12,800 --> 00:48:15,520
Speaker 1: a lot of people think that you keep champagne standing up.

802
00:48:15,920 --> 00:48:17,680
Speaker 1: You do for about the first month. But if you're

803
00:48:17,719 --> 00:48:19,960
Speaker 1: keeping in a seller, you want to keep it on

804
00:48:19,960 --> 00:48:21,920
Speaker 1: its side. Like any bottle of wine, you want the

805
00:48:22,480 --> 00:48:25,480
Speaker 1: wine touching the cork. But the reason that champagne actually

806
00:48:25,520 --> 00:48:28,800
Speaker 1: ages in the bottle. It's just like wine that that cork.

807
00:48:28,960 --> 00:48:31,320
Speaker 1: It's in there pretty good, but it's not air tight.

808
00:48:31,560 --> 00:48:34,920
Speaker 1: There's a minimal amount of gas exchange going on, so

809
00:48:34,960 --> 00:48:38,880
Speaker 1: that the wine, the champagne, continues to mature over the

810
00:48:38,880 --> 00:48:41,480
Speaker 1: course of ten thirty years if you keep it. If

811
00:48:41,520 --> 00:48:45,080
Speaker 1: you keep it, the key to champagne, apparently storing it

812
00:48:45,160 --> 00:48:48,160
Speaker 1: is you want to avoid temperature fluctuations. You want to

813
00:48:48,239 --> 00:48:50,239
Speaker 1: keep it at about the same temperature for the whole

814
00:48:50,280 --> 00:48:52,360
Speaker 1: time you have it. Stored. To bury it in your backyard,

815
00:48:52,640 --> 00:48:57,000
Speaker 1: sure is on its side deep and leave it there. Yeah, uh,

816
00:48:57,040 --> 00:48:59,360
Speaker 1: and it will. You will find that all the worms

817
00:48:59,400 --> 00:49:02,480
Speaker 1: drank it and be like worms. Bury it under the

818
00:49:02,520 --> 00:49:04,239
Speaker 1: frost line, and you want to keep it out of

819
00:49:04,280 --> 00:49:07,480
Speaker 1: the sunlight too well underground. But apparently as it ages,

820
00:49:07,480 --> 00:49:10,319
Speaker 1: they've never had old champagne. But as it ages, its

821
00:49:10,360 --> 00:49:15,440
Speaker 1: taste starts to mellow um and it takes on dried fruit, nutty,

822
00:49:15,560 --> 00:49:19,560
Speaker 1: toasty honey notes are like the main notes that it hits. Yeah,

823
00:49:19,560 --> 00:49:22,360
Speaker 1: we had a bottle of don peregnon that was awful

824
00:49:22,400 --> 00:49:25,200
Speaker 1: when we opened it, but we didn't It was every

825
00:49:25,239 --> 00:49:28,960
Speaker 1: improper thing you could do, we did, including moving it

826
00:49:29,000 --> 00:49:33,160
Speaker 1: in a hot truck from l A to Atlanta, hot

827
00:49:33,160 --> 00:49:35,799
Speaker 1: moving truck. I don't know. I mean, we just don't

828
00:49:35,840 --> 00:49:37,239
Speaker 1: drink it much. So we just had it and we

829
00:49:37,280 --> 00:49:39,120
Speaker 1: got it as a gift. If that happens, you just

830
00:49:39,120 --> 00:49:42,680
Speaker 1: just put some fresh squeeze orange juice in there. It's fine, boom,

831
00:49:42,719 --> 00:49:46,400
Speaker 1: then you've got a mimosa. I'll have a mimosa occasionally.

832
00:49:47,080 --> 00:49:51,360
Speaker 1: That's champagne, I know, in orange juice. Yeah, that's the

833
00:49:51,440 --> 00:49:54,719
Speaker 1: key with the orange juice. Well, I mean, I enjoy

834
00:49:54,840 --> 00:49:57,759
Speaker 1: mimosa more than just regular champagne. It's like a whole.

835
00:49:57,800 --> 00:49:59,600
Speaker 1: It's definitely one of those things that's greater than the

836
00:49:59,640 --> 00:50:02,279
Speaker 1: sum of parts. Yeah, you know, I don't think I

837
00:50:02,320 --> 00:50:05,239
Speaker 1: ever said, chuck that. Um. Those two quarter of a

838
00:50:05,280 --> 00:50:09,200
Speaker 1: million dollar bottles of champagne were from a shipwreck that

839
00:50:09,320 --> 00:50:14,280
Speaker 1: was headed to Russia to bring champagne to the tsar's family,

840
00:50:14,800 --> 00:50:18,080
Speaker 1: and it's all the shipwrecked and they discovered it in

841
00:50:18,080 --> 00:50:20,040
Speaker 1: the nineties and now they're selling it at the Ritz

842
00:50:20,120 --> 00:50:26,440
Speaker 1: Carlton too. What did you say? And I think that's

843
00:50:26,440 --> 00:50:29,439
Speaker 1: the one that's like a collector's piece, right, I don't

844
00:50:29,440 --> 00:50:31,399
Speaker 1: know you like to put it on your wall. That's

845
00:50:31,440 --> 00:50:34,160
Speaker 1: not from what I I don't know. I don't know

846
00:50:34,320 --> 00:50:37,200
Speaker 1: what you do with that besides just drink it and

847
00:50:37,200 --> 00:50:39,520
Speaker 1: hope for the best. Well, should we talk about drinking

848
00:50:39,520 --> 00:50:42,800
Speaker 1: it in the proper way, to open it in, to

849
00:50:43,440 --> 00:50:48,600
Speaker 1: pour it, consume it, because uh, if you if you

850
00:50:48,640 --> 00:50:51,680
Speaker 1: don't know what you're doing and you've seen too many movies,

851
00:50:53,160 --> 00:50:55,520
Speaker 1: you might try and pop that cork out across the room.

852
00:50:55,600 --> 00:50:59,640
Speaker 1: It's very dangerous. It is very dangerous and people get injured. Right,

853
00:50:59,680 --> 00:51:01,920
Speaker 1: are there deaths. I think I didn't see it, or

854
00:51:01,920 --> 00:51:04,440
Speaker 1: is that like an urban legend. I would guess an

855
00:51:04,520 --> 00:51:06,920
Speaker 1: urban legend. I could be wrong. I'm thinking if you

856
00:51:07,080 --> 00:51:09,120
Speaker 1: died from getting hit with a cork, you had a

857
00:51:09,120 --> 00:51:13,920
Speaker 1: pre existing condition. M Is that covered? I don't know

858
00:51:14,719 --> 00:51:18,200
Speaker 1: under Obamacare. Sure, I guess we'll see. So. Uh, you'll

859
00:51:18,239 --> 00:51:21,279
Speaker 1: get about six flutes if you're pouring properly out of

860
00:51:21,320 --> 00:51:24,240
Speaker 1: a bottle of champagne. I want to serve it between

861
00:51:24,280 --> 00:51:29,120
Speaker 1: forty and forty five degrees celsius or fahrenheit. That's fahrenheit, right,

862
00:51:29,239 --> 00:51:31,920
Speaker 1: I don't know. Uh. If you are caught with your

863
00:51:31,960 --> 00:51:36,600
Speaker 1: pants down at a party, just go champagne and it'll

864
00:51:36,600 --> 00:51:40,200
Speaker 1: get you out of it. Um. And you want to

865
00:51:40,280 --> 00:51:42,439
Speaker 1: chill it very quickly, you can put it in an

866
00:51:42,440 --> 00:51:45,400
Speaker 1: ice bath and not to get out that yeast plug,

867
00:51:45,880 --> 00:51:48,160
Speaker 1: but just to make it cold fast, just like you

868
00:51:48,160 --> 00:51:51,840
Speaker 1: would beer or something. All Right, the neck, you mean, no, no, no,

869
00:51:51,880 --> 00:51:54,160
Speaker 1: the whole bottle. If you want to serve it. You

870
00:51:54,239 --> 00:51:56,560
Speaker 1: got a hot bottle of champagne and you're moving truck,

871
00:51:57,719 --> 00:51:59,640
Speaker 1: throw it in an ice bath for about twenty minutes

872
00:51:59,680 --> 00:52:01,279
Speaker 1: and you should be good to go. Yeah, if you

873
00:52:01,520 --> 00:52:03,719
Speaker 1: there's a party trick. You can do too, where if

874
00:52:03,760 --> 00:52:06,640
Speaker 1: you put just the neck in the ice bath, you

875
00:52:06,640 --> 00:52:09,359
Speaker 1: can use what's called a saber. You can actually use anything.

876
00:52:09,400 --> 00:52:12,439
Speaker 1: I've seen somebody do it on on video with a shoe. Yeah.

877
00:52:12,480 --> 00:52:14,400
Speaker 1: You don't even have to freeze it if you're a

878
00:52:14,440 --> 00:52:18,120
Speaker 1: good saber or yeah, but you you kind of want to.

879
00:52:18,280 --> 00:52:20,440
Speaker 1: You want the neck very very cold because you want

880
00:52:20,440 --> 00:52:23,480
Speaker 1: the glass to just crack off cleanly. Yeah. And what

881
00:52:23,560 --> 00:52:29,080
Speaker 1: the deal is, if you've ever seen someone, it's called sabridge. Um.

882
00:52:29,320 --> 00:52:31,480
Speaker 1: We mentioned earlier that the champagne bottle is very thick

883
00:52:32,200 --> 00:52:34,880
Speaker 1: because it's in there at about nine p s I

884
00:52:35,560 --> 00:52:39,560
Speaker 1: where the scene meets the lip, it's about less glass

885
00:52:40,440 --> 00:52:43,440
Speaker 1: and so that's a vulnerable area. And that's what makes

886
00:52:43,480 --> 00:52:47,719
Speaker 1: sabering possible. And so you use well, like you said,

887
00:52:47,760 --> 00:52:49,600
Speaker 1: you could use a shoe. I guess if you're you know,

888
00:52:50,280 --> 00:52:54,960
Speaker 1: if you're that guy, right, But there's traditional sabers there there.

889
00:52:55,000 --> 00:52:57,600
Speaker 1: They look like a little sword. They are a little sword.

890
00:52:58,000 --> 00:53:01,000
Speaker 1: They just aren't ground to a point or an edge.

891
00:53:01,360 --> 00:53:04,920
Speaker 1: They're very blunt. Well, because the point is using blunt

892
00:53:04,960 --> 00:53:08,000
Speaker 1: force on a weak point of the of the neck

893
00:53:08,080 --> 00:53:10,480
Speaker 1: of the bottle. Yeah, but you can use your like

894
00:53:10,520 --> 00:53:12,680
Speaker 1: a saber can be sharp. You just use the other

895
00:53:12,719 --> 00:53:15,960
Speaker 1: side of it, Okay, alright, and um, I mean it's

896
00:53:16,200 --> 00:53:19,080
Speaker 1: it's pretty neat to do because you're not like I

897
00:53:19,080 --> 00:53:21,240
Speaker 1: think for a while I thought you were just knocking

898
00:53:21,239 --> 00:53:22,960
Speaker 1: the cork out. That's what I thought as well. But

899
00:53:23,000 --> 00:53:25,960
Speaker 1: you're you're you're knocking the glass off. Yeah, the top

900
00:53:26,160 --> 00:53:29,400
Speaker 1: the top lip of the of the bottle is coming

901
00:53:29,560 --> 00:53:33,000
Speaker 1: clean off if you're doing it correctly, and it's it's

902
00:53:33,120 --> 00:53:35,120
Speaker 1: that is also dangerous if you don't know what you're doing,

903
00:53:35,480 --> 00:53:39,319
Speaker 1: because that thing will fly or more. Yeah, and that's

904
00:53:39,360 --> 00:53:41,560
Speaker 1: actual glass. What you want to do is have a

905
00:53:41,600 --> 00:53:43,800
Speaker 1: sharp shooter handy to shoot it out of the sky

906
00:53:43,880 --> 00:53:46,959
Speaker 1: before it hurts anybody, that's right, and have everyone staying

907
00:53:47,000 --> 00:53:51,719
Speaker 1: behind you. That's the traditional way. Um, how you really

908
00:53:51,760 --> 00:53:55,480
Speaker 1: open it is and this is a uh even if

909
00:53:55,480 --> 00:53:58,200
Speaker 1: you're not just popping the cork, you might like twist

910
00:53:58,200 --> 00:54:00,560
Speaker 1: the cork off. You want to twist the bottle. That's

911
00:54:00,560 --> 00:54:04,240
Speaker 1: sort of the number one rule to open it cleanly

912
00:54:04,760 --> 00:54:09,600
Speaker 1: and non dangerously and without why champagne, you know, getting

913
00:54:09,640 --> 00:54:12,200
Speaker 1: all over the place, like when you open an a

914
00:54:12,280 --> 00:54:17,279
Speaker 1: tonic bottle. Her soda, anything fizzy. That's one of our

915
00:54:17,680 --> 00:54:20,320
Speaker 1: traditions backstage at Stuff You Should Know shows is Josh

916
00:54:20,320 --> 00:54:23,640
Speaker 1: opens a tonic bottles everywhere and you go, what's the

917
00:54:23,680 --> 00:54:27,799
Speaker 1: deal every single time? Um, I think because I have

918
00:54:27,800 --> 00:54:29,560
Speaker 1: so many lime salads and just I know, you gotta

919
00:54:29,560 --> 00:54:32,879
Speaker 1: go easy with those tonic bottles. I do. And it's

920
00:54:32,880 --> 00:54:37,839
Speaker 1: still spray me. It's it's almost comical. Um No, it's

921
00:54:37,840 --> 00:54:42,839
Speaker 1: pretty funny. Um. So you're twisting the bottle. Uh, if

922
00:54:43,080 --> 00:54:45,120
Speaker 1: you have a towel, you can hold it over the cork,

923
00:54:45,640 --> 00:54:47,319
Speaker 1: but you really don't need it as long as you're

924
00:54:47,400 --> 00:54:50,520
Speaker 1: kind of holding it with your hand and twist that bottle.

925
00:54:51,239 --> 00:54:53,319
Speaker 1: Put your thumb in the punt as they call it,

926
00:54:53,360 --> 00:54:55,960
Speaker 1: which is that the area the bottom of the bottle,

927
00:54:56,200 --> 00:55:00,040
Speaker 1: the div it. Yeah, the punt the concave part of

928
00:55:00,120 --> 00:55:03,320
Speaker 1: the punt. Sure, let's put your thumb in the punt um.

929
00:55:03,400 --> 00:55:05,719
Speaker 1: And then you've got it open and you tilt the

930
00:55:05,719 --> 00:55:09,040
Speaker 1: glass importance a little bit for a little bit more.

931
00:55:09,880 --> 00:55:13,120
Speaker 1: You want about three quarters of a flute and uh,

932
00:55:13,239 --> 00:55:15,759
Speaker 1: put your pinkie up and go to town. Yeah, And

933
00:55:16,360 --> 00:55:18,959
Speaker 1: I did a brain stuff on what the best kind

934
00:55:18,960 --> 00:55:21,799
Speaker 1: of glass for champagne is and apparently the tulip is

935
00:55:22,160 --> 00:55:25,880
Speaker 1: it's a combination between the coupe and the flute um.

936
00:55:26,000 --> 00:55:28,840
Speaker 1: You've probably seen it before. No, I didn't see that one.

937
00:55:29,000 --> 00:55:33,960
Speaker 1: It's I know, the tulip class tulips um. But apparently

938
00:55:34,000 --> 00:55:37,480
Speaker 1: they allow for the most sparkle and if you if

939
00:55:37,520 --> 00:55:40,120
Speaker 1: you have the so the bubbles coming up the French

940
00:55:40,200 --> 00:55:42,840
Speaker 1: call effervescence. And if you look at a glass of

941
00:55:42,920 --> 00:55:44,640
Speaker 1: champagne that you're just holding there in front of you,

942
00:55:44,880 --> 00:55:47,880
Speaker 1: when they bubble up to the top, they accumulate into

943
00:55:47,880 --> 00:55:52,080
Speaker 1: a foam and uh, that is called moose like shock

944
00:55:52,080 --> 00:55:57,439
Speaker 1: a lot moose, remember top secret. Oh yeah, but it's

945
00:55:57,480 --> 00:56:00,200
Speaker 1: not that. It's just moose is what they call. Or

946
00:56:00,280 --> 00:56:02,359
Speaker 1: foam is another way to put it. That's what they

947
00:56:02,400 --> 00:56:05,440
Speaker 1: call it. And so actually when you're creating the um

948
00:56:05,840 --> 00:56:13,399
Speaker 1: second fermentation process of the champagne making what the the

949
00:56:13,480 --> 00:56:19,000
Speaker 1: method champagne was, it's called um the prize demuse or

950
00:56:19,040 --> 00:56:23,200
Speaker 1: the foam creation. Wow, that's why you poured slow too,

951
00:56:23,200 --> 00:56:25,680
Speaker 1: because if you get too fast, it's gonna get everywhere

952
00:56:26,320 --> 00:56:28,720
Speaker 1: like your tonic. And then you pour it three quarters

953
00:56:28,760 --> 00:56:32,680
Speaker 1: full and you toast and say huzzah, huzza huzzah, I

954
00:56:32,719 --> 00:56:36,239
Speaker 1: think is the traditional thing you're supposed to say. So

955
00:56:36,320 --> 00:56:39,720
Speaker 1: you like Champagne, yet it's just not for me. That's fine,

956
00:56:40,120 --> 00:56:43,000
Speaker 1: don't feel bad for me. I want then, uh if

957
00:56:43,000 --> 00:56:45,040
Speaker 1: you want to know more about Champagne, go get you some.

958
00:56:45,800 --> 00:56:48,080
Speaker 1: And in the meantime, you can type that word in

959
00:56:48,160 --> 00:56:50,839
Speaker 1: the search part how stuff works dot com. And since

960
00:56:50,880 --> 00:56:55,879
Speaker 1: I said search bar, it's time for a listener mayo. Alright,

961
00:56:55,920 --> 00:56:59,880
Speaker 1: I'm gonna call this one. Uh well, getting the nomenclature

962
00:57:00,000 --> 00:57:05,000
Speaker 1: corect something we always strive to do and don't always do. Hey, guys,

963
00:57:05,040 --> 00:57:06,360
Speaker 1: let me start by saying, you've been listening to your

964
00:57:06,360 --> 00:57:08,719
Speaker 1: show for two years. That add so much joy, laughter,

965
00:57:08,800 --> 00:57:12,160
Speaker 1: and knowledge to my life. Now. You're always intentional and

966
00:57:12,200 --> 00:57:14,920
Speaker 1: sensitive about the language you used on your show. And

967
00:57:14,920 --> 00:57:17,800
Speaker 1: while listening to the MS episode, I noticed something I've

968
00:57:17,800 --> 00:57:20,680
Speaker 1: heard you two say in the past. I work in

969
00:57:20,720 --> 00:57:23,920
Speaker 1: suicide prevention and hope to change the culture and reduce

970
00:57:24,000 --> 00:57:26,960
Speaker 1: the stigma around suicide. As you know, one of the

971
00:57:26,960 --> 00:57:29,720
Speaker 1: first steps of doing that is examining the language we use.

972
00:57:30,040 --> 00:57:33,920
Speaker 1: The phrase commit suicide. It's very common, of course, and

973
00:57:34,000 --> 00:57:36,360
Speaker 1: has been used for a very long time. However, the

974
00:57:36,360 --> 00:57:39,960
Speaker 1: work commit makes it sound criminal. This perpetuates a stigma

975
00:57:40,000 --> 00:57:43,160
Speaker 1: that there's something bad or wrong with someone who's experiencing

976
00:57:43,160 --> 00:57:45,880
Speaker 1: thoughts of suicide, making it less likely that they will

977
00:57:45,880 --> 00:57:48,640
Speaker 1: reach out and ask for help. I want to encourage

978
00:57:48,640 --> 00:57:50,480
Speaker 1: you guys to use the word died by suicide or

979
00:57:50,520 --> 00:57:54,400
Speaker 1: completed suicide as an alternative and more factual term. UH

980
00:57:54,440 --> 00:57:57,760
Speaker 1: the American Foundation for Suicide Prevention. It's great resource for

981
00:57:57,760 --> 00:58:00,480
Speaker 1: more information. And of course I need to plug my

982
00:58:00,520 --> 00:58:04,640
Speaker 1: own nonprofit. I work for not my kid dot org.

983
00:58:05,240 --> 00:58:07,400
Speaker 1: I appreciate everything you guys do. Please come to Phoenix.

984
00:58:07,720 --> 00:58:10,560
Speaker 1: I guarantee you will sell out a show there. Sincerely

985
00:58:10,640 --> 00:58:16,160
Speaker 1: that as Sarah Tisden a k A hope dealer. Oh wow,

986
00:58:16,360 --> 00:58:20,640
Speaker 1: dealing hope. That's a heck of a k. Yeah, and

987
00:58:20,680 --> 00:58:22,920
Speaker 1: you know what, I never thought about that, But that

988
00:58:23,080 --> 00:58:26,520
Speaker 1: is not true. It's not true. You have because we've

989
00:58:26,520 --> 00:58:29,320
Speaker 1: been called out on this before. Really yes, but I

990
00:58:29,320 --> 00:58:31,360
Speaker 1: think we've been done a listener mail on it before.

991
00:58:31,400 --> 00:58:35,200
Speaker 1: But it's so ingrained. I know, to say commit and

992
00:58:35,200 --> 00:58:37,880
Speaker 1: then complete. It just sounds like they finished their homework

993
00:58:37,960 --> 00:58:41,120
Speaker 1: or something like that, but died by suicide. I could

994
00:58:41,240 --> 00:58:44,400
Speaker 1: I can get behind that. I will try, but it's

995
00:58:44,440 --> 00:58:47,720
Speaker 1: just so hard to not say committed. What though, if

996
00:58:47,720 --> 00:58:50,680
Speaker 1: you're saying if it hasn't happened, you're saying someone was

997
00:58:50,760 --> 00:58:55,280
Speaker 1: going to attempt thinking attempting suicide. Okay, yeah, I think

998
00:58:55,280 --> 00:58:57,680
Speaker 1: that one's kosher. All right, man, I didn't know we've

999
00:58:57,720 --> 00:59:00,720
Speaker 1: covered this, so I feel bad that I still haven't

1000
00:59:00,800 --> 00:59:03,080
Speaker 1: gotten over that. Then yeah, same here, All right, I'm

1001
00:59:03,120 --> 00:59:06,120
Speaker 1: gonna work on it. Yeah, same here. Thanks for calling

1002
00:59:06,200 --> 00:59:10,080
Speaker 1: us out, Hope dealer, appreciate that. Thanks Sarah, keep dealing that, Hope.

1003
00:59:10,760 --> 00:59:12,480
Speaker 1: Open up your trench, come and be like this is

1004
00:59:12,480 --> 00:59:16,680
Speaker 1: what I got right. Uh. If you want to get

1005
00:59:16,680 --> 00:59:19,880
Speaker 1: in touch with us to correct us, prod us whatever,

1006
00:59:20,440 --> 00:59:22,600
Speaker 1: um lay it on us, send us an email to

1007
00:59:22,680 --> 00:59:29,360
Speaker 1: stuff podcast at iHeart radio dot com. Stuff you Should

1008
00:59:29,440 --> 00:59:32,400
Speaker 1: Know is a production of iHeart Radio. For more podcasts

1009
00:59:32,480 --> 00:59:35,880
Speaker 1: my heart Radio, visit the iHeart Radio app, Apple Podcasts,

1010
00:59:35,960 --> 00:59:37,840
Speaker 1: or wherever you listen to your favorite shows.