How to choose Champagne | Wine Folly
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- เผยแพร่เมื่อ 28 ธ.ค. 2022
- Learn how to choose the right Champagne for you with these 5 tips on a label. There are secrets right in front of your eyes. Learn wine at winefolly.com/subscribe/
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00:12 Five things on a bottle of Champagne
00:20 Champagne Sweetness
00:25 Champagne sweetness chart (Brut, etc)
00:46 styles of Champagne (Blanc de Noirs, etc)
01:44 vintage vs non-vintage (NV)
02:21 Premier Cru vs Grand Cru
03:01 types of Champagne brands
04:11 Wine club teaser
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BEST WINE CHANNEL ON THE INTERNET,, I RAISE MY GLASS IO YOU PRINCESS
Wine Folly book i just love reading it , thank you for sharing knowledge and making it easier :):):)
Living in and being a Sonoma County native, you are my first choice for anything wine knowledge! Thank you for what you do!
🥰
What a really nice and informative video for new or would be champagne drinkers. I think she covered all the necessary topics in an easily understood format. Well done!!
I love your wine clips and I learn a lot from them!! Keep up the good work😊
Not all rosé Champagne is made by blending in red wine (rosé d'assemblage). Some e.g. Drappier Rosé are made by allowing the grape juice from Pinot Noir or Pinot Meunier to sit on the grape skins so it absorbs the colour - something that is usually deliberately avoided. This is a rosé de saignée.
Yep! True!
Thank you. Short succinct and informative, with all major themes covered.
Happy tasting! And as always Thank you for sharing wine knowledge!
Maddy, you are the best. This was a great overview. Comprehensive and clear. Lately, I have discovered many Cava and Prosecco wines which are fun, drinkable, and wonderful bargains. Nothing against Champagne, but the other sparklers can be dynamite. Carry on, ma'am.
yaaaas!
Terrific video Madelin. Keep it up, love seeing the success of Wine Folly
Thank you! Will do!
This was great, very informative, thank you
I enjoy Champagne so much, that I find the cheaper options often satisfy my needs :) Given the effort required to produce it, I find it relatively good value.
Love your content. Thank you!
You are so welcome!
This is so helpful and easy to understand. Thank you
You're very welcome!
I love that the video is from K&L, which has one of the best Champagne programs in the wine retail business. Their annual Champagne Tent Event is where I've gotten to meet some of the most amazing grower/makers from the region.
Ha! Good eye! Yes they are solid provider of great wines for left coasters
Thank you for this! Excellent
You're very welcome!
Great episode. Loaded with important information.
i won't lie, it was hard to simmer it down to something under 5 minutes... I know you know what I mean!!
Bravo, Madeline! Great video!
Glad you liked it!
Well done!
Fantastic and informative, I'm going to write up notes on this!
Please do! hope it helps :)
Great video! If you come to the Langhe we'd love to show you around!
great video....greetings from your fan from Brazil....best wishes....
Salut! 🥂
Excellent explanation
Glad it was helpful!
Great to see you featuring the Grower Champagne. What store was that.
Loved that! Can you suggest some interesting RC producers?
Tonight I will be having the Charles Mignon Cuvee Comte de Marne Grand Cru Brut Champagne :) Awesome information, have a safe New Years Eve and a great new year.
Hope you enjoy it!
Digging the black background, makes you pop off the screen... Bravooo... I'm a fan of toastier styles...
Thanks Matthew!
Best if you can make available periodic addendum to the wine folly book on noteworthy vintages.
Linda. Vivo en NY
I am pretty sure 15 months and 3 years are minimum ageing requirements in bottle, not 'en tirage' or on the lees. Also in practice these minimums are vastly exceeded by NV and vintage champagnes :)
Thanks for the info, but that did not provide a lot of help on how to pick a bottle. More info on flavor profile and food matching would help. Cheers 🥂!
Thanks for the feedback.
Awesome video! Will you make a new episode focus on Burgundy? Cheers from Beaune
Haha! Salut!
Just a couple of nitpicks on what is otherwise an excellent summary of Champagne.
1. Although majority of Rosé champagnes are made using the assemblage method (blending red and white wine), the second method of using skin contact to bleed the colour into the champagne (Rosé de Saignée) is starting to gain more popularity
2. Moët is pronounced as Moh-at (the T being prominent) rather than Moh-ay, and this is in reference to the owner's Dutch heritage.
Yes! I personally like the saignée method, The color it produces is incredible. It also opens it up to more Pinot-dominant rosé.
oh oh! And did you see that Petit & Bajan? I was impressed to learn about them and how they wait for ripeness - something our friends at Selosse champion. It's changing the game.
Exciting times for Champagne, a region that would otherwise be considered too classic to change.
First of all: Thanks, i was waiting for someone to point the Moet thing out.
Secondly: am i the only one that thinks the answers by wine folly sound kinda Bot-Like?
AWESOME VIDEO. HAPPY NEW YEAR🎉🎉 A FEW WKS AGO I JUST BOUGHT CORTI DEI ROVI PROSECCO 2019. WILL DRINK IT TONIGHT DO YOU THINK ITS READY TO DRINK THIS YEAR???
Salut! Yes 🙌
If you can please make a video about Cremants that would be amazing!!.... Cremants are delicious and use the same traditional method but for a fraction of the price!!🥰🥰🍾
Noted!
@@Winefolly thank you kindly!! I am a huge fan and have so much respect for your knowledge and passion for wines... I am a sommelier for wine and spirits and my love and passion increases daily for all things fermented lol😁🥂🥃🍸... Absolutely love your book btw🙏💯💐
Thank you for another educational video Madelin now I must say I got a little lost at the end with what to look for one wanting to buy from small mom and pops could you break it down for me again in layman’s terms lol
winefolly.com/deep-dive/how-to-choose-champagne/ go there and scroll down to section on Producers. It's all there! Hope that helps!
@@Winefolly thank you!!
Thank you!! Great video!! I have a question if you know it……I make sparkling wine at home and have no issues with fizz! My step is to not add any sulfate to stop the yeast and bottle with some food for the yeast….but in making champagne they add wine, more yeast and sugar….Do you know why they have to add more yeast? I know it’s done to get fizz but I don’t ever add more and get fizz.
ah yes! First most important comment: KEEP MAKING SPARKLING WINE THAT IS SO COOL.
It sounds like what you're making is called Ancestral Method. or "old method" sparkling wines. It's actually used in many regions still to this day!
But for Champagne, most folks, they're going to make the cuvée (the still wine) and I bet that gets stabilized (cold filtered, etc) so there won't be a consistent number of living yeasts to start the 2nd fermentation when it goes to bottle. I think the keyword here is consistency. Reason being, by controlling the exact amount of Liqueur di Tirage in each bottle these Champenois folks end up with a very consistent product with very little variation between bottles.
Now, when your production goes to a million bottles and more... that becomes an important thing!
@@Winefolly Thank you for your very generous and thoughtful response!!! I keep getting all kinds of people on Reddit and here that say that what I am doing “won’t work!!!” And I seriously was doubting if my last two brews would even work!! It was a gas lighting situation because my Rose’ all Day sparkling and my Strawberry Pineapple 🍍 kombucha sparkling wine both turned out wonderful!
This was a nice primer but I would have been hoping for longer video. Millesimes are generally for special use as they are more expensive. On the cheapest level regular non-vintage (NV) can be 20€ and millesime 21€, but with bigger brands NV is 50€ and millesime 80€, and prestige 150€.
thanks for the feedback
I am saying this as a straight woman, but wow-- those pants look ah-mazing on you!
Wheee!
Hi Madeline!!
Salut!
👍
Think you may be a bit off on the cru designation in champagne, what you’ve described is more the system from burgundy where specific plots of classified, based on as you described slope, drainage, sun exposure etc.
Believe champagne cru designations are based on whole villages and historical grape prices from that village. So individual sites/climats aren’t designated but entire villages ie. Les mesnil. For this reason I’d def put less stock in champagnes cru classications. As you can have poor sites in villages that still get a grand cru classification.
You get pretty much a similar problem on a smaller scale in burgundy with the grand cru vineyard clos de vougeot where the designated area is just too large for a single classication to accurate encompass all the variation.
Dude! Also, they didn't even classify those areas in Aube / Bar. And there are definitely some excellent spots there. I don't disagree at all with what you've pointed out, but the village classifications do often align with the warmest, sunniest slopes. Still, you are right that it's not been specified to a vineyard slope - it's been attached to a village.
The system in Burgundy is definitely based on the actual vineyards.
So, here's my bone to pick with Champagne system: most of the grapes get picked too early anyway. Unless we're talking the new gen of producers who are starting to pick at physiological ripeness and making a very different class of Champagne-most Champagne is made in the cellar. I've always considered it a technical wine. Nice to see a few producers are starting to do things differently (and they are quickly becoming cult icons!)
I could eat a peach for hours.
perfect little cherries.....
Are you in Seattle? The first retail location looked a lot like Esquin.
Never mind, saw the comment below.
If Krug is on the menu go with that every time.
I remember when I was getting into Bourgogne, and I asked a friend if he had some producers I should try and he said "Get some DRC." When I finally figured out what that meant, and how much Domaine Romanée-Conti cost (thousands of dollars a bottle!) I kinda felt like it was the equivalent of him telling me Bourgogne was out of my league.
Let's see. The last time I saw Krug on a menu it was like $450 a bottle.
@Winefolly yeah vintage krug is about 500 retail, 900 or so ar restaurants. It's definitely worth getting if it's on the menu
Should have come up with a video before new year eve😂
um. didn't we? Confused.
Madeline. Ur not holding a glass?
haha. the tension is building.
I know people will disagree I don't care I want to know what is a good alcohol and content cause 10 or 11% is weak shouldn't champagne be 14% or higher
Can you help me in buying your book at a cheaper rate?
You can find it on Amazon for cheaper than our website! That's good but then you won't get the free Wine 101 Course we offer when you buy a book. #choices
What a beautiful woman in this video wow
The one with money off, usually.
Tip: Don't say "mo-ay," but "mo-ette."
woot woot! yes!
we like prosecco better than champaign
omg. I have the motherlode of Prosecco Superiore right now. Feeling lucky.
@@Winefolly we have one called Vostra"? ready for new years
Don't choose Champagne. Choose English sparkling wine. Pretty much anything made by Dermot Sugrue will do.
Incredible wines coming from there!
I think that is my favorite belly button.