Mo Bubbles, Mo Troubles (1.1)

Uncorking Bubbles: Champagne vs. Cava - The Ultimate Wine Showdown

In this episode of After Wine School, Keith Wallace and Alana Zerbe, leading wine experts, dive deep into the world of sparkling wines, comparing champagne and cava. At the end, they uncork a showdown between Champagne and Cava, discussing their unique characteristics, flavor profiles, and ideal pairings. From the misconceptions of aging champagne to the dangers of sabered bottles, Keith and Alana share their expert insights with a touch of humor. They also highlight key advice like the best times to purchase champagne and the suitability of different regions for sparkling wine production. Sponsored by the National Wine School, this episode merges wine education with entertaining conversations and practical tips.

00:00 Introduction to After Wine School

00:44 Meet Your Hosts: Keith Wallace and Alana Zerbe

01:10 Bubbles and Trouble: Champagne vs. Cava

02:52 Perfect Pairings: Champagne and Food

04:51 Champagne Memories and Missteps

09:10 The Art of Aging Champagne

11:48 Global Sparkling Wine Regions

15:50 Post-Holiday Champagne Prices

16:15 Sabrage: A Dangerous Art

17:24 The Risks of Sabering Champagne

18:15 What to Do with Leftover Champagne

19:46 Tasting Affordable Cava

24:36 Comparing Cava and Champagne

28:58 Understanding Champagne Labels

30:07 Final Thoughts and Farewell

Episode Transcript

(00:03):
Welcome to After Wine School, the podcast that demystifies wine and makes it approachable for everyone.
Join Keith Wallace and Alana Zerbe, two of the nation's leading wine experts, as they uncork everything you need to know about wine, from picking the right bottle to mastering unforgettable food and wine pairings.
This isn't about stuffy lectures or confusing jargon.

(00:26):
It's about enjoying wine the way it's meant to be.
So grab a glass, And let's dive in.
Don't forget to subscribe to After Wine School today.
All right.
Okay.
Let's rock and roll.
Let's do it.
All right.
So, um, we're talking today about, uh, guns in America.

(00:49):
Nope.
Nope.
Nope. 16 00:00:50,924.999 --> 00:00:51,485 That's not right.
All right.
Hey everyone.
Welcome to after school, the wine podcast.
And, we're going to talk about things, deep things today. 21 00:01:05,74.999 --> 00:01:07,374.9995 What are we talking about? we're talking bubble, baby. 22 00:01:07,414.9985 --> 00:01:08,554.9985 That's right. 23 00:01:09,64.9995 --> 00:01:09,884.9985 That's right. 24 00:01:10,114.9995 --> 00:01:13,344.9995 And we'll be sampling two wines at the end of the podcast. 25 00:01:13,409.9995 --> 00:01:15,289.9995 The first one is a champagne. 26 00:01:15,299.9995 --> 00:01:18,719.9995 It's the Charles Elnor Carte Blanche Brut. 27 00:01:19,339.9995 --> 00:01:23,259.9995 And then we'll have a cava from Wamsara Cristolano. 28 00:01:23,639.9995 --> 00:01:23,999.9995 Yeah. 29 00:01:24,150.0005 --> 00:01:26,945.0005 Who am I? Who are you? I'm Alana Zerbe. 30 00:01:27,5.0005 --> 00:01:30,355.0005 I'm the director of wine education at the Wine School of Philadelphia. 31 00:01:30,635.0005 --> 00:02:04,539.9005 You, Keith Wallace, are the founder and director of the Wine School of Philadelphia, and we are sponsored by the National Wine School, the premier online educator for aspiring sommeliers, and they've asked us to say, A couple words, a disclaimer, in fact, that says our views and opinions expressed on this podcast or anywhere else are purely our own and do not reflect the views, opinions or anything of the National Wine School, Wine School of Philadelphia, or any other company you might think of. 32 00:02:05,640.0005 --> 00:02:06,320.0005 Exactly. 33 00:02:06,330.0005 --> 00:02:10,570.0005 You know, we get to talk smack and we have, I mean, we do talk smack. 34 00:02:10,630.0005 --> 00:02:11,139.9995 I love it. 35 00:02:11,800.0005 --> 00:02:14,299.9995 And yeah, today's kind of a smack down too. 36 00:02:14,310.0005 --> 00:02:19,829.9995 Like between comma versus champagne versus versus we'll get into it. 37 00:02:19,860.0005 --> 00:02:21,670.0005 Let's talk about bubbles first though. 38 00:02:21,680.0005 --> 00:02:21,980.0005 All right. 39 00:02:21,980.0005 --> 00:02:22,750.0005 Yeah, absolutely. 40 00:02:22,760.0005 --> 00:02:23,170.0005 cocaine. 41 00:02:23,170.0005 --> 00:02:23,220.0005 Yeah. 42 00:02:27,570.0005 --> 00:02:29,410.0015 Champagne and cocaine? I'm sorry. 43 00:02:29,410.1015 --> 00:02:31,980.0015 But sure, you can go there. 44 00:02:32,330.0015 --> 00:02:36,990.0015 I guess it's champagne and cocaine, kava and crystal meth. 45 00:02:37,230.0015 --> 00:02:39,129.9015 Oh, there we go. 46 00:02:39,130.0015 --> 00:02:39,950.0005 Bubbles and trouble. 47 00:02:40,260.0005 --> 00:02:41,160.0015 Bubbles and trouble. 48 00:02:41,550.0015 --> 00:02:42,420.0015 Oh my god. 49 00:02:42,550.0015 --> 00:02:44,540.0015 That would be a fantastic name of a class. 50 00:02:44,590.0015 --> 00:02:46,80.0015 Oh, I would love to do that class. 51 00:02:46,965.0015 --> 00:02:49,995.0015 Bubbles in Trouble! You could definitely do that class. 52 00:02:50,45.0015 --> 00:02:51,225.0015 I want to now. 53 00:02:51,235.0015 --> 00:02:51,895.0015 For sure. 54 00:02:52,185.0015 --> 00:03:01,205.0015 So yeah, when I think of bubbles, well, everyone else, a lot of people, if you ask anybody, I think they think, you know, they think of a celebration, New Year's Eve. 55 00:03:01,305.0015 --> 00:03:01,575.0015 Yep. 56 00:03:01,845.0015 --> 00:03:04,865.0005 But, you know, I am, those are, I'm not a wine rookie. 57 00:03:04,865.0015 --> 00:03:08,674.9015 I don't even, you know, I actually don't even go on New Year's Eve. 58 00:03:09,75.0015 --> 00:03:10,605.0015 Too many, rookie drinkers. 59 00:03:10,615.0015 --> 00:03:12,775.0015 So no, I, I think dinner. 60 00:03:13,955.0015 --> 00:03:14,285.0015 Yeah. 61 00:03:14,305.0015 --> 00:03:14,995.0015 I think dinner. 62 00:03:14,995.0015 --> 00:03:15,365.0015 Yeah. 63 00:03:15,805.0015 --> 00:03:25,20.0015 if I'm having a, I mean, it's just great for a tenderloin, nothing with too much intensity, not too much umami, but yeah, that, you know, Or, pork. 64 00:03:25,100.0015 --> 00:03:25,820.0015 Fantastic. 65 00:03:25,820.0015 --> 00:03:27,630.0015 Like, smoked pork chop. 66 00:03:28,690.0015 --> 00:03:31,200.0015 I love the high low pairing. 67 00:03:31,250.0015 --> 00:03:31,730.001 Yeah. 68 00:03:31,780.002 --> 00:03:40,300.003 I know, something that you have talked about, many times in classes, and, is the, champagne and, Potato chips. 69 00:03:40,300.003 --> 00:03:40,750.003 Yes. 70 00:03:40,790.003 --> 00:03:43,130.003 But, not just any potato chips. 71 00:03:43,520.003 --> 00:03:45,870.003 It's specifically Utz potato chips. 72 00:03:46,90.003 --> 00:03:46,586.703 That's wrong. 73 00:03:46,596.703 --> 00:03:48,506.7035 Zerby brand of potato chips. 74 00:03:48,506.8035 --> 00:03:48,641.6035 Yes. 75 00:03:49,421.7035 --> 00:03:50,281.7035 It has to be Utz. 76 00:03:50,521.7035 --> 00:03:52,681.7035 They're so delicate and so salty. 77 00:03:52,721.7035 --> 00:03:55,41.7035 Yeah, I'm sorry I have to go with the Cape Cod. 78 00:03:55,501.7035 --> 00:03:56,711.7035 Oh, of course you would. 79 00:03:56,711.7035 --> 00:03:58,511.7035 Yeah, those kettle dried. 80 00:03:58,881.7035 --> 00:04:11,901.7035 I mean, you're so thick It's like there's just enough potato just to hold the fat and salt in place And that crisp crunch and then washing it down with bubbles. 81 00:04:12,131.7035 --> 00:04:18,86.7035 Oh It is one of the most beautiful things It is yeah, I don't know. 82 00:04:18,86.7035 --> 00:04:20,496.7035 Yeah, and I mean I know people on everyone out. 83 00:04:20,996.7035 --> 00:04:40,146.7035 It's fancy folks will say why not do You know, bro, you know, or of course virgin row, you know Have you are yeah, but I just yeah, no, no, I don't think you need that and I also I do Whenever people do that, they also want to add a little crispy, crunchy, and they usually bring in potato chips anyways. 84 00:04:40,356.7035 --> 00:04:41,426.7035 That's exactly right. 85 00:04:41,436.7035 --> 00:04:46,676.7035 So like what's better? Is it the caviar or the potato chips? I think it's the potato chips. 86 00:04:46,876.7035 --> 00:04:49,816.7035 I definitely think it's the potato I'm going to turn the tables on you. 87 00:04:49,856.7035 --> 00:04:51,736.7035 What do you think of? Okay. 88 00:04:51,796.7035 --> 00:05:01,511.7035 Well, I grew up in the eighties, came of age really in the nineties and one The books I remember reading. 89 00:05:02,511.7035 --> 00:05:03,791.7035 Oh, this is so terrible. 90 00:05:03,821.7035 --> 00:05:23,206.7035 It was called French women don't get fat Do you remember this book? I thought you were just making a flat statement and i'm like, okay This was I probably had an astrology book, the rules dating guide and French women don't get fat on my little like dorm book. 91 00:05:24,416.7035 --> 00:05:27,536.7035 But I never forgot this French woman. 92 00:05:27,766.7025 --> 00:05:35,21.7035 The byline of this book was drink champagne every day Never neglect yourself. 93 00:05:35,61.7035 --> 00:05:40,801.7035 And I didn't take anything else from that book, except that champagne is wonderful and you can drink it every day. 94 00:05:42,616.7035 --> 00:05:44,256.7035 That is a fantastic takeaway. 95 00:05:44,496.7035 --> 00:05:50,126.7035 The dumbest things I ever did was actually that I was, I was offered this position as an ambassador to champagne. 96 00:05:50,276.7035 --> 00:05:52,296.7035 This is early on, this is decades ago. 97 00:05:52,656.7035 --> 00:06:02,46.7035 And you know, they had this one, they started, they really wanted somebody in the United States to actually really talk about champagne and, but they didn't know what to do with me. 98 00:06:02,696.7035 --> 00:06:07,916.7035 Usually the one thing people would say to do is just throw him in front of people and I'm taught. 99 00:06:07,986.7035 --> 00:06:08,336.7035 Right. 100 00:06:08,386.7035 --> 00:06:12,656.7035 Half of them, amuse the other half, and something interesting is gonna happen there. 101 00:06:12,956.7035 --> 00:06:14,426.7035 Like something magic will happen. 102 00:06:14,656.7035 --> 00:06:17,16.7035 But the problem is, is that they just, they had no idea. 103 00:06:17,46.7035 --> 00:06:18,256.7025 So they didn't send me out anywhere. 104 00:06:18,586.7025 --> 00:06:20,146.7045 I went to New York a couple times. 105 00:06:20,356.7025 --> 00:06:22,476.6035 They flew me to Chicago just to drink coffee. 106 00:06:22,696.7035 --> 00:06:27,386.7025 And you know, I, I actually quit because they didn't give me enough to do and they paid me too much. 107 00:06:27,656.7035 --> 00:06:31,276.7025 And that's the dumbest thing, dumbest thing I've ever done in my life. 108 00:06:31,286.7035 --> 00:06:31,726.7035 Okay. 109 00:06:31,826.7025 --> 00:06:33,956.7025 You definitely should erase that memory. 110 00:06:33,966.7025 --> 00:06:34,436.7025 Yeah. 111 00:06:34,496.7025 --> 00:06:35,796.7025 Associate champagne with. 112 00:06:36,766.7025 --> 00:06:37,356.7025 that experience. 113 00:06:38,76.7025 --> 00:06:41,356.7025 I was also, I just should have, I should have ridden that pony all the way. 114 00:06:41,406.7025 --> 00:06:41,766.7025 Yes. 115 00:06:41,786.7025 --> 00:06:49,846.7025 I could probably to this day actually just be knee deep in bubbles and being paid a lot of money to do absolutely nothing. 116 00:06:50,36.7025 --> 00:06:50,506.7025 Wow. 117 00:06:50,556.7015 --> 00:06:50,916.7015 Yeah. 118 00:06:50,916.7025 --> 00:06:54,66.7015 It's that New England sense of like, I'm not earning this money. 119 00:06:54,216.7025 --> 00:06:55,206.7025 I felt so guilty. 120 00:06:55,891.7035 --> 00:06:58,761.7035 Well, here's what I feel guilty about when it comes to bubbles. 121 00:06:58,781.7035 --> 00:06:59,201.7035 Oh, okay. 122 00:06:59,281.7035 --> 00:07:02,211.7035 The many years, now you know brunch is my favorite meal. 123 00:07:02,221.7035 --> 00:07:23,621.7025 Yes, and I know that chefs and restaurant people, it is loathed, I know that, and still it makes me so happy, but for many years I was one of those people who would put orange juice into sparkling wine, and I did not know better, and I even remember going on a date and thinking I was really fancy because I was. 124 00:07:24,76.7025 --> 00:07:27,196.7025 Yeah, and I ordered a Kier Royale. 125 00:07:29,846.7025 --> 00:07:31,996.7025 I really thought I was fancy. 126 00:07:32,6.7025 --> 00:07:33,136.7025 But they were though. 127 00:07:33,306.7025 --> 00:07:35,846.7025 Okay, you know, I don't even know what's in a Kier Royale. 128 00:07:35,876.7035 --> 00:07:38,526.7025 I, I mean, I remember them and I have had them. 129 00:07:38,536.7035 --> 00:07:39,786.7035 I didn't really taste it. 130 00:07:39,786.7035 --> 00:07:40,549.2285 I just don't know what's in there. 131 00:07:40,549.2285 --> 00:07:40,875.441 Well, It's Kier. 132 00:07:41,275.541 --> 00:07:41,775.541 Oh, okay. 133 00:07:42,825.541 --> 00:07:43,625.541 That's it? Chambord. 134 00:07:43,915.541 --> 00:07:44,155.541 Chambord. 135 00:07:44,255.541 --> 00:07:46,155.541 Okay, I just wanted to make sure everyone knows it's Chambord. 136 00:07:46,165.541 --> 00:07:49,435.541 Does anyone drink Chambord anymore? I don't know, but it was tasty. 137 00:07:49,435.541 --> 00:07:50,265.541 It was? Yeah. 138 00:07:50,755.541 --> 00:07:55,435.541 Now, what I don't like and I never liked was when you put fresh fruit, like raspberries or strawberries. 139 00:07:55,445.54 --> 00:07:56,515.541 Oh, yeah. 140 00:07:56,525.541 --> 00:07:57,235.541 That, no. 141 00:07:57,255.541 --> 00:08:07,425.541 No bueno on that, but I did adulterate my bubbles, so I have since learned, if you're drinking good stuff, which you should, don't add anything to it. 142 00:08:07,425.541 --> 00:08:07,695.5415 Of leaves. 143 00:08:07,715.6415 --> 00:08:15,805.5405 that are basically just, you know, soda for adults I, Like, I mean, and that's great for breakfast too. 144 00:08:15,815.5415 --> 00:08:17,175.5405 I mean, honestly. 145 00:08:17,540.5415 --> 00:08:19,740.5415 Yeah, bubbles and orange juice. 146 00:08:19,800.5415 --> 00:08:22,30.5415 Come on, that is actually a great way to wake up in the morning. 147 00:08:22,350.5415 --> 00:08:24,640.5415 Oh, I think the morning is the best time. 148 00:08:28,290.5415 --> 00:08:35,835.3415 I know, you are amazing at your job and I've never seen you drinking before 8 o'clock at night you would think that you're drinking whiskey at 8 o'clock. 149 00:08:36,355.4415 --> 00:08:36,815.4415 Four a. 150 00:08:36,815.4415 --> 00:08:37,115.4415 m. 151 00:08:37,395.4415 --> 00:08:44,35.4415 When you then go to bed and get up at six drink some more whiskey and then get up at eight And start drinking wine. 152 00:08:44,35.4415 --> 00:08:45,685.3415 That's like you talks a lot. 153 00:08:45,685.4415 --> 00:08:46,795.4405 You talk a big games one second. 154 00:08:46,995.4415 --> 00:08:49,695.442 Well, I drink surprisingly little Yes. 155 00:08:49,855.441 --> 00:08:55,355.44 Yeah, but I do think when is your palate freshest? It's in the morning Well, see, that's why I don't. 156 00:08:55,775.44 --> 00:09:04,465.44 Well, because being, having been a winemaker, like you do, like you are usually first thing in the morning you're doing is going through, wines that you have to taste, see where they are. 157 00:09:04,805.44 --> 00:09:09,815.44 And after a while, I mean, people think it's great, but I was like, oh, I can't, I can't. 158 00:09:10,445.44 --> 00:09:14,625.441 Now, do you hold onto champagnes for a long time? No. 159 00:09:14,655.441 --> 00:09:15,885.441 I know the British do that. 160 00:09:16,285.441 --> 00:09:18,535.441 I think that is evil. 161 00:09:18,625.441 --> 00:09:18,645.441 Yeah. 162 00:09:18,655.441 --> 00:09:19,910.341 Because, you know. 163 00:09:21,500.441 --> 00:09:28,750.441 This is one wine that is designed that they actually age it as far as it needs to age, and then they release it. 164 00:09:28,840.441 --> 00:09:32,0.441 Like, you know, in France and other, that doesn't usually happen, but here they do. 165 00:09:32,310.441 --> 00:09:34,560.441 The longer you hold it, the less bubbles you're gonna have. 166 00:09:34,610.441 --> 00:09:40,250.442 Those bubbles are gonna diminish, and if there's any yeast at all in that bottle, it's gonna get funky. 167 00:09:40,420.443 --> 00:09:41,980.443 It might autolyze to a point that it's undrinkable. 168 00:09:43,190.443 --> 00:09:43,590.443 Okay. 169 00:09:43,590.443 --> 00:09:51,630.4435 So when people are talking about laying down a wine, like for a special occasion, their kid turning 18 or 21, getting out of the clinic, sure. 170 00:09:55,0.4425 --> 00:09:55,290.4425 Yeah. 171 00:09:55,350.4435 --> 00:09:58,880.442 You would say, pick something Pick something else. 172 00:09:58,880.443 --> 00:10:01,180.443 No, no, I don't think you should hold on to bubbles at all. 173 00:10:01,560.443 --> 00:10:02,690.443 Bubbles have to be consumed. 174 00:10:03,740.443 --> 00:10:12,460.443 You can buy, you know, there are sometimes, wines that are released, you know, 20 years, late, like, the winery will hold them and release them. 175 00:10:12,480.443 --> 00:10:13,420.443 That does happen. 176 00:10:13,460.443 --> 00:10:30,700.442 Those are really expensive and not my favorite because also the other thing I don't like about bubbles that have been aged too long is that even when the winery does it, those yeast are going to autolyze to a point that it's actually, going to end up tasting like somewhere between porcini mushrooms and old socks. 177 00:10:31,10.442 --> 00:10:32,600.442 Like it's not going to be great. 178 00:10:32,630.442 --> 00:11:00,245.442 You know, some of those older bottles are rather intense and I mean, the first time I ever had one, I was teaching the class, and it was like this amazing bottle, I think it was like a 1996 bottle, but I opened it up, poured it, and, I tried it and I couldn't get my head around it because it was like I was drinking white truffles yeah, but it's not really when you're expecting big fruit and what you're getting is, you know Weird, that's intense. 179 00:11:00,325.442 --> 00:11:00,935.442 Always intense. 180 00:11:01,255.442 --> 00:11:01,585.442 Yeah. 181 00:11:01,645.442 --> 00:11:03,705.442 Yeah, it's definitely now. 182 00:11:03,785.442 --> 00:11:13,780.442 So hold on to something else get something else You know port or something, you know something that can actually age really well and and Is pretty much foolproof for aging. 183 00:11:15,910.442 --> 00:11:22,790.442 After wine school is proudly supported by the national wine school, the gold standard and professional wine certifications. 184 00:11:23,110.442 --> 00:11:25,590.441 Whether you're dreaming of a career in the wine industry. 185 00:11:25,900.442 --> 00:11:29,280.442 We're just eager to take your wine knowledge to the next level. 186 00:11:29,660.442 --> 00:11:31,770.442 The National Wine School has you covered. 187 00:11:32,190.442 --> 00:11:37,580.442 Their programs are trusted, rigorous, and designed for aspiring wine pros like you. 188 00:11:40,0.442 --> 00:11:41,40.442 Visit wineschool. 189 00:11:41,340.442 --> 00:11:44,700.441 us to learn more and start your journey today. 190 00:11:48,40.441 --> 00:11:51,980.441 Go to regions for sparkling wine in general? Oh, yes. 191 00:11:52,100.441 --> 00:11:52,710.441 Oh, okay. 192 00:11:52,860.441 --> 00:11:54,820.441 Well, of course, you know, I. 193 00:11:55,780.442 --> 00:11:57,830.442 You know, grower produces in Champaign, yes. 194 00:11:58,80.442 --> 00:12:01,670.342 Staying away from any of the, the big labels. 195 00:12:02,760.342 --> 00:12:06,810.242 But, I love me some good cava. 196 00:12:06,810.342 --> 00:12:09,820.342 Like, just for, like that mid, that low tier, mid tier. 197 00:12:10,225.342 --> 00:12:11,55.342 Extraordinary. 198 00:12:11,595.342 --> 00:12:13,555.342 I do have the hate for Prosecco. 199 00:12:13,555.342 --> 00:12:18,815.342 There's some good producers finally coming out, but the overwhelming majority of it is just trash. 200 00:12:19,335.342 --> 00:12:20,885.341 And I mean, it's trash. 201 00:12:20,905.342 --> 00:12:23,605.341 I know you, I know, I know I'm offending a lot of people. 202 00:12:23,815.342 --> 00:12:26,455.342 I hurt people's feelings with that, but it's just really not well made. 203 00:12:26,765.342 --> 00:12:30,335.341 A lot of it, you know, if they're using a more traditional method, yes. 204 00:12:30,385.341 --> 00:12:31,225.341 I love that. 205 00:12:33,275.342 --> 00:12:39,55.342 I mean, I also do love the, cremants coming out of, Burgundy, also, those are amazing. 206 00:12:39,285.342 --> 00:12:40,255.342 The British? Okay. 207 00:12:40,255.342 --> 00:12:41,885.342 I know, yeah, the British are amazing. 208 00:12:42,135.342 --> 00:12:44,35.342 They're producing amazing bubbles. 209 00:12:44,385.342 --> 00:12:47,345.342 The problem is, is the price point is painful. 210 00:12:47,585.342 --> 00:12:47,965.342 Yeah. 211 00:12:48,15.342 --> 00:12:49,85.341 Fantastic wines. 212 00:12:49,365.342 --> 00:12:50,165.342 But you know, sure. 213 00:12:50,165.342 --> 00:12:55,665.343 If there's like, if I'm hanging out with somebody from the UK, yeah, that's a baller thing to pull out. 214 00:12:56,5.343 --> 00:13:00,325.343 But as a rule of thumb though, for that price point, I can buy really fantastic champagne. 215 00:13:00,325.343 --> 00:13:12,945.243 So why am I not doing that? And what price point are you? Well, because the price points, of course, really depend on where part of the country, when they're buying it, all that, we're talking like in that 50 upwards. 216 00:13:12,945.343 --> 00:13:16,715.342 The premium line, and there's no such thing as non premium champagne. 217 00:13:16,775.343 --> 00:13:16,985.343 Don't. 218 00:13:17,485.343 --> 00:13:19,805.343 Don't buy cheap bubbles from champagne. 219 00:13:20,225.343 --> 00:13:20,985.343 They're terrible. 220 00:13:21,545.343 --> 00:13:25,775.343 Those are, they're just, the winemaker hates you, you'll hate yourself. 221 00:13:26,635.343 --> 00:13:32,495.342 If you want to go lower than that, you're definitely want to be, you know, lower than like say like 40. 222 00:13:32,635.342 --> 00:13:32,955.342 Okay. 223 00:13:32,995.343 --> 00:13:39,95.343 You really do want to be looking elsewhere, do they tend to be a little smaller? Or they're just not well made? Oh, they're just not made, no. 224 00:13:39,95.343 --> 00:13:43,573.60966667 And it's like, no, the winemaker, it's just going to be a large co op, generic. 225 00:13:43,573.60966667 --> 00:13:53,995.344 I mean, it's, it's absolutely whatever, wines left over for any other project, you know, they're, they're pulling, or they're pulling it out of the septic system, whatever that is, it is just, it's just foul. 226 00:13:53,995.344 --> 00:14:01,95.344 And cause, and I know because when I was consultant for a large, multi state, wine, conglomerate. 227 00:14:01,395.344 --> 00:14:07,525.344 And we were, we were bringing in some really inexpensive, champagnes for their wine stories. 228 00:14:07,595.344 --> 00:14:14,385.344 And, you know, we, the portfolio tasting part, everything in that, you know, at that point it was around 20 a bottle. 229 00:14:14,395.344 --> 00:14:15,415.344 Now it's higher, but. 230 00:14:16,60.344 --> 00:14:16,680.344 It was just awful. 231 00:14:16,720.344 --> 00:14:17,590.344 It was just sad. 232 00:14:17,880.344 --> 00:14:24,790.344 And, you know, in talking to the winemakers, even they were like, yeah, this is all we can do at this price point. 233 00:14:24,800.344 --> 00:14:26,970.343 So yeah, it's just, they're sad and terrible. 234 00:14:27,420.344 --> 00:14:28,630.343 We're at the same price point. 235 00:14:28,680.343 --> 00:14:30,130.343 You can get amazing cava. 236 00:14:30,640.343 --> 00:14:35,730.344 Even in Caneros, you know, in Sonoma or Napa, you can get amazing bottles there too. 237 00:14:35,750.344 --> 00:14:36,780.344 So that's where I'd go. 238 00:14:37,180.344 --> 00:14:37,590.344 Got it. 239 00:14:37,930.344 --> 00:14:41,848.364 And who drinks the most champagne, do you think? I don't know. 240 00:14:41,848.364 --> 00:14:48,170.3734 Do you know? No, I was just curious if you had any information on like the standard consumer of champagne these days. 241 00:14:48,170.3734 --> 00:14:49,80.3734 Well, it's not the French. 242 00:14:50,210.3734 --> 00:14:56,700.3734 Cause I, what I do know is, is that it is one of the largest exports out of France. 243 00:14:56,750.3734 --> 00:14:58,530.3734 Like the champagne is one of the largest exports. 244 00:14:58,870.3734 --> 00:15:04,920.3734 It is so huge that I think it's like right below like aerospace and yeah, it's crazy. 245 00:15:05,80.3734 --> 00:15:05,430.3734 Now. 246 00:15:05,830.3724 --> 00:15:07,390.3734 So it's a, it's a lot. 247 00:15:07,750.3734 --> 00:15:08,640.3734 So yeah. 248 00:15:09,765.3734 --> 00:15:10,535.3734 I don't know. 249 00:15:10,575.3734 --> 00:15:11,15.3734 S. 250 00:15:11,115.3734 --> 00:15:12,825.3734 only at certain points of the year. 251 00:15:12,895.3734 --> 00:15:16,175.3734 And you know, the hack for buying champagne in this country? No. 252 00:15:16,735.3734 --> 00:15:19,125.3724 It's always, there's always way more of it. 253 00:15:19,945.3724 --> 00:15:50,585.3734 And at a better price point when At the time of the year before Christmas into New Year's really because this is when so everyone plans their shipment over Overseas from France to the United States and they time it so that it's right before like Thanksgiving In that time this is when everything starts ramping up when all the sales everyone's buying it in that way So because everyone's buying it right there and they can ship much larger. 254 00:15:50,585.3734 --> 00:15:55,845.3734 So the economy of scale is such that actually the price points are better typically right then. 255 00:15:55,915.3734 --> 00:15:56,215.3734 Yeah. 256 00:15:56,505.3734 --> 00:15:59,505.3734 Because the goal is actually they'll sell out entire inventory. 257 00:15:59,805.3734 --> 00:16:10,195.3729 And you'll notice if you ever, go in before Christmas, right before Christmas, You'll see an amazing amount of bubbles, but if you go in February or March, there's going to be almost nothing there. 258 00:16:10,715.3729 --> 00:16:14,915.3729 And the prices, that's when those prices will rise for the year, after New Year's. 259 00:16:15,735.3719 --> 00:16:28,675.3719 Okay, so is that when you start sharpening your saber? Oh, let me absolutely well So what I do and this is the best way of doing that so, you know, so when somebody is taking so there's two You need two people. 260 00:16:28,725.3719 --> 00:16:28,945.3714 Huh. 261 00:16:28,995.3724 --> 00:16:33,420.3724 So somebody is actually holding the champagne and they're ready and they're gonna like Saber it off. 262 00:16:33,440.3724 --> 00:16:33,960.3724 Yes. 263 00:16:34,10.3724 --> 00:16:43,840.3724 You come right behind there and you just cut their head off and just like boom, done, slice it clean off, save that bottle of champagne for someone who actually gives a shit. 264 00:16:45,200.3724 --> 00:16:46,450.3724 So like, yeah, two things. 265 00:16:46,570.3714 --> 00:16:49,60.3714 You get rid of a douche bag and you get a bottle of champagne. 266 00:16:49,100.3724 --> 00:16:49,580.3724 Wow. 267 00:16:49,580.4724 --> 00:16:56,25.3724 Yeah, and unfortunately, usually what they're sabering is because they also think they're fancy, like you have some like, Like verve clicquot. 268 00:16:56,145.3724 --> 00:16:57,935.3724 If I'd never drank another verve clicquot. 269 00:16:58,665.3724 --> 00:17:13,565.3714 Yeah, I'm trying to remember there was I want to say a documentary or something that I watched and Someone was put on the spot at a famous restaurant Yeah, and they were supposed to saber it who knows what I was watching. 270 00:17:13,575.3714 --> 00:17:24,235.3714 Yeah, but they it was an epic fail And it was so sad Also because you can saber with a butter knife you can saber with a knife Anything. 271 00:17:24,285.3714 --> 00:17:38,825.3714 You know, having been a chef, having been a winemaker, one of the things, food safety, is that you never want to ever get any kind of glass. 272 00:17:39,360.3714 --> 00:17:39,570.3714 A good point. 273 00:17:39,570.3714 --> 00:17:40,260.3714 Near food. 274 00:17:40,280.3714 --> 00:17:47,790.3714 Right? Like, yeah, so as soon as I see that there's guaranteed to be small tiny micro fragments of, of glass. 275 00:17:47,830.3714 --> 00:17:50,220.3714 It doesn't even matter if you hit it perfectly, it doesn't matter. 276 00:17:50,240.3714 --> 00:17:52,610.3714 It's, there's going to be in whatever the environment is. 277 00:17:52,620.3714 --> 00:18:03,545.3714 So if you have food nearby, you are going to have micro, Shards of glass in your food, in your wine, whatever you're, so on your hands, it doesn't matter. 278 00:18:03,545.3714 --> 00:18:04,855.3714 So like that just freaks me out. 279 00:18:05,175.3714 --> 00:18:10,775.3704 That's just, that is just violates all rules about eating and drinking, you know. 280 00:18:10,995.3704 --> 00:18:15,595.3704 You might as well just like get a little pad and just start chewing on it, as far as I'm concerned. 281 00:18:15,905.3714 --> 00:18:21,65.3714 So I have one last question for you, which is, people do ask. 282 00:18:21,155.3714 --> 00:18:27,925.3714 Okay, what is it? What do you do if you don't finish the bottle? yeah, so one you just call me phone number is unlisted. 283 00:18:28,155.3714 --> 00:18:28,455.3704 Oh, no. 284 00:18:28,455.3714 --> 00:18:29,562.3637077 No, there's a special number. 285 00:18:29,562.3637077 --> 00:18:30,280.0329385 Don't answer emails. 286 00:18:30,280.0329385 --> 00:18:30,758.4790923 I do. 287 00:18:30,758.4790923 --> 00:18:31,715.3714 There's a champagne hotline. 288 00:18:31,715.3714 --> 00:18:46,965.0329385 It is actually, it used to be 1 900 Champagne so but now you can just you know, like, you know, but you have to actually the wine Oh, you have to, you have to say what it is, submit it for consideration. 289 00:18:47,435.0329385 --> 00:19:00,555.0339385 And then, all you have to do is pay for my room and board and my transportation and my time, but I come on and, I'll just save the champagne and I will be there for you and your time of need, at that moment where you felt. 290 00:19:01,190.0339385 --> 00:19:08,380.0339385 Like, maybe you were a bad person, a horrible person for leaving a bottle of champagne half drunk, and then I'm there for you. 291 00:19:08,470.0339385 --> 00:19:08,810.0339385 Okay. 292 00:19:08,880.0339385 --> 00:19:13,630.0339385 I make you feel better, your life is better, you know, even your pets love you again. 293 00:19:14,120.0329385 --> 00:19:14,980.0329385 I guess that's the thing. 294 00:19:15,450.0339385 --> 00:19:19,850.0339385 There is, there is a serious problem if you leave any champagne or even any bubbles. 295 00:19:21,430.0339385 --> 00:19:21,930.0339385 Especially dogs. 296 00:19:22,0.0339385 --> 00:19:24,730.0339385 Cats don't care, but dogs Let's leave pets out of this. 297 00:19:26,510.0339385 --> 00:19:27,610.0339385 Let's not talk about pets. 298 00:19:28,0.0329385 --> 00:19:28,380.0339385 Okay, alright. 299 00:19:29,310.0339385 --> 00:19:30,350.0339385 All the pets are fine. 300 00:19:30,940.0339385 --> 00:19:32,630.0339385 Everybody's pet is fine. 301 00:19:34,450.0329385 --> 00:19:35,260.0339385 I'm not gonna murder a pet. 302 00:19:35,290.0329385 --> 00:19:38,830.0329385 I will definitely murder someone savoring a wa There you go. 303 00:19:39,130.0339385 --> 00:19:40,360.0339385 No, no, no. 304 00:19:40,660.0339385 --> 00:19:41,650.0339385 All the pets are safe. 305 00:19:41,670.0339385 --> 00:19:46,0.0339385 What What more can we say about bottles? I think that was excellent. 306 00:19:46,50.0339385 --> 00:19:46,920.0339385 Well, that's awesome. 307 00:19:46,970.0339385 --> 00:19:49,530.0339385 So we're going to do is we have two bottles. 308 00:19:49,915.0339385 --> 00:19:55,555.0339385 We're going to do a cava that is literally less than 15 right now, the car price point. 309 00:19:55,775.0339385 --> 00:20:00,495.0339385 And these prices change depending on where you are, but you expect 15 ish. 310 00:20:00,555.0339385 --> 00:20:09,685.0339385 And then we have an amazing bottle of champagne, which is just like one of the most classic of classic small producers. 311 00:20:10,125.0339385 --> 00:20:10,485.0339385 So yeah. 312 00:20:11,35.0339385 --> 00:20:13,885.0339385 And of course that's actually, you know, that's like 50 plus right now. 313 00:20:13,885.0339385 --> 00:20:14,435.0339385 So yeah. 314 00:20:14,535.0339385 --> 00:20:14,905.0339385 So yeah. 315 00:20:17,570.0339385 --> 00:20:18,590.0339385 And here we go. 316 00:20:18,630.0339385 --> 00:20:19,790.0339385 All right, I shall pour. 317 00:20:21,110.0339385 --> 00:20:22,139.9339385 Glug, glug, glug. 318 00:20:22,140.0339385 --> 00:20:23,620.0339385 That's one for you. 319 00:20:25,220.0339385 --> 00:20:26,560.0339385 Yeah, a little bit for me. 320 00:20:27,790.0349385 --> 00:20:28,296.6679385 Thank you very much. 321 00:20:28,296.6679385 --> 00:20:29,896.6679385 Cheers? Cheers, of course. 322 00:20:29,916.6679385 --> 00:20:30,666.6669385 That always makes me nervous. 323 00:20:31,126.6679385 --> 00:20:31,706.6679385 Oh, I know. 324 00:20:31,726.6679385 --> 00:20:32,246.6669385 Me too. 325 00:20:32,706.6679385 --> 00:20:35,866.6679385 Now, so yeah, here we have Cava, baby. 326 00:20:36,186.6669385 --> 00:20:38,856.6679385 And, okay. 327 00:20:38,926.6679385 --> 00:20:47,376.6679385 So Cava has always produced wines in the style of Champagne. 328 00:20:47,396.6679385 --> 00:20:49,486.6669385 Like they really research it. 329 00:20:49,546.6679385 --> 00:20:53,896.6679385 In fact, actually, Some of their innovations in the, late 19th, early 20th century. 330 00:20:53,896.6679385 --> 00:20:56,56.6679385 They actually then was adopted by champagne. 331 00:20:56,56.6679385 --> 00:21:11,486.6679385 So there is a symbiosis there and I always trust them, even if it's even here, like, which is, you know, if you're a sommelier or you're running a wine store, like this is a perfect, this price point is perfect 'cause you can have a bubbles on your menu. 332 00:21:12,811.6679385 --> 00:21:15,561.6679385 less than 15 a glass, which is amazing. 333 00:21:15,741.6679385 --> 00:21:18,481.6679385 And the Spanish love to age their Cava. 334 00:21:18,531.6679385 --> 00:21:22,381.5679385 But really big on extended aging before release. 335 00:21:22,521.5679385 --> 00:21:25,21.5679385 So you always get those autolytic notes. 336 00:21:25,271.5679385 --> 00:21:26,501.5674385 Marzipan. 337 00:21:26,501.5674385 --> 00:21:27,791.5674385 Even when they're non vintage. 338 00:21:27,791.5684385 --> 00:21:29,211.5684385 Yeah, you do tend to have, you do. 339 00:21:29,211.5684385 --> 00:21:32,621.5684385 Which is those, as you said, autolytic notes. 340 00:21:32,631.5684385 --> 00:21:32,891.5684385 Yeah. 341 00:21:32,891.5684385 --> 00:21:33,441.5684385 There is. 342 00:21:33,451.5684385 --> 00:21:33,881.5684385 Yeah. 343 00:21:33,931.5684385 --> 00:21:35,861.5684385 There's a slightly rancid beeswax. 344 00:21:36,621.5684385 --> 00:21:37,561.5684385 Oh, that's much better. 345 00:21:37,561.5684385 --> 00:21:40,781.5684385 I was going to say, like an old Parmesan grind. 346 00:21:40,831.5674385 --> 00:21:41,811.5674385 Like it's a buttery note. 347 00:21:41,811.5674385 --> 00:21:51,181.5674385 Like, so it does smell like, like maybe there was, you know, but there's a little bit of, I think a little bit of diacetyl, but, or yeah, real funky though. 348 00:21:51,301.5674385 --> 00:21:51,601.5674385 Yeah. 349 00:21:51,721.5674385 --> 00:21:52,781.5674385 It's like, yeah. 350 00:21:53,791.5674385 --> 00:21:55,491.5674385 Let's take a sip, misophonia warning. 351 00:22:00,581.5674385 --> 00:22:05,891.5674385 Cristalino, bright, fresh, morning bubbles, as you would say. 352 00:22:05,941.5674385 --> 00:22:06,611.5674385 Absolutely. 353 00:22:06,611.5674385 --> 00:22:08,581.5684385 And this is where, the bubbles are small enough. 354 00:22:08,591.5684385 --> 00:22:08,841.5684385 Mm hmm. 355 00:22:09,481.5684385 --> 00:22:10,811.5684385 The flavor is crisp. 356 00:22:11,496.5684385 --> 00:22:19,626.5674385 Lemongrass, you know, just a little bit of that, almond note and stone fruit Absolutely. 357 00:22:19,806.5664385 --> 00:22:24,726.5674385 One of the things that, producers of, bubbles love is that they're usually non vintage so that they're reviewed. 358 00:22:24,956.5674385 --> 00:22:29,156.5664385 So if they get a rating or review, which we've talked about other, classes, but it was non vintage. 359 00:22:30,236.5664385 --> 00:22:31,576.5664385 They just have to get it once. 360 00:22:31,586.5664385 --> 00:22:33,796.5664385 Oh, and they can keep reusing that. 361 00:22:33,796.5664385 --> 00:22:41,166.5654385 So what you really want to know, if you ever are looking at non vintage bubbles, and you see a good rating, you want to know when that rating happened. 362 00:22:41,826.5664385 --> 00:22:43,366.5664385 Because that could have happened 20 years ago. 363 00:22:43,746.5654385 --> 00:22:45,916.5654385 And you want to make sure it's a recent review. 364 00:22:45,956.5654385 --> 00:22:47,456.5644385 Okay, good tip. 365 00:22:47,456.6644385 --> 00:22:47,776.4654385 Yeah. 366 00:22:48,466.5654385 --> 00:23:05,346.5644385 Which is actually why I actually thought of a project like where all my wines are being on vintage So all I had to do is for the first year we did it get like a massive range It's like spend all the money get a really amazing get it like 95 points and then for every year after that We you know, every we don't have to try hard. 367 00:23:06,416.5654385 --> 00:23:08,361.5654385 So This is great. 368 00:23:08,441.5654385 --> 00:23:11,741.5654385 Yeah, but because we do everything on a shoestring. 369 00:23:11,791.5654385 --> 00:23:47,186.5659385 We do have to finish this right before we can try the champagne Well yeah, I only have these two glasses I always have to get up and rinse them off And I'm not doing that And also I don't want to be the person who dumps bubbles on that person so excuse us Legit, lemongrass, it's enjoyable, I don't want to think about it too much No You know, this is, this is my this is more my My second tier friends, my mother in law, that kind of bubbles where, you know, we're, we're, I'm pouring, this is amazing. 370 00:23:47,186.5659385 --> 00:23:57,946.5649385 If I I'm buying like, like 20 cases and just pouring it down people's gullets, like, this is like, this is, uh, three steps above a wedding wine, but that's where I would bring this. 371 00:23:57,956.5649385 --> 00:24:02,326.5659385 I would bring this where I just want to get a lot of people really happy and drunk. 372 00:24:02,616.5659385 --> 00:24:03,786.5659385 It's not complex. 373 00:24:03,916.5659385 --> 00:24:06,796.5649385 It's, it's easy drinking, but it hits the mark. 374 00:24:07,666.5659385 --> 00:24:08,786.5659385 Oh wow, you drank that really fast. 375 00:24:08,796.5659385 --> 00:24:09,236.5659385 I did. 376 00:24:09,266.5659385 --> 00:24:11,16.5659385 Wow, I had to like, guzzle it. 377 00:24:11,956.5659385 --> 00:24:12,396.5659385 Alright. 378 00:24:12,516.5659385 --> 00:24:17,86.5659385 Next up, Elner. 379 00:24:17,306.5659385 --> 00:24:19,816.5659385 Alright, I will hold your glass if you would like. 380 00:24:19,936.5659385 --> 00:24:21,806.5659385 Oh yeah, that makes my life a lot easier. 381 00:24:23,536.5649385 --> 00:24:24,956.5659385 There we go, a little bit for me. 382 00:24:25,516.5659385 --> 00:24:27,196.5649385 How much do you want? A lot of it. 383 00:24:27,296.5649385 --> 00:24:28,146.5649385 Alright, here we go. 384 00:24:28,216.5649385 --> 00:24:28,576.5649385 Alright. 385 00:24:28,576.5649385 --> 00:24:29,396.5649385 No, no, no, that's great. 386 00:24:29,436.5649385 --> 00:24:32,466.5649385 Is that great? Because I will, I will fill it to the top. 387 00:24:32,516.5649385 --> 00:24:32,916.3649385 I know. 388 00:24:33,496.4649385 --> 00:24:34,916.4649385 Now, alright. 389 00:24:36,751.4649385 --> 00:24:45,881.4649385 I did try this ahead of time because I had to open it early because I didn't, I did not want to, if I'm opening up two bottles on camera, guaranteed one of them is going into my eye. 390 00:24:46,541.4649385 --> 00:25:01,721.4649385 Um, so the difference is because a lot of people just don't know why, what the differences are like, you know, so many times someone will say, well, you know, I, you know, I like, I like this wine. 391 00:25:01,811.4649385 --> 00:25:03,11.4649385 It's only 15. 392 00:25:03,11.4649385 --> 00:25:05,381.4649385 And people say it's all the expensive stuff. 393 00:25:05,451.4649385 --> 00:25:06,521.4649385 It tastes just the same. 394 00:25:08,261.4649385 --> 00:25:10,421.4649385 Comet does fall apart when you try them side by side. 395 00:25:11,71.4649385 --> 00:25:15,361.4649385 Well, That kava was delicious and easy and fun. 396 00:25:15,371.4649385 --> 00:25:21,991.4649385 This is, this has some of the same notes, but completely different variations and completely different formula. 397 00:25:22,451.4649385 --> 00:25:31,411.4639385 So you end up having something much more complex and interesting because that nose, right? This nose is tangerine. 398 00:25:32,471.4639385 --> 00:25:35,301.4639385 It is wild strawberry. 399 00:25:35,331.4639385 --> 00:25:47,281.4649385 And I'm, I stole that from you because you, you mentioned that when we were off screen wild strawberry, but it's also has this very, That yeasty note, that's kind of almond, but going somewhat more further than that. 400 00:25:47,731.4649385 --> 00:25:50,251.4649385 Like there is a little bit of earthy note there. 401 00:25:50,301.4649385 --> 00:25:50,302.4649385 Too. 402 00:25:51,230.4649385 --> 00:25:56,120.4649385 Oh, because this is actually the classic, do you know how much Pinot Mnet is in this thing? 40%. 403 00:25:56,240.4649385 --> 00:25:56,870.4649385 Whoa. 404 00:25:57,50.4649385 --> 00:25:57,710.4649385 Alright man. 405 00:25:57,710.4649385 --> 00:25:58,880.4649385 40 No, no, no. 406 00:25:58,880.4649385 --> 00:25:59,960.4649385 I just looked it up for us. 407 00:26:00,440.4649385 --> 00:26:03,380.4649385 it's 40% Pinot Minnet 30 Pinot noir. 408 00:26:03,380.4649385 --> 00:26:03,710.4649385 Oh, okay. 409 00:26:03,710.4649385 --> 00:26:05,0.4649385 And the remainder is Chardonnay. 410 00:26:05,0.4649385 --> 00:26:06,110.4649385 So it's mostly red fruit. 411 00:26:06,170.4649385 --> 00:26:06,590.4649385 Yeah. 412 00:26:06,680.4649385 --> 00:26:12,100.4649385 And that's where they shows, and this is the classic, you know? This is what I want, unless you want to do like a Blanc de Blanc, which I love. 413 00:26:12,310.4649385 --> 00:26:13,490.4649385 Those are creamy and sexy. 414 00:26:13,500.4649385 --> 00:26:15,940.4649385 But this, this is serious wine. 415 00:26:16,630.4649385 --> 00:26:20,90.4659385 Like, I mean, this, with a foie. 416 00:26:20,630.4659385 --> 00:26:21,190.4659385 Ooh. 417 00:26:21,500.4659385 --> 00:26:22,610.4659385 Right? Ooh. 418 00:26:22,690.4659385 --> 00:26:28,170.4659385 And not going foie, not with like something sweet, but something really like just keeping it decadent. 419 00:26:28,290.4659385 --> 00:26:28,790.4659385 Oh, I love that. 420 00:26:29,170.4659385 --> 00:26:29,500.4659385 Yeah. 421 00:26:31,360.4659385 --> 00:26:31,840.4659385 Okay. 422 00:26:32,0.4659385 --> 00:26:32,790.4659385 Let's take a sip. 423 00:26:32,820.4659385 --> 00:26:33,230.4659385 Yes. 424 00:26:33,280.4659385 --> 00:26:34,560.4659385 There's like a wheatgrass note to it. 425 00:26:34,560.4659385 --> 00:26:35,100.4659385 I like that. 426 00:26:38,410.5659385 --> 00:26:42,630.5659385 Do you see the difference in the bubbles though? The structure of the bubbles? Yes. 427 00:26:43,270.5659385 --> 00:26:50,330.5659385 Where the kava, that kava, you're like, oh, I notice the bubbles, like they're big and they're bouncy and they're fun. 428 00:26:51,90.5659385 --> 00:26:55,730.5659385 This is so linear, right? Like you, you have to pay, you don't even notice they're there. 429 00:26:56,180.5659385 --> 00:26:59,20.5659385 You just feel this essence of just energy. 430 00:26:59,50.5659385 --> 00:26:59,530.5659385 Yes. 431 00:27:00,425.5659385 --> 00:27:02,365.5659385 And you're not noticing them because they're so small. 432 00:27:02,415.5659385 --> 00:27:04,115.5659385 That's true There is like a vibration. 433 00:27:04,165.5659385 --> 00:27:05,345.5659385 Yeah energy to it. 434 00:27:05,345.5659385 --> 00:27:19,210.5664385 Yeah, and because champagne in all bubbles they transmit all their flavor on the outside of these bubbles because they're bringing these, carbon dioxide bubbles into your palate and they're breaking apart and what's covering them are actually a lot of flavor compounds. 435 00:27:19,270.5664385 --> 00:27:26,300.5654385 So with this, you have that energy, but then as that energy dissipates in your tongue, all of a sudden you get all these flavors. 436 00:27:26,320.5664385 --> 00:27:31,890.5664385 And so the more bubbles, the more flavor, the smaller they are, the more intense those flavors are. 437 00:27:32,390.5664385 --> 00:27:42,580.5664385 And you get this combination of austerity where this is lean and energetic and then vibration, like that really high acidity, Like you're cutting your tongue on an oyster shell kind of acidity. 438 00:27:43,145.5664385 --> 00:28:17,415.5654385 And then those flavors that are just like flowing over, like there is red fruit, yes, but there's also quince and there's you know that almond comes in but it's much more of an earthy like almost like like when I was in when we were we we took students and I don't know if this is when you were on the trip or the trip before I stopped At the, on the edge of a highway in Priorat, because there was these wild almond trees growing, and I just pulled the almonds out of the tree, and just ate them. 439 00:28:17,465.5644385 --> 00:28:23,305.5664385 Like, that, that flavor, you know, where it's kind of husky, and earthy, and wild. 440 00:28:23,565.5664385 --> 00:28:25,385.5654385 That's, that's what I do remember that. 441 00:28:25,435.5664385 --> 00:28:26,825.5664385 Thanks for Yeah. 442 00:28:26,835.5664385 --> 00:28:28,35.5664385 remembering that I was there. 443 00:28:29,115.5664385 --> 00:28:29,535.5664385 Years. 444 00:28:29,535.5664385 --> 00:28:30,765.5664385 I know, I know. 445 00:28:30,765.5664385 --> 00:28:39,555.5664385 It was hard 'cause it was That was the year, did the Yeah, the year, the couple years before that I actually like was scrabbling scrounging for a wild fennel on the side of the road. 446 00:28:39,885.5664385 --> 00:28:47,715.5664385 And that also was so good and I ate that on the side of the road and I, and yeah, I horrified everyone there So that was that. 447 00:28:48,480.5664385 --> 00:28:50,840.5664385 Well, this was a delight. 448 00:28:50,890.5664385 --> 00:29:07,460.5669385 Thank you for opening both of these It really just lowers you want to show people like and talk like you should do this like understand why? Why why does great champagne cost more? Mm hmm, and it is for the moments It's worth like you just don't open it up. 449 00:29:07,490.5669385 --> 00:29:09,110.5669385 You just you do it with respect. 450 00:29:09,380.5669385 --> 00:29:11,300.5664385 Oh gosh, I'm gonna have to get my bifurcator. 451 00:29:11,300.5664385 --> 00:29:12,960.5664385 Oh yes, it's always there. 452 00:29:13,50.5664385 --> 00:29:14,160.5664385 I didn't think you were going to do this. 453 00:29:14,160.5664385 --> 00:29:16,178.1394385 To, but it's actually the, control number. 454 00:29:16,843.1404385 --> 00:29:18,963.1404385 And I don't see it on this because my, yeah, there you go. 455 00:29:19,3.1404385 --> 00:29:20,153.1404385 Oh, you put your glasses on. 456 00:29:20,443.1404385 --> 00:29:20,793.1404385 I sure did. 457 00:29:23,103.1404385 --> 00:29:24,463.1404385 This is a grower producer. 458 00:29:25,43.1394385 --> 00:29:26,383.1394385 The lighting in here. 459 00:29:26,393.1394385 --> 00:29:26,683.1394385 Yeah. 460 00:29:27,153.1394385 --> 00:29:29,633.1404385 We're, yeah, in a studio with lights in our face. 461 00:29:30,123.1404385 --> 00:29:30,713.1404385 Here it is. 462 00:29:31,578.1404385 --> 00:29:32,478.1404385 Oh my gosh. 463 00:29:32,528.1404385 --> 00:29:32,632.1404385 Oh my. 464 00:29:32,687.1404385 --> 00:29:33,677.1404385 Even smaller. 465 00:29:33,677.1404385 --> 00:29:35,207.1404385 That's like four point font. 466 00:29:35,237.1404385 --> 00:29:41,467.1404385 That is actually, that's inanity, that's actually the same type point where they have the warnings for cancer on, on cigarettes. 467 00:29:41,527.1404385 --> 00:29:41,587.1404385 Yeah. 468 00:29:42,37.1404385 --> 00:29:42,307.1404385 n now. 469 00:29:42,307.1404385 --> 00:29:43,837.1404385 So this is a negotiate manipulation. 470 00:29:43,867.1404385 --> 00:29:44,227.1404385 Yeah. 471 00:29:44,227.1404385 --> 00:29:44,827.1404385 Nm nm. 472 00:29:45,277.1404385 --> 00:29:48,307.1404385 A small negotiation, is absolutely fantastic. 473 00:29:48,717.1404385 --> 00:29:49,617.1404385 And RM. 474 00:29:50,47.1404385 --> 00:29:52,157.1404385 It's great, too, because that's the Grower Producers. 475 00:29:52,477.1404385 --> 00:29:53,87.0404385 Rekkle Tont. 476 00:29:53,137.0404385 --> 00:29:54,157.0404385 Thank you. 477 00:29:54,887.0404385 --> 00:29:55,277.0404385 Yes. 478 00:29:55,287.0404385 --> 00:29:56,127.0404385 So there you have it. 479 00:29:56,137.0404385 --> 00:29:56,427.0404385 All right. 480 00:29:56,427.0404385 --> 00:29:57,457.0404385 If you want to learn more. 481 00:29:58,357.0404385 --> 00:29:58,467.0404385 Yeah. 482 00:29:59,37.0404385 --> 00:29:59,797.0404385 Take a class. 483 00:29:59,807.0394385 --> 00:29:59,907.0394385 Yeah. 484 00:29:59,907.1394385 --> 00:30:01,917.0067718 We'll show yeah, that's right. 485 00:30:02,217.0057718 --> 00:30:03,227.0067718 Look, me first. 486 00:30:03,267.0067718 --> 00:30:04,237.0067718 I'm doing me first. 487 00:30:04,617.0057718 --> 00:30:05,357.0057718 I want more. 488 00:30:05,857.0067718 --> 00:30:06,757.0047718 Would you like some more? All right. 489 00:30:06,787.0057718 --> 00:30:07,257.0057718 Always. 490 00:30:07,697.0057718 --> 00:30:08,647.0057718 All right, everyone. 491 00:30:09,407.0057718 --> 00:30:10,847.0057718 Look, this is awesome. 492 00:30:11,877.0057718 --> 00:30:13,61.9057718 We're going to spend the next couple of days. 493 00:30:13,882.0057718 --> 00:30:38,261.9057718 Probably our drinking this, you can hang out if you like, but if you like this, look, subscribe, tell your friends, a good review, you know, the best, if you want to support this being an advocate, you know, just, if you think that this is important in the wine trade, just having some much more informal conversations, You know, off the cuff, very off the cuff, and just very, and not trying to be snooty about things. 494 00:30:38,321.9057718 --> 00:30:43,571.9057718 I hate the snootiness in a lot of how people talk about wine and yeah, enjoy it. 495 00:30:43,581.9057718 --> 00:30:44,781.9047718 Be smart, but enjoy it. 496 00:30:44,831.9057718 --> 00:30:45,631.9057718 Lovely. 497 00:30:45,751.9047718 --> 00:30:46,791.9047718 Thank you so much. 498 00:30:47,81.9037718 --> 00:30:48,161.9037718 Drink good wine. 499 00:30:48,291.9037718 --> 00:30:49,21.9037718 Have fun. 500 00:30:49,341.9037718 --> 00:30:49,831.9037718 Yes. 501 00:30:49,891.9037718 --> 00:30:51,231.9037718 More champagne, please. 502 00:30:51,241.9037718 --> 00:30:52,121.9037718 More champagne. 503 00:30:53,81.9037718 --> 00:30:56,41.9037718 Thanks for spending time with us on After Wine School. 504 00:30:56,616.9037718 --> 00:31:03,746.9037718 If you enjoyed today's episode, hit subscribe so you never miss out on more wine wisdom, tips, and laughs. 505 00:31:04,356.9037718 --> 00:31:09,856.9027718 Until next time, raise your glass, savor the moment, and cheers to you.