Everything you need to know about Champagne and other Sparkling Wine!
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- Опубликовано: 5 фев 2025
- Everyone loves bubbles! But, sometimes it can feel like a carbonated minefield out there, so I asked a sommelier along to make sure you get the best bottle for your taste and budget :).
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Champagne is my area, grew up there and know the stuff quite well. I have to say, you managed to cram a lot of really good information in about 15 minutes. Tipping my hat to you both.
Thanks pal, so glad you liked it!
Nice video, thanks for sharing and welcome back after your vacation. There is something else that makes Champagne different from many other sparkling wines, that's the late blending. For Champagne the wines from different grapes (and even different vineyards) are fermented separately and only blended just before they go into the bottle for the second fermentation. Blending after the first fermentation put more of the character of the individual grapes into the wine.
Happy to see you back! Cheers!
Love. This. As a sommelier it's great to be reminded of it all!! Fantastic, thanks x x
Thanks for "carbonated minefield" ! Love it! I adore your energy. :)
Great video!!!! My wife and myself are Champagne freaks so I always love seeing primers on sparkling wine and Champagne. Thank you for the effort and content :)
Got home, popped a bottle, saw this, watched it. Perfect timing.
On the subject of demi-sec and sweeter champagnes - Moet et Chandon Nectar Imperial makes a lovely accompaniment to a special occasion dessert.
"Just doing it for us" ... lol . Nothing not to finish! Love the happy buzz! I'm going back yrs now, but my favorite always was Taittinger Blanc de Blanc. I like the one pretty stream of bubbly 🍾 🥂 Cheers my dears!! Thanks for info! 😊
I knew you had good taste!
@@BehindtheBar 😉🥂
An episode that makes you want more - just like a good cocktail.
Loved the lively banter! A few comments. First, you two should have mentioned the widow who got this whole thing started, Veuve Clicquot. Second, for the French product, there is a quality called the "pearl" which is the size of the bubbles. Small pearl=higher quality. Living in Northern California we have a few "sparkling wine" makers in the area, many of which use the "methode champenoise" in cellars up on the Russian River around Napa Valley. We used to have a firm which took the must and made cognac put up in oak but alas they didn't survive. Keep up the fun sessions!
For sure, nothing better than a fine bead 😉 sounds like we might have to get Brodie back to do an actual history of champagne!
@@friemo660 Our favorite old time winery is Korbel which is on the Russian River west of Napa Valley proper. It's all "methode champenoise" down in the cellars below the winery. The old growth redwood beams and timbers are stained from a large fire put out when they opened the wine vats on the first floor. There are several French labels which have opened shop in Napa Valley proper. The cognac outfit was called Carneros Alambic Distillery and was at the southern entrance to Napa. It was quite an operation. Not sure why it closed.
Very interesting video as always, but since I'm Italian I would like to say I'm a little disappointed that you mentioned Prosecco while you didn't mention our "traditional method" sparkling wines such as Franciacorta and Trento Doc (which we usually call just "Metodo Cassico").
I know that Prosecco sells a lot more bottles worldwide, but if you're looking for a "cheaper Champagne", Italian "champenoise" wines are the closest to Champagne in terms of quality.
It’s always tricky to get everything into one video without rambling on too much and we just don’t see too many of those wines in Australia I’m afraid- we were trying to stick to stuff quite readily available, I’m sure any Germans will be mad at us for missing Sekt, and we didn’t have any US sparkling either haha! But absolutely, there are some stunning traditional method wines out of Italy 😊
Fully agree, had a Trento recently, just lovely for the occasion.
That was awesome!!! 2 beautiful ladies that know what they are talking about!!! Very informative and very entertaining. Great video!!! I never drink the bubbly. Now I will give it a try. Thanks Ms Cara!!!
Very informative . Thanks for putting that together.
I would like to add an honorable mention of sparkling red Lambrusco, very sweet, but a great alternative to Sangria. Also nice with some non cocktail content also, requesting an episode/series on wine in general.
Definitely going to have to get Brodie back on, she’s a hit!
This video cleared up a lot of doubts about the bubbles, thank Cara... 🙏🏼👌🏼
Thanks!
So now I know! Really good info here
I have to teach tomorrow to the waitresses about sparkling wine, this felt like frodo catching the ring with his finger!!!! Loved it.
Hope you and they find it useful!
Great to see you back. Really enjoyed this episode, I know sweet FA about wines and grapes, so this is fantastic to learn. Bought a couple of bottles of Champagne for Christmas.... My shopping criteria was the pretty glassware that came with the bottles lol
Important criteria!
Amazing content and information, loved the video. 👍
Hi Luv...Tis good to see U... After 2years.... Hah... With all these prohibitions and lockdowns...going around the World...I've worked up quite a thirst... Hahaa... LuvU..
10:55 Maybe I got it wrong, but it seems like Brodie's saying that "Extra Brut" and "Extra Dry" are synonymous. It's not the case at all. "Extra dry" sparkling wines have a little more sugar than "Brut", which means from an extra brut to an extra dry there's a lot of difference in terms of sugar content.
That’s definitely true, I’ll clarify with Brodie but I think she was maybe just correcting herself in which case I’ll pop it in the description! Thanks pal!
I learned soooo much...thanx!
Excellent and fascinating episode. If you ever do a US sparkling wine episode, don't overlook New Mexico. Gruet makes a great sparkling wine!
Oooh good to know! We don’t get heaps of US wine here, I think the domestic market is just so big, but feel free to send some my way 😉 haha!
And what about Lambrusco? Does it made like champagne and cava or like Prosecco?
Great question! It can actually be made all 3 ways so tank, methode ancestrale or champagne method, generally depending on the quality of the wine 😊
great video,
can you guys mix the audio a bit louder? i have to crank the volume x2 to meet normal vidoes/audio levles
I’ll pass on your comments to the editor!
🥂love it
Great info Carla 🍷
15:05 'Bottle shop sitting'? I presume setting (Kiwi accent, if I'm not mistaken)
Haha yeah, I had to change all of Brodie’s subtitles from ‘pet net’ to ‘pet nat’ as well!
Watching the Australian open are the bars still open?
Sure are, just some density limits back in place!
Great video! Any chance we could get some info on the more obscure but super tasty sparkling reds?
I’ll definitely have to get Brodie back in after the great feedback so I’ll put it to her!
cool
It's strange how people like me only really buy a bottle of champagne for New Years Eve or a celebratory event, rather than just picking up a bottle for a nice meal at home (as opposed to a white wine). I tend to like a relatively cheap champagne more than a typical Pino Grigio or Chablis.
Really fun video. Thanks! Quick question......is there a name for the type of glass that Brodie was using in the video?
That one is actually a large copita (Sherry glass) to be honest haha! But something like the Riedel Vinum tasting glasses are perfect.
Riedel's Champagne glass (in e.g. the Veritas series) is the champagne glass to rule them all 😉. That is, if you have any interest to pick up the nose and flavour. If you want something stylish, then many models are fine.
Dumb question but, with expensive champagnes do you air it like some other types? Does the flavour develop at all?
With an expensive champagne, I'd just be careful to not serve it overly chilled. If it's too cold, you can lose a lot of the depth of the flavor. Chilled, yes. Super cold, no.
From Brodie:
You can decant champagne - some champagne producers make their champagnes in really reductive styles, Cedric Bouchard is a great example of this - so a decant is really necessary for reductive champagne. You lose some of the bubbles but it will stay fizzy in a decanter for a fair while. And you will have likely drunk it well before all the bubbles are gone.
(Reduction is what happens when a wine is deprived of oxygen during the ferment and can be a fault or deliberate)
And I definitely agree re the above, I usually leave champagne out the fridge once it is open and let it come up to temperature, finding it opens up as it does so 😊
i typically have my better bottles in the chiller at 10-11 degrees and by the time popped and served into a glass i estimate the temperature at 14 degrees which is how i like it... if too cold you'll have less nose to pick up, mouth feel less viscous, and flavours less pronounced (tastes diluted almost). After the first glasses make the round and if there is any left in the bottle it gets dumped into a tub of ice and water.... from then on... anybodies guess and hopefully too drunk to care :D
Your guest make Champagne exciting! Where’s the Strawberry’s?
Haha true 🍓
Blonk de Blonk ... Dutch bubbles?
Now I know ... ;)
Great video, it’s worth mentioning that sparkling wine was actually invented by Christopher Merritt, 30 years before Dom Perignom.
Yes, looks like we’ll have to get Brodie back for a proper history of champagne rather than edited highlights haha!
great content!
Who is doing the subtitles? They just spelled (uncapetlized) “champaign.”
That sounds like a RUclips auto caption- I duplicated and edited them so you might need to switch to the edited version or I may just have missed one in which case sorry!
@@BehindtheBar sweet of you to reply…. Particularly after my own typo🤪
Franciacorta..!!!
😋
No SEKT?
Haha I was waiting for the upset Germans! You don’t see it too often here unfortunately but will definitely have to get Brodie back in for a more in depth look given how well this has gone down 😊
Now I understand the difference between blanc de blanc and blanc de noir.
Yay!
So glad that you're back! Cheers!
Amazing content and information, loved the video. 👍