Thank you Ram! All of us at ELICITE really appreciate your feedback and hope you continue to enjoy watching our videos. Do get in content if there is anything we haven't covered yet that you would like to learn.
Sorry to be off topic but does someone know of a method to get back into an Instagram account?? I stupidly lost my password. I would love any help you can give me
I just loved the way everything is explained here. I would say short, crisp, to the point. I have just studied this process in the literature. But watching this seems like everything is presented in front of your eyes. Hats off...🎉 Voilà..🙏
Felicitations! Such a clear and perfectly explained video. It brought back happy memories of promoting Charles Heidsieck and Piper Heidsieck Champagnes in the 90s as the Account Director for their marketing agency. I needed to remind myself of the making process as I'm doing a talk in my village to our Rendezvous social group of francophiles!
Thanks for explaining how the champagne is made. In fact, by the time the video is finished, I've already finished my glass of champagne. Normally, I'm a beer drinker, but on New Years Eve I usually drink champagne to mark the occasion. And unlike beer which is fermented once, champagne is fermented twice. Intriguing! Well, in that case, Happy New Year, 2022!
Champagne is one of Humanity's best food or drink creations. The result of mankind's respect and appreciation for the Earth, the soil, the vine, human ingenuity, tradition, and celebration of life.
I can't find mention below, but even if the Champagne method may be called methode champenoise in Champagne, the same method is used for other sparkling wines, not least Cava. Little is made of the dosage, which are actually closely guarded secrets for each vinyard/brand as it contributes substantially to the finished wine. Similarly, the blend of the permitted grapes has a huge effect on the final wine with the extremes being blanc de blanc and blanc de noirs. Champagne was also traditionally a medium, or sweet wine. Dry - Brut, Extra Brut and Brut Nature - has always been available, but its popularity is very recent in the history of Champagne sparkling wine.
Thanks - we appreciate it! We have lots more Champagne videos if you'd like to keep on learning - www.elicite.com/journey/the-champagne-journey/the-champagne-explorer-series/who-invented-champagne
its white from the start,,what makes wines go red or rose is the skin of the grape and how long it is left in the juice and of course if its from white or green skinned grapes this wont happen unless its from dark or red grape skin
@@rutendogoredema8337 not sure there is a difference between the two but basically you do not put it in a blender as the color will mix in rapidly so what you want is to press or crush or squeeze out the juice and separate it from the skin and seed if you want to keep it white
I'm far more drawn to the round and creamy ones, the usual method of that crisp tartness just becomes so acidic in the mouth and you can get awful heartburn from it.
So basically it is low-end white wine diluted with carbonated water to make it somewhat drinkable. I would venture to guess that the ‘master’ tasters select the unsellable white wine batches to mix and turn into champagne. Is my guess completely wrong? 😅
I'm not sure how you came to that.. There is no added carbonated water... the 'sparkliness' comes from the second fermentation, in which sugar and yeast is added. The yeast consumes the sugar, creating the Carbone dioxide that creates the bubbles. Also the grapes selected to creat Champagne are subject to certain specifications, so no not low-end white wine... there is always a Grand cru (superior grape) as part of the assembalge.
i am confused about a few things,, they said the fermentation if left longer can go into a malo lactic stage making it less crispy or tart however wont this happen during the second fermentation in bottle after adding yeast and sugar and spending a long time up to several years? also after disgorging are they really completely removing all the yeast therefore during the dosage(addition of sugar) the sugar will not ferment any further? i believe to make sure of this they add sulfate and sorbate no? only they never talk about this but surely there may be residual yeast left suspended in the wine after disgorging and adding sulfites/sorbates is necessary assurance to halt further fermentation and to keep the wine sweetness level where needed
It all starts with winemaking, which in Champagne is generally called the first fermentation as opposed to the second fermentation. We know the principle of fermentation: it is the biological transformation, under the action of yeasts, of grape sugars, glucose and levulose, into alcohol and carbon dioxide. If the sugar content of the must is not sufficient to subsequently provide wines with an alcoholic strength of between 10.5% and 11%, chaptalisation is carried out within the regulatory limits by introducing the sugar all at once before the departure of fermentation. It is generally after the first racking that takes place, if it takes place, the malolactic fermentation, also called malic degradation or malolactic retrogradation, which can be spontaneous or provoked, and which is a transformation of malic acid into lactic acid by lactic bacteria contained in wine, with formation of carbon dioxide. Malic acid is responsible for the greenness which can make wines unpleasant to taste. Malolactic fermentation, while contributing to the biological stabilization of wines, can reduce their acidity by 20 to 30%, thereby giving them a certain flexibility in terms of taste, which allows faster marketing. If it is not done before the draw, it can be triggered in the bottle and cause difficulties in foaming and riddling, pronounced lactic tastes and pressure increases. It allows the wine to lose its acidity. It follows alcoholic fermentation. It can begin a few days after alcoholic fermentation or more commonly begin within two months. In Champagne, The yeasts transform the sugar (which has been added) into alcohol and release carbon dioxide which then becomes trapped in the wine. The prize of mousse is a second fermentation alcoholic. Come and discover the french wines on winexploration ! Thank you to subscribe ! Happy new year ! I wrote the text in english in the description !
@@winexploration2718 so if malolactic can happen a couple of days or a couple of months in the bottle then how do they stop or control that? that is what im wondering
@@winexploration2718 ok either i am having trouble understanding you or you are having a problem communicating a proper answer, what do you mean caused by winegrower? give specific details,,,all i understood is that this degradation happens after a period during fermentation,,what causes it?and how does the winemaker control it or make it stop be it in the 1st ferment or in the 2nd in the bottle ? dont give me long winded reply just short and to the point
The machines will pick up snakes & snails?! You're in for a helluva surprise if you stomp on it by foot, let me tell you! Yeah, I know...sorting first, and pressing, not stomping. But it still sounds unpleasant for someone!
They say wine comes from Europe First. 😂 Funny how that is. When you read that Noah was the first in the bible to have a vineyard. By that time there was no one in Europe at that time because all son's come from Shem, Ham and Yapeth. The ignorance of this world is sickening.
@@gen000123 it's History but mankind chooses to ignore it. When you die then you'll understand that it was real when you see floor's separated by chasms. Then you will know that there is no such thing as you die when you go to heaven.
Well explained. This is one of the best channel for the wine lovers, WSET students and somms. Bravo..!!!
Thank you Ram! All of us at ELICITE really appreciate your feedback and hope you continue to enjoy watching our videos. Do get in content if there is anything we haven't covered yet that you would like to learn.
Sorry to be off topic but does someone know of a method to get back into an Instagram account??
I stupidly lost my password. I would love any help you can give me
@Jayce Sullivan instablaster ;)
I just loved the way everything is explained here. I would say short, crisp, to the point. I have just studied this process in the literature. But watching this seems like everything is presented in front of your eyes.
Hats off...🎉 Voilà..🙏
Opening my lecture tonight on Crémant with your video for my audience. This video is the most engaging explanation of wine production. Thank you
Felicitations! Such a clear and perfectly explained video. It brought back happy memories of promoting Charles Heidsieck and Piper Heidsieck Champagnes in the 90s as the Account Director for their marketing agency. I needed to remind myself of the making process as I'm doing a talk in my village to our Rendezvous social group of francophiles!
I love watching this channel.
Elicité, is an artist showing the art of wine making.
Thanks for explaining how the champagne is made. In fact, by the time the video is finished, I've already finished my glass of champagne. Normally, I'm a beer drinker, but on New Years Eve I usually drink champagne to mark the occasion. And unlike beer which is fermented once, champagne is fermented twice. Intriguing!
Well, in that case, Happy New Year, 2022!
Happy new year’s!! 2023
The visuals in the video has made the process so easy to understand. Great video and channel!
Hello
Such a complex process ! Always tricky to explain, now it will be much more easier for me, thanks Elicite !
Very tricky indeed! There is so much more to this process than people realise so we are glad this video has helped you understand it more
Champagne production is quite difficult to understand, but you provided a succinct explanation of an otherwise very complex procedure. Well done!
Well explained ! The machines for riddling, called Gyropalette®, makes sixteenths of a turn (quarter or eigth is riddling by hand).
Excellent video. That winery owner is pretty much exactly what every American thinks of when we think of a French guy 😂
Champagne is one of Humanity's best food or drink creations. The result of mankind's respect and appreciation for the Earth, the soil, the vine, human ingenuity, tradition, and celebration of life.
very well explained ..
I can't find mention below, but even if the Champagne method may be called methode champenoise in Champagne, the same method is used for other sparkling wines, not least Cava.
Little is made of the dosage, which are actually closely guarded secrets for each vinyard/brand as it contributes substantially to the finished wine. Similarly, the blend of the permitted grapes has a huge effect on the final wine with the extremes being blanc de blanc and blanc de noirs.
Champagne was also traditionally a medium, or sweet wine. Dry - Brut, Extra Brut and Brut Nature - has always been available, but its popularity is very recent in the history of Champagne sparkling wine.
I want that gentleman's beige hat! So so stylish
MY first Thanksgiving Champagne! total accident. So wonderful! I do not think I can ever recreate it. It for the most part, an accident.
Cheers, Santé!!
thanks a lot this Page is Amazing
Keep up the good works guy! Very informative
Thanks Paul, we are glad that you are enjoying our video content!
this is so ... omg i hav eno words for it
we Humans are just something else
Fabulous
Thanks a lot for such informative video...
You are most welcome! Have you checked out our other Champagne videos? ruclips.net/video/VmE9imxq274/видео.html
Nicely done!
Thanks - we appreciate it! We have lots more Champagne videos if you'd like to keep on learning - www.elicite.com/journey/the-champagne-journey/the-champagne-explorer-series/who-invented-champagne
Perfect explanation
Christophe waltz is so talented..!
This is fine.
Excellent. Superb explanation
Thank you very much.
Love the drinks champagne
Interesting 👍🍻
That might be the most french man to ever live
Nice french accent ! Make Champagne great again !
Champagne has always been great in our opinion...
@@ELICITE agreed
@0:52 😂 so that’s how worms get into tequila.
Great vid
Thank you!
I got lost a little, how does the color of the grapes change to make it white ?
its white from the start,,what makes wines go red or rose is the skin of the grape and how long it is left in the juice and of course if its from white or green skinned grapes this wont happen unless its from dark or red grape skin
@@ARCSTREAMS okay so pressing instead of crushing achieves this.. got it mate!
@@rutendogoredema8337 not sure there is a difference between the two but basically you do not put it in a blender as the color will mix in rapidly so what you want is to press or crush or squeeze out the juice and separate it from the skin and seed if you want to keep it white
I Love Jonna Napire 💜💚♥️
MAY 16, 2024
That guy was so french he wasnt wearing underwear.
I'm far more drawn to the round and creamy ones, the usual method of that crisp tartness just becomes so acidic in the mouth and you can get awful heartburn from it.
lol the French guy acts like someone pretending to be a French guy
Again, only ethanol no methanol ? What % how safe ? Let's know that, kindly.
Muaaahah the French. It'sfermentedinthebottle.
❤
He sound angry with but the accent but in the sexy way
So basically it is low-end white wine diluted with carbonated water to make it somewhat drinkable. I would venture to guess that the ‘master’ tasters select the unsellable white wine batches to mix and turn into champagne. Is my guess completely wrong? 😅
I'm not sure how you came to that.. There is no added carbonated water... the 'sparkliness' comes from the second fermentation, in which sugar and yeast is added. The yeast consumes the sugar, creating the Carbone dioxide that creates the bubbles. Also the grapes selected to creat Champagne are subject to certain specifications, so no not low-end white wine... there is always a Grand cru (superior grape) as part of the assembalge.
Lol learning disability
The Method is NOT exclusive to Champagne. It’s used many other places. The name Champagne is however exclusive
A machine will take everything : birds nest, snakes etc. 😶 So people eat these with their wine? 🙁
i am confused about a few things,, they said the fermentation if left longer can go into a malo lactic stage making it less crispy or tart however wont this happen during the second fermentation in bottle after adding yeast and sugar and spending a long time up to several years? also after disgorging are they really completely removing all the yeast therefore during the dosage(addition of sugar) the sugar will not ferment any further? i believe to make sure of this they add sulfate and sorbate no? only they never talk about this but surely there may be residual yeast left suspended in the wine after disgorging and adding sulfites/sorbates is necessary assurance to halt further fermentation and to keep the wine sweetness level where needed
It all starts with winemaking, which in Champagne is generally called the first fermentation as opposed to the second fermentation. We know the principle of fermentation: it is the biological transformation, under the action of yeasts, of grape sugars, glucose and levulose, into alcohol and carbon dioxide. If the sugar content of the must is not sufficient to subsequently provide wines with an alcoholic strength of between 10.5% and 11%, chaptalisation is carried out within the regulatory limits by introducing the sugar all at once before the departure of fermentation. It is generally after the first racking that takes place, if it takes place, the malolactic fermentation, also called malic degradation or malolactic retrogradation, which can be spontaneous or provoked, and which is a transformation of malic acid into lactic acid by lactic bacteria contained in wine, with formation of carbon dioxide.
Malic acid is responsible for the greenness which can make wines unpleasant to taste. Malolactic fermentation, while contributing to the biological stabilization of wines, can reduce their acidity by 20 to 30%, thereby giving them a certain flexibility in terms of taste, which allows faster marketing. If it is not done before the draw, it can be triggered in the bottle and cause difficulties in foaming and riddling, pronounced lactic tastes and pressure increases. It allows the wine to lose its acidity. It follows alcoholic fermentation. It can begin a few days after alcoholic fermentation or more commonly begin within two months. In Champagne, The yeasts transform the sugar (which has been added) into alcohol and release carbon dioxide which then becomes trapped in the wine. The prize of mousse is a second fermentation alcoholic.
Come and discover the french wines on winexploration ! Thank you to subscribe ! Happy new year ! I wrote the text in english in the description !
@@winexploration2718 so if malolactic can happen a couple of days or a couple of months in the bottle then how do they stop or control that? that is what im wondering
@@ARCSTREAMS malo is caused by the winegrower. sulfites prevent malo from starting again. Thank you to subscribe !
@@winexploration2718 ok either i am having trouble understanding you or you are having a problem communicating a proper answer, what do you mean caused by winegrower? give specific details,,,all i understood is that this degradation happens after a period during fermentation,,what causes it?and how does the winemaker control it or make it stop be it in the 1st ferment or in the 2nd in the bottle ? dont give me long winded reply just short and to the point
@@ARCSTREAMS the winegrower starts the malo
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The machines will pick up snakes & snails?! You're in for a helluva surprise if you stomp on it by foot, let me tell you! Yeah, I know...sorting first, and pressing, not stomping. But it still sounds unpleasant for someone!
They say wine comes from Europe First. 😂 Funny how that is. When you read that Noah was the first in the bible to have a vineyard.
By that time there was no one in Europe at that time because all son's come from Shem, Ham and Yapeth.
The ignorance of this world is sickening.
Bible is just a fairy tale collection. Noah and the flood never existed :)
If you believe in that kind of things.
@@gen000123 it's History but mankind chooses to ignore it.
When you die then you'll understand that it was real when you see floor's separated by chasms. Then you will know that there is no such thing as you die when you go to heaven.
All champagne tastes like cider. It’s horrible. Bloody frogs
Rosebeef
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