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How Champagne Works · Stuff You Should Know

• 0:01
  Speaker 1: Welcome to Stuff you Should Know from house Stuff Works
• 0:04
  Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh
• 0:14
  Speaker 1: Pierre Clark. There's Charles Jacques Bryant. Jerry. Oh nice, rolling.
• 0:25
  Speaker 1: Are we allowed to tell everyone your last name, Jerry?
• 0:27
  Speaker 1: We've done it before. Okay, what if they go try
• 0:30
  Speaker 1: to find her on Facebook and find out she doesn't
• 0:32
  Speaker 1: actually exist? It's all just a plant, fake Facebook page
• 0:36
  Speaker 1: that we've created. I know that she she is an
• 0:38
  Speaker 1: actual plant, right that crows in the corner feed me.
• 0:44
  Speaker 1: I am worried about this one. I'm just gonna go
• 0:46
  Speaker 1: ahead and say it. Oh, why you were worried about
• 0:49
  Speaker 1: the wine one, for the same reasons we didn't do
• 0:51
  Speaker 1: the wine I know, that's why. That's exactly why reason
• 0:55
  Speaker 1: exactly for those reasons. No one knows anything about champagne.
• 0:59
  Speaker 1: People spend life times learning this stuff. Yes, but we
• 1:03
  Speaker 1: have a show, and everyone knows that we don't spend
• 1:06
  Speaker 1: a lifetime learning about what we talk about that We
• 1:08
  Speaker 1: just do our research and we try to find the
• 1:12
  Speaker 1: most interesting stuff to explain how something works. I know,
• 1:15
  Speaker 1: but these with anytime it's something where someone is like
• 1:21
  Speaker 1: such a huge like where it's such a big thing
• 1:24
  Speaker 1: for so many people. Uh, I just know we're gonna
• 1:27
  Speaker 1: mess up pronunciations. Since French, so champagne, right, champagny. I
• 1:34
  Speaker 1: think that's how bugs Bunny always pronounced it. So you're
• 1:38
  Speaker 1: you're following a grand tradition. I didn't know he was
• 1:41
  Speaker 1: a drinker. Well, we are going to talk about Champagne's
• 1:44
  Speaker 1: a little light. Now do you like champagne? I love champagne,
• 1:49
  Speaker 1: love it. I don't. I mainly drink sparkling wine and
• 1:52
  Speaker 1: I don't really drink champagne itself. But buddy, this article
• 1:57
  Speaker 1: made me want to drink some champagne. Well you do
• 1:59
  Speaker 1: a little prosecco? WELLKVA, sure, I don't really discriminate, Okay,
• 2:04
  Speaker 1: I do. I don't drink any of it. You don't
• 2:05
  Speaker 1: like champagne, huh Nah, I don't like sparkling wine. It's
• 2:08
  Speaker 1: not just not it's not for chuck as they say,
• 2:12
  Speaker 1: love it, man um. I particularly love Shandon out in California.
• 2:20
  Speaker 1: I will say, one time at a party, though many
• 2:23
  Speaker 1: years ago, like in the nineties, I drank a lot
• 2:26
  Speaker 1: of just champagne, only champagne. This might be why you
• 2:30
  Speaker 1: don't like champagne. The only time in my life. No,
• 2:32
  Speaker 1: I actually, uh, I felt like a twelve year old girl.
• 2:34
  Speaker 1: That was wonderful. That's your problem. Champagne is no, no,
• 2:38
  Speaker 1: I mean silly and oh bubbly. It's fun like I
• 2:43
  Speaker 1: played hop scotch and stuff like that. Yeah, I know
• 2:45
  Speaker 1: that's terrible. Why would you ever want to do that again.
• 2:48
  Speaker 1: I don't mean I felt like a girl because I
• 2:49
  Speaker 1: was drinking champagne. That's what I thought. You meant. Well,
• 2:51
  Speaker 1: there's your problem. Champagne is not a girly drink. No,
• 2:54
  Speaker 1: I'm sure there's plenty of people out there who do
• 2:56
  Speaker 1: think that. Buddy, I will drink pink champagne. You don't
• 3:00
  Speaker 1: with your finger up at a bull fight. Oh gross. Yeah,
• 3:05
  Speaker 1: you gotta do something to wash the pain away. Uh. Yeah,
• 3:09
  Speaker 1: it's just not for me. Uh. And that gave me
• 3:11
  Speaker 1: a such a bad headache the next day. I didn't
• 3:16
  Speaker 1: go back to the well. I'll have you know, I
• 3:19
  Speaker 1: have someone. If someone wants to toast me, yeah, I
• 3:22
  Speaker 1: won't go. No, I'm not drinking that. Well, you were
• 3:24
  Speaker 1: probably drinking pretty sweet champagne, weren't you. Usually the higher
• 3:28
  Speaker 1: the sugar content and anything, that, the more um of
• 3:31
  Speaker 1: a hangover. You're gonna have Yeah, I don't know. Huh, well,
• 3:35
  Speaker 1: I love it good. You mean I've been to Shandon twice. Okay,
• 3:38
  Speaker 1: went on Shandon cruise once. Wow, big fans of Shandon.
• 3:42
  Speaker 1: Where is that? Hint? Hint? It's out in um Napa.
• 3:47
  Speaker 1: Napa Valley's famously attached to Mowett and Shandon. And then
• 3:51
  Speaker 1: Shandon went and said, Hey, we're gonna open up something
• 3:54
  Speaker 1: in California too. Got you just like cool? Because their
• 3:57
  Speaker 1: Tara war is it's heavy beat, it's good, good ter war.
• 4:00
  Speaker 1: And that's another thing too. This is what I'm nervous about.
• 4:03
  Speaker 1: I'm not nervous about getting it wrong. I'm nervous about
• 4:05
  Speaker 1: coming across like it's just a complete jackass sophisticate. You know,
• 4:11
  Speaker 1: I'm not at all. I just like Champagne. I'm I
• 4:14
  Speaker 1: know more now about Champagne doing this research for the
• 4:17
  Speaker 1: last couple of days than I ever had before. So
• 4:20
  Speaker 1: I definitely don't put myself out there. It's like a
• 4:22
  Speaker 1: um an expert in any way, shape or form. All right,
• 4:27
  Speaker 1: So that's called everybody put your emails away. Ten minutes
• 4:30
  Speaker 1: of caveats by Josh and Chuck. See that was French
• 4:33
  Speaker 1: and you pronounced it great, said Latin. All right, Well,
• 4:39
  Speaker 1: I guess if you don't know anything about Champagne, you
• 4:41
  Speaker 1: might have noticed that we already said both the word
• 4:44
  Speaker 1: champagne and sparkling wine. And um, I think most people
• 4:48
  Speaker 1: probably know this, but some people may not. Um, Champagne
• 4:51
  Speaker 1: is a region in France, and uh, technically you were
• 4:56
  Speaker 1: only supposed to say Champagne for sparkling wine if it
• 4:58
  Speaker 1: comes from that region. So all Champagne that's sparkling wine
• 5:04
  Speaker 1: is sparkling wine, but all sparkling wine is not Champagne.
• 5:08
  Speaker 1: That's right. That that I think that's simplified. Uh. In
• 5:12
  Speaker 1: Champagne itself, the region is about hour and a half
• 5:14
  Speaker 1: ninety minutes or so northeast of Paris or east. And
• 5:18
  Speaker 1: this UM article points out that it's one of the
• 5:21
  Speaker 1: least visited regions of France. But I bet I bet
• 5:25
  Speaker 1: they have their fair amount of enthusiasts that go, but
• 5:29
  Speaker 1: maybe just not as many. I don't know. It's the
• 5:30
  Speaker 1: south of France or other Burgundy maybe right, Well, Burgundy
• 5:33
  Speaker 1: comes to mind for sure. Apparently Sablie I didn't realize
• 5:37
  Speaker 1: that that was a wine growing region, did you, I
• 5:40
  Speaker 1: don't think I did, and the very famous mad dog,
• 5:45
  Speaker 1: the Nutrian so silly, so um so. Champagne is a region.
• 5:51
  Speaker 1: It's also a sparkling wine. But yeah, like you said,
• 5:53
  Speaker 1: you can't make sparkling wine outside of this this Champagne region,
• 5:58
  Speaker 1: and you can even make spar kling wine inside of
• 6:01
  Speaker 1: the Champagne region. And unless you're following a very strictly
• 6:05
  Speaker 1: controlled process within this particular region of France, you are
• 6:10
  Speaker 1: not allowed anywhere in the world to call your sparkling
• 6:14
  Speaker 1: wine Champagne. It's what's what's called an Appalachian applechian. Now
• 6:21
  Speaker 1: that's a mountain range. It's what's called a umpan trail
• 6:27
  Speaker 1: Appellatian de origine control or ao C is what we're
• 6:33
  Speaker 1: gonna call it. But it's basically the same thing with
• 6:36
  Speaker 1: um bourbon here in the United States, right where you
• 6:40
  Speaker 1: have to follow specific rules and you have to make
• 6:43
  Speaker 1: it within a specific region. And the whole point is
• 6:46
  Speaker 1: it's you don't want just any schmo making something that's
• 6:49
  Speaker 1: similar to your product but not nearly as good, that's
• 6:53
  Speaker 1: not going through anywhere near the painstaking amount of process
• 6:57
  Speaker 1: um and labor that you're doing, and still call it
• 6:59
  Speaker 1: this same thing you're calling it. You don't want to
• 7:02
  Speaker 1: do that. Yeah, so you have to sure restrict it,
• 7:05
  Speaker 1: especially the French. You know that they're not gonna be
• 7:08
  Speaker 1: all willy nilly about that. That's their region. Yeah, apparently
• 7:11
  Speaker 1: there's something like acres, which I don't think is a lot.
• 7:16
  Speaker 1: And what are those cities. The two main cities are
• 7:19
  Speaker 1: Rim and Epernay. But uh, we even have a thing
• 7:23
  Speaker 1: in here that says if you say Rim, then you're
• 7:26
  Speaker 1: an American city slicker. If you say m, I've seen
• 7:31
  Speaker 1: plenty of wrongs, is what they say in the in
• 7:35
  Speaker 1: that help me out article that we got. I think
• 7:37
  Speaker 1: you just earned some fans in France with that one. Well,
• 7:42
  Speaker 1: by any other name, it is still Champagne. And those
• 7:44
  Speaker 1: are the cities. And there are but three grapes that
• 7:48
  Speaker 1: you can use to make champagne. You can't just say,
• 7:53
  Speaker 1: oh that that muscadine looks nice. They do here in Georgia.
• 7:57
  Speaker 1: Just throw it in a bottle in fer minute, Pete,
• 8:00
  Speaker 1: put this in your mouth to spit it up. In
• 8:02
  Speaker 1: the bottom. There are three grapes and they are the
• 8:05
  Speaker 1: peanut and noir grape, the Chardonnay grape, and um, how
• 8:08
  Speaker 1: do you pronounce that last one peanut, Okay, which is
• 8:13
  Speaker 1: another dark grape or red grape or black grape I
• 8:15
  Speaker 1: think is what they call it. Yeah, if you ever
• 8:17
  Speaker 1: talked to a real wine person, you don't know the lingo,
• 8:20
  Speaker 1: You're gonna be confused quick when they say things like
• 8:22
  Speaker 1: black grapes, right, I mean, like, what the heck is
• 8:25
  Speaker 1: a black grape? But if you dig into it, you
• 8:27
  Speaker 1: start to find that there's a lot of overlapping words.
• 8:30
  Speaker 1: There's a lot of multiple terms that describe the same thing. Yeah,
• 8:34
  Speaker 1: black grape, red grape, same thing. Yeah, you know, purple grape.
• 8:37
  Speaker 1: Why not if you say that, you're gonna get laughed
• 8:40
  Speaker 1: out of nava, right, I like the purple grapes. Concorde
• 8:43
  Speaker 1: I think is what they're calling But chardon ay is
• 8:46
  Speaker 1: um of those three is the only all white grape.
• 8:49
  Speaker 1: So um. And you know a lot of people might
• 8:52
  Speaker 1: not know this. It's the same with uh still wine.
• 8:55
  Speaker 1: But you know inside that black skin is white pulp. Yeah,
• 9:02
  Speaker 1: depending on when you pick the grape, So if you
• 9:05
  Speaker 1: pick it early, before it has a chance to turn reddish,
• 9:08
  Speaker 1: you can conceivably squeeze clear or white grape juice from
• 9:14
  Speaker 1: red or black grapes. That's right, and that's what's happening
• 9:17
  Speaker 1: in the case of Champagne. Yeah, because if you look
• 9:19
  Speaker 1: at it, you're like, well, I mean, this is this
• 9:22
  Speaker 1: is clear? How is this made from red grapes? Well,
• 9:24
  Speaker 1: as we'll see later on, you have domperiren You wanted
• 9:26
  Speaker 1: to think we shoul well, we should go ahead and
• 9:29
  Speaker 1: talk about that. I guess well, let's talk about Champagne
• 9:31
  Speaker 1: a little bit for first, and then we'll get to
• 9:33
  Speaker 1: dom Perignon. So the region itself is pretty ancient UM.
• 9:37
  Speaker 1: The first vineyards in Champagne were planted by the Romans,
• 9:42
  Speaker 1: who also mine chalk in the area, and there's extensive
• 9:46
  Speaker 1: chalk quarries that are underground that have served as Champagne
• 9:49
  Speaker 1: sellers for generations. So the place has been making wine.
• 9:53
  Speaker 1: The region has been making wine for millennia UM. But
• 9:59
  Speaker 1: it wasn't until about the sixteen seventeen hundreds when they
• 10:04
  Speaker 1: really kind of took what was a naturally occurring problem,
• 10:08
  Speaker 1: which was carbonation happening in their wine, and went to
• 10:12
  Speaker 1: town with it. They said, if you can't beat them,
• 10:15
  Speaker 1: join them. So they took this thing that was viewed
• 10:18
  Speaker 1: as a flaw in their wine carbonation sparkling wine, and
• 10:22
  Speaker 1: they figured out how to make it even more so
• 10:24
  Speaker 1: and made it its own thing. Yeah, and that um
• 10:28
  Speaker 1: in that region, that chalk is very key to uh
• 10:31
  Speaker 1: what you end up getting because it's very reflective because
• 10:35
  Speaker 1: it's white. It is so it reflects the sunlight from
• 10:38
  Speaker 1: the ground back up to the leaves. Right. Yeah, it's
• 10:40
  Speaker 1: a very unique region, like and apparently it's uh like,
• 10:45
  Speaker 1: if you stumbled upon that region today in our advanced
• 10:48
  Speaker 1: wine making techniques and sparkling wine techniques, you probably wouldn't say, hey,
• 10:52
  Speaker 1: this is a great place to have a vineyard, right
• 10:54
  Speaker 1: you go, sacral soil is terrible. Uh, well you might,
• 10:59
  Speaker 1: um because it's I think it's a little tougher to
• 11:01
  Speaker 1: grow like it. It's a very fine line between getting
• 11:04
  Speaker 1: a successful uh harvest in that region, which it makes
• 11:10
  Speaker 1: it I think very special. Yeah, it does. Like um
• 11:13
  Speaker 1: apparently they have cold, short, wet growing seasons and apparently
• 11:19
  Speaker 1: that's where the original um sparkling wine and champagne came from.
• 11:23
  Speaker 1: It was a freak of natural um, natural climate and
• 11:29
  Speaker 1: natural conditions growing conditions, right because as we'll see a
• 11:34
  Speaker 1: second um, fermentation is what creates the carbonation and that
• 11:39
  Speaker 1: would happen naturally because they would harvest the wine, make wine,
• 11:44
  Speaker 1: store it, and then it would get um cold all
• 11:48
  Speaker 1: of a sudden, like early before the fermentation process was done,
• 11:51
  Speaker 1: so fermentation would basically stop. But then there'll be a
• 11:54
  Speaker 1: lot of sugar and yeasts left in their wine that
• 11:56
  Speaker 1: hadn't fermented when they started it. So when um spring
• 12:01
  Speaker 1: came around again and the things started to warm up,
• 12:03
  Speaker 1: a second fermentation process started, and that's really what kicked
• 12:06
  Speaker 1: off the bubbles. But for a long time, the people
• 12:09
  Speaker 1: in in Um Champagne and the Champagne region, we're tearing
• 12:13
  Speaker 1: their hair out because they didn't want this. It was
• 12:15
  Speaker 1: a sign that their wine was terrible, poorly made. And
• 12:18
  Speaker 1: like I said, it wasn't until Don Perignon came along
• 12:21
  Speaker 1: Um who didn't like it himself. Uh, but was one
• 12:25
  Speaker 1: of the people who created a lot of the techniques
• 12:27
  Speaker 1: that helped established Champagne as the sparkling wine capital of
• 12:32
  Speaker 1: the world. So he didn't care for it, No, he didn't,
• 12:35
  Speaker 1: he didn't, Um he could. He called it mad wine,
• 12:38
  Speaker 1: I think is what he called. Yeah. He was a
• 12:40
  Speaker 1: Benedictine monk in the area, and and and he was
• 12:43
  Speaker 1: the seller master, which is um. If you are a
• 12:47
  Speaker 1: seller master, you are in charge as far as champagne
• 12:51
  Speaker 1: goes with basically making the master blend of the champagne, yes,
• 12:57
  Speaker 1: the covey and when you put it together the assemblange.
• 13:02
  Speaker 1: So Don Perignon was the guy in charge of that
• 13:04
  Speaker 1: for this abbey. He was a monk. His name was
• 13:06
  Speaker 1: Pierre Parignon. Dom is like it denotes your a monk,
• 13:10
  Speaker 1: Benedictine monk and um. He was one of the ones
• 13:15
  Speaker 1: who established a lot of the groundwork for creating sparkling
• 13:20
  Speaker 1: want creating champagne very interesting like um up to that
• 13:23
  Speaker 1: point you would have um sparkling wines in your cellar.
• 13:28
  Speaker 1: But they were using like wood and hemp to like
• 13:32
  Speaker 1: stop these bottles. Well, that didn't work all that Well,
• 13:35
  Speaker 1: bottles were very frequently explode, and sellers were very dangerous
• 13:39
  Speaker 1: places to be because one one of these stoppers came out,
• 13:42
  Speaker 1: it shoot across the room, hit another bottle, and that
• 13:44
  Speaker 1: bottle stop would come out and all of a sudden
• 13:46
  Speaker 1: you have a chain reaction of these wooden stoppers like
• 13:49
  Speaker 1: flying at your head. Yeah, three stooges or something. Right,
• 13:53
  Speaker 1: So um, Don Perignon came up with the idea of
• 13:56
  Speaker 1: using cork stoppers in thicker English type bottles which could
• 14:02
  Speaker 1: withstand the pressure. Um holding him down with little rope muzzles,
• 14:06
  Speaker 1: now we use foil and wire. What's that called a muzzle? Yeah, muzzle?
• 14:11
  Speaker 1: There's a French word for it, but I can't find
• 14:13
  Speaker 1: it my not what's something like that? So he came
• 14:17
  Speaker 1: up with a bunch of stuff. He also was the
• 14:18
  Speaker 1: first one to start blending wines from the region, and
• 14:22
  Speaker 1: as we'll talk about in a few Um, that's the
• 14:25
  Speaker 1: basis of champagne. It's a blend champagne. Champagne is a
• 14:28
  Speaker 1: blend of wine. That's right. Should we take a break
• 14:32
  Speaker 1: like ourselves? Yeah, I'm getting excited. Don't you want some champagne? Really? No?
• 15:06
  Speaker 1: I mean if you opened a bottle of champagne in here,
• 15:08
  Speaker 1: I would. I would drink a flute because, uh, hey,
• 15:12
  Speaker 1: it's rude when you're offered something to turn your nose
• 15:14
  Speaker 1: about it unless you're under twenty one and b it
• 15:17
  Speaker 1: might help me to relax a little bit about it,
• 15:21
  Speaker 1: really would about this thing? You'd feel great? Um, should
• 15:25
  Speaker 1: we talk a little bit about uh the champagne method? Yes,
• 15:30
  Speaker 1: what the French call method champagne was okay, method champagne.
• 15:38
  Speaker 1: So let's see if the closer stuff them. Um. This
• 15:44
  Speaker 1: is one reason why champagne is a bit more expensive,
• 15:47
  Speaker 1: or can be a bit more expensive. Um. It's because
• 15:51
  Speaker 1: there's there's a lot of processes involved, and not like
• 15:55
  Speaker 1: there's not with still wine, but champagne kind of takes
• 15:58
  Speaker 1: it a step further. It's time consuming, and it there
• 16:01
  Speaker 1: are people's hands and feet involved a lot of times. Yeah.
• 16:06
  Speaker 1: And like you said, it's it is. It starts with
• 16:09
  Speaker 1: making wine. Actually it starts even further back then. It
• 16:12
  Speaker 1: starts with growing, that's right. Uh. But fermentation, you know,
• 16:17
  Speaker 1: all wines are for a minute, of course, and that's
• 16:19
  Speaker 1: the Um. That's when sugar breaks down from the grape
• 16:22
  Speaker 1: juice turns it into alcohol, delicious delicious alcohol, and that
• 16:27
  Speaker 1: is called wine. Um. And just like regular wine, still wine,
• 16:31
  Speaker 1: like you said, I guess we should call it regular wine,
• 16:34
  Speaker 1: just still wine. Still. Um. They start, they start with
• 16:38
  Speaker 1: those grapes. Uh. And in the case of champagne, they
• 16:42
  Speaker 1: are pressed with human feet, which still happens. And I
• 16:49
  Speaker 1: can't help but think of that video still after all
• 16:51
  Speaker 1: these years, that poor lady uh and uh Chateau Lan,
• 16:58
  Speaker 1: right was that? And George? Yeah, I don't think I
• 17:01
  Speaker 1: knew that it was Georgia, like Morning show Atlanta Morning,
• 17:05
  Speaker 1: So I think it was like Fox Live or something
• 17:07
  Speaker 1: like that. I just I can still hear it. I
• 17:09
  Speaker 1: haven't seen it in years. But if you don't know
• 17:10
  Speaker 1: what we're talking about, there was a one of the
• 17:12
  Speaker 1: early viral videos of this uh of this woman on
• 17:17
  Speaker 1: location doing a story about wine in Georgia, and she
• 17:20
  Speaker 1: was stomping on the wine and UH on a platform
• 17:24
  Speaker 1: for some reason, and she fell out of the barrel
• 17:27
  Speaker 1: and and hurt herself. But it sounded like she was
• 17:31
  Speaker 1: in very much heavy distress, like new dimensions of pain. Yea.
• 17:37
  Speaker 1: Or the sounds that the woman made. I've never heard
• 17:39
  Speaker 1: anything like it before or since. Um, yeah, I'm very
• 17:43
  Speaker 1: sure sure she was Okay. Yeah, that's why I don't
• 17:46
  Speaker 1: mind talking about it now. It's not like she was,
• 17:48
  Speaker 1: you know, maimed for life or anything like that. I
• 17:50
  Speaker 1: was thinking, I love Lucy too. Oh yeah, very famous
• 17:53
  Speaker 1: grape stompings. Yeah, you know, or she gets in like
• 17:56
  Speaker 1: a grape throwing fight with the lady Lucy. She was
• 17:58
  Speaker 1: always getting into trouble. One I was shot in the
• 18:02
  Speaker 1: studio where they film that show one time in California,
• 18:05
  Speaker 1: right there in Hollywood. Yeah, it's kind of neat. Yeah.
• 18:07
  Speaker 1: One of the groups just came over. He was like,
• 18:08
  Speaker 1: you know, this is the I love Lucy studio. I
• 18:11
  Speaker 1: smelled the grapes. Uh, all right, so where were we? Um?
• 18:16
  Speaker 1: Feet feet? Yeah? Which is this wonderful old world technique
• 18:21
  Speaker 1: that I didn't know this. I didn't know that you
• 18:23
  Speaker 1: have to do that for champagne. Is it just because
• 18:25
  Speaker 1: it's so delicate? Yeah, I think that's part of it.
• 18:28
  Speaker 1: But also they kind of shy away from machinery and
• 18:31
  Speaker 1: the method champagne was really yes, a right, it's a
• 18:35
  Speaker 1: it's a traditional method. Even though if you look back
• 18:38
  Speaker 1: at the history of whine making, champagne is very relatively new,
• 18:43
  Speaker 1: Like we're talking sixteen sev hundreds, right, They've been making
• 18:46
  Speaker 1: wine for many thousands of years, so this is a
• 18:50
  Speaker 1: fairly new invention, but it was still invented at a
• 18:54
  Speaker 1: time where you mainly used human labor for for things
• 18:58
  Speaker 1: like this. So yeah, they've I've tended to preserve that
• 19:02
  Speaker 1: as much as possible. All Right, Well, you've got your juice,
• 19:05
  Speaker 1: your white juice, and um, well, they put it in
• 19:10
  Speaker 1: stainless steel vats unless you're super old world. I guess,
• 19:14
  Speaker 1: uh some people do use wood still, but yeah, that
• 19:17
  Speaker 1: you're allowed to use for the for the initial fermentation
• 19:19
  Speaker 1: where you're like you're just making the basic wine. You
• 19:22
  Speaker 1: can use thing. Yeah, So there it sits for a
• 19:24
  Speaker 1: long time, ferments becomes still wine and uh, like we said,
• 19:29
  Speaker 1: this is just the first fermentation, and then you move
• 19:32
  Speaker 1: on to the blending, which is where that all important
• 19:35
  Speaker 1: seller master comes in. Right, So if you're a seller
• 19:37
  Speaker 1: master for a champagne house, you are unless you're very
• 19:41
  Speaker 1: specific type of champagne house where you actually make champagne
• 19:45
  Speaker 1: from growing the grapes to the finished product. Um, you
• 19:49
  Speaker 1: were probably going around the Champagne region trying different champagne's,
• 19:53
  Speaker 1: are trying different wines still wines, and you're coming up
• 19:57
  Speaker 1: within your head a blend of all these different wines.
• 20:01
  Speaker 1: And that blend, as we said before, is called the
• 20:03
  Speaker 1: couve a. And the couve a is it's just that
• 20:08
  Speaker 1: it's a blend of wine and it has mainly three
• 20:10
  Speaker 1: different factors involved that you have to take any consideration
• 20:13
  Speaker 1: if you're the seller master. Right, if it's a vintage
• 20:17
  Speaker 1: couve a vintage blend of wines. Then that means it's
• 20:20
  Speaker 1: using grapes that we're all grown in the same year,
• 20:22
  Speaker 1: the same growing season. Yeah, and I imagine these seller masters,
• 20:25
  Speaker 1: I mean he said they're tasting things. I'm sure they are,
• 20:28
  Speaker 1: but I imagine these seller masters in Champagne also kind
• 20:31
  Speaker 1: of know exactly where they're gonna go for most of
• 20:34
  Speaker 1: these sure, and they also would know like, well, if
• 20:37
  Speaker 1: you guys have two thousand seven vintage wine that was
• 20:41
  Speaker 1: a great year, or um that year was kind of rough,
• 20:44
  Speaker 1: it might take a at a neat edge to it
• 20:47
  Speaker 1: some other two thousand nine grapes I'm using too, Right,
• 20:50
  Speaker 1: these are what these people are walking around within their heads,
• 20:53
  Speaker 1: that kind of that level of information. So they're putting
• 20:56
  Speaker 1: it all together. They come up with these clever little blends,
• 20:59
  Speaker 1: and each blend to cue a. Again, one of the
• 21:02
  Speaker 1: things they can take into account is the vintage the years. Yeah,
• 21:06
  Speaker 1: like you said that, if it's a vintage wine, it's
• 21:08
  Speaker 1: just from the one year growing season. If it's non vintage,
• 21:11
  Speaker 1: that means you can you're combining various years, right, And
• 21:13
  Speaker 1: typically vintage wines I think tend to be more expensive
• 21:18
  Speaker 1: I have. I get the impression that they tend to
• 21:20
  Speaker 1: be a little more revered. They definitely take longer to mature. Yeah,
• 21:24
  Speaker 1: the fermentation process is longer than the non vintage. And
• 21:28
  Speaker 1: you'll see this on the label. It'll say vintage, else
• 21:30
  Speaker 1: it will say envy a lot of times. Um. The
• 21:34
  Speaker 1: two other things for a seller master to take into
• 21:37
  Speaker 1: account are um, the varietals and the crew. Right yeah,
• 21:45
  Speaker 1: c R you So crew is c R E W
• 21:49
  Speaker 1: or the c R U E with an umla over
• 21:51
  Speaker 1: the rock. Yes. Um, the crew is it's a vineyard basically,
• 21:57
  Speaker 1: So you can have grapes all from vineyard from different
• 22:01
  Speaker 1: years and different ritals um, and that'd still be what's
• 22:04
  Speaker 1: called a single crew. Or you could mix different crews,
• 22:07
  Speaker 1: different vineyards grapes um to to create a couve. Yeah.
• 22:12
  Speaker 1: And the grand crew you might have seen that before
• 22:14
  Speaker 1: on a bottle. Um. That's a If you get the
• 22:17
  Speaker 1: grand crew status, then you're really cooking with gases. My
• 22:20
  Speaker 1: dad used to say, uh. In the mid nineteen eighties, Um, well,
• 22:24
  Speaker 1: initially there were only twelve villages that had that grand
• 22:27
  Speaker 1: crew status, and then in h they expanded at the
• 22:31
  Speaker 1: seventeen UM because five more villages and I'm not going
• 22:35
  Speaker 1: to try and pronounce all those were added to the list.
• 22:38
  Speaker 1: And um it says here that less than nine percent,
• 22:42
  Speaker 1: it's incredibly low. Of all the vineyard land in Champagne
• 22:45
  Speaker 1: has grand crew rating, right, So again thou acres only
• 22:50
  Speaker 1: nine percent of that is the top rated. Basically, it's
• 22:54
  Speaker 1: saying this land is the primo land for growing Champagne grapes.
• 22:59
  Speaker 1: So if you get apes that are grown there by
• 23:01
  Speaker 1: these people who really know what they're doing, it's you're
• 23:04
  Speaker 1: gonna pay through the nose for it. So a grand
• 23:07
  Speaker 1: crew um Champagne is going to be pretty expensive, but
• 23:11
  Speaker 1: there's a there's a reason behind it. It's not just
• 23:14
  Speaker 1: marketing now, and varietals too. Like you said, there's three grapes, right,
• 23:19
  Speaker 1: just those three, and depending on how you put them together,
• 23:22
  Speaker 1: you can come up with a type of cuve as well. Right,
• 23:25
  Speaker 1: So blanc to blanc means white of whites. That's made
• 23:29
  Speaker 1: just with Chardonnay grapes. Blanc noir is made with um
• 23:34
  Speaker 1: just one of the other black grapes, either the Peanot
• 23:36
  Speaker 1: monier or the Pinot noir. That's right, um. But all
• 23:41
  Speaker 1: those three things are factored together to create a specific
• 23:44
  Speaker 1: cuve A well, and then you've got your rose that
• 23:47
  Speaker 1: you mentioned earlier, your pink wine or is My friend
• 23:50
  Speaker 1: Stacy calls it pink crack. It's good stuff. She gets
• 23:53
  Speaker 1: ahold of that stuff. Watch out, yeah, um, and that
• 23:57
  Speaker 1: is uh well, they there's a couple of ways you
• 23:59
  Speaker 1: can do the Um. Sometimes you leave some of the
• 24:04
  Speaker 1: skin for a little bit of time, but these days,
• 24:06
  Speaker 1: more or less you're gonna be adding a little bit
• 24:09
  Speaker 1: of the red wine, um peanut noir red wine to
• 24:13
  Speaker 1: the gouvey. So I think there's still wine that's different.
• 24:16
  Speaker 1: If you leave the grapes on a little bit, you're
• 24:18
  Speaker 1: gonna have pink champagne. If you actually add red wine afterwards,
• 24:22
  Speaker 1: you're gonna have rose champagne. What's the difference? Says here,
• 24:25
  Speaker 1: Rose is also known as pink champagne. I've seen I know,
• 24:28
  Speaker 1: this is what I'm saying. So it gets confusing because
• 24:30
  Speaker 1: you definitely get different things from different sources. But I
• 24:33
  Speaker 1: have seen in multiple places that when you add red wine,
• 24:37
  Speaker 1: that's rose, and that keeping the grapes in his pink
• 24:40
  Speaker 1: champagne interesting. But um, apparently there's something like three million
• 24:44
  Speaker 1: bottles of red wine or set aside every year just
• 24:48
  Speaker 1: to make rose champagne. What a waste, man, I'm really
• 24:54
  Speaker 1: I'm changing your mind about champagne. Uh No, you're not
• 24:58
  Speaker 1: going to Emily likes rose rose champagne. No, I mean
• 25:02
  Speaker 1: she'll have that, but just still rose. There's also rose
• 25:06
  Speaker 1: with gas that's not champagne. It's just a little gassie.
• 25:09
  Speaker 1: It's it's kind of different stuff. Yeah, I love it. Yeah,
• 25:14
  Speaker 1: And it's not like I discriminate against wines either, but um,
• 25:19
  Speaker 1: I'm I'm definitely prefer champagne. Are sparkling wines over still wine,
• 25:23
  Speaker 1: like any day of the week. Yeah, yeah, where the
• 25:25
  Speaker 1: opposite in more ways than one. Uh are we at
• 25:30
  Speaker 1: the Riddler yet? Because this is my favorite part. Uh.
• 25:33
  Speaker 1: So we've got the blend and once you once you
• 25:36
  Speaker 1: blend it, you have to put it in bottles. And
• 25:39
  Speaker 1: one of the things chuck about the AO C this
• 25:42
  Speaker 1: uh method champagne wise, is once you put in that bottle,
• 25:47
  Speaker 1: it stays in there until the person who buys it
• 25:49
  Speaker 1: and drinks it takes it out. You have to keep
• 25:52
  Speaker 1: it in the same bottle, all right, Yeah, why would
• 25:55
  Speaker 1: you switch bottle? That'd be weird. Anyway. Um, well, you
• 25:59
  Speaker 1: you used to want to to cannon to get sentiment out. Um,
• 26:03
  Speaker 1: you might just put it in one bottle to reuse
• 26:05
  Speaker 1: the bottles. Who knows, but you you. Once you put
• 26:08
  Speaker 1: in the bottle, it's got to stay in the bottle.
• 26:10
  Speaker 1: And after that initial que is blended, they put it
• 26:13
  Speaker 1: in the bottle and they let it sit and depending
• 26:16
  Speaker 1: on what kind um, what kind of is. If it's
• 26:19
  Speaker 1: non vintage, it's gonna sit there for twelve more months
• 26:22
  Speaker 1: for a total of a minimum of fifteen. If it's vintage,
• 26:26
  Speaker 1: it's gonna sit there for another three years and just
• 26:30
  Speaker 1: age in the bottle. That's right. And so at this
• 26:34
  Speaker 1: point you're gonna start you want the bubbles, So you're
• 26:37
  Speaker 1: gonna start that second fermentation process by adding sugar and yeast.
• 26:41
  Speaker 1: Then you drop the temperature on your cooler, uh to
• 26:45
  Speaker 1: about fifty to sixty, which is cooler than the initial
• 26:48
  Speaker 1: fermentation process. And um, well you can also do this
• 26:54
  Speaker 1: in the tank. Like they're different methods, but right, that's
• 26:57
  Speaker 1: the that's called the shar Met method. The tanks. Yeah,
• 27:04
  Speaker 1: but I think the old world method is well Jesus,
• 27:06
  Speaker 1: you can't use tanks. You gotta use bottles. And don't
• 27:08
  Speaker 1: you think old world is the right term. That's old ish.
• 27:11
  Speaker 1: I'll just stay old. But I think old world means
• 27:13
  Speaker 1: something very specific with wine. Oh yeah, I can see that.
• 27:16
  Speaker 1: I think it means non Californian. See, this is where
• 27:21
  Speaker 1: we get in trouble. Uh. So this is a very
• 27:24
  Speaker 1: slow fermentation process, the second one, and um, the yeast
• 27:29
  Speaker 1: is is living and dying and those cells are breaking apart,
• 27:33
  Speaker 1: and it's this really interesting processes going on inside that bottle. Yeah,
• 27:37
  Speaker 1: it's eating up all that sugar that you added and
• 27:39
  Speaker 1: what's called the liquor to tarage, right, and when you
• 27:43
  Speaker 1: add that in and you add the yeast in the yeaster,
• 27:45
  Speaker 1: Like this is great. We're gonna live here for generations
• 27:48
  Speaker 1: eons by our time table. Yeah, like, look at all
• 27:52
  Speaker 1: this delicious sugar that we can eat. And they eat
• 27:54
  Speaker 1: it and eat it and they eat all of the
• 27:56
  Speaker 1: sugar and this second fermentation process and what we're doing
• 28:00
  Speaker 1: or now is recreating those that natural fluke of a
• 28:03
  Speaker 1: condition where it would get cold and then warm up
• 28:06
  Speaker 1: again and that second fermentation process would start to make
• 28:09
  Speaker 1: the CEO. Two same things happening here, but this is
• 28:12
  Speaker 1: a very controlled version of that. So the use is
• 28:16
  Speaker 1: eating it, and like you said, they're dying and breaking open.
• 28:19
  Speaker 1: And so when you're drinking champagne, part of what you're
• 28:22
  Speaker 1: drinking are the the internal remnants of yeast cells that
• 28:28
  Speaker 1: have spilled their contents into the champagne. That's why I
• 28:32
  Speaker 1: don't drink it. But they also leave behind some stuff
• 28:34
  Speaker 1: you don't want to drink, which are the cell structures,
• 28:37
  Speaker 1: and that creates what's called sentiment. It's basically leftover cellular
• 28:41
  Speaker 1: structure of yeast cells, and you want to get that out. Yeah,
• 28:44
  Speaker 1: and that's through a process called riddling. And I mentioned
• 28:47
  Speaker 1: the riddler is my favorite person in this process. It's
• 28:51
  Speaker 1: a pretty thankless job to be the riddler, is it,
• 28:55
  Speaker 1: I think? So I'll bet you get a lot of
• 28:57
  Speaker 1: free champagne. Well, sure, that's thanks, Yeah, but it's it's
• 29:01
  Speaker 1: very solitary and redundant, repetitive. Uh So this riddler. They
• 29:09
  Speaker 1: the wine at this point is stored upside down at
• 29:11
  Speaker 1: a seventy five degree angle, and that is allowing all
• 29:15
  Speaker 1: this all these dead yeat cells to collect down near
• 29:18
  Speaker 1: the neck um. They by hand go in every day
• 29:25
  Speaker 1: and turn these bottles one eighth the baturn twenty thousand,
• 29:30
  Speaker 1: thirty thoddles day. They do this by hand and they're
• 29:35
  Speaker 1: just rotating these Uh, it's I can't imagine doing this.
• 29:41
  Speaker 1: I mean, that's your life's work. You've got to really
• 29:43
  Speaker 1: be dedicated to your craft to be a riddler. And
• 29:46
  Speaker 1: it takes about four to six weeks of this this
• 29:51
  Speaker 1: um dedicated attention. Very fast process though, if you've ever
• 29:55
  Speaker 1: seen a riddler at work, you know, but they have
• 29:58
  Speaker 1: to remember that they turn the bottle, so they a
• 30:00
  Speaker 1: little chalk mark on each one times in a day. Man,
• 30:04
  Speaker 1: it's so they they they're turning the bottle and like
• 30:07
  Speaker 1: you said, it's turned up in an angle. And the
• 30:09
  Speaker 1: whole point of this is that you're slowly because you
• 30:12
  Speaker 1: don't want to disturb the champagne. It's still it's still maturing, right, um.
• 30:17
  Speaker 1: But this is towards the end of that maturation phase,
• 30:19
  Speaker 1: either that twelve month or that thirty six month minimum.
• 30:22
  Speaker 1: And as you're turning it, what you're doing is kind
• 30:24
  Speaker 1: of shaking the bottle a little bit too, and you're
• 30:27
  Speaker 1: just trying to get the yeast cells what's left of them,
• 30:30
  Speaker 1: to move towards the neck, right, And the whole point
• 30:34
  Speaker 1: is this is called maturing on the leaves, and the
• 30:36
  Speaker 1: leaves I think are what the sediment is called, possibly
• 30:40
  Speaker 1: or else what the Yeah, I think that's what it is.
• 30:43
  Speaker 1: I think. And as it goes down and accumulates at
• 30:46
  Speaker 1: the towards the front of the neck, you now have
• 30:49
  Speaker 1: one of the last steps called gourge mont or disgorgement. Yes,
• 30:55
  Speaker 1: and what you have is it's just a thing of sediment.
• 30:58
  Speaker 1: Is it's accumulated at the neck and you put it
• 31:00
  Speaker 1: in an ice bath. It's really amazing how they do this. Yeah.
• 31:03
  Speaker 1: And then what they used to have to do is
• 31:05
  Speaker 1: they would pop open a bottle, decant it, filter it,
• 31:10
  Speaker 1: and um they would uh pour it back, so it's filtered.
• 31:15
  Speaker 1: Because one of the things you'll note about champagne is
• 31:18
  Speaker 1: it's very clear and it undergoes several different clarification steps.
• 31:21
  Speaker 1: But that would have been one of them. This is
• 31:23
  Speaker 1: the same thing, but this one's way cooler. They put
• 31:26
  Speaker 1: the neck in an ice bath, a salt ice bath,
• 31:28
  Speaker 1: so you know it's really cold because you know, salt
• 31:31
  Speaker 1: lowers the freezing point of ice water. Yeah, and at
• 31:34
  Speaker 1: this point that's going to create a little yeast plug.
• 31:39
  Speaker 1: So up there toward the neck and what they have
• 31:43
  Speaker 1: to do then is get that plug out of there
• 31:46
  Speaker 1: while maintaining the integrity of the rest of the wine
• 31:50
  Speaker 1: that's inside. Yeah, like you're gonna lose some champagne. It's
• 31:53
  Speaker 1: been a perfect procedure. Well yeah, I mean that's part
• 31:56
  Speaker 1: of the process, is to lose some because then they
• 31:58
  Speaker 1: add stuff back in, right, which we'll get to. But um,
• 32:01
  Speaker 1: so they remove while it says in here the cork.
• 32:04
  Speaker 1: But these days, I think that initial one is a
• 32:07
  Speaker 1: cap like a bottle cap, bottle cap, that old world
• 32:10
  Speaker 1: bottle cap. And you know, go on YouTube and look
• 32:13
  Speaker 1: at a riddler at work and and just check this out.
• 32:17
  Speaker 1: It's it's pretty neat, Like it's a fast process as well. Um,
• 32:21
  Speaker 1: did you see the how it's made on that They
• 32:24
  Speaker 1: pop it out and a surprisingly small amount comes out,
• 32:28
  Speaker 1: like I thought it would just they'd be like, oh god,
• 32:30
  Speaker 1: oh jeez, like it could be the most stressful job
• 32:33
  Speaker 1: in the world. But you know, enough comes out. It's
• 32:36
  Speaker 1: foaming over but um, it's not like a just a
• 32:39
  Speaker 1: tremendous amount, and then they smell it to make sure
• 32:41
  Speaker 1: it's not The dude I saw put his thumb over
• 32:43
  Speaker 1: it real quick, so like it wasn't foaming over at all.
• 32:45
  Speaker 1: Maybe that's what I saw, or maybe that's what he
• 32:48
  Speaker 1: was doing. I didn't catch it. Yeah, pretty interesting though.
• 32:51
  Speaker 1: So the riddlers is doing this by hand, uh, because
• 32:54
  Speaker 1: there's you know, carbon dioxide gas in there at this
• 32:56
  Speaker 1: point and it forces that plug out and like you said,
• 33:00
  Speaker 1: lose just a little bit. Then you add, uh, maybe
• 33:04
  Speaker 1: a little brandy, little sugar, a little white wine back
• 33:07
  Speaker 1: in to get the you know, the proper amount of
• 33:10
  Speaker 1: liquid inside the bottle. Right, that's called the dosage or
• 33:13
  Speaker 1: the liquor dosage. Don't call it dosage, no, because I
• 33:17
  Speaker 1: did in my head for like half of this research. Yeah,
• 33:20
  Speaker 1: and then you know, oh that's dosage. Well that's when
• 33:22
  Speaker 1: it helps to watch videos. Um. And then they put
• 33:27
  Speaker 1: that final cork in place, is one that's going to
• 33:29
  Speaker 1: stay in there until you un cork it, and they
• 33:32
  Speaker 1: tighten it down with that wire. As are not so
• 33:37
  Speaker 1: great article points out, you can make into a little
• 33:38
  Speaker 1: chair afterwards. That's what people do, right. Uh. And you
• 33:44
  Speaker 1: know you have to have that thing on there because
• 33:46
  Speaker 1: it's like there's a lot of pressure still building up
• 33:49
  Speaker 1: in that thing, right. Um. And they've actually, thanks to
• 33:52
  Speaker 1: a eighteenth century French pharmacist named Antoine Baumy. He came
• 33:58
  Speaker 1: up with a device to measure the sugar content and wine.
• 34:02
  Speaker 1: So now they know exactly how much sugar to put
• 34:04
  Speaker 1: into the champagne to raise the pressure back up. If
• 34:09
  Speaker 1: you want about five or six atmospheres of pressure or
• 34:12
  Speaker 1: about I think sixty to seventy square or pounds per
• 34:16
  Speaker 1: square inch of pressure in a bottle of wine. How
• 34:20
  Speaker 1: much fifties seventy I think, or fifty to ninety, but
• 34:24
  Speaker 1: it's definitely five or six atmospheres of pressure average, Okay,
• 34:31
  Speaker 1: so um, they know how much of that liqueur de
• 34:35
  Speaker 1: dosage to put in, how much sugar to put back
• 34:38
  Speaker 1: in to raise the the atmosphere back up. And the
• 34:41
  Speaker 1: other reason you want to do that to chuck is
• 34:43
  Speaker 1: when you're adding that that sugar back in that yeast state,
• 34:46
  Speaker 1: all the sugar that was in there, and turn it
• 34:49
  Speaker 1: into carbon dioxide that you put in for the second fermentation.
• 34:53
  Speaker 1: And when they did, they made this champagne as dry
• 34:57
  Speaker 1: as a bone. An extra brute the amount of shure,
• 35:01
  Speaker 1: it's actually more than that. It's brute natural well, I
• 35:04
  Speaker 1: call it a double X brute. It's crazy dry. I've
• 35:07
  Speaker 1: never had it, but I can only imagine how Yeah,
• 35:12
  Speaker 1: there's there's one where they don't put in any dossage.
• 35:15
  Speaker 1: They don't add any sugar afterwards, so it's bone dry
• 35:18
  Speaker 1: and that's just for people who really prefer that, because
• 35:20
  Speaker 1: that's Yes, apparently the extra brute is the least popular. Yeah,
• 35:25
  Speaker 1: I can imagine, And I think I think the best
• 35:29
  Speaker 1: selling is sort of that brute, which is sort of
• 35:31
  Speaker 1: in the middle of dry and sweet or sec or
• 35:35
  Speaker 1: demi sec, and then I think the last one is
• 35:37
  Speaker 1: due d o u x is the sweetest of all
• 35:41
  Speaker 1: non brute. Yeah, but brute is drier than extra dry,
• 35:45
  Speaker 1: which is kind of surprising. But if you ever, it's
• 35:49
  Speaker 1: pretty easy to pick up. If you just read it
• 35:52
  Speaker 1: once or twice, you're like, okay, that's that's how it's denoted.
• 35:55
  Speaker 1: But all that is based on how much dosage you
• 35:58
  Speaker 1: put in after you just just uh and gore disgorge
• 36:03
  Speaker 1: the yeast plug gorge. Uh one of my least favorite words.
• 36:07
  Speaker 1: By the way, that's a bad one. Um. Is this
• 36:10
  Speaker 1: true about Madame Clique from what I saw? Yeah, Um,
• 36:13
  Speaker 1: she was an entrepreneur famously. In fact, she's called Widow
• 36:17
  Speaker 1: cliquoh at times she's widowed at a very young age, sadly,
• 36:22
  Speaker 1: and took over her husband's wine business and supposedly invented
• 36:26
  Speaker 1: that disgorging process herself, which is uh. I mean, it's
• 36:31
  Speaker 1: kind of simple when you look at it, but I
• 36:33
  Speaker 1: wouldn't have thought to do it. No again, I mean
• 36:36
  Speaker 1: they were decanning them back then, filtering it out. So
• 36:39
  Speaker 1: and this was I think eighteen thirteen when the widow
• 36:42
  Speaker 1: clicko came up with it. And about then is when
• 36:46
  Speaker 1: Champagne the drink took off, at least in France and
• 36:50
  Speaker 1: started to spread very quickly around the world. Yeah, Napoleon
• 36:53
  Speaker 1: had a lot to do with that, right, I think
• 36:54
  Speaker 1: Napoleon did. By World War One, Winston Churchill reminded everyone,
• 36:59
  Speaker 1: we're not five need to save just France, boys, We're
• 37:02
  Speaker 1: fighting to save Champagne. Um, should we take another break?
• 37:08
  Speaker 1: I think, all right, we're gonna talk a little bit
• 37:11
  Speaker 1: about what the fuss is with this stuff after this?
• 37:43
  Speaker 1: All right, So Josh the master winemaker, the seller master
• 37:47
  Speaker 1: has uh walked through the process. What a great job
• 37:50
  Speaker 1: that would be. Yeah, I have a you know, my
• 37:54
  Speaker 1: friend Robbie is a kind of a rock star winemaker
• 37:56
  Speaker 1: and nappa. Yeah, it's pretty be great. He's he's like
• 38:01
  Speaker 1: he's living a good life. In fact, he got in
• 38:04
  Speaker 1: touch at one point because he wanted to start a
• 38:05
  Speaker 1: wine podcast. Uh. And we just sort of email back
• 38:10
  Speaker 1: and forth, and it just never like he just wanted
• 38:12
  Speaker 1: advice and stuff, not like he wanted to start one
• 38:14
  Speaker 1: with me, because that would be, Um, what are those
• 38:17
  Speaker 1: podcasts called when like someone's super expert and then you
• 38:19
  Speaker 1: got a big dummy. Uh uh I can't think of
• 38:28
  Speaker 1: any That's what that would have been. Man, there was
• 38:31
  Speaker 1: like that was just ripe for jokes. I would have
• 38:33
  Speaker 1: been the Thomas Satan Church to his Uh, Paul, oh
• 38:38
  Speaker 1: you're talking about sideways. I thought you were talking about
• 38:40
  Speaker 1: wings for a second. I would have been like, when
• 38:42
  Speaker 1: are we gonna drink? It? Tastes good to me, yeah,
• 38:45
  Speaker 1: and Robbie'd be spitting it out. Um. I don't think
• 38:49
  Speaker 1: you should that. He's very talented and you know does
• 38:54
  Speaker 1: quite well like making wine for other people. And he
• 38:57
  Speaker 1: also has his own label uh Lingevan and Pierce and
• 39:00
  Speaker 1: Meyer Wines plug plug uh. And when he got to
• 39:03
  Speaker 1: his house and stay with him in his awesome guest house,
• 39:07
  Speaker 1: the top of how Mountain. Huh, you get drunk on
• 39:12
  Speaker 1: like amazing expensive wine. So it's awesome that he opens
• 39:15
  Speaker 1: like you're drinking that Peria. I'm sorry, this is Pellegrina.
• 39:20
  Speaker 1: Oh excuse me, that's the Italian version of Peria. It is.
• 39:25
  Speaker 1: It's like the like spumrsecco. What's spumanti? Spumante is Italian?
• 39:31
  Speaker 1: Is its sparkling? Right? Yeah? I guess Prosecco's Italian as well.
• 39:35
  Speaker 1: I just remember that from when I was a kid,
• 39:37
  Speaker 1: Martini and ROSSIASI it's amazing, and that's drilled in my
• 39:42
  Speaker 1: brain Martini and Rossie, which probably is like crap sparkling wine,
• 39:50
  Speaker 1: isn't it. I don't know that it's good. I don't know.
• 39:53
  Speaker 1: I mean I think it's I think that's probably what
• 39:56
  Speaker 1: gave you your headache, that and all the low and rawl. Yeah,
• 40:02
  Speaker 1: is that still around? I don't know. And though Bob
• 40:04
  Speaker 1: and Doug drank from now, they drank some sort of
• 40:10
  Speaker 1: was it made up? No? They drank Molson? Well is
• 40:16
  Speaker 1: it with bats? I mean it was probably some Canadian beer.
• 40:18
  Speaker 1: We're gonna get killed over this, are sorry? Everybody? All right?
• 40:21
  Speaker 1: So let's move on then to what makes champagne so
• 40:26
  Speaker 1: so expensive and so fancy, like it has this um,
• 40:31
  Speaker 1: there's this notion you know that you drink it for
• 40:33
  Speaker 1: celebrations or that you're like sort of the upper crust
• 40:37
  Speaker 1: of society if you're drinking champagne. Well, supposedly there is
• 40:40
  Speaker 1: an actual reason why champagne is associated with toasting the
• 40:44
  Speaker 1: big events in life. Because for a thousand years, from
• 40:49
  Speaker 1: about the ninth century to the nineteenth century, they had
• 40:52
  Speaker 1: no champagne. The kings of France were coronated in champagne,
• 40:56
  Speaker 1: so it was like a celebration town for the whole country.
• 41:00
  Speaker 1: So toasting with even before they were sparkling wines, um,
• 41:04
  Speaker 1: toasting with champagne wine was traditional. So have you ever
• 41:08
  Speaker 1: been in a restaurant and like gotten good news and said, waiter,
• 41:12
  Speaker 1: champagne song. Has anyone ever done that? Uh? Besides in movies,
• 41:20
  Speaker 1: I don't know. Maybe it's funny like I was watching, Uh,
• 41:26
  Speaker 1: I was watching McConaughey act and it was I was
• 41:30
  Speaker 1: watching a movie on somebody else's seat back on a flight,
• 41:34
  Speaker 1: so I wasn't hearing it, so I was really just
• 41:36
  Speaker 1: watching the movie, right, And um, I was like, I
• 41:41
  Speaker 1: imagine if you were in real life around Matthew McConaughey,
• 41:46
  Speaker 1: like in a room with one of his characters, and
• 41:49
  Speaker 1: just how off putting in bizarre that experience would be,
• 41:53
  Speaker 1: you know, because he's just said he just choose the
• 41:56
  Speaker 1: scenery and everything he does. It's just so big. He's
• 41:59
  Speaker 1: that in real life, if you were interacting with that character,
• 42:03
  Speaker 1: you'd be like, calm down, man, you're freaking me out. Well,
• 42:06
  Speaker 1: Watterson was pretty chill. Yeah, yeah, okay, but everybody since
• 42:10
  Speaker 1: Waterson pretty much all right, boy, that's an interesting thing
• 42:14
  Speaker 1: to think on a plane. Just hit me, hit me
• 42:16
  Speaker 1: on the plane. I think if I was in a
• 42:18
  Speaker 1: restaurant and something great happened, I would say, waiter another
• 42:22
  Speaker 1: Gin and tonic and they would go huh. They probably
• 42:26
  Speaker 1: say you got it. Actually, I started calling those lime
• 42:30
  Speaker 1: salads at my house. Nice. You're on the gin and
• 42:32
  Speaker 1: tonic now, yeah. That usually happens around around April. Oh yeah,
• 42:38
  Speaker 1: April two, you know, September. I going for you. Um
• 42:42
  Speaker 1: gin and bitter lemon is a nice combo. Yeah yeah.
• 42:47
  Speaker 1: And I thought bitter lemon was just like a fever
• 42:49
  Speaker 1: tree drink that they make them. They make a good one,
• 42:52
  Speaker 1: but everybody from like Canada dry to whoever else makes
• 42:55
  Speaker 1: better lemon as well. So just give yourself a good
• 42:58
  Speaker 1: bitter lemon and some ginn of it. Um, we should
• 43:06
  Speaker 1: do it. We'll definitely do a podcast on gin at
• 43:08
  Speaker 1: some point. Very interesting. Uh, Liquor Complex, can be sure.
• 43:17
  Speaker 1: I got another one for you with that better lemon.
• 43:20
  Speaker 1: If you want to get really fancy, get some St.
• 43:22
  Speaker 1: George terror ter War. Yeah, I'm not a fan. You
• 43:27
  Speaker 1: had the dry Rye? No you did? You? You tried
• 43:31
  Speaker 1: the tar war one? Yeah, some one that tastes like feet, No,
• 43:34
  Speaker 1: that's the dry rye. I've tried all three of those St.
• 43:37
  Speaker 1: George's and I don't like any of them. I'm a
• 43:40
  Speaker 1: London dry guy. Well, anyway, you'll still like it with
• 43:42
  Speaker 1: bitter lemon, all right, everyone else you would like the
• 43:46
  Speaker 1: Tara War St. George with bitter lemon, everyone else on
• 43:50
  Speaker 1: the planet. Because all right, and I figured out what
• 43:54
  Speaker 1: was up with the dry rye. You're absolutely right. You
• 43:56
  Speaker 1: can't make a martini out of that stuff and kill you.
• 44:00
  Speaker 1: It's not made for it. It's made for things like
• 44:02
  Speaker 1: the Gronies. It makes a killer NEGRONI. Yeah, it's really good. Yeah,
• 44:06
  Speaker 1: I'm a I stick to my lime salad. You know. Okay,
• 44:08
  Speaker 1: you know me and my basic names. But try the
• 44:10
  Speaker 1: bitter lemon sometime with gin. Okay, your your dry line,
• 44:14
  Speaker 1: it's fine, all right, Okay, but with with the bitter
• 44:17
  Speaker 1: limbon instead of tonic. Okay, I'll give it a dry
• 44:20
  Speaker 1: And if I don't like it, then I'm just weird
• 44:22
  Speaker 1: because everyone else in the world loves it. I'm not
• 44:24
  Speaker 1: saying that. You said that. Uh, all right, we're in
• 44:28
  Speaker 1: the world worry. So we were talking about, um, what
• 44:32
  Speaker 1: makes champagne so fancy? Yeah? Uh, well, like we said earlier,
• 44:36
  Speaker 1: it's um. You know, it's a very small region comparatively speaking. Uh,
• 44:42
  Speaker 1: so that will lend to the price. And all these
• 44:44
  Speaker 1: hand processes that they still might use or foot processes
• 44:47
  Speaker 1: it's a big one is gonna make it more expensive.
• 44:50
  Speaker 1: And anytime the price is being driven up, uh, it's
• 44:54
  Speaker 1: gonna have that sort of air of sophistication. Uh. And then,
• 44:58
  Speaker 1: of course when the hip hop scene started kind of
• 45:03
  Speaker 1: uh using that in lyrics and popping Champagne on the
• 45:07
  Speaker 1: yacht and the videos I'm on a boat. What was that?
• 45:12
  Speaker 1: Was the stur life short? Okay with oh I think
• 45:15
  Speaker 1: I remember that, I don't remember who it was, but
• 45:18
  Speaker 1: I don't think it was got. It was one of
• 45:20
  Speaker 1: those Andy Sandberg shorts. Not Little Wayne. Who's the other
• 45:24
  Speaker 1: little little bow Wow? No, he's just bow Wow now
• 45:28
  Speaker 1: really yeah, grows up man, the guy who was like, yeah, yeah,
• 45:34
  Speaker 1: that guy. I have no idea you do, Little John?
• 45:38
  Speaker 1: Yes John? Yeah, uh yeah, I'm not. But yes, it
• 45:45
  Speaker 1: was an Andy Sandberg short. Yeah I do. I think
• 45:48
  Speaker 1: I do remember that. But that definitely, um kind of
• 45:52
  Speaker 1: solidified the sort of you know status. Yeah, sure, that's
• 45:58
  Speaker 1: exactly the word I would I would suggested, but it
• 46:03
  Speaker 1: definitely didn't hurt. No, especially in the States here and
• 46:06
  Speaker 1: with a whole new generation of people, right, like the
• 46:10
  Speaker 1: younger generation. It's like champagne, right, but then all of
• 46:15
  Speaker 1: a sudden, Little John's like, I got some champagne for real.
• 46:18
  Speaker 1: I'm sure the champagne industry was like, seriously, keep doing it. Sure.
• 46:22
  Speaker 1: So the thing though, is there's um actual reason behind
• 46:30
  Speaker 1: champagne being more expensive than your typical wine. But that
• 46:34
  Speaker 1: doesn't mean that all champagne or all all sparkling wines
• 46:38
  Speaker 1: are like out of your price range. No, I mean
• 46:41
  Speaker 1: you can get some cheap sparkling wine that'll goodche No, No,
• 46:45
  Speaker 1: that's not true. Like you can get Chandon wines fors
• 46:51
  Speaker 1: and it's not going to give you a headache. I'm
• 46:53
  Speaker 1: talking about the six dollar good stuff. Yeah, but twenty bucks.
• 46:56
  Speaker 1: I mean, if you're gonna spring for a decent bottle
• 46:58
  Speaker 1: of wine if it's New Year's Eve, why not, That's
• 47:05
  Speaker 1: what I'll toast it. Uh. Alright, So twenty bucks will
• 47:09
  Speaker 1: get you a good bottle of decent champagne, is what
• 47:13
  Speaker 1: you're saying, Yes, not bad. Or you can spend hundreds
• 47:17
  Speaker 1: of dollars, thousands, tens of thousands at auction, just like wine,
• 47:22
  Speaker 1: if you want some super rare collectible wine apparently a
• 47:27
  Speaker 1: quarter of a million dollars for a bottle at the
• 47:30
  Speaker 1: Moscow Ritz Carlton, And that's not even something you drink,
• 47:33
  Speaker 1: right if you're a jackass. Sure, but I mean, if
• 47:37
  Speaker 1: your you have to be a jackass to spend a
• 47:38
  Speaker 1: quarter of a million dollars on a bottle of champagne anyway,
• 47:41
  Speaker 1: you better drink it, frankly. But champagne you don't keep right,
• 47:46
  Speaker 1: you can, you can, and so there's a lot of
• 47:49
  Speaker 1: misunderstanding about it. Right, So a lot of people think
• 47:51
  Speaker 1: that you keep champagne standing up, you do for about
• 47:54
  Speaker 1: the first month. But if you're keeping in a seller,
• 47:57
  Speaker 1: you want to keep it on its side. Like any
• 47:58
  Speaker 1: bottle of wine, you want the the wine touching the cork.
• 48:02
  Speaker 1: But the reason that champagne actually ages in the bottle.
• 48:04
  Speaker 1: It's just like wine that that cork. It's in there
• 48:07
  Speaker 1: pretty good, but it's not air tight. There's a minimal
• 48:10
  Speaker 1: amount of gas exchange going on, so that the wine,
• 48:14
  Speaker 1: the champagne, continues to mature over the course of ten
• 48:17
  Speaker 1: twenty thirty years if you keep it. If you keep it,
• 48:20
  Speaker 1: the key to champagne, apparently storing it is you want
• 48:23
  Speaker 1: to avoid temperature fluctuations. You want to keep it at
• 48:26
  Speaker 1: about the same temperature for the whole time you have
• 48:28
  Speaker 1: its story. To bury it in your backyards, its side
• 48:32
  Speaker 1: deep and leave it there. Yeah uh, and it will.
• 48:36
  Speaker 1: You will find that all the worms drank it. You'll
• 48:38
  Speaker 1: be like worms. Bury it under the frost line, and
• 48:41
  Speaker 1: you want to keep it out of the sunlight too
• 48:43
  Speaker 1: well underground. But apparently as the ages, I've never had
• 48:46
  Speaker 1: old champagne, but as the ages, its taste starts to
• 48:49
  Speaker 1: mellow um and it takes on dried fruit nutty, toasty
• 48:54
  Speaker 1: honey notes are like the main notes that it hits. Yeah,
• 48:57
  Speaker 1: we had a bottle of dom peregnon that awful when
• 49:00
  Speaker 1: we opened it, but we didn't. It was every improper
• 49:03
  Speaker 1: thing you could do, we did, including moving it in
• 49:07
  Speaker 1: a hot truck f l A to Atlanta, a hot
• 49:11
  Speaker 1: moving truck. I don't know. I mean, we just don't
• 49:13
  Speaker 1: drink it much, so we just had it and we
• 49:15
  Speaker 1: got it as a gift. If that happens, you just
• 49:17
  Speaker 1: just put some fresh squeeze orange juice in there. It's fine, boom,
• 49:20
  Speaker 1: then you've got a mimosa. I'll have a mimosa occasionally.
• 49:25
  Speaker 1: That's champagne, I know, in orange juice. Yeah, that's the
• 49:29
  Speaker 1: key with the orange juice. Well, I mean I enjoy
• 49:32
  Speaker 1: mimosa more than just regular champagne. It's like a whole.
• 49:35
  Speaker 1: It's definitely one of those things that's greater than the
• 49:37
  Speaker 1: sum of its parts. Yeah, you know, I don't think
• 49:40
  Speaker 1: I ever said chuck the um the Those two quarter
• 49:43
  Speaker 1: of a million dollar bottles of champagne were from a
• 49:46
  Speaker 1: shipwreck that was headed to Russia to bring champagne to
• 49:51
  Speaker 1: the Tsar's family, and it's all the shipwrecked and they
• 49:55
  Speaker 1: discovered it in the nineties and now they're selling it
• 49:57
  Speaker 1: at the Ritz Carlton two. What did you say? And
• 50:04
  Speaker 1: I think that's the one that's like a collector's piece, right,
• 50:07
  Speaker 1: I don't know you like to put it on your wall.
• 50:09
  Speaker 1: That's not from what I don't know. I don't know
• 50:12
  Speaker 1: what you do with that besides just drink it and
• 50:15
  Speaker 1: hope for the best. Well, should we talk about drinking
• 50:17
  Speaker 1: it in the proper way, to open it and to
• 50:21
  Speaker 1: pour it, please consume it, because uh, if you if
• 50:26
  Speaker 1: you don't know what you're doing and you've seen too
• 50:29
  Speaker 1: many movies, you might try and pop that cork out
• 50:32
  Speaker 1: across the room. It's very dangerous. It is very dangerous,
• 50:35
  Speaker 1: and people get injured, right are their deaths? I think
• 50:39
  Speaker 1: I didn't see it, or is that like an urban legend?
• 50:41
  Speaker 1: I would guess an open legend. I could be wrong.
• 50:44
  Speaker 1: I'm thinking if you died from me getting hit with
• 50:46
  Speaker 1: a cork, you had a pre existing condition. Is that
• 50:50
  Speaker 1: covered I don't know under Obamacare ster I guess we'll see.
• 50:55
  Speaker 1: So you'll get about six flutes if you're pouring properly
• 50:59
  Speaker 1: out of a all of champagne. I want to serve
• 51:01
  Speaker 1: it between forty and forty five degrees celsias your fahrenheit.
• 51:06
  Speaker 1: That's fahrenheit right, I don't know. Uh. If you are
• 51:09
  Speaker 1: caught with your pants down at a party, just go
• 51:13
  Speaker 1: champagne and it'll get you out of it. Um. And
• 51:17
  Speaker 1: you want to chill it very quickly, you can put
• 51:20
  Speaker 1: it in an ice bath and not to get out
• 51:22
  Speaker 1: that yeast plug, but just to make it cold fast,
• 51:25
  Speaker 1: just like it would beer or something. All right, the
• 51:28
  Speaker 1: neck you mean, no, no, no, the whole bottle. If
• 51:30
  Speaker 1: you want to serve it. You got a hot bottle
• 51:33
  Speaker 1: of champagne and your moving truck, throw it in an
• 51:36
  Speaker 1: ice bath for about twenty minutes and you should be
• 51:38
  Speaker 1: good to go. Yeah, if you there's a party trick
• 51:40
  Speaker 1: you can do too, where if you put just the
• 51:42
  Speaker 1: neck in the ice bath, you can use what's called
• 51:45
  Speaker 1: a saber. You can actually use anything. I've seen somebody
• 51:48
  Speaker 1: do it on on video with a shoe. Yeah. You
• 51:50
  Speaker 1: don't even have to freeze it if you're a good
• 51:52
  Speaker 1: saber or yeah, but you you kind of want to.
• 51:56
  Speaker 1: You want the neck very very cold because you want
• 51:58
  Speaker 1: the glass to just crack off cleanly. Yeah, and what
• 52:01
  Speaker 1: the deal is if you've ever seen someone, it's called sabridge. Um.
• 52:07
  Speaker 1: We mentioned earlier that the champagne bottle is very thick
• 52:10
  Speaker 1: because it's uh in there at about nine p s.
• 52:12
  Speaker 1: I where the scene meets the lip, it's about less
• 52:17
  Speaker 1: glass and so that's a vulnerable area and that's what
• 52:21
  Speaker 1: makes sabering possible. And so you use well, like you said,
• 52:25
  Speaker 1: you could use a shoe. I guess if you're you know,
• 52:28
  Speaker 1: if you're that guy. But there's traditional sabers there there.
• 52:33
  Speaker 1: They look like a little sword. They are a little sword.
• 52:36
  Speaker 1: They just aren't ground to a point or an edge.
• 52:39
  Speaker 1: They're very blunt. Well because the point is using blunt
• 52:43
  Speaker 1: force on a weak point of the of the neck
• 52:46
  Speaker 1: of the bottle. Yeah, but you can use your like
• 52:48
  Speaker 1: a saber can be sharp. You just use the other
• 52:50
  Speaker 1: side of it. And um, I mean it's it's pretty
• 52:54
  Speaker 1: neat to do because you're not like I think for
• 52:57
  Speaker 1: a while I thought you were just knocking the cork out,
• 53:00
  Speaker 1: so I thought, as well, but you're you're you're knocking
• 53:02
  Speaker 1: the glass off. Yeah, the top the top lip of
• 53:05
  Speaker 1: the of the bottle is coming clean off. If you're
• 53:08
  Speaker 1: doing it correctly, and it's it's that is also dangerous
• 53:12
  Speaker 1: if you don't know what you're doing, because that thing
• 53:14
  Speaker 1: will fly or more. Yeah, and that's actual glass. What
• 53:18
  Speaker 1: you want to do is have a sharpshooter handy to
• 53:20
  Speaker 1: shoot it out of the sky before it hurts anybody,
• 53:23
  Speaker 1: that's right, and have everyone standing behind you. That's the
• 53:26
  Speaker 1: traditional way. Um, how you really open it is and
• 53:30
  Speaker 1: this is a uh even if you're not just popping
• 53:34
  Speaker 1: the cork, you might like twist the cork off. You
• 53:37
  Speaker 1: want to twist the bottle. That's sort of the number
• 53:39
  Speaker 1: one rule to open it cleanly and non dangerously and
• 53:44
  Speaker 1: without why champagne, you know, getting all over the place,
• 53:49
  Speaker 1: like when you open an a tonic bottle, her soda,
• 53:53
  Speaker 1: anything fizzy. That's one of our traditions backstage. A stuff
• 53:57
  Speaker 1: you should know shows is Josh opens a tonic ball,
• 53:59
  Speaker 1: get it all excuse everywhere, and you go, what's the deal?
• 54:02
  Speaker 1: Every single time? Um, I think because I have so
• 54:05
  Speaker 1: many lime salads and just I know you gotta go
• 54:07
  Speaker 1: easy with those tonic bottles. I do, and it's still
• 54:11
  Speaker 1: spray me. It's it's almost comical as um No, it's
• 54:15
  Speaker 1: pretty funny um. So you're twisting the bottle. Uh if
• 54:21
  Speaker 1: if you have a towel, you can hold it over
• 54:22
  Speaker 1: the cork, but you really don't need it as long
• 54:25
  Speaker 1: as you're kind of holding it with your hand and
• 54:27
  Speaker 1: twist that bottle. Put your thumb in the punt as
• 54:30
  Speaker 1: they call it, which is that the area at the
• 54:33
  Speaker 1: bottom of the bottle to div it. Yeah, the punt
• 54:36
  Speaker 1: the concave part. Yeah, the punt. Let's put your thumb
• 54:39
  Speaker 1: in the punt um and then you've got it open
• 54:42
  Speaker 1: and you tilt the glass importance a little bit for
• 54:46
  Speaker 1: a little bit more. You want about three quarters of
• 54:49
  Speaker 1: a flute and put your pinkie up and go to town. Yeah,
• 54:53
  Speaker 1: and I did a brain stuff on what the best
• 54:56
  Speaker 1: kind of glass for champagne is, and apparently the tulip
• 54:59
  Speaker 1: is it's a combination between the coupe and the flute um.
• 55:04
  Speaker 1: You've probably seen it before, No I didn't. It's a
• 55:08
  Speaker 1: you know, the tulip class um. But apparently they allow
• 55:12
  Speaker 1: for the most sparkle and if you if you have
• 55:16
  Speaker 1: the so the bubbles coming up the French call effervescence.
• 55:19
  Speaker 1: And if you look at a glass of champagne, that
• 55:21
  Speaker 1: you're just holding there in front of you. When they
• 55:23
  Speaker 1: bubble up to the top, they accumulate into a foam,
• 55:27
  Speaker 1: and uh, that is called moose like shock a lot moose,
• 55:31
  Speaker 1: remember top secret. Oh yeah, but it's not that. It's
• 55:36
  Speaker 1: just moose is what they call it. Or foam is
• 55:38
  Speaker 1: another way to put it. That's what they call it.
• 55:40
  Speaker 1: And so actually when you're creating them second fermentation process
• 55:46
  Speaker 1: of the champagne making, what the method champagne was, it's
• 55:53
  Speaker 1: called um the prize de mouse or the foam creation
• 55:58
  Speaker 1: wow a lot. And that's why you poured slow too,
• 56:01
  Speaker 1: because if you get too fast, it's gonna get everywhere
• 56:04
  Speaker 1: like your tonic. And then you pour it three quarters
• 56:06
  Speaker 1: full and you toast and say huzzah, huzzah, huzza. I
• 56:10
  Speaker 1: think is the traditional yeah thing you're supposed to say.
• 56:14
  Speaker 1: So you like champagne yet, No, it's just not for me.
• 56:17
  Speaker 1: That's fine, dope, feel bad for me. I want then, Uh,
• 56:20
  Speaker 1: if you want to know more about champagne, go get some.
• 56:23
  Speaker 1: And in the meantime, you can type that word in
• 56:26
  Speaker 1: the search part how stuff works dot com. And since
• 56:28
  Speaker 1: I said search par it's time for a listener mail,
• 56:33
  Speaker 1: all right, I'm gonna call this one. Uh. Well, getting
• 56:37
  Speaker 1: the nomenclature correct something we always strive to do and
• 56:40
  Speaker 1: don't always do. Hey, guys, let me start by saying,
• 56:43
  Speaker 1: you've been listening your show for two years. You've added
• 56:45
  Speaker 1: so much joy, laughter, and knowledge to my life. Now.
• 56:48
  Speaker 1: You're always intentional and sensitive about the language you used
• 56:52
  Speaker 1: on your show, And while listening to the MS episode,
• 56:55
  Speaker 1: I noticed something I've heard you two say in the past.
• 56:58
  Speaker 1: I work in suicide prevention and hope to change the
• 57:01
  Speaker 1: culture and reduce the stigma around suicide. As you know,
• 57:04
  Speaker 1: one of the first steps of doing that is examining
• 57:06
  Speaker 1: the language we use. The phrase commit suicide. It's very common,
• 57:11
  Speaker 1: of course, and has been used for a very long time. However,
• 57:14
  Speaker 1: the word commit makes it sound criminal. This perpetuates a
• 57:17
  Speaker 1: stigma that there's something bad or wrong with someone who's
• 57:20
  Speaker 1: experiencing thoughts of suicide, making it less likely that they
• 57:23
  Speaker 1: will reach out and ask for help. I want to
• 57:26
  Speaker 1: encourage you, guys to use the word died by suicide
• 57:28
  Speaker 1: or completed suicide as an alternative and more factual term. Uh.
• 57:32
  Speaker 1: The American Foundation for Suicide Prevention it's great resource for
• 57:35
  Speaker 1: more information and of course I need to plug my
• 57:38
  Speaker 1: own nonprofit I work for not my kid dot org.
• 57:43
  Speaker 1: I appreciate everything you guys do. Please come to Phoenix.
• 57:45
  Speaker 1: I guarantee you will sell out a show there. Sincerely,
• 57:48
  Speaker 1: that as Sarah tisden a k A Hope dealer. Oh wow,
• 57:54
  Speaker 1: dealing hope. That's the heck of a Yeah, and you
• 57:58
  Speaker 1: know what, I never thought about that, but that is
• 58:01
  Speaker 1: not true. That's not true. You have because we've been
• 58:04
  Speaker 1: called out on this before. Really, yes, but I think
• 58:07
  Speaker 1: we've e been done a listener mail on it before.
• 58:09
  Speaker 1: But it's so ingrained to say commit and then complete.
• 58:13
  Speaker 1: It just sounds like they finished their homework or something
• 58:16
  Speaker 1: like that, but died by suicide. I could. I can
• 58:19
  Speaker 1: get behind that, and I will try, but it's just
• 58:22
  Speaker 1: so hard not say committed. What though, if you're saying
• 58:26
  Speaker 1: if it hasn't happened, you're saying someone was going to
• 58:29
  Speaker 1: attempt to thinking attempting suicide. Okay, yeah, I think that
• 58:33
  Speaker 1: one's a kacher. All right, man, I didn't know we've
• 58:35
  Speaker 1: covered this, so I feel bad that I still haven't
• 58:38
  Speaker 1: gotten over that. Then yeah, same here, all right, I'm
• 58:41
  Speaker 1: gonna work on it. Yeah, same here. Thanks, for calling
• 58:44
  Speaker 1: us out. Hope Dealer appreciate that. Thanks Sarah, keep dealing that, Hope,
• 58:48
  Speaker 1: open up your trench, come and be like, this is
• 58:50
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• 58:54
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• 58:58
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• 59:26
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