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Selects: How Champagne Works · Stuff You Should Know

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