Nicely done. I do like your style. I’ll look for the producers you mention! I get asked a lot if I could only ever have one wine for the rest of my life, I always say Champagne! 🥂🥂🥂
Thank You. ✨🍾 Yes, I agree. In one of the recent interviews I did, I was presented with several situations and needed to pair them with perfect wine. 3 out of 5 were Champagne, only size of the bottle changed. 🙈 🍾✨💥
Hah! You helped me again. I've been perusing champagne for hours and my god, it's a jungle. I haven't pulled the trigger on a single bottle. But in this video you alerted me to the pinot vs chardonnay differentiation as well as providing a few staples, and voila! I got my bearings and found something to go for.
@@NoSediment I haven't had it yet hehe. Takes a little time from putting it on my wine to do list to imbibing :D I went for Bollinger Spécial Cuvée Brut BTW, and the thing that got me over the 28 pages of labels hump was the pinot centricity, an aspect you made me aware of. (Yes I admit I'm a little scared of dominating minerality) Another tool for me to understand wine, so thanks again.
Great video, thanks Agnes! When I started drinking Champagne it was the Sec and Demi-Sec style, but recently I have pulled back into the Medium Dry style. I have also tried Prosecco and Asti-Spumante (sparkling wines).
I have not checked it, but it seems that historic style of Champagne was much, much sweeter than what we are drinking right now. Nowadays Pommery advertise that they have started the Brut style. 🤷♀️ I hope You know that there is nothing wrong liking sweeter style wines, despite what “acidic seekers” will tell You. 😉😉😉☀️✨🍾
Another well made video Agnese. I think this is a great video that introduces Champagne to wine drinkers. I was particularly impressed that you highlighted grower Champagne or RM Champagne, as they sometimes can show more terroir than the Grand Marquees or Maisons, which usually adhere to a house style. I should drink more of it, but I mainly enjoy Cava Reserva, Cremants, and MCC from South Africa. Trentodoc sparkling and Winzersekt Traditionelle Flaschengarung (German) are also great but Germany doesn't export much of their sparkling wine. Perhaps you could do another video showing traditional method sparkling wines from other countries in the future? To answer Paul Whitehead's question about wine tastings at wineries, in Europe you generally need to call and make an appointment in advance. From what I've read the same applies for North America as well, not sure about other places and countries.
Thank You for the insightful comment. 🙏🏻 As a matter of fact, I do have one video about other bubblies made with traditional method and plan to do another one in future. 🥂🍾✨ cheers!
Thanks for taking us along to the region! In your method video, I’d love to learn more about “on the lees” and “bottle fermentation”. I hear about them all the time, but don’t really get it.
Andrew, unfortunately it has been already recorded. 🫣 But, please let me know, when You watch it, if I have answered to Your questions - and if not, I might need to make another video. 🤷♀️🥂✨ Cheers!
Hi Agnes, Nice video to introduce the Champagne area and production. Amongst the grapes, you forgot a last one: Arbanne. Like Pinot gris, blanc and petit Meslier, the production is very small but gives amazing wines. I invite you to check out Domaine Alexandre Bonnet La géande 7 Cépage Brut Nature from Les Riceys in the Côte des Bar (even if it is not your style, but you won't regret it). Best!
Hi Thomas, thank You for Your comment. I am really glad You like my video. 🥂 Regarding the grapes I was just making the point, rather than naming all the grapes. 🫣 I guess I should have. I will need to try that Champagne, You suggested.🤞🍾 I have tasted other labels who work with all the grapes, but to be honest I was never fan. But I have never tasted this one. ☀️💥 Cheers! 🍾
@@NoSedimentI totally get it no worries! I am the area export manager for the Domaine, If you come around Les Riceys, let me know and if I'm around I'll give you a visit of the winery and a tasting. I can contact you on Instagram if you want.
Your vedios are so great and lovely, need one clarification pls. Adding the residual sugar means are they adding the fresh wine juice or sugar canne. Please advise. Thank you.
Hi there! I just wanted to ask your opinion on Diebolt-Vallois, they seem to have skyrocketed in demand and wondered if you had tried them personally. It's also interesting that the cooperative Union de Champagne is producing their own wines and prestige cuve (Orpale). But since they have such massive land holdings at their disposal they can basically pick the best of the best of the best for their prestige
Hi, thank You for reaching out. ✨🍾🥂 As a matter of fact I have tried Diebolt-Vallois and I absolutely love their wines. First of all, they offer great value (in my market these labels are very affordable) and secondly the quality is very high, and I also happen to like Chardonnay based Champagnes. I haven’t tried anything from the Union de Champagne, I think. So it is harder for me to comment. 🍾🥂✨
@@NoSediment just tried their (Diebolts) regular prestige and their 2013 Fleur de Passion and fully agreeing with you there! Even went so far as buying 10 extra bottles of the Fleur de Passion to store away for 5+ years. Was an absolutely beautiful and floral summer champagne in my opinion. The 2013 is a very underrated vintage aswell considering the chardonnay grape performed exceptionally well that specific vintage. Merry Christmas to you aswell from Sweden 🎅
Love it Agnese!! Another brilliant video. Agnese, I am curious about the rules for tastings at cellar doors in different countries. I have only done tastings in Australia and New Zealand, where cellar doors have opening hrs (eg 10-5) and you can simply arrive (usually without an appointment) and taste the wine (free in you purchase a bottle). Is it the same around the world ? Or what are the differences in your experience?
Paul, thank You. :) it really depends on the region and winery. There are some wineries that are easy to visit and taste wines without any appointments, but usually (not always though) will ask set price for a tasting and tour (Champagne, Napa, Germany, Austria). There are some wineries who will only do tastings and tours by appointments, and some will only do this for selected clients. And some are closed for visitors all together. 🤷♀️😓 Therefore the best way to visit a winery is do a little research and possibly even contact winery beforehand. 🙌
@@NoSediment ok great to know. Thanks so much for your response Agnese. Yours has become my favourite wine content TH-cam channel. You are absolutely killing it 💪🏻
I’ve visited Champagne twice and have had rock star treatment from a couple of grower producers, Paul Bara, and Dosno. All it took was an email, and an ask. Great tours and tastings at no charge. Visit Champagne you’ll love it.
The sweetness levels in champagne is at dosage it is not residual sugar which by definition is to stop fermentation at what sweetness level you wish to achieve
Technically You are correct, residual means something that has left over, and in this case Champagne receives its sugar through dosage. Despite that majority still simply call it residual sugar, and we all know what we mean by that.
I meet the marketing guy from Champagne Jeeper at my Italian market a few months ago and it was awesome. The house ages the Chardonnay in oak and they use low sulfur in the wines. The wine was really great and have a Chablis like character to the wine. Very steely with almonds and green apple.
Mhm.. lets see, there are a lot of great champagne producers, but when I am buying for myself or choosing in restaurant I like: 1. Taittinger 2. Bollinger 3. Charles Heidsieck 4. Ruinart 5. Pol Roger Amongst grandes marques are also Salon and Krug, which I love, but let’s be honest, they are at a different price level.
i wonder if this appellation is just a marketing strategy? i mean the same exact wine produced 1 cm away from the champagne region cant be called champagne. totally marketing , in my opinion.
There are some areas that could (based on terroir) theoretically be included into Champagne appellation, but they are not, of course. But in my opinion Champagne is truly great wine, offers really high quality that I rarely have found in other traditional method sparkling wines, and definitely can age for decades. If it would all be just marketing and the quality wouldn’t be there, I am sure millions of people wouldn’t have enjoy it as much! 😉
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
Visiting champagne is in my bucket list
Nice video
It is lovely place to visit, and very gastronomic as well! 🍾🥂✨
Excellent video, great info, photography and music. 👏
Thank You! 🙏🏻 that is very sweet of You yo comment! 🥂
Thanks for sharing this insightful information. ❤
Thank You for tuning in’ 🙏🏻
Next month I am going to Epernay and around. This video really helps before the tastings. Thanks :)
Great to hear that thank You’ 🙏🏻 And enjoy Champagne! I am sure it will be great! 💫✨
Nicely done. I do like your style. I’ll look for the producers you mention! I get asked a lot if I could only ever have one wine for the rest of my life, I always say Champagne! 🥂🥂🥂
Thank You. ✨🍾 Yes, I agree. In one of the recent interviews I did, I was presented with several situations and needed to pair them with perfect wine. 3 out of 5 were Champagne, only size of the bottle changed. 🙈 🍾✨💥
Way nice! Thanks
You should do a video on grower producers. Evan though I’m a bit of a Champagne nerd, I like to here your take on things. Love your videos
Grower Champagnes are a hot topic all over the world. And I do love them, there can be beautiful gems found! 🥂✨
Hah! You helped me again. I've been perusing champagne for hours and my god, it's a jungle. I haven't pulled the trigger on a single bottle. But in this video you alerted me to the pinot vs chardonnay differentiation as well as providing a few staples, and voila! I got my bearings and found something to go for.
🙏🏻🙏🏻🙏🏻 Thank You. Really great to hear that my videos can be helpful. 🙌 I hope You did enjoy Your choice of Champagne a lot! 🥂🍾
@@NoSediment I haven't had it yet hehe. Takes a little time from putting it on my wine to do list to imbibing :D I went for Bollinger Spécial Cuvée Brut BTW, and the thing that got me over the 28 pages of labels hump was the pinot centricity, an aspect you made me aware of. (Yes I admit I'm a little scared of dominating minerality) Another tool for me to understand wine, so thanks again.
Good job!
Thank You’ 🥂
Great video, thanks Agnes! When I started drinking Champagne it was the Sec and Demi-Sec style, but recently I have pulled back into the Medium Dry style. I have also tried Prosecco and Asti-Spumante (sparkling wines).
I’ve never seen Sec Champagne.
I have not checked it, but it seems that historic style of Champagne was much, much sweeter than what we are drinking right now. Nowadays Pommery advertise that they have started the Brut style. 🤷♀️ I hope You know that there is nothing wrong liking sweeter style wines, despite what “acidic seekers” will tell You. 😉😉😉☀️✨🍾
Another well made video Agnese. I think this is a great video that introduces Champagne to wine drinkers. I was particularly impressed that you highlighted grower Champagne or RM Champagne, as they sometimes can show more terroir than the Grand Marquees or Maisons, which usually adhere to a house style. I should drink more of it, but I mainly enjoy Cava Reserva, Cremants, and MCC from South Africa. Trentodoc sparkling and Winzersekt Traditionelle Flaschengarung (German) are also great but Germany doesn't export much of their sparkling wine. Perhaps you could do another video showing traditional method sparkling wines from other countries in the future? To answer Paul Whitehead's question about wine tastings at wineries, in Europe you generally need to call and make an appointment in advance. From what I've read the same applies for North America as well, not sure about other places and countries.
Thank You for the insightful comment. 🙏🏻 As a matter of fact, I do have one video about other bubblies made with traditional method and plan to do another one in future. 🥂🍾✨ cheers!
Great video , Love the T shirt
Thank You! 🍷 Cheers!
Thanks for taking us along to the region!
In your method video, I’d love to learn more about “on the lees” and “bottle fermentation”. I hear about them all the time, but don’t really get it.
Andrew, unfortunately it has been already recorded. 🫣 But, please let me know, when You watch it, if I have answered to Your questions - and if not, I might need to make another video. 🤷♀️🥂✨ Cheers!
Hi Agnes, Nice video to introduce the Champagne area and production. Amongst the grapes, you forgot a last one: Arbanne. Like Pinot gris, blanc and petit Meslier, the production is very small but gives amazing wines. I invite you to check out Domaine Alexandre Bonnet La géande 7 Cépage Brut Nature from Les Riceys in the Côte des Bar (even if it is not your style, but you won't regret it). Best!
Hi Thomas, thank You for Your comment. I am really glad You like my video. 🥂 Regarding the grapes I was just making the point, rather than naming all the grapes. 🫣 I guess I should have. I will need to try that Champagne, You suggested.🤞🍾 I have tasted other labels who work with all the grapes, but to be honest I was never fan. But I have never tasted this one. ☀️💥 Cheers! 🍾
@@NoSedimentI totally get it no worries! I am the area export manager for the Domaine, If you come around Les Riceys, let me know and if I'm around I'll give you a visit of the winery and a tasting. I can contact you on Instagram if you want.
Your vedios are so great and lovely, need one clarification pls. Adding the residual sugar means are they adding the fresh wine juice or sugar canne. Please advise. Thank you.
Hi there! I just wanted to ask your opinion on Diebolt-Vallois, they seem to have skyrocketed in demand and wondered if you had tried them personally.
It's also interesting that the cooperative Union de Champagne is producing their own wines and prestige cuve (Orpale). But since they have such massive land holdings at their disposal they can basically pick the best of the best of the best for their prestige
Hi, thank You for reaching out. ✨🍾🥂 As a matter of fact I have tried Diebolt-Vallois and I absolutely love their wines. First of all, they offer great value (in my market these labels are very affordable) and secondly the quality is very high, and I also happen to like Chardonnay based Champagnes.
I haven’t tried anything from the Union de Champagne, I think. So it is harder for me to comment. 🍾🥂✨
@@NoSediment just tried their (Diebolts) regular prestige and their 2013 Fleur de Passion and fully agreeing with you there!
Even went so far as buying 10 extra bottles of the Fleur de Passion to store away for 5+ years.
Was an absolutely beautiful and floral summer champagne in my opinion.
The 2013 is a very underrated vintage aswell considering the chardonnay grape performed exceptionally well that specific vintage.
Merry Christmas to you aswell from Sweden 🎅
Love it Agnese!! Another brilliant video.
Agnese, I am curious about the rules for tastings at cellar doors in different countries.
I have only done tastings in Australia and New Zealand, where cellar doors have opening hrs (eg 10-5) and you can simply arrive (usually without an appointment) and taste the wine (free in you purchase a bottle).
Is it the same around the world ?
Or what are the differences in your experience?
Paul, thank You. :) it really depends on the region and winery. There are some wineries that are easy to visit and taste wines without any appointments, but usually (not always though) will ask set price for a tasting and tour (Champagne, Napa, Germany, Austria). There are some wineries who will only do tastings and tours by appointments, and some will only do this for selected clients. And some are closed for visitors all together. 🤷♀️😓 Therefore the best way to visit a winery is do a little research and possibly even contact winery beforehand. 🙌
@@NoSediment ok great to know. Thanks so much for your response Agnese. Yours has become my favourite wine content TH-cam channel. You are absolutely killing it 💪🏻
I’ve visited Champagne twice and have had rock star treatment from a couple of grower producers, Paul Bara, and Dosno. All it took was an email, and an ask. Great tours and tastings at no charge. Visit Champagne you’ll love it.
@@andrewkarl5174 brilliant!! I will !!
Thanks so much for the info 🙏🏻
The sweetness levels in champagne is at dosage it is not residual sugar which by definition is to stop fermentation at what sweetness level you wish to achieve
Technically You are correct, residual means something that has left over, and in this case Champagne receives its sugar through dosage. Despite that majority still simply call it residual sugar, and we all know what we mean by that.
I meet the marketing guy from Champagne Jeeper at my Italian market a few months ago and it was awesome. The house ages the Chardonnay in oak and they use low sulfur in the wines. The wine was really great and have a Chablis like character to the wine. Very steely with almonds and green apple.
Thank You for sharing, I will need to check it out. 🍾✨🥂
@@NoSediment Next month, I’ll be in Champagne!
@@numanuma20 I am slightly jealous, I am sure You will have so much fun!
@@NoSediment It’s part of a big trip our family is taking. All I know so far is that we are going to Champagne, Montepulciano, and Israel.
What are your top 5 fav grand marque Champagne?
Mhm.. lets see, there are a lot of great champagne producers, but when I am buying for myself or choosing in restaurant I like:
1. Taittinger
2. Bollinger
3. Charles Heidsieck
4. Ruinart
5. Pol Roger
Amongst grandes marques are also Salon and Krug, which I love, but let’s be honest, they are at a different price level.
please tell me. how to become like you ?
Hi! 👋 what exactly do You mean? Do You wish to become sommelier or study wine?
How could you not mention Veuve Clicqout, without whom most of the world would never have heard of champagne!
As I mentioned in the video there are many great producers and I simply cannot name them all. 🤷♀️
Important to say that remuage and degorgement must be done very carefully. Remember, no sediment!
Hahahah, yes, very true. 😂😂 Agree, there is no sediment in Champagne because of that careful and precise process. 💪
Try Pommery Brut Royal & you will thank me later 😉
😂😂😂😂
i wonder if this appellation is just a marketing strategy? i mean the same exact wine produced 1 cm away from the champagne region cant be called champagne. totally marketing , in my opinion.
There are some areas that could (based on terroir) theoretically be included into Champagne appellation, but they are not, of course. But in my opinion Champagne is truly great wine, offers really high quality that I rarely have found in other traditional method sparkling wines, and definitely can age for decades. If it would all be just marketing and the quality wouldn’t be there, I am sure millions of people wouldn’t have enjoy it as much! 😉
You know, most of your viewers know what grapes go into Champagne.
And what about those who don’t?