1 00:00:08,920 --> 00:00:11,600 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie 2 00:00:11,640 --> 00:00:13,720 Speaker 1: Reese and I'm Lauren Vogelbaum. 3 00:00:13,360 --> 00:00:17,320 Speaker 2: And today we have a short episode for you about 4 00:00:17,640 --> 00:00:23,160 Speaker 2: Champagne in Spain, which is just so fun immediately, like 5 00:00:23,360 --> 00:00:27,280 Speaker 2: I mean, right, oh my god, face Champagne. I love 6 00:00:27,360 --> 00:00:28,480 Speaker 2: both of these things. 7 00:00:29,080 --> 00:00:32,720 Speaker 1: Yes, yes, yes, yes, that is a vocal tick I 8 00:00:32,720 --> 00:00:34,400 Speaker 1: have picked up and I don't know where I got it, 9 00:00:34,840 --> 00:00:38,240 Speaker 1: but I always think of you and Malcolm from Jurassic Park, 10 00:00:38,400 --> 00:00:40,279 Speaker 1: and I don't know, I don't know. Anyway, I want 11 00:00:40,320 --> 00:00:42,120 Speaker 1: to acknowledge that I do realize it is a thing 12 00:00:42,120 --> 00:00:48,280 Speaker 1: that I do. Okay, yes, thank you, You're welcome. This 13 00:00:48,320 --> 00:00:50,920 Speaker 1: is in theory going to be a one of our 14 00:00:51,520 --> 00:00:55,920 Speaker 1: short stuffs or side dishes or amuse booche, side car 15 00:00:56,600 --> 00:00:57,520 Speaker 1: saver SIPs. 16 00:00:57,640 --> 00:00:58,480 Speaker 2: I don't know, I don't know. 17 00:00:58,520 --> 00:01:03,400 Speaker 1: We're still We're still workshop it. That's us always, Yeah, 18 00:01:03,720 --> 00:01:07,080 Speaker 1: we'll just workshop this. But I say it in theory 19 00:01:07,120 --> 00:01:08,959 Speaker 1: because I feel like the last one that was going 20 00:01:09,040 --> 00:01:14,120 Speaker 1: to be that just became a full episode in length. Anyway, 21 00:01:14,240 --> 00:01:16,720 Speaker 1: So we'll see. Because there is a lot to talk 22 00:01:16,760 --> 00:01:20,160 Speaker 1: about with Space Champagne, and you kind of set yourself 23 00:01:20,240 --> 00:01:22,360 Speaker 1: up for a lot of work as the science person 24 00:01:22,440 --> 00:01:23,280 Speaker 1: on this podcast. 25 00:01:23,360 --> 00:01:26,640 Speaker 2: Floor. Yeah, yeah, I realized that. I was like, I 26 00:01:26,680 --> 00:01:30,240 Speaker 2: was like, what's what's a nice contained one? Oh, this 27 00:01:30,480 --> 00:01:33,679 Speaker 2: space champagne story. And then I was like, oh crap, 28 00:01:33,760 --> 00:01:35,320 Speaker 2: I'm the science one. 29 00:01:36,200 --> 00:01:40,840 Speaker 1: Yeez. I love that we have, like you know in 30 00:01:40,920 --> 00:01:43,520 Speaker 1: friend groups where there's like here's the dirty one, here's 31 00:01:43,520 --> 00:01:46,400 Speaker 1: a science one. I love that we have that going 32 00:01:46,520 --> 00:01:46,840 Speaker 1: for us. 33 00:01:48,480 --> 00:01:50,120 Speaker 2: It's very important. That's good. 34 00:01:50,360 --> 00:01:54,760 Speaker 1: It is. It is Oh my gosh, okay, but let's 35 00:01:54,760 --> 00:02:05,000 Speaker 1: get into this. Yeah, all right, space champagne. What is it? Well, 36 00:02:06,240 --> 00:02:07,920 Speaker 1: it's a lot of science, is what it is. Because 37 00:02:07,920 --> 00:02:11,000 Speaker 1: for a long time, if he wanted sparkling wine in space, that. 38 00:02:11,080 --> 00:02:11,880 Speaker 2: Was just too bad. 39 00:02:12,200 --> 00:02:17,120 Speaker 1: Yeah, nope, because of pressurized glass bottle floating around just 40 00:02:17,520 --> 00:02:20,799 Speaker 1: was not good. It was not gonna fly. But there 41 00:02:20,840 --> 00:02:24,480 Speaker 1: has been this research project for year, research project that 42 00:02:24,639 --> 00:02:29,120 Speaker 1: has changed that. It was undertaken by one of the 43 00:02:29,200 --> 00:02:33,680 Speaker 1: largest champagne houses in the world, France's Mason Mom with 44 00:02:33,720 --> 00:02:39,440 Speaker 1: the help of Spade Spad, a design firm focusing on aeronautics. 45 00:02:40,360 --> 00:02:42,320 Speaker 1: Together they were able to come up with a product 46 00:02:42,400 --> 00:02:46,480 Speaker 1: that met both the standards of French champagne and the 47 00:02:46,520 --> 00:02:51,280 Speaker 1: French Space Agency, which I love so much. Yes, still 48 00:02:51,280 --> 00:02:56,160 Speaker 1: were like, we have to meet the standards. Yes, both 49 00:02:56,240 --> 00:03:01,440 Speaker 1: very important, Both are very rigorous. Honestly. They named the 50 00:03:01,480 --> 00:03:05,880 Speaker 1: product Cordon Rouge Stellar and in Mason Mum's press release 51 00:03:05,919 --> 00:03:08,960 Speaker 1: they called it the fur champagne that can be tasted 52 00:03:09,040 --> 00:03:14,440 Speaker 1: in space and that will embark on future human space flights. Wow. 53 00:03:14,639 --> 00:03:20,280 Speaker 2: Yeah, yeah, Okay. Mum was founded back in eighteen twenty seven. 54 00:03:20,480 --> 00:03:25,480 Speaker 2: They started this project off in twenty seventeen and all right, 55 00:03:27,200 --> 00:03:31,320 Speaker 2: as we talked about thoroughly in our pilot episode episodes 56 00:03:31,400 --> 00:03:35,720 Speaker 2: video included. Champagne is a type of sparkling wine that 57 00:03:35,840 --> 00:03:39,200 Speaker 2: is produced in terms of both grape growing and processing 58 00:03:39,520 --> 00:03:42,200 Speaker 2: in the Champagne region of France. Under a bunch of 59 00:03:42,680 --> 00:03:47,520 Speaker 2: specific specifications. It has to be made from one or 60 00:03:47,520 --> 00:03:50,880 Speaker 2: a blend of three grape varieties, Chardonnay, Pino noir, and 61 00:03:50,960 --> 00:03:54,840 Speaker 2: Pinot migne. There are all kinds of rules about how 62 00:03:54,880 --> 00:03:57,520 Speaker 2: you handle grapes, how they can be planted and pruned, 63 00:03:57,600 --> 00:03:59,840 Speaker 2: how much fruit can be produced per hector, how much 64 00:04:00,080 --> 00:04:02,200 Speaker 2: juice can be obtained from the fruit by weight, and 65 00:04:02,280 --> 00:04:06,920 Speaker 2: how that juice can be fermented and stored. Very basically 66 00:04:07,240 --> 00:04:11,320 Speaker 2: I am simplifying. First, you use yeast to ferment sugar 67 00:04:11,400 --> 00:04:15,200 Speaker 2: and grape juice into normal old, non sparkling wine in 68 00:04:15,280 --> 00:04:18,400 Speaker 2: big stainless steel tanks. Then you bottle that, at which 69 00:04:18,400 --> 00:04:21,039 Speaker 2: point you kick off a secondary fermentation by adding a 70 00:04:21,040 --> 00:04:23,560 Speaker 2: bit more yeast and sugar and then sealing the bottles 71 00:04:23,640 --> 00:04:27,400 Speaker 2: up tight. That creates your bubbles because the yeasts eat 72 00:04:27,400 --> 00:04:32,640 Speaker 2: the sugar and will poop carbon dioxide yeast food. You 73 00:04:32,680 --> 00:04:34,839 Speaker 2: then remove the yeast top off the bottles with like 74 00:04:34,960 --> 00:04:37,200 Speaker 2: wine and maybe a little bit more sugar to taste, 75 00:04:37,279 --> 00:04:40,360 Speaker 2: and then cork them with a wire cage on top 76 00:04:40,400 --> 00:04:43,160 Speaker 2: to help hold the cork in because those contents are 77 00:04:43,200 --> 00:04:47,640 Speaker 2: under pressure like five to seven atmospheres, like the equivalent 78 00:04:47,800 --> 00:04:51,400 Speaker 2: of diving sixty ish meters or two hundred feet below 79 00:04:51,440 --> 00:04:56,240 Speaker 2: sea level. Okay, so pressurized. The final product must then 80 00:04:56,279 --> 00:05:02,200 Speaker 2: be aged for at least fifteen months, often worn. So, 81 00:05:02,200 --> 00:05:06,320 Speaker 2: so how do you do all of that but then 82 00:05:06,400 --> 00:05:10,359 Speaker 2: also send the product into the near zero gravity of 83 00:05:10,480 --> 00:05:16,320 Speaker 2: orbit a safely and be in a way that will 84 00:05:16,400 --> 00:05:19,840 Speaker 2: let someone actually consume it once it's up there. I 85 00:05:19,960 --> 00:05:22,320 Speaker 2: do have the answer for you, But first we are 86 00:05:22,320 --> 00:05:24,039 Speaker 2: going to get into a quick break for a word 87 00:05:24,040 --> 00:05:36,200 Speaker 2: from our sponsor, and we're back, Thank you sponsor, And 88 00:05:36,560 --> 00:05:40,520 Speaker 2: all right. In discussing this, first, we need to acknowledge 89 00:05:40,600 --> 00:05:44,920 Speaker 2: that champagne bottles are dangerous, Like don't be scared of them, 90 00:05:45,200 --> 00:05:48,839 Speaker 2: but do be cautious, give them due caution. I mean, 91 00:05:49,720 --> 00:05:51,760 Speaker 2: one of my favorite facts is that before we had 92 00:05:51,760 --> 00:05:55,040 Speaker 2: those wire cap thingies, like you had to wear essentially 93 00:05:55,080 --> 00:05:58,200 Speaker 2: a medieval bee keeping outfit to go down into these 94 00:05:58,320 --> 00:06:01,640 Speaker 2: wine cellars that were storings sparkling wine, because if one 95 00:06:01,680 --> 00:06:04,279 Speaker 2: of them exploded, it would send off a whole chain 96 00:06:04,320 --> 00:06:07,120 Speaker 2: reaction and you would be murdered by glass. 97 00:06:07,320 --> 00:06:12,640 Speaker 1: So yes, and I believe there was a belief that 98 00:06:12,800 --> 00:06:13,920 Speaker 1: maybe it was demons. 99 00:06:14,520 --> 00:06:17,000 Speaker 2: Yeah yeah, yeah, yeah, people were like, maybe it's demons, 100 00:06:17,000 --> 00:06:23,520 Speaker 2: it was yeast. But anyway, so, I mean, you know, 101 00:06:25,400 --> 00:06:29,119 Speaker 2: but so so, glass making technology has improved. It's pretty 102 00:06:29,120 --> 00:06:31,440 Speaker 2: good these days, and those wire caps are pretty good 103 00:06:31,480 --> 00:06:34,440 Speaker 2: at preventing corks from going flying. But you don't want 104 00:06:34,480 --> 00:06:36,039 Speaker 2: to take chances on a space flight. 105 00:06:36,160 --> 00:06:36,359 Speaker 3: You know. 106 00:06:37,320 --> 00:06:39,640 Speaker 2: Also, if you just popped a cork in space, the 107 00:06:39,720 --> 00:06:44,000 Speaker 2: chance for champagne to get literally everywhere within your space 108 00:06:44,080 --> 00:06:49,400 Speaker 2: cabin is like non zero. So so They started off 109 00:06:49,480 --> 00:06:53,320 Speaker 2: with a half sized champagne bottle and then they encased 110 00:06:53,360 --> 00:06:56,840 Speaker 2: it in this aeronautical grade aluminum shell that has like 111 00:06:56,880 --> 00:06:58,880 Speaker 2: a little window that lets you see the bottle and 112 00:06:58,920 --> 00:07:01,839 Speaker 2: the shell is there to I mean a it's a 113 00:07:01,839 --> 00:07:04,919 Speaker 2: good idea, but be it helps cover space regulations regarding 114 00:07:05,000 --> 00:07:07,040 Speaker 2: pressurized liquids, you have to have them in a dual 115 00:07:07,120 --> 00:07:12,320 Speaker 2: chamber kind of situation, all right. Then instead of putting 116 00:07:12,360 --> 00:07:16,960 Speaker 2: your cork normally directly into the glass bottleneck, they designed 117 00:07:17,040 --> 00:07:21,520 Speaker 2: this like stainless steel stopper of sorts. It's an opening 118 00:07:21,560 --> 00:07:25,480 Speaker 2: closing device or a service device, and that is what 119 00:07:25,520 --> 00:07:28,080 Speaker 2: has the cork in it, and it connects the bottle 120 00:07:28,200 --> 00:07:31,080 Speaker 2: on the inside with the aluminum shell on the outside, 121 00:07:31,440 --> 00:07:34,200 Speaker 2: and all together makes the whole device look like a 122 00:07:34,240 --> 00:07:39,520 Speaker 2: full size champagne bottle, all right. It also features the 123 00:07:39,960 --> 00:07:43,800 Speaker 2: stainless steel service device features this like real snazzy looking 124 00:07:44,280 --> 00:07:47,720 Speaker 2: loop or ring of metal that attaches to the sides 125 00:07:47,760 --> 00:07:50,120 Speaker 2: of the neck that comes up over the cork in 126 00:07:50,160 --> 00:07:53,240 Speaker 2: a band and holds the cork in place instead of 127 00:07:53,480 --> 00:07:59,280 Speaker 2: a wire cap and all right, in order to actually 128 00:07:59,360 --> 00:08:03,080 Speaker 2: get champaigne out of this device, don't I don't have 129 00:08:03,080 --> 00:08:05,600 Speaker 2: an extremely clear picture of how it works. But here's 130 00:08:05,640 --> 00:08:08,200 Speaker 2: the concept, all right, I guess you remove that loop 131 00:08:08,320 --> 00:08:10,840 Speaker 2: and uncork the bottle, then put the loop back on, 132 00:08:11,600 --> 00:08:14,280 Speaker 2: and then there's a button on the bottom of the 133 00:08:14,280 --> 00:08:17,880 Speaker 2: shell that when you press it, it forces some of 134 00:08:17,880 --> 00:08:21,360 Speaker 2: the wine up through the steel neck, where it will 135 00:08:21,400 --> 00:08:28,640 Speaker 2: then collect in that little loop in a little floaty glob. Okay, okay. 136 00:08:29,520 --> 00:08:32,360 Speaker 2: Then you take one of their tasting glasses. And I 137 00:08:32,400 --> 00:08:35,559 Speaker 2: have not seen their tasting glasses, but other low gravity 138 00:08:35,600 --> 00:08:38,360 Speaker 2: glasses feature like a like a pouring lip like you 139 00:08:38,400 --> 00:08:42,640 Speaker 2: see on pittures, and interior kind of like fluid dynamic 140 00:08:42,720 --> 00:08:46,000 Speaker 2: channels to help guide the liquid you sip from the lip. Yeah, okay, 141 00:08:46,520 --> 00:08:48,319 Speaker 2: So you take the glass I imagine it's the same 142 00:08:48,360 --> 00:08:51,800 Speaker 2: sort of thing, and and you've got the little glob 143 00:08:51,880 --> 00:08:54,520 Speaker 2: of bubbly in the loop, and then with like a 144 00:08:54,559 --> 00:08:57,520 Speaker 2: flick of your wrist, you disengage the glob from the 145 00:08:57,559 --> 00:09:00,079 Speaker 2: loop and catch it with the glass and then you 146 00:09:00,080 --> 00:09:00,600 Speaker 2: can drink it. 147 00:09:01,920 --> 00:09:04,199 Speaker 1: So this takes a little bit of skill. 148 00:09:03,679 --> 00:09:07,319 Speaker 2: Perhaps, right right, Well, I mean it's a clumsy person. 149 00:09:07,559 --> 00:09:11,160 Speaker 1: I can't flick my wrist. That's madness. 150 00:09:13,000 --> 00:09:15,760 Speaker 2: They they've said that it's designed to be intuitive. 151 00:09:16,600 --> 00:09:22,640 Speaker 1: Oh no, that's that's bold. They're boldly going. 152 00:09:23,120 --> 00:09:26,520 Speaker 2: I feel like there are many reasons any why we 153 00:09:26,600 --> 00:09:27,599 Speaker 2: are not astronauts. 154 00:09:28,880 --> 00:09:31,360 Speaker 1: You are correct in this, You are correct. 155 00:09:32,200 --> 00:09:35,160 Speaker 2: And like basically being being afraid that we wouldn't be 156 00:09:35,200 --> 00:09:37,880 Speaker 2: able to operate a champagne bottle is low on the list, 157 00:09:38,000 --> 00:09:39,839 Speaker 2: but I mean, but still still checked. 158 00:09:39,880 --> 00:09:41,040 Speaker 1: It makes a list. 159 00:09:41,120 --> 00:09:42,040 Speaker 3: Yeah yeah, right. 160 00:09:45,840 --> 00:09:51,359 Speaker 2: Anyway, so this, so this satisfies that the space regulations, 161 00:09:51,720 --> 00:09:57,960 Speaker 2: but also the AOC regulations, the French champagne regulations because 162 00:09:58,440 --> 00:10:01,360 Speaker 2: the only things that the champagne had are the glass 163 00:10:01,360 --> 00:10:04,280 Speaker 2: of the bottle and the stainless steel of the service 164 00:10:04,320 --> 00:10:10,520 Speaker 2: device and the cork, which are all approved materials. Wow. Yeah, 165 00:10:10,920 --> 00:10:16,120 Speaker 2: it's pretty amazing, right right. The house's cellar master went 166 00:10:16,200 --> 00:10:20,080 Speaker 2: on a parabolic flight to gain a personal understanding of 167 00:10:20,120 --> 00:10:24,600 Speaker 2: low gravity's effects on the experience of drinking champagne. 168 00:10:25,600 --> 00:10:25,880 Speaker 3: Wow. 169 00:10:25,920 --> 00:10:28,960 Speaker 1: What a job, I know. Wow. 170 00:10:31,240 --> 00:10:34,920 Speaker 2: Okay, because like the interior of a spacecraft is pressurized 171 00:10:34,960 --> 00:10:38,680 Speaker 2: to a lower pressure than we're used to just walking around, 172 00:10:39,200 --> 00:10:43,280 Speaker 2: and the air is drier and you're at near zero gravity, 173 00:10:44,559 --> 00:10:49,280 Speaker 2: so sense do not waft the way that we're used to, 174 00:10:50,800 --> 00:10:54,959 Speaker 2: and even if they did. Whereas the bubbles and in 175 00:10:55,080 --> 00:10:58,000 Speaker 2: Bubbly normally float to the surface of the drink and 176 00:10:58,040 --> 00:11:01,199 Speaker 2: release aromas towards your face, they do not do that 177 00:11:01,280 --> 00:11:02,439 Speaker 2: in your zero gravity. 178 00:11:03,240 --> 00:11:03,960 Speaker 1: Ah. 179 00:11:05,640 --> 00:11:08,360 Speaker 2: Also, for the first few days that you're in your 180 00:11:08,440 --> 00:11:12,680 Speaker 2: zero gravity, you get what's called fluid shift in your body, because, 181 00:11:12,800 --> 00:11:16,360 Speaker 2: all right, your heart is trained to work really hard 182 00:11:16,440 --> 00:11:18,840 Speaker 2: at pulling blood up from your legs into the rest 183 00:11:18,840 --> 00:11:21,960 Speaker 2: of your body and also like keeping your brain nice 184 00:11:21,960 --> 00:11:28,240 Speaker 2: and juicy. So until your system adjusts to that lower 185 00:11:28,240 --> 00:11:32,960 Speaker 2: gravity situation, blood tends to accumulate in your head more 186 00:11:33,000 --> 00:11:36,080 Speaker 2: than usual, which means that your sinuses get swollen and 187 00:11:36,120 --> 00:11:39,080 Speaker 2: your nose stuffs up, and the dry air also will 188 00:11:39,160 --> 00:11:42,000 Speaker 2: dry out your nose and throat a little bit. So 189 00:11:42,679 --> 00:11:45,840 Speaker 2: you are not operating at one hundred percent scent capacity, 190 00:11:46,400 --> 00:11:50,760 Speaker 2: and scent is not operating at one hundred percent scent capacity. 191 00:11:51,240 --> 00:11:54,559 Speaker 2: And scent is after all a large portion of how 192 00:11:54,600 --> 00:11:58,439 Speaker 2: we experience food and drink, like how you taste things 193 00:11:58,480 --> 00:12:03,280 Speaker 2: differently on an airplane, but more so, Yeah, we talked 194 00:12:03,280 --> 00:12:05,960 Speaker 2: a bunch in our space food episode and in our 195 00:12:06,000 --> 00:12:08,760 Speaker 2: airline food episode about how different flavors tend to perform 196 00:12:08,920 --> 00:12:12,560 Speaker 2: differently under those circumstances, so see those for more information. 197 00:12:12,679 --> 00:12:17,160 Speaker 2: But yeah, so, taking all of this into consideration, the 198 00:12:17,200 --> 00:12:21,920 Speaker 2: cellar master chose a high pino noir grape profile, aged 199 00:12:22,040 --> 00:12:26,760 Speaker 2: the wine longer than usual five years, and used a 200 00:12:26,800 --> 00:12:29,719 Speaker 2: dosage which is at that topper off when you take 201 00:12:29,760 --> 00:12:32,800 Speaker 2: the yeast out and add in the wine and sugar 202 00:12:32,800 --> 00:12:36,120 Speaker 2: and cork. Added a dosage made from wine aged in 203 00:12:36,200 --> 00:12:41,080 Speaker 2: oak barrels. All right, I yeah, apparently that is what 204 00:12:41,120 --> 00:12:43,559 Speaker 2: he thought was the best best thing to do, and 205 00:12:44,000 --> 00:12:47,560 Speaker 2: a press release reported that the tasting notes include ripe 206 00:12:47,679 --> 00:12:55,760 Speaker 2: yellow fruit, vine peach, dried fruit, hazelnut, prayleine, vanilla, and pastry. 207 00:12:56,160 --> 00:13:00,840 Speaker 1: Oh sounds nice, sounds like a go a lot going on. 208 00:13:01,200 --> 00:13:03,000 Speaker 2: Yeah, I think it kind of needs to have. The 209 00:13:03,679 --> 00:13:05,680 Speaker 2: long story short is it sort of needs to have 210 00:13:05,720 --> 00:13:07,840 Speaker 2: a lot going on in order for you to get 211 00:13:07,880 --> 00:13:09,160 Speaker 2: anything at all? 212 00:13:09,240 --> 00:13:13,640 Speaker 1: Right, So fascinating like having to think about yeah, very yeah. 213 00:13:15,679 --> 00:13:18,920 Speaker 2: Yeah. Then then in September of twenty twenty two, after 214 00:13:19,200 --> 00:13:22,319 Speaker 2: all this R and D had been completed, they announced 215 00:13:22,360 --> 00:13:26,120 Speaker 2: that the champagne will be available on future Axiom space flights. 216 00:13:26,440 --> 00:13:29,480 Speaker 2: That that's a commercial space company currently going into low 217 00:13:29,520 --> 00:13:33,319 Speaker 2: earth orbit. Working towards building a space station. They've not 218 00:13:33,400 --> 00:13:37,199 Speaker 2: set a date yet for Champagne and Space, but they 219 00:13:37,200 --> 00:13:39,800 Speaker 2: have said that there's still they still got to do, 220 00:13:39,880 --> 00:13:42,400 Speaker 2: like a real life test and then use that to 221 00:13:42,400 --> 00:13:45,199 Speaker 2: make any final adjustments before it's like really go time. 222 00:13:47,280 --> 00:13:49,320 Speaker 1: Look, I don't first of all, this company is not 223 00:13:49,320 --> 00:13:52,000 Speaker 1: a sponsor, and I want to I don't want to 224 00:13:52,040 --> 00:13:54,920 Speaker 1: place any well, I don't know a doubt in their mind, 225 00:13:55,040 --> 00:13:58,400 Speaker 1: but my mind immediately is like with this real life tests, 226 00:13:59,240 --> 00:14:04,640 Speaker 1: something goes right. Horror movies once. 227 00:14:04,480 --> 00:14:05,880 Speaker 2: Again, I was about to I don't think it's gonna 228 00:14:05,920 --> 00:14:08,280 Speaker 2: go like alien levels of horribly awry, Like. 229 00:14:08,400 --> 00:14:11,160 Speaker 1: That's what I'm in picture in picture, is that's what 230 00:14:11,200 --> 00:14:16,199 Speaker 1: I'm envisioning. Oh my gosh, you imagine the right right? 231 00:14:16,280 --> 00:14:18,319 Speaker 2: Yeah, more like the Simpsons episode the Ants. 232 00:14:18,440 --> 00:14:24,400 Speaker 3: Yeah, yeah, which I mean, I guess brings us to 233 00:14:24,720 --> 00:14:30,040 Speaker 3: my question of like why though, and I mean the 234 00:14:30,080 --> 00:14:36,920 Speaker 3: answer is it's cool. Uh, It's undeniably cool. Uh. 235 00:14:37,440 --> 00:14:42,160 Speaker 2: ESA astronaut Jean Francois Clairvoy collaborated with the project, and 236 00:14:42,200 --> 00:14:45,880 Speaker 2: he said in that aforementioned press release in space, it 237 00:14:45,920 --> 00:14:48,320 Speaker 2: is essential to maintain a link with Earth and its 238 00:14:48,320 --> 00:14:50,760 Speaker 2: culture as a symbol of the art of living that 239 00:14:50,800 --> 00:14:59,440 Speaker 2: has endured through time. Champagne has this universal appeal Okay, yeah, yeah, 240 00:14:59,440 --> 00:15:02,960 Speaker 2: and the found of the Spade Agency, which, as you said, 241 00:15:02,960 --> 00:15:09,120 Speaker 2: helped develop the entire thing. They said Champagne condenses the 242 00:15:09,240 --> 00:15:13,480 Speaker 2: memory of a tear war, a climate, an ancestral self affair, 243 00:15:13,880 --> 00:15:17,280 Speaker 2: and tasting sensations for all those who will travel far 244 00:15:17,320 --> 00:15:22,600 Speaker 2: from Earth, which is like really hopeful in a lot 245 00:15:22,600 --> 00:15:24,280 Speaker 2: of ways that I don't think are really going to 246 00:15:24,280 --> 00:15:26,720 Speaker 2: play out practically in like the next century or so. 247 00:15:26,800 --> 00:15:28,960 Speaker 2: But I mean, you know, technology is a beautiful thing 248 00:15:29,040 --> 00:15:30,480 Speaker 2: and like it might we might get there. 249 00:15:31,400 --> 00:15:37,040 Speaker 1: This is this is actually one of my very favorite 250 00:15:37,360 --> 00:15:39,840 Speaker 1: looks into the human psyche is things like this. So 251 00:15:40,360 --> 00:15:42,040 Speaker 1: and it is important, as we talked about in our 252 00:15:42,080 --> 00:15:46,400 Speaker 1: space food episode, like the for people in space, it 253 00:15:46,480 --> 00:15:49,720 Speaker 1: is important for their mental health to have these things, yeah, 254 00:15:49,960 --> 00:15:52,280 Speaker 1: like taste things and remind them of home and all 255 00:15:52,320 --> 00:15:54,880 Speaker 1: that stuff. But the fact that it's champagne, which is 256 00:15:54,920 --> 00:16:01,640 Speaker 1: so safe with like celebration and yeah kind of lavish, 257 00:16:01,760 --> 00:16:04,880 Speaker 1: there's just something really interesting to me. The idea that 258 00:16:04,920 --> 00:16:06,560 Speaker 1: we're like, no, let's get that in space. 259 00:16:06,760 --> 00:16:12,880 Speaker 2: Yeah, that one is important, Yeah, right, Yeah, also, I again, 260 00:16:12,880 --> 00:16:15,000 Speaker 2: as we talked about in our space food episode, like 261 00:16:15,040 --> 00:16:17,920 Speaker 2: they've tried to do carbonated beverages in space and they 262 00:16:17,960 --> 00:16:24,960 Speaker 2: don't work really well because because of wet burps. Okay, 263 00:16:26,360 --> 00:16:30,160 Speaker 2: because of that thing where the bubbles don't rise to 264 00:16:30,240 --> 00:16:32,200 Speaker 2: the top of the glass. 265 00:16:32,280 --> 00:16:33,920 Speaker 1: They also don't rise to the top of. 266 00:16:33,880 --> 00:16:38,960 Speaker 2: Your stomach, so you just have a churn of air 267 00:16:39,240 --> 00:16:42,520 Speaker 2: and stuff in your stomach. And so when you do burp, 268 00:16:42,560 --> 00:16:46,400 Speaker 2: and you will after consuming a carbonated beverage, it won't 269 00:16:46,440 --> 00:16:47,000 Speaker 2: be a wet burp. 270 00:16:49,560 --> 00:16:55,040 Speaker 1: It's a scientific Yeah, that's that is what I've heard 271 00:16:55,080 --> 00:17:02,240 Speaker 1: astronauts call it. Okay, well, is it very important seration? Indeed? 272 00:17:03,440 --> 00:17:07,840 Speaker 2: Well, but you know it's the sacrifices must be made. 273 00:17:09,000 --> 00:17:13,359 Speaker 1: They must be I suppose. And I'm actually really I 274 00:17:13,359 --> 00:17:14,840 Speaker 1: want to see how this goes. I think we should 275 00:17:14,880 --> 00:17:17,720 Speaker 1: revisit this after they test it. Yeah, because I still't 276 00:17:17,720 --> 00:17:20,679 Speaker 1: have so many questions. I have so many questions, Like, 277 00:17:21,320 --> 00:17:22,879 Speaker 1: I guess you have to drink it all in one go. 278 00:17:24,320 --> 00:17:26,040 Speaker 2: I don't know. I think I think I think the 279 00:17:26,080 --> 00:17:28,600 Speaker 2: glass I'm not sure. I'm not sure. I think the 280 00:17:28,640 --> 00:17:31,000 Speaker 2: glass is designed to kind of keep it and and 281 00:17:31,040 --> 00:17:32,600 Speaker 2: I think that there's like a little bit of emotion, 282 00:17:33,280 --> 00:17:35,400 Speaker 2: like if you you can look up videos of people 283 00:17:35,480 --> 00:17:37,880 Speaker 2: drinking things in space from not. 284 00:17:38,080 --> 00:17:44,640 Speaker 1: The little like Caprice on bags. Right, Okay, well we'll 285 00:17:44,920 --> 00:17:48,320 Speaker 1: we'll circle back on that at some point because I 286 00:17:48,400 --> 00:17:52,320 Speaker 1: do want to know absolutely absolutely. 287 00:17:53,280 --> 00:17:56,879 Speaker 2: I will, and I I guess, I guess that's what 288 00:17:56,960 --> 00:17:59,840 Speaker 2: we have to talk about, bubbles in space for now. 289 00:18:01,000 --> 00:18:06,160 Speaker 1: For now, we hope that you enjoyed this as much 290 00:18:06,160 --> 00:18:08,280 Speaker 1: as we did. It was a really fun, really fun 291 00:18:08,320 --> 00:18:11,560 Speaker 1: one and as always, listeners, if you would like to 292 00:18:11,600 --> 00:18:14,320 Speaker 1: contact us, you can. You can email us at hello 293 00:18:14,400 --> 00:18:17,080 Speaker 1: atsavorpod dot com, and we're also on social media. 294 00:18:17,119 --> 00:18:20,240 Speaker 2: You can find us on Twitter, Facebook, and Instagram at 295 00:18:20,280 --> 00:18:23,359 Speaker 2: saver pod, and we would love to hear from you. 296 00:18:23,560 --> 00:18:26,159 Speaker 2: A saver is production of iHeartRadio. For more podcasts from 297 00:18:26,160 --> 00:18:29,679 Speaker 2: my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts, 298 00:18:29,720 --> 00:18:32,480 Speaker 2: or wherever you listen to your favorite shows. Thanks as 299 00:18:32,520 --> 00:18:35,399 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 300 00:18:35,560 --> 00:18:37,200 Speaker 2: Thanks to you for listening, and we hope that lots 301 00:18:37,200 --> 00:18:46,600 Speaker 2: of more good things are coming your way.