1 00:00:09,280 --> 00:00:11,360 Speaker 1: Hello, and welcome to save your protection of iHeartRadio. 2 00:00:11,400 --> 00:00:14,120 Speaker 2: I'm Annie Reese and I'm mourn Vulahbum and today we 3 00:00:14,200 --> 00:00:16,320 Speaker 2: have an episode for you about prosecco. 4 00:00:17,120 --> 00:00:24,439 Speaker 1: Yes, drink responsibly. Yes, yes, this one was a bit 5 00:00:24,480 --> 00:00:26,600 Speaker 1: too wrangle. 6 00:00:27,720 --> 00:00:33,640 Speaker 2: Yeah. Sometime around i'd say eleven thirty pm last night, 7 00:00:33,760 --> 00:00:36,800 Speaker 2: I texted my best friend in like all title case, 8 00:00:37,400 --> 00:00:39,760 Speaker 2: I have read too much about prosecco. 9 00:00:42,560 --> 00:00:49,400 Speaker 1: You went too far and that's how I feel. Yes, yes, well, 10 00:00:49,560 --> 00:00:51,840 Speaker 1: was there any particular reason it was on your mind? 11 00:00:51,880 --> 00:01:00,840 Speaker 1: Lord gosh, I you know, no, maybe sure? Uh day season. 12 00:01:01,320 --> 00:01:07,800 Speaker 1: Yeah yeah, and it's a delightful it's a delightful sparkling wine. 13 00:01:08,040 --> 00:01:10,640 Speaker 1: It is. And I actually associated with you, which is 14 00:01:10,680 --> 00:01:13,880 Speaker 1: funny given what we were talking about before we started 15 00:01:13,880 --> 00:01:16,960 Speaker 1: recording and your love of bringing a sparkling wine. 16 00:01:17,000 --> 00:01:19,800 Speaker 2: Oh yeah, yeah, yeah, no, I'm really leaning into that 17 00:01:19,840 --> 00:01:21,120 Speaker 2: as like a personality trade. 18 00:01:21,160 --> 00:01:27,160 Speaker 1: Sure. Yes, but way back when I was too scared 19 00:01:27,200 --> 00:01:30,280 Speaker 1: to open champagne bottles or sparkling wine bottles, and you 20 00:01:30,360 --> 00:01:33,040 Speaker 1: taught me how you are the one that was like 21 00:01:33,400 --> 00:01:36,000 Speaker 1: I really love a good prosecco, Like you should check 22 00:01:36,040 --> 00:01:39,000 Speaker 1: out prosecco. And now it's one of my like, if 23 00:01:39,040 --> 00:01:41,120 Speaker 1: I want a sparkling line, it's a go to, So 24 00:01:41,240 --> 00:01:41,839 Speaker 1: thank you, Laura. 25 00:01:41,920 --> 00:01:44,759 Speaker 2: Oh yeah, yeah, you're welcome. Yeah, they're nice and bright 26 00:01:44,800 --> 00:01:49,880 Speaker 2: and clean and relatively inexpensive. Good times all around, good 27 00:01:49,920 --> 00:01:54,640 Speaker 2: times all around. Well people agree, gosh, we're going to 28 00:01:54,680 --> 00:01:58,360 Speaker 2: get into that. But National Prosecco Day is August thirteenth, 29 00:01:58,440 --> 00:02:00,000 Speaker 2: so that's apropos of nothing. Right now. 30 00:02:04,120 --> 00:02:06,520 Speaker 1: You can see our sparkling Wine episode, which is the 31 00:02:06,600 --> 00:02:10,320 Speaker 1: very first one, so as always, please give you some grace. 32 00:02:10,600 --> 00:02:12,960 Speaker 2: Yeah, Champagne, yes, Champagne. 33 00:02:12,560 --> 00:02:15,000 Speaker 1: Specifically, it was Champagne specifically. Yes, you're right, but we 34 00:02:15,040 --> 00:02:17,880 Speaker 1: did a video on sparkling wine. You can find our 35 00:02:17,960 --> 00:02:21,239 Speaker 1: video still up and the visuals are great in that one. 36 00:02:21,800 --> 00:02:22,440 Speaker 2: Oh yeah. 37 00:02:22,919 --> 00:02:26,200 Speaker 1: Super producer Tyler was our geographer I think for that. 38 00:02:27,440 --> 00:02:30,480 Speaker 1: So good. So if you're interested, it's really cool, like 39 00:02:30,520 --> 00:02:32,919 Speaker 1: you get to see the bubbles forming and really close 40 00:02:33,000 --> 00:02:33,480 Speaker 1: up and. 41 00:02:33,400 --> 00:02:36,320 Speaker 2: Oh yeah, we spent like a whole day in the 42 00:02:36,320 --> 00:02:37,959 Speaker 2: studio just filming bubbles. 43 00:02:38,440 --> 00:02:42,840 Speaker 1: Yeah, it's a good time. I guess I also see 44 00:02:43,000 --> 00:02:46,280 Speaker 1: our other wine episodes. We've done quite a few at 45 00:02:46,280 --> 00:02:49,920 Speaker 1: this point. But I guess that does bring us to 46 00:02:50,080 --> 00:02:57,520 Speaker 1: our question. Prosecco. What is it? Well? 47 00:02:57,919 --> 00:03:01,280 Speaker 2: Prosecco is a category of why finds, the most common 48 00:03:01,320 --> 00:03:04,400 Speaker 2: and popular of which is a white, sparkling wine with 49 00:03:04,480 --> 00:03:08,399 Speaker 2: these bright like fruity to floral flavors and crisp bubbles 50 00:03:08,680 --> 00:03:12,639 Speaker 2: and a low price tag. Prosecco is a protected term 51 00:03:12,680 --> 00:03:15,679 Speaker 2: in the European Union and other places through trade agreements, 52 00:03:15,919 --> 00:03:20,239 Speaker 2: designating wines produced in a particular region of Italy, primarily 53 00:03:20,320 --> 00:03:24,240 Speaker 2: from a variety of grapes now called glera. Prosecco's also 54 00:03:24,280 --> 00:03:28,480 Speaker 2: come in still, semi sparkling and sparkling rose varieties, and 55 00:03:28,600 --> 00:03:32,960 Speaker 2: can range in sweetness from brute mature, brute nature sure 56 00:03:33,240 --> 00:03:36,800 Speaker 2: unsweet to demisec which is like heck and sweet. The 57 00:03:36,800 --> 00:03:39,840 Speaker 2: price is kept down through the use of this pressurized 58 00:03:39,920 --> 00:03:42,960 Speaker 2: vat batch method to produce the bubbles after the wine 59 00:03:43,000 --> 00:03:46,000 Speaker 2: has been initially fermented, which is like a lot quicker 60 00:03:46,280 --> 00:03:50,480 Speaker 2: and less complex than producing the bubbles individually in bottle 61 00:03:51,120 --> 00:03:53,520 Speaker 2: or in bottle individually. I guess you're not producing the 62 00:03:53,560 --> 00:03:58,680 Speaker 2: bubbles individually, you're producing the bottels individually. Yes. The result 63 00:03:58,960 --> 00:04:03,600 Speaker 2: is a nice, clean, largely uncomplicated wine that's served cold 64 00:04:03,720 --> 00:04:06,520 Speaker 2: and is lovely for sipping on its own, you know, 65 00:04:06,760 --> 00:04:10,240 Speaker 2: maybe before or with a nice fresh meal, or for 66 00:04:10,440 --> 00:04:13,080 Speaker 2: topping off light cocktails, or mixing with like a mild 67 00:04:13,080 --> 00:04:16,120 Speaker 2: citrusy amari like apparol to amp up all the fruity 68 00:04:16,120 --> 00:04:18,640 Speaker 2: flavors in there. It's a really great a pair of 69 00:04:18,640 --> 00:04:22,360 Speaker 2: teefe or palate cleanser. It's like the memory of a 70 00:04:22,400 --> 00:04:26,880 Speaker 2: perfume that you remember liking as a teenager, or like 71 00:04:26,880 --> 00:04:30,560 Speaker 2: like being outdoors on a cool, sunny spring day and 72 00:04:30,960 --> 00:04:34,200 Speaker 2: smelling flowers blooming like somewhere over the next hill. 73 00:04:37,200 --> 00:04:46,719 Speaker 1: Yeah yeah, yeah, nice, like bright breezy. Yeah. 74 00:04:47,400 --> 00:04:49,880 Speaker 2: So let's talk about wine law. 75 00:04:51,080 --> 00:04:55,440 Speaker 1: Oh no, the scariest thing of all. Not too not 76 00:04:55,480 --> 00:04:56,479 Speaker 1: too deep, okay. 77 00:04:57,600 --> 00:05:01,919 Speaker 2: Sopersecco is a denomination of control origin, meaning that in 78 00:05:02,040 --> 00:05:04,800 Speaker 2: order to be labeled prosecco, a wine has to come 79 00:05:04,839 --> 00:05:07,480 Speaker 2: from this particular region, which is parts of northeast Italy 80 00:05:07,960 --> 00:05:13,479 Speaker 2: and be made under particular specifications. Prosecco doc wines come 81 00:05:13,560 --> 00:05:18,480 Speaker 2: in three main varieties, spumante or sparkling, frisante or semi sparkling, 82 00:05:18,680 --> 00:05:21,839 Speaker 2: and tranquilo or still. All have to be made with 83 00:05:21,839 --> 00:05:26,880 Speaker 2: at least eighty five percent glera grapes formerly called prosecco grapes, 84 00:05:27,360 --> 00:05:31,960 Speaker 2: which then undergo secondary fermentation in pressurized tanks called autoclaves 85 00:05:32,000 --> 00:05:34,960 Speaker 2: for at least thirty days. A rose style is now 86 00:05:35,000 --> 00:05:37,320 Speaker 2: part of the doc as well, but only in spumante. 87 00:05:37,760 --> 00:05:40,800 Speaker 2: It undergoes a secondary fermentation that is twice as long 88 00:05:40,960 --> 00:05:45,520 Speaker 2: for flavor related reasons. There is also a doc G, 89 00:05:46,320 --> 00:05:51,040 Speaker 2: and the G stands for guaranteed. These are more specialized 90 00:05:51,120 --> 00:05:55,400 Speaker 2: varieties made in specific areas, even more specific areas under 91 00:05:55,480 --> 00:05:59,000 Speaker 2: like additional regulations, and each bottle receives a traceable number 92 00:06:00,240 --> 00:06:03,640 Speaker 2: areas that can receive a DOCG. Are and bear with me. 93 00:06:03,839 --> 00:06:08,720 Speaker 2: I have not taken Italian Connellano, Valdel Biadine and then 94 00:06:08,920 --> 00:06:13,000 Speaker 2: the nearby Azolo, which are growing regions named for these 95 00:06:13,000 --> 00:06:15,960 Speaker 2: three towns near each other in the steep hills of 96 00:06:15,960 --> 00:06:20,720 Speaker 2: northeast Italy where prosecco production began. And I read on 97 00:06:20,800 --> 00:06:24,200 Speaker 2: A Somolia's blog that these are actually worth seeking out, 98 00:06:24,200 --> 00:06:26,080 Speaker 2: like if you have the money and the interest, So 99 00:06:26,600 --> 00:06:28,240 Speaker 2: I'm certainly going to be on the lookout and I'm 100 00:06:28,279 --> 00:06:33,000 Speaker 2: so curious now. Yes, yeah, there's also a subcategory carved 101 00:06:33,040 --> 00:06:35,440 Speaker 2: out for prosecco producers who choose to do the secondary 102 00:06:35,440 --> 00:06:39,200 Speaker 2: fermentation in bottle, but okay, let's talk about that. So 103 00:06:39,560 --> 00:06:43,159 Speaker 2: sparkling wines are produced by first fermenting grape juice called 104 00:06:43,279 --> 00:06:46,839 Speaker 2: must in the industry into like regular old still wine, 105 00:06:47,000 --> 00:06:49,640 Speaker 2: by letting yeasts eat sugars in the wine and then 106 00:06:49,760 --> 00:06:56,479 Speaker 2: poop alcohol and flavors yeastoo. And then you take that 107 00:06:56,520 --> 00:06:59,240 Speaker 2: base wine and add more sugar and yeast to set 108 00:06:59,240 --> 00:07:02,839 Speaker 2: off a secondary fermentation to create the carbon dioxide bubbles. 109 00:07:04,520 --> 00:07:07,920 Speaker 2: Some sparkling wines like champagne are given that sparkle during 110 00:07:07,960 --> 00:07:11,000 Speaker 2: a secondary fermentation straight in the individual bottles in which 111 00:07:11,000 --> 00:07:13,840 Speaker 2: they'll be sold, and this is called the metal Chimpinois 112 00:07:13,880 --> 00:07:18,320 Speaker 2: or Mattald traditionionale or the classic method. In contrast, most 113 00:07:18,360 --> 00:07:23,960 Speaker 2: sparkling proseccos are made via secondary fermentation in a single large, pressurized, 114 00:07:24,000 --> 00:07:28,120 Speaker 2: temperature controlled stainless steel vat called an autoclave, and then 115 00:07:28,120 --> 00:07:32,760 Speaker 2: it's bottled afterwards. This is called the Martinatti method or 116 00:07:32,800 --> 00:07:36,720 Speaker 2: the Charma method after its two primary inventors, and it 117 00:07:36,800 --> 00:07:41,880 Speaker 2: is way less fussy, less time consuming, and therefore less expensive, 118 00:07:42,280 --> 00:07:45,240 Speaker 2: which is part of why a doc prosecco can be 119 00:07:45,400 --> 00:07:49,320 Speaker 2: much cheaper than like bottle fermented sparkling wines, especially ones 120 00:07:49,320 --> 00:07:54,720 Speaker 2: with name recognition like Champagne, the Charma method also produces 121 00:07:54,720 --> 00:07:58,360 Speaker 2: slightly different flavors in the finished wines. Charma tends to 122 00:07:58,520 --> 00:08:02,040 Speaker 2: let like fruity flavors shine through, whereas bottle fermenting tends 123 00:08:02,040 --> 00:08:05,400 Speaker 2: to create sort of like bready flavors. Sometimes with the 124 00:08:05,440 --> 00:08:08,600 Speaker 2: Sharma method, you might conduct your initial fermentation of the 125 00:08:08,600 --> 00:08:10,920 Speaker 2: base wine inside the autoclave and then just kind of 126 00:08:10,960 --> 00:08:14,960 Speaker 2: like keep going. In more traditional prosecco methods, you decant 127 00:08:15,040 --> 00:08:17,600 Speaker 2: and refine the base wine to remove sediments and let 128 00:08:17,600 --> 00:08:20,040 Speaker 2: the flavors develop, and then taste and blend a few 129 00:08:20,040 --> 00:08:22,280 Speaker 2: base wines to come up with your final blend before 130 00:08:22,440 --> 00:08:26,040 Speaker 2: undergoing secondary fermentation. But either way, once you're ready for 131 00:08:26,080 --> 00:08:30,200 Speaker 2: that secondary fermentation, you add more yeasts and sugar for 132 00:08:30,280 --> 00:08:32,880 Speaker 2: those yeasts to eat, plus a bit more sugar depending 133 00:08:32,920 --> 00:08:34,480 Speaker 2: on how sweet you want the final wine to be, 134 00:08:34,880 --> 00:08:37,920 Speaker 2: then lock it into the autoclave, which, yes, is a 135 00:08:37,960 --> 00:08:41,880 Speaker 2: machine that can hold its contents at temperatures and pressures 136 00:08:42,200 --> 00:08:45,000 Speaker 2: different from the ambient temperature and pressure of a room. 137 00:08:46,920 --> 00:08:49,840 Speaker 2: It ferments for as long as it takes to reach 138 00:08:49,920 --> 00:08:53,000 Speaker 2: the desired level of bubbliness, and you can tell because 139 00:08:53,040 --> 00:08:55,839 Speaker 2: the pressure inside the tank will keep rising as the 140 00:08:55,920 --> 00:09:00,120 Speaker 2: yeasts eat the sugar and poop more carbon dioxide. So 141 00:09:00,160 --> 00:09:02,840 Speaker 2: like a semi sparkling prosecco might be stopped below three 142 00:09:02,880 --> 00:09:06,480 Speaker 2: bars of atmospheric pressure, a full spumante might go until 143 00:09:06,480 --> 00:09:10,200 Speaker 2: it hits like six bars. The typical secondary fermentation is 144 00:09:10,200 --> 00:09:13,360 Speaker 2: thirty to eighty days. The fermentation is then stopped by 145 00:09:13,360 --> 00:09:17,000 Speaker 2: bringing the temperature below freezing, you know, like zeros elsius 146 00:09:17,080 --> 00:09:19,640 Speaker 2: or thirty two farenheit to kill off the yeasts, and 147 00:09:19,679 --> 00:09:21,520 Speaker 2: then you can filter out the leaves which is the 148 00:09:21,520 --> 00:09:24,040 Speaker 2: dead yeasts and any other sentiments and bottle of wine, 149 00:09:24,240 --> 00:09:26,079 Speaker 2: all while maintaining pressure. 150 00:09:27,240 --> 00:09:30,440 Speaker 1: That's pretty cool, super cool. I love that. 151 00:09:30,880 --> 00:09:33,800 Speaker 2: Oh right, and this is not the episode in which 152 00:09:33,800 --> 00:09:35,280 Speaker 2: I explain how autoclaves work. 153 00:09:36,280 --> 00:09:41,160 Speaker 1: Oh blasts, You've done enough already. Oh thank you. 154 00:09:41,280 --> 00:09:47,000 Speaker 2: I think I have, I really think I have. Oh okay, 155 00:09:47,000 --> 00:09:52,120 Speaker 2: but yeah, So the finished proseccos are like pale straw 156 00:09:52,200 --> 00:09:55,720 Speaker 2: blonde in color, or very pale pink in the case 157 00:09:55,760 --> 00:09:59,640 Speaker 2: of the rosees. Flavors you know, will vary from different 158 00:09:59,640 --> 00:10:02,120 Speaker 2: producer and from batch to batch, but you're typically looking 159 00:10:02,160 --> 00:10:06,360 Speaker 2: at like a bright, fruity wine reminiscent of pears and apples, 160 00:10:06,559 --> 00:10:09,960 Speaker 2: with a bit of floral spice, like like roses and 161 00:10:10,000 --> 00:10:13,640 Speaker 2: tobacco in there somewhere. And I'm not just saying that, 162 00:10:13,679 --> 00:10:16,199 Speaker 2: like there has been research that has isolated these common 163 00:10:16,200 --> 00:10:19,800 Speaker 2: flavor compounds from samples of prosecco. I am explaining to 164 00:10:19,880 --> 00:10:23,000 Speaker 2: you what those taste like or smell like. It is 165 00:10:23,080 --> 00:10:25,280 Speaker 2: the case may be. But yeah, so it's it's sort 166 00:10:25,280 --> 00:10:27,400 Speaker 2: of like like fresh tasting and is meant to be 167 00:10:27,440 --> 00:10:28,520 Speaker 2: consumed fresh. 168 00:10:28,240 --> 00:10:39,520 Speaker 1: Not aged. Well, what about the nutrition drink responsibly? Yeah, uh, 169 00:10:40,320 --> 00:10:42,160 Speaker 1: we do have some numbers for you. 170 00:10:42,360 --> 00:10:46,480 Speaker 2: Oh my, heck, we do. Okay, So, prosecco is the 171 00:10:46,480 --> 00:10:50,840 Speaker 2: most sold type of sparkling wine in the world, and 172 00:10:51,120 --> 00:10:55,320 Speaker 2: producers are making a lot of it. In twenty twenty one, 173 00:10:55,520 --> 00:10:59,760 Speaker 2: over seven hundred million bottles of prosecco DOC and DOCG 174 00:11:00,320 --> 00:11:04,400 Speaker 2: were bottled. About eighty five percent to fifteen percent or 175 00:11:05,040 --> 00:11:08,480 Speaker 2: thereabouts is the ratio. That's a total of like five 176 00:11:08,520 --> 00:11:15,360 Speaker 2: point four million hecto leaders of wine. Wow. Yeah, I 177 00:11:15,360 --> 00:11:17,920 Speaker 2: don't know how much that that's too much. 178 00:11:18,360 --> 00:11:21,959 Speaker 1: It's a lot, I can tell you that much. 179 00:11:23,440 --> 00:11:26,200 Speaker 2: And that was in twenty twenty one. I think that 180 00:11:26,240 --> 00:11:30,240 Speaker 2: they're making even more at this point, Like in July 181 00:11:30,640 --> 00:11:34,000 Speaker 2: of twenty twenty four alone, they bottled half a million 182 00:11:34,320 --> 00:11:37,880 Speaker 2: hecto leaders and July is before the main harvest. 183 00:11:38,720 --> 00:11:39,160 Speaker 1: Wow. 184 00:11:41,320 --> 00:11:49,040 Speaker 2: Yeah, Italy consumes the most prosecco. After that, the United 185 00:11:49,080 --> 00:11:52,480 Speaker 2: States imports the most, about a quarter of exports, followed 186 00:11:52,480 --> 00:11:56,160 Speaker 2: by the UK, Germany and France. As of twenty twenty three, 187 00:11:56,520 --> 00:12:01,520 Speaker 2: prosecco exports were worth some one point eight billion dollar yep. 188 00:12:02,720 --> 00:12:04,800 Speaker 1: Prey lucrative, yep, yep. 189 00:12:05,400 --> 00:12:11,800 Speaker 2: And there are some prosecco world records. There is a 190 00:12:11,840 --> 00:12:16,080 Speaker 2: Guinness record for the largest flute of prosecco. It was 191 00:12:16,240 --> 00:12:20,120 Speaker 2: achieved by the Stella Rosa Wines Company in twenty twenty two. 192 00:12:20,400 --> 00:12:23,559 Speaker 2: The glass in question was seven feet tall, that's about 193 00:12:23,600 --> 00:12:26,319 Speaker 2: two meters, and it contained a little bit over twenty 194 00:12:26,440 --> 00:12:30,480 Speaker 2: nine gallons of wine. That's one hundred and twelve point 195 00:12:30,600 --> 00:12:35,200 Speaker 2: two four liters to be precise, that's about one hundred 196 00:12:35,200 --> 00:12:42,640 Speaker 2: and seventy bottles worth of wine. This custom glass that 197 00:12:42,679 --> 00:12:44,800 Speaker 2: they built for it had had a round base and 198 00:12:44,840 --> 00:12:48,280 Speaker 2: like a short stem and a tapered cylindrical body, and 199 00:12:48,320 --> 00:12:51,640 Speaker 2: it did appear to be chilled. They served the wine 200 00:12:51,679 --> 00:12:55,400 Speaker 2: to something like four hundred people. A pop star by 201 00:12:55,440 --> 00:12:57,280 Speaker 2: the name of Ava Max was there. I don't know 202 00:12:57,280 --> 00:12:59,200 Speaker 2: who that is because I'm old, but. 203 00:13:02,320 --> 00:13:04,239 Speaker 1: I don't know either because I'm out of touch. 204 00:13:06,360 --> 00:13:14,720 Speaker 2: With our powers combined, we're lame. It's cool. I don't 205 00:13:14,720 --> 00:13:17,360 Speaker 2: need to know about every pop star. It's fine, but yeah, 206 00:13:17,400 --> 00:13:20,320 Speaker 2: they held interestingly to me. They held the event at 207 00:13:20,320 --> 00:13:24,720 Speaker 2: the iHeartRadio Theater in Burbank. You know, a shout out 208 00:13:24,760 --> 00:13:28,839 Speaker 2: to our corporate overlords, and it's a beautiful theater. I 209 00:13:29,400 --> 00:13:32,000 Speaker 2: worked there one time for the iHeart Podcast Awards and 210 00:13:32,080 --> 00:13:36,200 Speaker 2: got to speak into the wildly expensive sound system that 211 00:13:36,200 --> 00:13:37,640 Speaker 2: they've gotten there. It was pretty cool. 212 00:13:38,840 --> 00:13:39,559 Speaker 1: I would have died. 213 00:13:40,360 --> 00:13:43,520 Speaker 2: Yeah, yeah, I was like, do not touch anything. 214 00:13:48,760 --> 00:13:51,440 Speaker 1: Oh heck. Anyway. 215 00:13:51,480 --> 00:13:57,040 Speaker 2: There's also a Guinness record for the largest Sprits cocktail. 216 00:13:57,640 --> 00:14:00,280 Speaker 2: It was an apparel Sprits made with seven hundred bottles 217 00:14:00,280 --> 00:14:03,440 Speaker 2: of prosecco, three hundred and fifty bottles of apparol, and 218 00:14:03,440 --> 00:14:07,360 Speaker 2: one hundred and eighty bottles of sparkling water, thus producing 219 00:14:07,440 --> 00:14:12,920 Speaker 2: a cocktail that was two hundred and seventy seven gallons 220 00:14:13,360 --> 00:14:20,920 Speaker 2: in volume, which is one thousand and fifty liters. Wow. Yeah, 221 00:14:21,280 --> 00:14:25,000 Speaker 2: this was achieved also in twenty twenty two in Italy. 222 00:14:26,360 --> 00:14:34,760 Speaker 1: Some math involved in there. Well, good listeners if you're 223 00:14:34,960 --> 00:14:37,000 Speaker 1: if you're wondering, and you're like, a lot of this 224 00:14:37,080 --> 00:14:39,920 Speaker 1: seems pretty recent. A lot of it is. 225 00:14:40,480 --> 00:14:45,760 Speaker 2: It is, it really is. I had no idea, but 226 00:14:45,880 --> 00:14:48,360 Speaker 2: all right, we are going to get into that history 227 00:14:48,440 --> 00:14:50,200 Speaker 2: as soon as we get back from a quick break 228 00:14:50,200 --> 00:15:03,680 Speaker 2: for a word from our sponsors, and we're back. Thank you, sponsor, Yes, 229 00:15:03,760 --> 00:15:09,480 Speaker 2: thank you. So wine goes way back, you know, like 230 00:15:09,600 --> 00:15:12,800 Speaker 2: partially because the yeasts that ferment grape juice into wine 231 00:15:12,960 --> 00:15:15,840 Speaker 2: grow right on the skins of grapes, so like we 232 00:15:15,920 --> 00:15:18,840 Speaker 2: had wine a long time before anyone got around to 233 00:15:18,880 --> 00:15:21,400 Speaker 2: inventing the wheel, just for example. 234 00:15:22,320 --> 00:15:27,640 Speaker 1: Yeah, yep. As we probably have made clear by now. 235 00:15:28,040 --> 00:15:31,680 Speaker 1: The history of prosecco, though, is difficult to bend down, 236 00:15:31,800 --> 00:15:34,640 Speaker 1: in part because of how long wine has been around. 237 00:15:35,120 --> 00:15:37,960 Speaker 1: But many speculate that it goes back to ancient Rome. 238 00:15:39,120 --> 00:15:42,600 Speaker 2: Yeah, because like, okay, certainly there were lots of vineyards 239 00:15:42,640 --> 00:15:45,560 Speaker 2: and varieties of grapes being worked with in ancient Rome 240 00:15:45,800 --> 00:15:49,960 Speaker 2: and specifically in what's now northeast Italy. In ancient Rome, 241 00:15:50,920 --> 00:15:54,080 Speaker 2: but part of the difficulty in pinning down the history 242 00:15:54,120 --> 00:15:59,720 Speaker 2: of prosecco lies in like the purposefully obfuscated historical definition 243 00:16:00,160 --> 00:16:07,800 Speaker 2: of prosecco for extremely modern marketing purposes. So what we're 244 00:16:07,800 --> 00:16:11,760 Speaker 2: dealing with here is like two separate but connected histories. 245 00:16:12,280 --> 00:16:16,880 Speaker 2: One is about wines from Prosecco, the place which is 246 00:16:16,880 --> 00:16:19,720 Speaker 2: this town on like the Adriatic Sea, right, it's on 247 00:16:19,760 --> 00:16:23,240 Speaker 2: the eastern border of the Adriatic Sea, near the city 248 00:16:23,280 --> 00:16:28,480 Speaker 2: called Trieste. And then on the other hand, you've got 249 00:16:29,160 --> 00:16:35,120 Speaker 2: a history about the wines that became what we understand Prosecco, 250 00:16:35,200 --> 00:16:41,120 Speaker 2: the wines to be today, which are from the western 251 00:16:41,160 --> 00:16:45,000 Speaker 2: border of the Adriatic Sea, and then like kind of 252 00:16:45,080 --> 00:16:48,480 Speaker 2: up northwest from there in the Veneto region of which 253 00:16:48,600 --> 00:16:49,920 Speaker 2: Venice is now the capital. 254 00:16:52,320 --> 00:16:53,360 Speaker 1: It's very confusing. 255 00:16:54,320 --> 00:16:58,760 Speaker 2: I love it. I love everything about it. 256 00:16:58,760 --> 00:17:02,560 Speaker 1: It's great. Again, they were weren't thinking about as podcasters 257 00:17:03,200 --> 00:17:10,840 Speaker 1: They rarely are. Why well, there are multiple references that 258 00:17:10,960 --> 00:17:15,560 Speaker 1: may refer to wines from Prosecco, including one from our 259 00:17:15,600 --> 00:17:19,399 Speaker 1: friend Pliny the Elder. In first century CE, the wife 260 00:17:19,400 --> 00:17:22,359 Speaker 1: of Emperor Augustus was able to live to eighty six 261 00:17:22,560 --> 00:17:25,600 Speaker 1: thanks to the wines of Pusino, which is an older 262 00:17:25,680 --> 00:17:28,680 Speaker 1: name for what's now the village Prosecco. There were other 263 00:17:28,760 --> 00:17:32,560 Speaker 1: similar tales of people living long lives the aid of 264 00:17:32,640 --> 00:17:38,920 Speaker 1: these wines they are Their grapes were called ribola. They 265 00:17:38,920 --> 00:17:41,160 Speaker 1: were most likely still wines at the time, though. 266 00:17:41,400 --> 00:17:44,879 Speaker 2: Oh yeah yeah. Until improvements in glass making in like 267 00:17:44,960 --> 00:17:49,159 Speaker 2: the sixteen hundreds allowed for thicker, stronger bottles, wine was 268 00:17:49,280 --> 00:17:54,240 Speaker 2: generally still sparkling. Wines were usually accidental and actually pretty dangerous. 269 00:17:54,440 --> 00:17:57,160 Speaker 2: The bottles would often burst during aging, and you can 270 00:17:57,200 --> 00:17:59,640 Speaker 2: definitely see our Champagne episode for more on that. 271 00:18:00,240 --> 00:18:05,040 Speaker 1: Yeah, it's really interesting. Sometime in the sixteenth century, Italian 272 00:18:05,080 --> 00:18:09,119 Speaker 1: producers wanted to rename this wine to make it stand 273 00:18:09,160 --> 00:18:13,800 Speaker 1: out from other similarly named wines that were less expensive. 274 00:18:14,320 --> 00:18:19,760 Speaker 2: And by this point that town Pasino near Trieste was 275 00:18:19,800 --> 00:18:24,479 Speaker 2: being called both Prosecco spelled differently, and prosek and it 276 00:18:24,520 --> 00:18:27,320 Speaker 2: had been since like the thirteen hundreds. Both of these 277 00:18:27,359 --> 00:18:31,240 Speaker 2: words come to us through the Slovenian language from like, 278 00:18:31,280 --> 00:18:35,239 Speaker 2: a proto Slavic word meaning something along the lines of 279 00:18:35,359 --> 00:18:39,200 Speaker 2: cutting a path through the woods, possibly with a connotation 280 00:18:39,600 --> 00:18:48,040 Speaker 2: of like for the sake of growing vineyards. Also, the 281 00:18:48,080 --> 00:18:51,439 Speaker 2: city of Trieste was in the habit of gifting like 282 00:18:51,480 --> 00:18:55,000 Speaker 2: a bunch of wine to Austria's nobles by the late 283 00:18:55,040 --> 00:19:00,160 Speaker 2: thirteen hundreds, so there were definitely like grapes and wines 284 00:19:00,240 --> 00:19:04,520 Speaker 2: being made here. They just were definitely not the same 285 00:19:04,560 --> 00:19:08,560 Speaker 2: grapes or wines that we associate with the name prosecco today. 286 00:19:10,320 --> 00:19:14,879 Speaker 2: Oh yep, yep. 287 00:19:15,800 --> 00:19:18,000 Speaker 1: I feel like we have like a surprise ending coming 288 00:19:18,040 --> 00:19:24,960 Speaker 1: for people who don't know, right. Yeah, Okay. 289 00:19:25,520 --> 00:19:30,240 Speaker 2: Meanwhile, other wines to the west, so there are records 290 00:19:30,280 --> 00:19:34,320 Speaker 2: of white wines being produced around Valdo Biadine starting in 291 00:19:34,480 --> 00:19:38,040 Speaker 2: the twelve eighties CE, So there you go. 292 00:19:39,080 --> 00:19:44,800 Speaker 1: Yes. When travel writer Finds Morrison visited Italy from England 293 00:19:44,840 --> 00:19:47,480 Speaker 1: in fifteen ninety three, he wrote about how that wine 294 00:19:47,480 --> 00:19:51,800 Speaker 1: that Plenty talked about had been renamed as prosecco and 295 00:19:51,800 --> 00:19:54,680 Speaker 1: that it was one of the finest wines Italy produced. 296 00:19:55,560 --> 00:19:59,520 Speaker 2: Yeah, and Morrison was in the Venice Ish area at 297 00:19:59,520 --> 00:20:02,160 Speaker 2: the time. But it's a little bit difficult to tell 298 00:20:03,680 --> 00:20:06,560 Speaker 2: which wine he was talking about, like stuff from the 299 00:20:06,560 --> 00:20:10,520 Speaker 2: western Hills or stuff from the Eastern seaboard, due to 300 00:20:10,760 --> 00:20:16,360 Speaker 2: historical differences in place names, and because I'm pretty sure 301 00:20:16,400 --> 00:20:21,800 Speaker 2: Plenty was talking about not prosecco, And I'm pretty sure 302 00:20:22,480 --> 00:20:27,600 Speaker 2: that Morrison was talking about kind of prosecco. Yeah, but 303 00:20:28,480 --> 00:20:31,320 Speaker 2: he might be confused. I might be confused. We all 304 00:20:31,400 --> 00:20:32,320 Speaker 2: might be confused. 305 00:20:32,520 --> 00:20:33,639 Speaker 1: I think so. 306 00:20:35,880 --> 00:20:41,240 Speaker 2: I tried really hard, and I can't be sure. So 307 00:20:42,840 --> 00:20:50,240 Speaker 2: mysteries histories. Oh, meanwhile, the wine makers in that western 308 00:20:50,480 --> 00:20:53,840 Speaker 2: Veneto region were experimenting with their grapes and they developed 309 00:20:54,040 --> 00:20:58,520 Speaker 2: a few planting techniques and sub varieties. Folks in Coniano 310 00:20:59,080 --> 00:21:04,280 Speaker 2: Valdo Yea in particular, really honed their ability to make 311 00:21:04,320 --> 00:21:07,760 Speaker 2: the most of the region's super steep hills for vineyards 312 00:21:07,840 --> 00:21:13,560 Speaker 2: from like sixteen hundreds through the eighteen hundreds, and confusingly enough, 313 00:21:14,000 --> 00:21:16,639 Speaker 2: these grapes came to be known as prosecco grapes. 314 00:21:17,840 --> 00:21:18,560 Speaker 1: And I could not. 315 00:21:18,640 --> 00:21:23,159 Speaker 2: Figure out why, total stab in the dark. But like 316 00:21:23,359 --> 00:21:27,040 Speaker 2: maybe if those wines from Trieste had like a good reputation, 317 00:21:28,560 --> 00:21:31,520 Speaker 2: like maybe the word prosecco spread with their fame and 318 00:21:31,760 --> 00:21:34,800 Speaker 2: just kind of got associated with other white wines and 319 00:21:34,920 --> 00:21:40,040 Speaker 2: white wine grapes and goings on. Maybe that's a guess. 320 00:21:40,720 --> 00:21:41,399 Speaker 2: I couldn't tell you. 321 00:21:42,280 --> 00:21:45,199 Speaker 1: That makes sense, That makes sense to me. Yeah, maybe not. 322 00:21:45,960 --> 00:21:49,400 Speaker 2: Could have been a totally different, totally different origin story. Anyway, 323 00:21:50,040 --> 00:21:53,359 Speaker 2: two main sub varieties of prosecco grapes emerged. One that 324 00:21:53,520 --> 00:21:55,720 Speaker 2: is still in use today is lower yielding but gives 325 00:21:55,800 --> 00:21:59,200 Speaker 2: wine like nice spicy notes, and another is like higher 326 00:21:59,280 --> 00:22:02,240 Speaker 2: yielding and and that one was developed in the eighteen 327 00:22:02,359 --> 00:22:05,200 Speaker 2: sixties by one Count Balbi and is by far the 328 00:22:05,280 --> 00:22:11,280 Speaker 2: most grown type today. By the seventeen fifties, this Veneto 329 00:22:11,440 --> 00:22:15,480 Speaker 2: poet by the name of Valerian Canati, writing under a pseudonym, 330 00:22:16,040 --> 00:22:19,159 Speaker 2: he published a poem in which he really extolled the 331 00:22:19,280 --> 00:22:23,200 Speaker 2: virtues of a few wines from the region, including what 332 00:22:23,359 --> 00:22:26,320 Speaker 2: he called prosecco spelled the way that we do today, 333 00:22:26,760 --> 00:22:31,240 Speaker 2: which he described as having an apple bouquet. And this 334 00:22:31,440 --> 00:22:34,359 Speaker 2: is possibly the earliest mention of a wine from this 335 00:22:34,480 --> 00:22:37,480 Speaker 2: region with this spelling, and it does sound like flavors 336 00:22:37,520 --> 00:22:42,760 Speaker 2: that we know prosecco to have today, But the wines 337 00:22:42,840 --> 00:22:46,080 Speaker 2: being made there were still still until. 338 00:22:46,840 --> 00:22:51,800 Speaker 1: Until Some sources indicate that prosecco didn't become a bubbly 339 00:22:51,880 --> 00:22:55,920 Speaker 1: wine until the nineteenth century, when Antonio Carpene put the 340 00:22:55,960 --> 00:22:57,879 Speaker 1: wine through a secondary fermentation. 341 00:22:58,720 --> 00:23:01,760 Speaker 2: Yeah, Carpenet was as a wine chemist with interests in 342 00:23:01,920 --> 00:23:06,520 Speaker 2: like a modernizing the Italian wine industry in general and 343 00:23:06,760 --> 00:23:12,480 Speaker 2: b sparkling wine in particular. In eighteen seventy six, he 344 00:23:12,600 --> 00:23:16,399 Speaker 2: helped co found the first wine research center in Italy, 345 00:23:16,920 --> 00:23:22,639 Speaker 2: the School of Viticulture and Analogy in Coniano, and he 346 00:23:22,840 --> 00:23:25,399 Speaker 2: probably would have been working with like traditional in bottle 347 00:23:25,840 --> 00:23:30,360 Speaker 2: secondary fermentation at the time, but he debuted a sparkling 348 00:23:30,400 --> 00:23:34,800 Speaker 2: wine from the area under the name Champagne Italiano in 349 00:23:35,200 --> 00:23:35,840 Speaker 2: eighteen eighty. 350 00:23:37,720 --> 00:23:42,639 Speaker 1: Okay, so let's go back and talk about the Charmont method, 351 00:23:43,400 --> 00:23:46,359 Speaker 1: or the method of doing the secondary fermentation part in 352 00:23:46,440 --> 00:23:47,720 Speaker 1: a pressurized tank. 353 00:23:48,560 --> 00:23:51,119 Speaker 2: Yeah. So this method was developed by a few different 354 00:23:51,160 --> 00:23:53,280 Speaker 2: people over the course of the eighteen hundreds, and like 355 00:23:53,400 --> 00:23:56,640 Speaker 2: early nineteen hundreds, a French chemist Tuesdame, I didn't write 356 00:23:56,680 --> 00:23:58,680 Speaker 2: down because it didn't seem that important, and I've already 357 00:23:58,720 --> 00:24:01,399 Speaker 2: pronounced a lot of things. This episodisode started experimenting with 358 00:24:01,480 --> 00:24:06,399 Speaker 2: the idea around eighteen fifty two, using wooden tanks, but 359 00:24:06,480 --> 00:24:12,359 Speaker 2: it wasn't particularly like reliable or efficient. By eighteen ninety five, 360 00:24:12,560 --> 00:24:16,600 Speaker 2: an Italian wine scientist by the name of Federico Martinadi 361 00:24:16,760 --> 00:24:21,040 Speaker 2: refined and patented the process, still using wooden tanks three 362 00:24:21,119 --> 00:24:25,520 Speaker 2: tanks situation in nineteen oh seven. This was further refined 363 00:24:25,680 --> 00:24:31,359 Speaker 2: and patented again by French engineer Eugene Chamat, using enameled steel, 364 00:24:31,640 --> 00:24:34,720 Speaker 2: which would eventually lead to these stainless steel tanks we 365 00:24:34,880 --> 00:24:40,440 Speaker 2: use today. With all of these developments, the first commercial 366 00:24:40,560 --> 00:24:44,399 Speaker 2: sparkling wine, called a prosecco and in the style of 367 00:24:44,520 --> 00:24:48,760 Speaker 2: what we currently deemed prosecco, seems to have debuted from 368 00:24:49,160 --> 00:24:53,359 Speaker 2: the Veneto region in nineteen twenty four from those Carpenne 369 00:24:53,720 --> 00:24:54,600 Speaker 2: family vineyards. 370 00:24:55,920 --> 00:24:58,639 Speaker 1: His nephew had gone on to perfect the method, and 371 00:24:58,760 --> 00:25:01,720 Speaker 1: after that it largely became known as a sparkling wine. 372 00:25:02,640 --> 00:25:07,080 Speaker 1: And I have to say this episode, I just had 373 00:25:07,119 --> 00:25:09,200 Speaker 1: a I had to take a beat because it's reminding 374 00:25:09,240 --> 00:25:11,440 Speaker 1: me of when I first started watching Game of Thrones 375 00:25:13,080 --> 00:25:15,760 Speaker 1: and I had no I had never read the books, 376 00:25:15,920 --> 00:25:18,920 Speaker 1: so I had no context for like all of these 377 00:25:18,960 --> 00:25:21,080 Speaker 1: places they're talking about, and I feel like I need 378 00:25:21,200 --> 00:25:23,760 Speaker 1: like a conspiracy board almost of like, Okay, this was here, 379 00:25:24,040 --> 00:25:27,360 Speaker 1: this was over here, they were doing this here. It's 380 00:25:27,400 --> 00:25:30,640 Speaker 1: just a lot going on there. Really is there? 381 00:25:31,320 --> 00:25:31,480 Speaker 2: There? 382 00:25:31,560 --> 00:25:36,240 Speaker 1: Really is there? Really really is You're like, hold on, 383 00:25:36,359 --> 00:25:38,560 Speaker 1: what are the river lands like? Where how does that. 384 00:25:39,560 --> 00:25:45,800 Speaker 2: Is the neck connected? I what, where's Dragonstone? I don't understand. 385 00:25:46,320 --> 00:25:49,479 Speaker 1: Okay, I thought castle Rock was a person for an 386 00:25:49,520 --> 00:25:53,040 Speaker 1: embarrassment one time, and I kept waiting for them to 387 00:25:53,160 --> 00:25:57,440 Speaker 1: show up, like who is this Castly Rock? Everybody's talking? 388 00:26:01,320 --> 00:26:08,280 Speaker 1: That's what I feel right now? I get you. Hm, okay, Well, 389 00:26:09,640 --> 00:26:13,920 Speaker 1: so we've got this commercial prosecco. That's pretty much what 390 00:26:14,080 --> 00:26:18,879 Speaker 1: we think of it today. Allegedly, the Bellini cocktail was 391 00:26:19,000 --> 00:26:22,320 Speaker 1: invented sometime the nineteen thirties our forties at Harry's Bar 392 00:26:22,400 --> 00:26:25,920 Speaker 1: in Venice, when someone perhaps the owner, got the idea 393 00:26:26,000 --> 00:26:28,520 Speaker 1: to put white peaches through a sieve and then top 394 00:26:28,600 --> 00:26:31,160 Speaker 1: it off with a crisp prosecco, which, by the way, 395 00:26:32,320 --> 00:26:34,879 Speaker 1: I remember the first time I had Billini and it 396 00:26:35,080 --> 00:26:36,960 Speaker 1: was I was in New York with one of the 397 00:26:37,080 --> 00:26:40,080 Speaker 1: fanciest people I've ever met, and I'm like, this country 398 00:26:40,119 --> 00:26:42,639 Speaker 1: bumpkin in New York and she was like, what do 399 00:26:42,720 --> 00:26:44,359 Speaker 1: you want to have? And I said pizza and she 400 00:26:44,560 --> 00:26:47,680 Speaker 1: was like no. So we went to a nice restaurant 401 00:26:47,760 --> 00:26:50,000 Speaker 1: and she ordered me a Billini and I've never forgotten it. 402 00:26:50,240 --> 00:26:51,280 Speaker 1: It was very delicious. 403 00:26:52,040 --> 00:26:56,320 Speaker 2: Heck yeah, heck yeah, that's like a fancy A good 404 00:26:56,400 --> 00:26:57,360 Speaker 2: Billini is so good. 405 00:26:57,960 --> 00:27:01,600 Speaker 1: Yeah. Wow. 406 00:27:05,040 --> 00:27:10,239 Speaker 2: Prosecco was still mostly a locally consumed wine up through 407 00:27:10,240 --> 00:27:14,119 Speaker 2: about the nineteen sixties. Then in nineteen sixty two a 408 00:27:14,240 --> 00:27:19,159 Speaker 2: consortium came together to push for a national denomination of 409 00:27:19,280 --> 00:27:25,800 Speaker 2: controlled origin for Coniano Valdo Biadine prosecco, which they received 410 00:27:25,960 --> 00:27:29,840 Speaker 2: in nineteen sixty nine. And that was probably the beginning 411 00:27:30,040 --> 00:27:33,480 Speaker 2: of the increase in production and exports due to know 412 00:27:33,600 --> 00:27:37,880 Speaker 2: this like general push of marketing and everything that ramped 413 00:27:37,960 --> 00:27:40,920 Speaker 2: up slowly through the nineteen eighties and nineties. 414 00:27:42,240 --> 00:27:48,040 Speaker 1: Yes, but prosecco really enjoyed increasing popularity worldwide beginning in 415 00:27:48,080 --> 00:27:51,880 Speaker 1: the two thousands, helped along by the cheaper cost during 416 00:27:52,000 --> 00:27:57,640 Speaker 1: recession and trendy cocktails like the Apaol Sprits. In two 417 00:27:57,640 --> 00:28:00,880 Speaker 1: thousand and nine, producers in Italy were starting to get 418 00:28:00,920 --> 00:28:05,760 Speaker 1: nervous about the growing number of prosecco wines being produced elsewhere, 419 00:28:06,440 --> 00:28:09,600 Speaker 1: so to combat this they tried to establish an international 420 00:28:09,720 --> 00:28:13,119 Speaker 1: DOC similar to what France has with Champagne. 421 00:28:14,320 --> 00:28:21,399 Speaker 2: This was partially Paris Hilton's fault, so in two thousand 422 00:28:21,400 --> 00:28:23,760 Speaker 2: and six she had the celebrity tie in with a 423 00:28:23,880 --> 00:28:27,960 Speaker 2: British drinks manufacturer that was producing canned sparkling wine and 424 00:28:28,040 --> 00:28:31,800 Speaker 2: these gold colored cans under the brand name Rich and 425 00:28:31,880 --> 00:28:37,440 Speaker 2: they were calling it a prosecco. Italian laws didn't cover 426 00:28:37,600 --> 00:28:41,040 Speaker 2: beverages sold in other countries. But like Italy was not 427 00:28:41,120 --> 00:28:43,560 Speaker 2: happy about this. They wanted this to not occur. 428 00:28:44,480 --> 00:28:47,920 Speaker 1: No, so the producers of this wine came up with 429 00:28:48,000 --> 00:28:51,480 Speaker 1: a plan and it had a few steps, and it's 430 00:28:51,560 --> 00:28:54,000 Speaker 1: the source of a lot of our confusion throughout this huh. 431 00:28:55,520 --> 00:28:59,120 Speaker 1: So First they had to deal with the fact that, 432 00:28:59,200 --> 00:29:04,040 Speaker 1: according to European regulations, a grape name can't be granted 433 00:29:04,080 --> 00:29:09,400 Speaker 1: a doc so they removed the grape name prosecco and 434 00:29:09,520 --> 00:29:12,760 Speaker 1: pivoted to calling it glera instead, which did have some 435 00:29:13,000 --> 00:29:15,240 Speaker 1: historical use as a synonym. That wasn't out of nowhere, 436 00:29:15,800 --> 00:29:20,240 Speaker 1: but it was pretty it wasn't documented that much. Yeah, yeah, 437 00:29:20,600 --> 00:29:26,160 Speaker 1: uh huh. Meanwhile, they renamed a region Prosecco based on 438 00:29:26,280 --> 00:29:29,800 Speaker 1: a village of the same name located nearby Ish and 439 00:29:29,880 --> 00:29:31,800 Speaker 1: this was a telling choice because this village had not 440 00:29:31,960 --> 00:29:34,720 Speaker 1: been a producer of prosecco grapes and had been a 441 00:29:34,800 --> 00:29:37,240 Speaker 1: part of Slovenia until nineteen twenty two. 442 00:29:38,600 --> 00:29:43,800 Speaker 2: Yeah, it's like, in case I didn't explain the distance 443 00:29:44,480 --> 00:29:48,719 Speaker 2: well earlier, like it is over in the very corner 444 00:29:48,840 --> 00:29:51,440 Speaker 2: of Italy's northeast coast. Like it is about one hundred 445 00:29:51,440 --> 00:29:55,720 Speaker 2: and thirty kilometers, that's eighty miles away from the traditional 446 00:29:55,960 --> 00:30:01,520 Speaker 2: Prosecco grape growing region or now Glera grape growing region. 447 00:30:01,960 --> 00:30:02,160 Speaker 1: Yeah. 448 00:30:03,080 --> 00:30:08,400 Speaker 2: So this created like a very broad and only partially 449 00:30:08,520 --> 00:30:12,280 Speaker 2: traditional growing area for Glara grapes to be made into prosecco, 450 00:30:12,880 --> 00:30:16,840 Speaker 2: and also shut other regions of Italy and beyond out 451 00:30:17,160 --> 00:30:18,600 Speaker 2: of using that name. 452 00:30:20,560 --> 00:30:26,280 Speaker 1: And calls a lot of heated conversations and much confusion, 453 00:30:26,880 --> 00:30:30,480 Speaker 1: but all of this did work and they were granted 454 00:30:30,640 --> 00:30:33,680 Speaker 1: this protection in two thousand and nine. This means that 455 00:30:33,800 --> 00:30:37,400 Speaker 1: the grape name Prosecco is pretty much retired even like 456 00:30:37,480 --> 00:30:40,600 Speaker 1: in other countries through trade agreements with the EU. 457 00:30:41,080 --> 00:30:41,280 Speaker 2: Yeah. 458 00:30:41,520 --> 00:30:41,720 Speaker 1: Yeah. 459 00:30:43,320 --> 00:30:47,320 Speaker 2: The interestingly, the then Minister of Agriculture who helped push 460 00:30:47,400 --> 00:30:51,760 Speaker 2: this through is from the Veneto region and was like 461 00:30:52,120 --> 00:30:54,680 Speaker 2: possibly motivated to help out his home team. 462 00:30:55,520 --> 00:30:57,120 Speaker 1: M Yeah. 463 00:30:59,160 --> 00:31:04,880 Speaker 2: Well, the Coniano Valdo Biarne growing region was granted World 464 00:31:04,960 --> 00:31:11,240 Speaker 2: Heritage status by YENESCO in twenty nineteen and Unfortunately, the 465 00:31:12,000 --> 00:31:16,680 Speaker 2: increase in production since the creation of the DOCG for 466 00:31:16,760 --> 00:31:22,200 Speaker 2: this area has been environmentally taxing. There's also some concern 467 00:31:22,280 --> 00:31:25,720 Speaker 2: that climate change is coming for this region, so researchers 468 00:31:25,760 --> 00:31:30,440 Speaker 2: are investigating interventions to maintain soil quality and water availability. 469 00:31:31,000 --> 00:31:32,880 Speaker 2: And I wanted to put this next thing in here 470 00:31:33,040 --> 00:31:37,480 Speaker 2: just because it's cute. I mean it's cute regarding soil loss, 471 00:31:37,560 --> 00:31:42,840 Speaker 2: but so regarding soil loss due to the production boom 472 00:31:42,880 --> 00:31:46,880 Speaker 2: of prosecco. Science News reported in twenty nineteen that the 473 00:31:47,000 --> 00:31:51,400 Speaker 2: annual soil erosion footprint per bottle of prosecco from that 474 00:31:51,480 --> 00:31:55,200 Speaker 2: specific region has been quote about four point four kilograms, 475 00:31:55,480 --> 00:32:02,680 Speaker 2: roughly the mass of two chihuahuas. So thank you, thank 476 00:32:02,760 --> 00:32:06,120 Speaker 2: you for that sentence. Cassie Martin, writing for Science News 477 00:32:06,160 --> 00:32:09,280 Speaker 2: in twenty nineteen, I. 478 00:32:09,320 --> 00:32:13,120 Speaker 1: Always love when articles do that where they're like, it's 479 00:32:13,640 --> 00:32:15,480 Speaker 1: fifty two airplanes. 480 00:32:15,320 --> 00:32:16,120 Speaker 2: You're like, whoa. 481 00:32:17,680 --> 00:32:18,040 Speaker 1: Rafts. 482 00:32:18,240 --> 00:32:21,000 Speaker 2: I definitely know what three hippos is, so okay, let's go. 483 00:32:22,280 --> 00:32:27,720 Speaker 1: Let's everything into perspective measured by hippos. Yeah. 484 00:32:32,240 --> 00:32:35,480 Speaker 2: They added that rose style to the DOOC in twenty twenty. 485 00:32:35,880 --> 00:32:38,960 Speaker 2: Apparently they had spent like three years developing best practices 486 00:32:39,080 --> 00:32:42,200 Speaker 2: because it wasn't really a traditional style in the area. 487 00:32:43,600 --> 00:32:47,120 Speaker 2: In twenty fourteen, stepping back a tiny bit, the PROSECCODOC 488 00:32:47,280 --> 00:32:51,440 Speaker 2: Consortium launched National Prosecco Week in the United States. This 489 00:32:51,600 --> 00:32:53,800 Speaker 2: is a floating week every year where they partner with 490 00:32:53,880 --> 00:32:57,880 Speaker 2: restaurants and retail to host all kinds of prosecco centric events, 491 00:32:57,960 --> 00:33:01,280 Speaker 2: from like tastings to cocktail competitions. It is a major 492 00:33:01,400 --> 00:33:04,640 Speaker 2: marketing campaign. It has like it had like two thousand 493 00:33:04,720 --> 00:33:10,440 Speaker 2: partners as of this year across the country. And just 494 00:33:11,680 --> 00:33:13,960 Speaker 2: like to really highlight like all of this has gone 495 00:33:13,960 --> 00:33:16,760 Speaker 2: on over the course of the past not quite twenty years, 496 00:33:17,280 --> 00:33:22,320 Speaker 2: and production just about quintupled from twenty nine to twenty 497 00:33:22,400 --> 00:33:26,160 Speaker 2: twenty one, from about one hundred and twenty million bottles 498 00:33:26,560 --> 00:33:32,760 Speaker 2: to seven hundred million bottles. And yeah, this wild boom 499 00:33:32,880 --> 00:33:38,280 Speaker 2: has created a number of environmental and economic concerns. You know, 500 00:33:39,920 --> 00:33:42,640 Speaker 2: that's kind of a separate episode. There's a lot going 501 00:33:42,680 --> 00:33:47,560 Speaker 2: on there. I think the the you could condense all 502 00:33:47,680 --> 00:33:51,200 Speaker 2: of the data and goings on to just say buy 503 00:33:51,360 --> 00:33:52,360 Speaker 2: small when you can. 504 00:33:54,440 --> 00:34:01,719 Speaker 1: Yeah, yeah, like we've been on a journey. 505 00:34:03,440 --> 00:34:05,760 Speaker 2: I think prosecco feels like it's been on a journey 506 00:34:06,520 --> 00:34:06,920 Speaker 2: a little bit. 507 00:34:09,280 --> 00:34:17,040 Speaker 1: It surely has well listeners if you have any thoughts 508 00:34:17,120 --> 00:34:19,840 Speaker 1: on this are recipes if you've been to any of 509 00:34:19,960 --> 00:34:24,640 Speaker 1: these oh my goodness events or the where they grow 510 00:34:24,680 --> 00:34:27,440 Speaker 1: the grapes and everything like you were talking about earlier, Lauren. 511 00:34:28,000 --> 00:34:31,120 Speaker 2: Yeah, Yeah, there's there's a whole like trail that you 512 00:34:31,239 --> 00:34:34,520 Speaker 2: can that you can take up through those hills and 513 00:34:34,880 --> 00:34:37,080 Speaker 2: it is supposed to be really gorgeous and cool and 514 00:34:37,160 --> 00:34:40,080 Speaker 2: I think it's one of the longer running like agritourism 515 00:34:40,400 --> 00:34:43,319 Speaker 2: wine trails, so pretty cool. 516 00:34:44,040 --> 00:34:46,799 Speaker 1: Yeah, let us know, let us know. But I think 517 00:34:46,800 --> 00:34:48,719 Speaker 1: that's what we have to say about Prossecco for now. 518 00:34:48,960 --> 00:34:52,800 Speaker 2: Oh think, heck it is. We do already have some 519 00:34:52,920 --> 00:34:54,960 Speaker 2: listener mail for you, and we are going to get 520 00:34:55,000 --> 00:34:56,279 Speaker 2: into that as soon as we get back from one 521 00:34:56,320 --> 00:34:58,040 Speaker 2: more quick break for a word from our sponsors. 522 00:35:08,600 --> 00:35:09,040 Speaker 1: And we're back. 523 00:35:09,080 --> 00:35:11,719 Speaker 3: Thank you, sponsor, Yes, thank you, and we're back with 524 00:35:12,120 --> 00:35:24,920 Speaker 3: listener cheers, cheers, cheers, bubbly cheers. Yes, which is appropriate 525 00:35:25,000 --> 00:35:32,440 Speaker 3: because we have an email about the Giant Pumpkin Regatta. 526 00:35:32,880 --> 00:35:39,560 Speaker 1: Yes, yes, with pictures, Sarah wrote, you asked, and I'm 527 00:35:39,640 --> 00:35:43,480 Speaker 1: here to deliver. I recently attended the Giant Pumpkin Regatta 528 00:35:43,760 --> 00:35:46,399 Speaker 1: in Tuilaton for the first time. Since I only moved 529 00:35:46,400 --> 00:35:48,759 Speaker 1: to Oregon a few months ago. I'm always on the 530 00:35:48,800 --> 00:35:51,920 Speaker 1: lookout for interesting local events, so when I learned about 531 00:35:51,920 --> 00:35:54,680 Speaker 1: the Giant Pumpkin Regatta, I knew I had to attend. 532 00:35:55,520 --> 00:35:59,120 Speaker 1: There were pumpkins used as bowling balls, professional artist carving 533 00:35:59,239 --> 00:36:03,759 Speaker 1: intricate pumpkin designs, and of course, paddling of giant pumpkins. 534 00:36:04,840 --> 00:36:07,200 Speaker 1: When I arrived in time for the second set of races, 535 00:36:07,560 --> 00:36:11,080 Speaker 1: some of the pumpkins were losing their sea worthiness. At 536 00:36:11,160 --> 00:36:14,600 Speaker 1: least one participant in each event went into the water 537 00:36:14,680 --> 00:36:17,760 Speaker 1: and had to be rescued by Ray's personnel via kayak 538 00:36:17,960 --> 00:36:20,879 Speaker 1: or paddle board. The pond is only a few feet deep, 539 00:36:21,040 --> 00:36:22,719 Speaker 1: as it is less of a lake and more of 540 00:36:22,760 --> 00:36:25,839 Speaker 1: a water feature in a shopping center. Hopefully you can 541 00:36:25,920 --> 00:36:29,040 Speaker 1: see the paddler wearing the inflatable chicken costume in my 542 00:36:29,200 --> 00:36:37,040 Speaker 1: second photo. I can, and I love it. Inflatable chicken costume. 543 00:36:37,480 --> 00:36:38,520 Speaker 2: Yeah, there it is, yep. 544 00:36:39,080 --> 00:36:41,120 Speaker 1: Yeah's eye catching. 545 00:36:42,320 --> 00:36:43,880 Speaker 2: Sort of sort of along the lines of like an 546 00:36:43,920 --> 00:36:47,200 Speaker 2: inflatable like like like rubber ducky or maybe you know 547 00:36:47,280 --> 00:36:50,600 Speaker 2: one of those like rubber chickens. Yeah, yeah, that's yeah. 548 00:36:50,520 --> 00:36:54,640 Speaker 1: Yes, it's excellent. Thank you so much for sending these. 549 00:36:57,200 --> 00:37:01,799 Speaker 1: The pumpkins look fantastic. They're so big. Yeah, I knew they. 550 00:37:01,760 --> 00:37:05,279 Speaker 2: Had to be, but heck yeah, also right, like, the 551 00:37:05,360 --> 00:37:08,399 Speaker 2: more information we can get about a giant pumpkin, for god, 552 00:37:09,680 --> 00:37:10,719 Speaker 2: We're happy to have all of it. 553 00:37:11,000 --> 00:37:17,000 Speaker 1: That's yes, especially if costumes are involved. Oh goodness, excellent. 554 00:37:20,080 --> 00:37:24,680 Speaker 2: Oh huh, Christine wrote, I was listening to the Pumpkin 555 00:37:24,719 --> 00:37:27,960 Speaker 2: episode while getting some dinner. As it ended, the Spotify 556 00:37:28,040 --> 00:37:31,399 Speaker 2: randomizer played the Potato Salad episode. This was ironic given 557 00:37:31,440 --> 00:37:33,640 Speaker 2: it was what I was prepping. It did remind me 558 00:37:33,719 --> 00:37:36,240 Speaker 2: of a couple of episode suggestions I thought of recently. 559 00:37:36,760 --> 00:37:39,720 Speaker 2: The first of these is green Goddess dressing. The stressing 560 00:37:39,800 --> 00:37:42,239 Speaker 2: has become popular within the last few years here in Australia, 561 00:37:42,320 --> 00:37:44,520 Speaker 2: and I was vaguely wondering where it came from. I 562 00:37:44,640 --> 00:37:47,279 Speaker 2: was surprised to discover its possible origins date back to 563 00:37:47,400 --> 00:37:50,440 Speaker 2: San Francisco in the nineteen twenties. I'd be interested to 564 00:37:50,520 --> 00:37:53,680 Speaker 2: hear more about its history in the US. Meanwhile, there's 565 00:37:53,680 --> 00:37:55,759 Speaker 2: another research topic that's been added to the list, because 566 00:37:55,800 --> 00:38:00,200 Speaker 2: now I'm wondering just when it first appeared here. Second 567 00:38:00,239 --> 00:38:03,120 Speaker 2: episode suggestion is for a chef, a woman who's been 568 00:38:03,200 --> 00:38:06,359 Speaker 2: called the Julia Child of Chinese cooking, the Taiwanese chef 569 00:38:06,520 --> 00:38:09,960 Speaker 2: fupe Me. From what I can see, she really popularized 570 00:38:10,000 --> 00:38:13,359 Speaker 2: home cooking Chinese food. In the nineteen seventies. She wrote 571 00:38:13,400 --> 00:38:16,440 Speaker 2: a three volume Chinese and English cookbook. The styling is 572 00:38:16,600 --> 00:38:19,120 Speaker 2: very seventies. I have the first volume and I'm trying 573 00:38:19,160 --> 00:38:21,560 Speaker 2: to track down the second and third volumes without ordering 574 00:38:21,560 --> 00:38:25,240 Speaker 2: from Amazon, because Amazon is bad. She appeared on Taiwanese 575 00:38:25,280 --> 00:38:27,560 Speaker 2: TV for around forty years, and her show was also 576 00:38:27,640 --> 00:38:30,680 Speaker 2: popular in Japan. I found a few clips available on YouTube, 577 00:38:30,719 --> 00:38:32,480 Speaker 2: and I can see why she was so popular. She 578 00:38:32,600 --> 00:38:35,560 Speaker 2: has a very calm, precise presentation style without a lot 579 00:38:35,600 --> 00:38:36,839 Speaker 2: of ridiculous flourishes. 580 00:38:39,160 --> 00:38:40,240 Speaker 1: These are great suggestions. 581 00:38:40,280 --> 00:38:43,520 Speaker 2: Oh cool, Yeah, yeah, I've been wondering about Green Goddess too. 582 00:38:43,560 --> 00:38:46,800 Speaker 2: I had never looked into it, but yeah, that sounds 583 00:38:46,880 --> 00:38:49,560 Speaker 2: very San Francisco in the nineteen twenties. In fact, now 584 00:38:49,640 --> 00:38:51,520 Speaker 2: that you mention it, I'm like, yeah, that's appropriate. 585 00:38:52,600 --> 00:38:57,000 Speaker 1: I've wondered about it a few times throughout my life 586 00:38:57,120 --> 00:39:05,279 Speaker 1: because it sounds so fancy, and I'm like, oh green goddess, my, 587 00:39:05,520 --> 00:39:07,959 Speaker 1: oh my, But I don't think I encountered it until 588 00:39:10,080 --> 00:39:11,759 Speaker 1: I don't know, high school for me. 589 00:39:12,640 --> 00:39:15,960 Speaker 2: Yeah, probably around when I moved to Atlanta, So like, yeah, 590 00:39:16,000 --> 00:39:16,960 Speaker 2: like twenty eighth years ago. 591 00:39:17,640 --> 00:39:19,839 Speaker 1: Yeah, like I believe you. I believe it's been around 592 00:39:19,840 --> 00:39:25,000 Speaker 1: longer than that. But I was like, what's this fany 593 00:39:25,800 --> 00:39:30,759 Speaker 1: dressing item? And then yeah, you know we love doing 594 00:39:31,440 --> 00:39:34,000 Speaker 1: chefs and cookbooks anything like that. 595 00:39:34,360 --> 00:39:37,080 Speaker 2: Oh yeah. So yeah, And I hadn't heard of her before, 596 00:39:37,120 --> 00:39:37,880 Speaker 2: but she sounds awesome. 597 00:39:38,600 --> 00:39:41,919 Speaker 1: Yes, yes she does. So add them to our list 598 00:39:42,000 --> 00:39:47,200 Speaker 1: as well. Yes, And thank you to both of these 599 00:39:47,280 --> 00:39:49,200 Speaker 1: listeners for writing in. If you would like to write 600 00:39:49,200 --> 00:39:51,759 Speaker 1: to as you can, you can email us at hello 601 00:39:51,800 --> 00:39:52,879 Speaker 1: at savorpod dot com. 602 00:39:53,520 --> 00:39:58,000 Speaker 2: We are also still currently on social media on Twitter, Facebook, 603 00:39:58,040 --> 00:40:00,600 Speaker 2: and Instagram at savor pod, and we do hope to 604 00:40:00,640 --> 00:40:03,680 Speaker 2: hear from you. Savor is production of iHeartRadio. For more 605 00:40:03,719 --> 00:40:06,399 Speaker 2: podcasts from my Heart Radio, you can visit the iHeartRadio app, 606 00:40:06,520 --> 00:40:09,240 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 607 00:40:09,520 --> 00:40:11,960 Speaker 2: Thanks as always to our super producers Dylan Fagan and 608 00:40:12,040 --> 00:40:14,480 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 609 00:40:14,480 --> 00:40:16,160 Speaker 2: that lots more good things are coming your way.