00:00 This podcast episode is about how champagne works.

05:38 Champagne is a region in France and technically, you were only supposed to say champagne for sparkling wine if it comes from that region.

11:17 Champagne was originally viewed as a flaw in wine, but the people in the Champagne region figured out how to make it even more carbonated and turned it into its own thing.

16:59 Champagne is more expensive because of the time-consuming and labor-intensive processes involved in making it, including growing the grapes, fermenting the grape juice into wine, and pressing the grapes with human feet.

23:05 Champagne is made using a traditional method that involves human labor, including the use of human feet to press the grapes, and the blending of different wines to create a couvet, taking into account factors such as the vintage, varietals, and crew.

28:35 Champagne is made using specific grapes and different blending techniques to create different types of cuve, including blanc de blanc, blanc de noir, and rosé, and after the initial blending, the champagne is left to sit in the bottle for a minimum of 15 months, with vintage champagne aging for an additional three years, before undergoing a second fermentation process to create the bubbles.

34:07 The riddler is responsible for manually turning the bottles of champagne to collect the sediment near the neck, and after this process, the sediment is removed through disgorgement and the proper amount of liquid is added back in before the final cork is placed.

39:38 The amount of sugar added to champagne after disgorgement determines the level of dryness or sweetness of the final product, with brut being the most popular and doux being the sweetest.

45:29 Champagne is associated with celebrations and the upper crust of society because for a thousand years, from the ninth to the 19th century, the kings of France were coronated in champagne, making it a traditional drink for toasting.

51:31 Champagne is more expensive than typical wine because of its small production region, hand processes, and the association with sophistication, but it is still possible to find affordable options.

57:22 Champagne ages in the bottle like wine, and as it ages it takes on dried fruit, nutty toasty honey notes, and should be stored at a consistent temperature and away from sunlight.

01:02:45 To open a bottle of champagne cleanly and non-dangerously, you should twist the bottle, put your thumb in the punt, and tilt the glass to pour about three quarters full into a tulip glass, allowing the bubbles to accumulate into a foam called mousse.

01:08:09 No relevant information for the summary.