January 23, 2025 • 28 mins
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Welcome to The Kosher Terroir, your passport to the stories, traditions, and tastes of kosher wine from around the globe. I’m Simon Jacob, and whether you’re a seasoned sommelier, a passionate wine enthusiast, or simply someone looking to add a little sparkle to their day, you’ve arrived at the perfect place.
Today, we’re taking a deep dive into the effervescent, celebratory world of Champagne and sparkling wines. This episode promises to pop with fascinating stories, deep insights, and of course, plenty of bubbly inspiration.
Have you ever wondered how those delicate bubbles are made, or what it is that makes Champagne so special? From the meticulous artistry of the Méthode Champenoise to the rustic charm of Méthode Ancestrale, today we’ll explore the processes that make Champagne—and its sparkling cousins—so remarkable. Along the way, you’ll hear stories about legendary bottles like the 1928 Krug, Madame Clicquot’s game-changing innovation, and how Champagne cellars became hiding places for both treasures and people during World War II.
We’ll delve into some of the finest kosher sparkling wines, like the elegant Jeeper Rosé, the versatile Herzog California Champagne, and Israel’s own Yarden Blanc de Blancs. Whether it’s a bottle of bubbly from Drappier, Laurent-Perrier, or Baron Herzog, these wines prove that kosher bubbles are every bit as refined and complex as their non-kosher counterparts.
If this is your first time joining The Kosher Terroir, welcome! Stick around to discover why wine isn’t just a drink, but a story that connects culture, history, and flavor. And for my loyal listeners, thank you for being part of our growing community. Be sure to check out our past episodes—there’s a cellar full of amazing conversations and deep dives waiting for you.
So grab your favorite glass, whether it’s a classic flute, a coupe, or a simple wine glass, and join me as we uncork the world of Champagne. Get ready to toast to tradition, innovation, and all the little celebrations that make life special. This is The Kosher Terroir, and I’m thrilled to have you along for this sparkling journey.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
S. Simon Jacob (00:09):
Welcome to The Kosher Terroir.
I'm Simon Jacob, your host forthis episode from Jerusalem.
Before we get started, I askthat, wherever you are, please
take a moment and pray for thesafety of our soldiers and the
safe return of all of ourhostages.
After all the recentdiscussions about bubbly wines,
(00:32):
I decided it's time to producean episode dedicated to its
origins.
If you are driving in your car,please focus on the road ahead.
If you're relaxing at home,please open a bottle of your
favorite bubbly wine, sit backand enjoy the following Geeking
(00:52):
Out on Champagne episode.
Hello and welcome to The KosherTerroir.
I'm Simon Jacob and I am soexcited to have you join me
today as we dive into thesparkling and fascinating world
of champagne.
Whether you're a seasoned wineenthusiast or just someone
curious about how this magicaldrink is made, I promise this
(01:15):
episode will be an enlighteningjourney.
Dom Perignon is often creditedwith inventing champagne, but
the truth is a bit more nuanced.
Dom Pierre Perignon was aBenedictine monk who lived in
the late 17th and early 18thcenturies.
While he didn't inventsparkling wine, his work in
(01:38):
improving wine production at theAbbey of Outvielers laid the
foundation for modern champagne.
Dom Perignon focused onperfecting blending techniques.
He discovered that combiningdifferent grape varieties from
various vineyards could create aharmonious and balanced wine.
He also experimented withpressing methods to produce
(02:02):
clear, high-quality juice anddeveloped stronger glass bottles
to withstand the pressure offermentation.
The famous story of DomPerignon exclaiming Come quickly
, I am tasting the stars Upontasting sparkling wine for the
first time is likely apocryphal.
Nonetheless, his contributionsto winemaking were profound and
(02:27):
his name is now synonymous withone of the most prestigious
champagne brands in the world.
Winston Churchill's love forPaul Roger Champagne was
legendary.
It began during World War IIwhen Churchill met Odette Paul
Roger, the co-owner of theChampagne House, at an official
dinner in 1944.
(02:49):
Churchill fell in love withPaul Roger's vintage champagne
and reportedly drank over 40,000bottles of it during his
lifetime.
In honor of this relationship,paul Roger created a special
cuvee, sir Winston Churchill,which they introduced in 1984.
The wine was crafted toChurchill's tastes robust,
(03:13):
mature and full-bodied.
Even today, paul Rogercontinues to celebrate its
connection to the iconic Britishleader.
Churchill once famouslyremarked remember, gentlemen,
it's not just France, we arefighting for it's champagne.
This quip perfectlyencapsulates his passion for the
sparkling wine and its culturalsignificance.
(03:36):
Each of these stories showcasesthe creativity, resilience and
history embedded in Champagneproduction.
They highlight why Champagne isnot just a beverage but also a
symbol of heritage andcelebration.
Today, we're going to talk aboutthe methods of creating
(03:57):
Champagne.
We'll explore everything fromthe traditional techniques
perfected in the Champagneregion of France to innovative,
modern methods used around theworld.
So grab a glass of yourfavorite bubbly and let's get
started.
Let's begin with the mostcelebrated and prestigious
(04:18):
method, the traditional method,or méthode champenoise.
This is the method used toproduce authentic champagne in
France.
It's a meticulous andtime-honored process that
creates the complexity andelegance champagne is known for.
Let me break it down for youstep by step.
(04:41):
First, we start with the basewine production.
First, we start with the basewine production.
(05:03):
This is a still wine made fromspecific grape varieties, like
Chardonot Noir adds body andstructure, and Pinot Meunier
contributes fruitiness androundness.
Each grape plays a role andwinemakers often blend them to
achieve a balanced profile.
To achieve a balanced profile,next comes the tirage.
(05:27):
Sugar and yeast are added tothe base wine, and this mixture
is bottled and sealed with atemporary cap.
This is where the magic begins,because the sugar and yeast
work together to create carbondioxide, which forms those
beautiful bubbles.
Did you know that the exactamount of sugar added at this
stage is meticulously calculatedToo little and the bubbles
(05:51):
won't form properly.
Too much and the bottle couldexplode from the pressure.
The wine then undergoes a secondfermentation inside the bottle.
This process can take severalweeks and during this time the
(06:14):
bottles are stored horizontally.
Winemakers carefully monitorthe temperature, ensuring it's
just right to allow the yeast towork its magic, without
overheating or slowing down.
But the process doesn't stopthere.
The wine is aged on its lees,which are the dead yeast cells
left over from fermentation.
This aging period, which canlast anywhere from 12 to 36
(06:36):
months or even longer, giveschampagne its rich, toasty and
complex flavors.
This stage is critical fordeveloping the signature notes
of brioche, toasted nuts anddelicate creaminess that
high-quality champagne is knownfor.
The next step is riddling.
(06:56):
One of the most iconic figuresin champagne history is Barbe
Nicole Ponsardin, better knownas Madame Clicquot, the
visionary behind Veuve Clicquot.
In the early 19th century,madame Clicquot revolutionized
champagne production with theinvention of riddling.
(07:16):
At the time, champagne oftenhad cloudy sediment due to the
dead yeast left from secondaryfermentation.
This cloudiness was seen as aflaw.
Madame Clicquot devised amethod to clarify champagne by
gradually tilting and rotatingthe bottles upside down,
(07:37):
allowing sediment to collect inthe neck.
Her staff used riddling racks,a wooden board with angled holes
, to support the bottles.
During this process, madameClicquot's ingenuity not only
solved the clarity issue, butalso elevated the quality and
reputation of Champagneworldwide.
(07:57):
Her contributions earned herthe title La Grande Dame de
Champagne, and her legacycontinues to inspire winemakers
today.
Then comes disgorgement, wherethe neck of the bottle is frozen
and the sediment plug isejected.
Finally, a small amount ofsugar in wine, known as the
(08:19):
dosage, is added to balance theflavor.
This dosage determines thesweetness level, from brute
nature, with no added sugar, todemi-sec, which is quite sweet.
After corking and labeling, thechampagne is ready to be
enjoyed.
This method is all aboutfinesse and complexity.
(08:41):
It's why authentic champagne isso highly regarded and
cherished worldwide.
Now let's move on to the Charmatmethod, also known as the tank
method.
This is a much faster and morecost-effective way to produce
sparkling wines, commonly usedfor Prosecco and other
(09:02):
accessible options.
In this method, fermentationhappens in large pressurized
stainless steel tanks instead ofindividual bottles.
The process begins much likethe traditional method, with
base wine production.
Winemakers select grapes thatthrive in this method, such as
(09:22):
Glara for Prosecco.
Once the base wine is ready,sugar and yeast are added to the
tank, and the sealedenvironment traps the carbon
dioxide produced duringfermentation.
The tanks used in the Charmatmethod are equipped with
advanced temperature controls toensure consistency,
(09:44):
fermentation typically takesjust a few weeks, after which
the wine is filtered to removeany remaining yeast.
It is then bottled underpressure to preserve the bubbles
.
This method produces wines thatare fresh, fruity and light,
perfect for casual sipping andcelebrations.
Unlike the traditional method,wines made with the Charmat
(10:09):
method are meant to be consumedyoung, allowing their vibrant
fruitiness to shine.
Think of those crisp apple,pear and floral notes you often
find in Prosecco.
Next up is the transfer method,which is like a hybrid between
the traditional and Charmatmethods.
It retains some of thecomplexity of the traditional
(10:33):
method but saves time and costs.
Here's how it works the basewine is bottled with sugar and
yeast, just like in thetraditional method.
However, instead of riddlingand disgorging each bottle
individually, the bottles areemptied into a pressurized tank.
After aging, the wine isfiltered and dosage is added in
(10:58):
the tank before it is re-bottled.
This method is often used forsparkling wines that aim to
offer a balance betweencomplexity and affordability.
It's efficient and ensures aconsistent product, making it a
popular choice for mid-tiersparkling wines.
Now let's talk about the oldestmethod of all, the ancestral
(11:21):
method, also known as méthodeancestrale.
This technique dates backcenturies and produces wines
with a rustic charm.
The key here is that the wineis bottled before primary
fermentation is complete.
This means fermentationfinishes in the bottle, creating
(11:41):
natural carbonation.
There's no riddling ordisgorgement, and the wine often
contains sediment, giving it acloudy appearance.
These wines, often referred toas Petillon Naturel or Petnat,
are lower in pressure and have anatural earthy character.
Petnat wines are beloved byfans of natural winemaking.
(12:03):
They're unpredictable andunique, with flavors that can
range from tart and tangy tosweet and fruity.
This method is all aboutembracing imperfection and
celebrating individuality.
Finally, we have the simplestmethod, the carbonation method.
This involves injecting carbondioxide directly into still wine
(12:27):
, much like how soda is made.
There's no fermentationinvolved in this process.
It's quick, inexpensive andproduces sparkling wine with
straightforward flavors.
While it lacks the complexityof other methods, it's perfect
for creating affordable and funbubbly wines.
(12:50):
Here are some additionalinteresting facts and stories
about Champagne.
In the mid-19th century, louisPomeroy of Maison Pomeroy made a
bold move that would foreverchange Champagne.
At the time, champagne wastraditionally quite sweet, as it
was often sweetened with sugarto suit the tastes of European
(13:13):
and Russian elites.
However, pomeroy recognized agrowing demand for a drier style
of wine in the English market.
In 1874, under her leadership,pomeroy released the world's
first brute champagne containingsignificantly less sugar.
It was revolutionary for itstime and immediately captured
(13:37):
the attention of wineenthusiasts across Europe.
Today, brut is the most popularstyle of champagne, and we owe
its creation to Louise Pomeroy'skeen understanding of market
trends and consumer preferences.
In the early 20th century,champagne faced a crisis that
shook the industry.
During this period, manyproducers in the Champagne
(14:01):
region began using grapes fromoutside the region, some as far
away as the south of France.
This practice angered localgrape growers, who felt their
livelihoods were beingthreatened.
In 1910, nature added fuel tothe fire.
A severe frost devastatedchampagne vineyards, leaving
(14:28):
growers unable to harvestsufficient grapes.
When they discovered thatchampagne houses were importing
grapes from other regions tomeet demand, tensions boiled
over.
Hoarding grapes from otherregions to meet demand.
Tensions boiled over.
In 1911, angry growersorganized protests, destroyed
warehouses and even dumpedbarrels of wine into the streets
.
The French governmentintervened and new regulations
were established to protect theChampagne Appalachian.
(14:51):
Only grapes grown within thedesignated Champagne region
could be used in its production.
This event cemented theimportance of terroir and
authenticity in Champagne,reinforcing its reputation as a
product of unparalleled quality.
(15:17):
The 1928 vintage is one of themost legendary in Champagne
history, particularly for theHouse of Krug.
That year, ideal weatherconditions resulted in grapes of
exceptional quality.
The wines produced werestunningly complex and
structured, capable of aging fordecades.
What makes this story specialis that the 1928 Krug Champagne
(15:38):
became one of the mostsought-after bottles in history.
The last known bottle wasreportedly served at a private
dinner in the 1990s, more than60 years after it was bottled.
More than 60 years after it wasbottled.
This extraordinary longevityhighlights Champagne's ability
to age beautifully under theright conditions, making it not
(16:02):
only a celebratory drink butalso a collector's treasure.
During World War II, theChampagne region was occupied by
German forces.
Many champagne houses faced therisk of having their cellars
looted by the Nazis.
To protect their precious stock, winemakers employed clever
(16:25):
tactics to hide bottles.
For example, the House of Moaand Chandon walled off sections
of its extensive undergroundcellars, concealing some of its
best vintages.
Similarly, paul Roger hid theirmost valuable bottles deep
within their cellars.
These hidden treasures oftenremained undiscovered until
(16:48):
after the war, preserving a partof Champagne history that could
have been lost forever.
The cellars themselves became asymbol of resilience During the
war.
They served as shelters forlocals during bombings.
Families lived in thesesubterranean spaces, carving out
(17:08):
a life among the barrels andbottles, which gave them both
physical protection and hope forthe future.
The Champagne House Bollingerhas a long-standing association
with James Bond, making it thesecret agent's preferred bubbly.
This partnership began in 1973,when Bollinger appeared in the
(17:33):
Bond film Live and Let Die.
The connection was furthersolidified in Moonraker, where
Bond was served Bollinger aboardDrax's space station.
The story goes that Albert RBroccoli, the producer of the
Bond films, was a close friendof the Bollinger family, was a
close friend of the Bollingerfamily.
He admired the quality andsophistication of their
(17:55):
champagne, seeing it as aperfect match for Bond's
character.
Since then, bollinger hasbecome an integral part of the
Bond franchise, appearing inalmost every film.
To celebrate this uniquerelationship, bollinger has
(18:23):
released several limited-editionJames Bond-themed champagnes,
including a stunning 2011vintage to mark the release of
no Time to Die.
The Bond-Bollinger connectionis a testament to how champagne
can elevate a brand's culturallegacy.
The Titanic's fateful voyage in1912 wasn't just a tragedy.
It was also a symbol ofopulence, and champagne played a
prominent role.
(18:44):
On board, passengers in firstclass were treated to some of
the finest champagnes of the era, including Heidsieck and
Company's monopole.
In 1997, divers discovered acache of champagne bottles from
the Titanic wreckage.
Amazingly, the bottles wereintact and when one was opened
(19:05):
it was still drinkable.
The frigid temperatures at thebottom of the Atlantic had
preserved the wine remarkablywell.
This discovery was abittersweet reminder of the
Titanic's grandeur and theenduring allure of Champagne.
Salon is one of the mostexclusive Champagne houses in
the world, producing only onecuvee a Blanc de Blanc made from
(19:31):
100% Chardonnay.
Blanc made from 100% Chardonnay.
The story begins with EugèneAimé Salon, a visionary who
believed in the purity andelegance of Chardonnay from the
Côte des Blancs.
In the early 20th century,salon created this champagne
purely for his own enjoyment andfor sharing with close friends.
(19:51):
It wasn't until after his deathin the 1920s that the wine
became commercially available.
Salon produces its champagneonly in exceptional vintages and
even then in extremely limitedquantities.
This exclusivity, combined withits remarkable quality, has
(20:13):
made Salon a prize gem amongcollectors and connoisseurs.
These stories reflectChampagne's rich history.
Each of them showcases thecreativity, resilience and
history embedded in Champagneproduction.
They highlight why Champagne isnot just a beverage but also a
(20:33):
symbol of heritage andcelebration.
So there you have it Champagne,its stories, legends and the
five fascinating methods ofcreating Champagne and sparkling
wines, from the labor-intensivetraditional method to the
easy-going carbonation method.
Each technique has its owncharm and purpose.
(20:54):
Going carbonation method Eachtechnique has its own charm and
purpose.
We are blessed to have many newand old kosher champagnes and
bubbly wines available on themarket these days for our
enjoyment.
They actually fall under all ofthe methods mentioned in this
podcast.
They are produced in France,Israel, the United States, italy
(21:14):
and Spain.
The Yarden Blanc de Blanc is adistinguished sparkling wine
produced by the Golan HeightsWinery in Israel.
Crafted exclusively fromChardonnay grapes cultivated in
the northern Golan Heights,israel's coolest viticultural
area, this wine exemplifiesfinesse and complexity.
(21:36):
Adhering to the traditionalmethod, the process includes
whole cluster pressing andsecondary fermentation in the
bottle.
Notably, the wine undergoesextended aging on tirage yeast,
with disgorging commencing aftersix years, contributing to its
(21:57):
nuanced flavor profile.
Tasting notes reveal delightfulfruit aromas of lemon, pear and
green apple, complemented byhints of floral and mineral
undertones, all set against asubtle backdrop of toasted
baguette.
The wine's delicate yet complexcharacter is enhanced by fine
bubbles and crisp acidity,making it a festive and elegant
(22:21):
choice for various occasions.
Baron Herzog Brut Champagne.
The use of the term champagneby producers outside France has
been a subject of internationaltrade discussions.
In many cases, agreements havebeen established to reserve the
term exclusively for wines fromthe Champagne region.
(22:43):
However, some producers in theUnited States continue to use
the term due to historicallabeling practices and specific
legal allowances.
The Baron Herzog CaliforniaChampagne is a sparkling wine
that presents a bright yellowhue On the nose.
It offers inviting aromas ofripe quince and pears.
(23:06):
The palate reveals a light tomedium body with a gentle mousse
delivering flavors of quince,kiwi and pears.
The wine exhibits medium-lowacidity and concludes with a
moderate finish.
This sparkling wine is slightlyoff-dry, making it a versatile
choice for various occasions.
(23:28):
Its balanced profile allows itto pair well with a range of
dishes from appetizers to lightdesserts.
The subtle sweetness andfruit-forward character make it
an approachable option for bothcasual and formal settings.
Champagne Jeeper offers aselection of kosher champagnes,
(23:50):
including their Brut Grand Rosé.
This champagne presents a light, bright pink color with
delicate bubbles.
The nose is fruity and floral,featuring aromas of peony and
rose.
On the palate, it is fine andfruity, with supple freshness
and notes of red fruits,particularly black cherry.
(24:13):
The finish is subtly long andelegantly assertive.
The blend consists of 88%Chardonnay and 12% Pinot Noir,
with a low sugar level,classifying it as Brut Champagne
.
Jeeper is known for itscommitment to quality and the
unique Jeeper taste, developedthrough a constant quest for
(24:36):
excellence.
Deeper taste developed througha constant quest for excellence.
Drapier Brut Champagne Carted'Or offers a harmonious blend
of Pinot Noir, chardonnay andPinot Meunier grapes.
It presents a rich bouquet withnotes of white peach, cons and
a subtle spice.
The palate is fresh and elegant, leading to a long, complex
(24:58):
finish.
Laurent Perrier Cuvée Rosé Brutis renowned for its salmon pink
color.
This rosé champagne is craftedfrom 100% pinot noir grapes.
It boasts aromas of freshstrawberries, red currants,
raspberries and black cherries.
The palate is crisp andfull-bodied, with a lingering,
(25:22):
refreshing finish.
Baron's de Rothschild Brut is anelegant champagne that combines
Chardonnay and Pinot Noirgrapes, offering fine bubbles
and a creamy texture.
Flavors of pear, almond andfresh citrus are complemented by
a delicate minerality.
Tishbi Brut, produced in Israelusing the traditional method.
(25:46):
Champenoise is gentle andelegant, with aromas and flavors
of peach and sunflowers.
It offers a balanced acidityand a refreshing finish.
Frexenet Excellencia Kosher Cavais a classic Spanish cava that
is light and refreshing,featuring apple, pear and citrus
(26:07):
notes.
Its crisp acidity and finebubbles make it an excellent
aperitif or accompaniment tolight dishes.
Elvie Wines, a renownedproducer of premium kosher wines
, offers a variety of sparklingwines their Cava Brut, a classic
Spanish sparkling wine made inthe traditional method from a
(26:29):
blend of Macabeo, paralada andZarello grapes.
Bartanura Prosecco Brut is asemi-dry Italian sparkling wine
with 11.5% alcohol content.
Mevushal Additionally, borgoReale Prosecco Brut Champagne is
a kosher sparkling wineproduced in the Diano d'Alba
(26:51):
region of Italy.
It is slightly fruity and dry,making it perfect to accompany
appetizers and seafood.
It is best served chilled.
So in the future, whileselecting one of the refreshing
wines, take notice of the labeland its method of production,
and the next time you sip on aglass enjoying the fine bubbles,
(27:15):
take a moment to think aboutthe craftsmanship behind it and
that you're tasting the stars.
Thank you so much for joiningme today on the Kosher Terroir.
Don't forget to subscribe andleave a review if you enjoyed
this episode.
Until next time cheers andhappy sipping.
This is Simon Jacob, again yourhost of today's episode of The
(27:47):
Kosher Terroir.
I have a personal request nomatter where you are or where
you live, please take a momentto pray for our soldiers' safety
and the safe and rapid returnof our hostages.
Please subscribe via yourpodcast provider to be informed
of our new episodes as they arereleased.
(28:08):
If you are new to The KosherTerroir, please check out our
many past episodes.
Welcome to The Kosher Terroir.
I'm Simon Jacob, your host forthis episode from Jerusalem.
Before we get started, I askthat, wherever you are, please
take a moment and pray for thesafety of our soldiers and the
safe return of all of ourhostages.
After all the recentdiscussions about bubbly wines,
(00:32):
I decided it's time to producean episode dedicated to its
origins.
If you are driving in your car,please focus on the road ahead.
If you're relaxing at home,please open a bottle of your
favorite bubbly wine, sit backand enjoy the following Geeking
(00:52):
Out on Champagne episode.
Hello and welcome to The KosherTerroir.
I'm Simon Jacob and I am soexcited to have you join me
today as we dive into thesparkling and fascinating world
of champagne.
Whether you're a seasoned wineenthusiast or just someone
curious about how this magicaldrink is made, I promise this
(01:15):
episode will be an enlighteningjourney.
Dom Perignon is often creditedwith inventing champagne, but
the truth is a bit more nuanced.
Dom Pierre Perignon was aBenedictine monk who lived in
the late 17th and early 18thcenturies.
While he didn't inventsparkling wine, his work in
(01:38):
improving wine production at theAbbey of Outvielers laid the
foundation for modern champagne.
Dom Perignon focused onperfecting blending techniques.
He discovered that combiningdifferent grape varieties from
various vineyards could create aharmonious and balanced wine.
He also experimented withpressing methods to produce
(02:02):
clear, high-quality juice anddeveloped stronger glass bottles
to withstand the pressure offermentation.
The famous story of DomPerignon exclaiming Come quickly
, I am tasting the stars Upontasting sparkling wine for the
first time is likely apocryphal.
Nonetheless, his contributionsto winemaking were profound and
(02:27):
his name is now synonymous withone of the most prestigious
champagne brands in the world.
Winston Churchill's love forPaul Roger Champagne was
legendary.
It began during World War IIwhen Churchill met Odette Paul
Roger, the co-owner of theChampagne House, at an official
dinner in 1944.
(02:49):
Churchill fell in love withPaul Roger's vintage champagne
and reportedly drank over 40,000bottles of it during his
lifetime.
In honor of this relationship,paul Roger created a special
cuvee, sir Winston Churchill,which they introduced in 1984.
The wine was crafted toChurchill's tastes robust,
(03:13):
mature and full-bodied.
Even today, paul Rogercontinues to celebrate its
connection to the iconic Britishleader.
Churchill once famouslyremarked remember, gentlemen,
it's not just France, we arefighting for it's champagne.
This quip perfectlyencapsulates his passion for the
sparkling wine and its culturalsignificance.
(03:36):
Each of these stories showcasesthe creativity, resilience and
history embedded in Champagneproduction.
They highlight why Champagne isnot just a beverage but also a
symbol of heritage andcelebration.
Today, we're going to talk aboutthe methods of creating
(03:57):
Champagne.
We'll explore everything fromthe traditional techniques
perfected in the Champagneregion of France to innovative,
modern methods used around theworld.
So grab a glass of yourfavorite bubbly and let's get
started.
Let's begin with the mostcelebrated and prestigious
(04:18):
method, the traditional method,or méthode champenoise.
This is the method used toproduce authentic champagne in
France.
It's a meticulous andtime-honored process that
creates the complexity andelegance champagne is known for.
Let me break it down for youstep by step.
(04:41):
First, we start with the basewine production.
First, we start with the basewine production.
(05:03):
This is a still wine made fromspecific grape varieties, like
Chardonot Noir adds body andstructure, and Pinot Meunier
contributes fruitiness androundness.
Each grape plays a role andwinemakers often blend them to
achieve a balanced profile.
To achieve a balanced profile,next comes the tirage.
(05:27):
Sugar and yeast are added tothe base wine, and this mixture
is bottled and sealed with atemporary cap.
This is where the magic begins,because the sugar and yeast
work together to create carbondioxide, which forms those
beautiful bubbles.
Did you know that the exactamount of sugar added at this
stage is meticulously calculatedToo little and the bubbles
(05:51):
won't form properly.
Too much and the bottle couldexplode from the pressure.
The wine then undergoes a secondfermentation inside the bottle.
This process can take severalweeks and during this time the
(06:14):
bottles are stored horizontally.
Winemakers carefully monitorthe temperature, ensuring it's
just right to allow the yeast towork its magic, without
overheating or slowing down.
But the process doesn't stopthere.
The wine is aged on its lees,which are the dead yeast cells
left over from fermentation.
This aging period, which canlast anywhere from 12 to 36
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months or even longer, giveschampagne its rich, toasty and
complex flavors.
This stage is critical fordeveloping the signature notes
of brioche, toasted nuts anddelicate creaminess that
high-quality champagne is knownfor.
The next step is riddling.
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One of the most iconic figuresin champagne history is Barbe
Nicole Ponsardin, better knownas Madame Clicquot, the
visionary behind Veuve Clicquot.
In the early 19th century,madame Clicquot revolutionized
champagne production with theinvention of riddling.
(07:16):
At the time, champagne oftenhad cloudy sediment due to the
dead yeast left from secondaryfermentation.
This cloudiness was seen as aflaw.
Madame Clicquot devised amethod to clarify champagne by
gradually tilting and rotatingthe bottles upside down,
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allowing sediment to collect inthe neck.
Her staff used riddling racks,a wooden board with angled holes
, to support the bottles.
During this process, madameClicquot's ingenuity not only
solved the clarity issue, butalso elevated the quality and
reputation of Champagneworldwide.
(07:57):
Her contributions earned herthe title La Grande Dame de
Champagne, and her legacycontinues to inspire winemakers
today.
Then comes disgorgement, wherethe neck of the bottle is frozen
and the sediment plug isejected.
Finally, a small amount ofsugar in wine, known as the
(08:19):
dosage, is added to balance theflavor.
This dosage determines thesweetness level, from brute
nature, with no added sugar, todemi-sec, which is quite sweet.
After corking and labeling, thechampagne is ready to be
enjoyed.
This method is all aboutfinesse and complexity.
(08:41):
It's why authentic champagne isso highly regarded and
cherished worldwide.
Now let's move on to the Charmatmethod, also known as the tank
method.
This is a much faster and morecost-effective way to produce
sparkling wines, commonly usedfor Prosecco and other
(09:02):
accessible options.
In this method, fermentationhappens in large pressurized
stainless steel tanks instead ofindividual bottles.
The process begins much likethe traditional method, with
base wine production.
Winemakers select grapes thatthrive in this method, such as
(09:22):
Glara for Prosecco.
Once the base wine is ready,sugar and yeast are added to the
tank, and the sealedenvironment traps the carbon
dioxide produced duringfermentation.
The tanks used in the Charmatmethod are equipped with
advanced temperature controls toensure consistency,
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fermentation typically takesjust a few weeks, after which
the wine is filtered to removeany remaining yeast.
It is then bottled underpressure to preserve the bubbles
.
This method produces wines thatare fresh, fruity and light,
perfect for casual sipping andcelebrations.
Unlike the traditional method,wines made with the Charmat
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method are meant to be consumedyoung, allowing their vibrant
fruitiness to shine.
Think of those crisp apple,pear and floral notes you often
find in Prosecco.
Next up is the transfer method,which is like a hybrid between
the traditional and Charmatmethods.
It retains some of thecomplexity of the traditional
(10:33):
method but saves time and costs.
Here's how it works the basewine is bottled with sugar and
yeast, just like in thetraditional method.
However, instead of riddlingand disgorging each bottle
individually, the bottles areemptied into a pressurized tank.
After aging, the wine isfiltered and dosage is added in
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the tank before it is re-bottled.
This method is often used forsparkling wines that aim to
offer a balance betweencomplexity and affordability.
It's efficient and ensures aconsistent product, making it a
popular choice for mid-tiersparkling wines.
Now let's talk about the oldestmethod of all, the ancestral
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method, also known as méthodeancestrale.
This technique dates backcenturies and produces wines
with a rustic charm.
The key here is that the wineis bottled before primary
fermentation is complete.
This means fermentationfinishes in the bottle, creating
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natural carbonation.
There's no riddling ordisgorgement, and the wine often
contains sediment, giving it acloudy appearance.
These wines, often referred toas Petillon Naturel or Petnat,
are lower in pressure and have anatural earthy character.
Petnat wines are beloved byfans of natural winemaking.
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They're unpredictable andunique, with flavors that can
range from tart and tangy tosweet and fruity.
This method is all aboutembracing imperfection and
celebrating individuality.
Finally, we have the simplestmethod, the carbonation method.
This involves injecting carbondioxide directly into still wine
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, much like how soda is made.
There's no fermentationinvolved in this process.
It's quick, inexpensive andproduces sparkling wine with
straightforward flavors.
While it lacks the complexityof other methods, it's perfect
for creating affordable and funbubbly wines.
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Here are some additionalinteresting facts and stories
about Champagne.
In the mid-19th century, louisPomeroy of Maison Pomeroy made a
bold move that would foreverchange Champagne.
At the time, champagne wastraditionally quite sweet, as it
was often sweetened with sugarto suit the tastes of European
(13:13):
and Russian elites.
However, pomeroy recognized agrowing demand for a drier style
of wine in the English market.
In 1874, under her leadership,pomeroy released the world's
first brute champagne containingsignificantly less sugar.
It was revolutionary for itstime and immediately captured
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the attention of wineenthusiasts across Europe.
Today, brut is the most popularstyle of champagne, and we owe
its creation to Louise Pomeroy'skeen understanding of market
trends and consumer preferences.
In the early 20th century,champagne faced a crisis that
shook the industry.
During this period, manyproducers in the Champagne
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region began using grapes fromoutside the region, some as far
away as the south of France.
This practice angered localgrape growers, who felt their
livelihoods were beingthreatened.
In 1910, nature added fuel tothe fire.
A severe frost devastatedchampagne vineyards, leaving
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growers unable to harvestsufficient grapes.
When they discovered thatchampagne houses were importing
grapes from other regions tomeet demand, tensions boiled
over.
Hoarding grapes from otherregions to meet demand.
Tensions boiled over.
In 1911, angry growersorganized protests, destroyed
warehouses and even dumpedbarrels of wine into the streets
.
The French governmentintervened and new regulations
were established to protect theChampagne Appalachian.
(14:51):
Only grapes grown within thedesignated Champagne region
could be used in its production.
This event cemented theimportance of terroir and
authenticity in Champagne,reinforcing its reputation as a
product of unparalleled quality.
(15:17):
The 1928 vintage is one of themost legendary in Champagne
history, particularly for theHouse of Krug.
That year, ideal weatherconditions resulted in grapes of
exceptional quality.
The wines produced werestunningly complex and
structured, capable of aging fordecades.
What makes this story specialis that the 1928 Krug Champagne
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became one of the mostsought-after bottles in history.
The last known bottle wasreportedly served at a private
dinner in the 1990s, more than60 years after it was bottled.
More than 60 years after it wasbottled.
This extraordinary longevityhighlights Champagne's ability
to age beautifully under theright conditions, making it not
(16:02):
only a celebratory drink butalso a collector's treasure.
During World War II, theChampagne region was occupied by
German forces.
Many champagne houses faced therisk of having their cellars
looted by the Nazis.
To protect their precious stock, winemakers employed clever
(16:25):
tactics to hide bottles.
For example, the House of Moaand Chandon walled off sections
of its extensive undergroundcellars, concealing some of its
best vintages.
Similarly, paul Roger hid theirmost valuable bottles deep
within their cellars.
These hidden treasures oftenremained undiscovered until
(16:48):
after the war, preserving a partof Champagne history that could
have been lost forever.
The cellars themselves became asymbol of resilience During the
war.
They served as shelters forlocals during bombings.
Families lived in thesesubterranean spaces, carving out
(17:08):
a life among the barrels andbottles, which gave them both
physical protection and hope forthe future.
The Champagne House Bollingerhas a long-standing association
with James Bond, making it thesecret agent's preferred bubbly.
This partnership began in 1973,when Bollinger appeared in the
(17:33):
Bond film Live and Let Die.
The connection was furthersolidified in Moonraker, where
Bond was served Bollinger aboardDrax's space station.
The story goes that Albert RBroccoli, the producer of the
Bond films, was a close friendof the Bollinger family, was a
close friend of the Bollingerfamily.
He admired the quality andsophistication of their
(17:55):
champagne, seeing it as aperfect match for Bond's
character.
Since then, bollinger hasbecome an integral part of the
Bond franchise, appearing inalmost every film.
To celebrate this uniquerelationship, bollinger has
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released several limited-editionJames Bond-themed champagnes,
including a stunning 2011vintage to mark the release of
no Time to Die.
The Bond-Bollinger connectionis a testament to how champagne
can elevate a brand's culturallegacy.
The Titanic's fateful voyage in1912 wasn't just a tragedy.
It was also a symbol ofopulence, and champagne played a
prominent role.
(18:44):
On board, passengers in firstclass were treated to some of
the finest champagnes of the era, including Heidsieck and
Company's monopole.
In 1997, divers discovered acache of champagne bottles from
the Titanic wreckage.
Amazingly, the bottles wereintact and when one was opened
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it was still drinkable.
The frigid temperatures at thebottom of the Atlantic had
preserved the wine remarkablywell.
This discovery was abittersweet reminder of the
Titanic's grandeur and theenduring allure of Champagne.
Salon is one of the mostexclusive Champagne houses in
the world, producing only onecuvee a Blanc de Blanc made from
(19:31):
100% Chardonnay.
Blanc made from 100% Chardonnay.
The story begins with EugèneAimé Salon, a visionary who
believed in the purity andelegance of Chardonnay from the
Côte des Blancs.
In the early 20th century,salon created this champagne
purely for his own enjoyment andfor sharing with close friends.
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It wasn't until after his deathin the 1920s that the wine
became commercially available.
Salon produces its champagneonly in exceptional vintages and
even then in extremely limitedquantities.
This exclusivity, combined withits remarkable quality, has
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made Salon a prize gem amongcollectors and connoisseurs.
These stories reflectChampagne's rich history.
Each of them showcases thecreativity, resilience and
history embedded in Champagneproduction.
They highlight why Champagne isnot just a beverage but also a
(20:33):
symbol of heritage andcelebration.
So there you have it Champagne,its stories, legends and the
five fascinating methods ofcreating Champagne and sparkling
wines, from the labor-intensivetraditional method to the
easy-going carbonation method.
Each technique has its owncharm and purpose.
(20:54):
Going carbonation method Eachtechnique has its own charm and
purpose.
We are blessed to have many newand old kosher champagnes and
bubbly wines available on themarket these days for our
enjoyment.
They actually fall under all ofthe methods mentioned in this
podcast.
They are produced in France,Israel, the United States, italy
(21:14):
and Spain.
The Yarden Blanc de Blanc is adistinguished sparkling wine
produced by the Golan HeightsWinery in Israel.
Crafted exclusively fromChardonnay grapes cultivated in
the northern Golan Heights,israel's coolest viticultural
area, this wine exemplifiesfinesse and complexity.
(21:36):
Adhering to the traditionalmethod, the process includes
whole cluster pressing andsecondary fermentation in the
bottle.
Notably, the wine undergoesextended aging on tirage yeast,
with disgorging commencing aftersix years, contributing to its
(21:57):
nuanced flavor profile.
Tasting notes reveal delightfulfruit aromas of lemon, pear and
green apple, complemented byhints of floral and mineral
undertones, all set against asubtle backdrop of toasted
baguette.
The wine's delicate yet complexcharacter is enhanced by fine
bubbles and crisp acidity,making it a festive and elegant
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choice for various occasions.
Baron Herzog Brut Champagne.
The use of the term champagneby producers outside France has
been a subject of internationaltrade discussions.
In many cases, agreements havebeen established to reserve the
term exclusively for wines fromthe Champagne region.
(22:43):
However, some producers in theUnited States continue to use
the term due to historicallabeling practices and specific
legal allowances.
The Baron Herzog CaliforniaChampagne is a sparkling wine
that presents a bright yellowhue On the nose.
It offers inviting aromas ofripe quince and pears.
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The palate reveals a light tomedium body with a gentle mousse
delivering flavors of quince,kiwi and pears.
The wine exhibits medium-lowacidity and concludes with a
moderate finish.
This sparkling wine is slightlyoff-dry, making it a versatile
choice for various occasions.
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Its balanced profile allows itto pair well with a range of
dishes from appetizers to lightdesserts.
The subtle sweetness andfruit-forward character make it
an approachable option for bothcasual and formal settings.
Champagne Jeeper offers aselection of kosher champagnes,
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including their Brut Grand Rosé.
This champagne presents a light, bright pink color with
delicate bubbles.
The nose is fruity and floral,featuring aromas of peony and
rose.
On the palate, it is fine andfruity, with supple freshness
and notes of red fruits,particularly black cherry.
(24:13):
The finish is subtly long andelegantly assertive.
The blend consists of 88%Chardonnay and 12% Pinot Noir,
with a low sugar level,classifying it as Brut Champagne
.
Jeeper is known for itscommitment to quality and the
unique Jeeper taste, developedthrough a constant quest for
(24:36):
excellence.
Deeper taste developed througha constant quest for excellence.
Drapier Brut Champagne Carted'Or offers a harmonious blend
of Pinot Noir, chardonnay andPinot Meunier grapes.
It presents a rich bouquet withnotes of white peach, cons and
a subtle spice.
The palate is fresh and elegant, leading to a long, complex
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finish.
Laurent Perrier Cuvée Rosé Brutis renowned for its salmon pink
color.
This rosé champagne is craftedfrom 100% pinot noir grapes.
It boasts aromas of freshstrawberries, red currants,
raspberries and black cherries.
The palate is crisp andfull-bodied, with a lingering,
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refreshing finish.
Baron's de Rothschild Brut is anelegant champagne that combines
Chardonnay and Pinot Noirgrapes, offering fine bubbles
and a creamy texture.
Flavors of pear, almond andfresh citrus are complemented by
a delicate minerality.
Tishbi Brut, produced in Israelusing the traditional method.
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Champenoise is gentle andelegant, with aromas and flavors
of peach and sunflowers.
It offers a balanced acidityand a refreshing finish.
Frexenet Excellencia Kosher Cavais a classic Spanish cava that
is light and refreshing,featuring apple, pear and citrus
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notes.
Its crisp acidity and finebubbles make it an excellent
aperitif or accompaniment tolight dishes.
Elvie Wines, a renownedproducer of premium kosher wines
, offers a variety of sparklingwines their Cava Brut, a classic
Spanish sparkling wine made inthe traditional method from a
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blend of Macabeo, paralada andZarello grapes.
Bartanura Prosecco Brut is asemi-dry Italian sparkling wine
with 11.5% alcohol content.
Mevushal Additionally, borgoReale Prosecco Brut Champagne is
a kosher sparkling wineproduced in the Diano d'Alba
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region of Italy.
It is slightly fruity and dry,making it perfect to accompany
appetizers and seafood.
It is best served chilled.
So in the future, whileselecting one of the refreshing
wines, take notice of the labeland its method of production,
and the next time you sip on aglass enjoying the fine bubbles,
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take a moment to think aboutthe craftsmanship behind it and
that you're tasting the stars.
Thank you so much for joiningme today on the Kosher Terroir.
Don't forget to subscribe andleave a review if you enjoyed
this episode.
Until next time cheers andhappy sipping.
This is Simon Jacob, again yourhost of today's episode of The
(27:47):
Kosher Terroir.
I have a personal request nomatter where you are or where
you live, please take a momentto pray for our soldiers' safety
and the safe and rapid returnof our hostages.
Please subscribe via yourpodcast provider to be informed
of our new episodes as they arereleased.
(28:08):
If you are new to The KosherTerroir, please check out our
many past episodes.
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