Wine Explorer – Introducing Champagne

Wine Explorer - Introducing Champagne

Hey everybody thank you so much for Coming to join us today it is a great Day because today is champagne day so we Are going to be talking about this Delicious wonderful bubbly liquid and uh You’re not gonna have to hear from me You are going to get to hear from the Head of public relations for the one and Only Konichi champagne and uh Philip we Brought will be telling us all about uh The intricacies of champagne we’re going To have a couple of quiz questions so That uh we sort of learn a little Something uh while we’re we’re talking Today if anybody has any questions Please put them in the Q a Um in the chat please tell us where You’re dialing in from tell us your Favorite champagne if you’re drinking Champagne today maybe mention what it is Um we’re really really excited Philippe Has an incredible incredible history Leading him up to his experience today He spent some time in England now he’s With us he’s gone back home he is going To teach us all that we need to know About champagne we’re very very lucky to Have him today I can’t tell you how Excited I am to hear all the things that He has to say Um again if you’ve got some q a put it In the Q a section we’ll review those at The end Um and I think with that you know I’m

Going to turn it over to Philippe let’s Get to the good stuff right Thank you very much everybody I’m very Pleased to be with you all today this is Uh yes once again this is champagne day So it’s a very day to to talk about Champagne but you can of course talk to About champagne anytime so I wish to First of all to thank the wact events Team in London whoever set this Particular webinar up and so today we’re Going to give you an outline of the Specificities of champagne wines for you To be able to identify Some key differences of our pedestion we Want you to participate so you can type Your answers in the chat box for the Various questions we we have for you I believe we have the participants from Who have registered from roughly 72 Different countries I will I was told so It’s 6 p.m here in Champaign France 12 Noon in New York 1 am in Tokyo 1pm in Buenos Aires 7 PM in Nairobi 10 p.m in New Delhi midnight in Taipei 3M in Sydney so hello everyone anyway Anytime it’s a good time for champagne So let’s let’s start let’s start with The I would go through all of these Various items within the next Few minutes we’re going to spend Together a slide just a little less than An hour And I have a first question for you for

You when you hear the name champagne What does it mean what does champagne Mean to you We let you for 20 seconds For you to tell us when you hear the Name champagne so what do you have in Mind what What does champagne mean to you Okay so I don’t know if you’ve had Any answers Okay Okay I’m trying to see There are also questions coming in okay So how are we getting on the bunny I I Can see a couple questions I can see a Couple answers coming in and it is Really great stuff I see the words Joy I See the word celebration I see the words Happiness elegance and these are all Wonderful things to sort of describe Champagne that is exactly how I would Describe it as well I don’t wait for Celebrations though I have shared with Them all the time so I don’t know if any I couldn’t see if anybody said that but I’m sure there’s a few people out there That are that are not shy when we reach For the bubbles but these are just some Of those really wonderful words Sophistication I love that Um love joy again those keep popping up So that’s what it means to some of us Out there I think it sounds very good

And all over the world that’s right That’s what the champagne means to to Everyone so I’m going to to see if I can Change and so this is a cloud of words But I think you said it all celebration Of course you can’t celebrate no event Without champagne all of these words Come to everyone around the world I mean This is the the key word for pain but Also authenticity this is a wine which Is produced within of course the Delimited area in this particular region Of France called champagne so Where is champagne you everybody knows Where we are located so Champions Geographical location is right here so We are a few kilometers east of Paris And this particular region has four main Sub-regions should we say so this is a Production area of champagne where all Of The Grapes of 34 000 hectares are Planted you have first of all the Montana’s where essentially this Particular area is planted with Pinot Noir you have the valid lemon which is Planted essentially with munye you have Lacuate Planted essentially with Chardonnay and The southern part of the region planted Essentially with Pinot Noir so this is Where we are a little bit about some of The history the history of champagne is Very rich and from what you said you Said of course for many of you champagne

Equals celebration but how did it come About In fact we go back years we have been Making wine in Champaign for many many Years uh since the Roman times the vines Were planted here I’m not going to go Through all of the bubbles you see here With all these specific dates that we Have but all of this timeline of course You will be able to have we will leave You this particular presentations uh Through the W’s act will let you of Course have all of this presentation but You what I can say is that we were Producing steel wine up to the End of the 17th century and then this is The time when we started to to produce Sparkling wines because the demand for This particular one this particular Steel one where the tendency of Sparkling uh that’s when we started to Try to master more and more and we keep Of course con we continue to to we have An objective of excellence and we Continue to make all the efforts to Produce the best sparkling wine in the World so It came about really perhaps as the data This is when uh Club is was baptized in The city of his wife clotted wanted him To become a Christian and so this is the Reason why most of the kings of France Were crowned then in the city of rims The holy oil which was used for the

Baptism of Clovis was then used for the Coronation of the Kings and so when There were all these coronations there Were celebration and of course they were Drinking the local wine the wines of Champagne So Behind all this festive image of Champagne you of course lie a number of Unique features a demanding Terror Discipline with culture Engineers wine Making process and an appellation that Stands as a benchmark so I wanted to also to say just a few words About what A protected designation of origin is all About all of these Concepts sometimes It’s not all clear to everyone Um In fact Designation of origin Has three different criteria first of All historical is based on historical Criteria legal aspect and consistency This is also what makes its unique Character impossible to substitute no Direct Market competitors only Complementary products to its difference So You can’t duplicate this particular wine Anywhere in the world because of course It comes from a specific Tower and of Course we will talk about this Particular notion of Kerala and what

Terroir is all about Has been wanted By so many People around the world and Unfortunately still is And the first recognition of our Appalachian we came through a case a Cold case that we had to take in the Early part of the 19th century when our Neighbors are in the luar valley they Were using as you can see on this Particular wine label sparkling Champagne and so a particular court case Was taken in order to stop this misuse Of our name and so that was the first Time that we had this protocol Jurispridos that we had a legal aspect Behind the name champagne so the name Champagne started to be protected in France and then of course it went to be Protected in so many different parts of The world Then we designated so that was in the Early part of the 19th century The phylloxera Started off with the first time we Observed the phylloxerine champagne was On the 5th of August 1890s so we used to Have over 60 000 hectares planted So we had to also to reorganize Ourselves and after the first world war Which did enormous damage in the region We had to delimit To make the delimitation of the

Production area of champagne so since 1927 we delimited the production area of Champagne 234 000 hectares so the Creation of the Appalachian origin Control in 1935 and in 1936 so this is The official recognition of the Appalachian champagne with all the rules Regular mutations which come with it so A strictly defined geographical Production area Seven authorized Ray varieties we have Four authorized pruning techniques Limited yield per hectare and for the Pressing the second fermentation in Daughter of course like please the Mousse all the Aging of the cellars as You know the the wines of champagne age Before they go on the market 15 months Minimum for non-vintage wines 36 months Minimum for vintage And of course a minimum potential Alcohol content during the Harvest So all that makes for and so only just a Few of the rules and recommendations for The making of champagne and the Foundation of the community champagne Which I’m going to say a few words in a Minute so a question for you Just to check that you’ve listened Properly which historical events have Made champagne thinners so is it the Marriages of the kings of France in rims Is it the French Revolution is it the Coronations

Of the kings of France in rings And again bunny so you’re welcome to to Come in and to tell me some of the Answers we are getting Looks like we got a few answers that Came up for us I think and I it looks Like everybody did a very good job Very good indeed yes that’s right it Entities so you following so that’s what I was I wanted to check so it’s very Good indeed it is definitely of course The coronations of the kings of France Uh okay may I use yes it’s perfect it’s All working properly So this is what made champagne’s become Famous it was the mind of the Kings and It begins of course the king of wines so The community champagne Community Champagne Was set in order for the two families That we have in Champaign grow producers And champagne houses to talk to each Other In Champaign this is also something very Specific I don’t think it exists in any Other wine region in the world the Balance between the grower producers and Champagne houses the grow producers in Champaign they own almost the entire Vineyard 90 of the production area of Champagne belong to over 16 000 crores And on the other side we have champagne Houses who are responsible for Two-thirds of all shipments and ninety

Percent of all export so to make things Simple on one side the raw material on The other side of the market and when You know this I think it’s always good To have this in mind when you talk about Champagne you understand that they need To talk to each other on a regular basis And this is why they have set the Commutation plan in order to talk about Economic Economic matters technical research and Development programs in viticulture Analogy environmental issues to talk About the protection of the name Champagne and to talk about Communications So I wanted also just to say a few words About uh how you know this particular Name is wanted all over the world and so We need to to make sure that people People are not misusing our name the Name champagne which belong to also Champagne and so we have a legal Department working day in day out to Protect the name champagne we also train Custom and excise for instance to detect Any kind of wrongdoings The name champagne is protected in many Parts of the world but as you can see Not in Russia nor in the USA nor in Argentina so far so so we uh of course Are very much hoping that in the U.S This will change and the sooner of

Course the better for us but uh so We have so many different cases that People misusing our name it can be Product directly connected to the world Of wine but also as you can see A French firm luxury product like Eve Salon in the 1990s were was using the Name champagne on some of their perfume Uh we had also fortnum and Mason Alder Flower and champagne for tea for biscuit For bubble baths you name it all kind of People try to take the name champagne And steal the notoriety of the name Champagne for marketing purposes and so Each time that a weekend in all the Countries where the name Champion is Protected of course we take action I Wanted to say for our American friends This is on Times Square in New York we Had a campaign a few years back just to Inform the general public not to be Misled when they buy a bottle so instead Of buying when they are misled by Perhaps this particular label like California champagne on American Champagne of course you will know that This is not a champagne from France so We decided to try to inform in various Ways so we have teaser Us in lifestyle Wine magazine for instance to say Washington apples from Nevada and of Course foreign Americans just not Possible Washington apples come from Washington Florida ranges from Maine

Again not possible Alaskan salmon from Florida again not and so champagne not From Champagne no way why because Champagne is the name of origin of France Northeast of France with climatic Condition specifics with soils of soil Specific rules recommendations for the Making of this product and of course it Can be duplicated nowhere else so Location matters for wine very much so And if you are interested in this Particular aspect we have a website Called which now recoups over 31 wine regions around the world who Have all the same problematics so we’re All joining forces we need to make sure That when it comes to Wine people know That of course location matters very Much we don’t want to drink the same Product anywhere in the world all of These differences of products are so Important for everyone So let’s do Another quiz so the question is Only sparkling wine made from grapes Grown and vinified in Champagne can be Claimed as champagne is a true of false Or very good indeed so I’m impressed Very good many thanks for for your Answers there and of course this is uh What it is and uh only sparkling wine Made from gravesgrown and vinifying Champagne can be claimed as champagne so

Let’s see if I can go back to the slides Yes working again Now Let’s see some of the key figures We’re rushing through some of our Figures we have a delimited area Production zone of 34 000 hectares Within that production area we have 319 Wine producing Villages out of which we Have 17 concrete 42 Premier crew and the Other villages in Champaign the entire Village is called a crew The two families grow producers and Cooperatives makes a gross family 16 200 Grow producers looking after uh it’s all Divided up you know in within 280 000 Plots on average a grower in Champaign Owns two hectares of Vineyard and in Fact we have more than 50 56 percent of Our growths won less than one hectare of Vineyard We also have 130 cooperatives out of Which 45 commercialized their own Champagne and 370 champagne houses out Of which 30 40 major International Brands I’m sure you know many of them Champagne is a small Vineyard if you Look on the world map where it’s a pink Brick on the world map it’s 0.5 percent Of The Vineyards in the world it’s four Percent of all uh AOC all Vineyards Planted in in France seven percent of All EOC plantings in France We shipped last year’s 320 million

Bottles we didn’t expect to recover so Quickly it was just really uh not Something we we were expecting we were Hoping to recover from the covet Problematic in 23 24 but um I mean the The thirst for champagne since uh around The world to to be too too much so that Everybody wanted to uh to to celebrate This particular passing through that uh Difficult period so out of the 320 Million 56 percent of these of the Bottles are shipped outside France or Two are exported and we made the Turnover 5.7 billion euros last year Another question for you What are the three main export markets For champagne you know Okay so what do we have you say UK in Germany USA UK Italy and the right Answer is UK U.S USA UK and Japan Absolutely so this is uh the right Answer And I will try to oops to click once Again yes And so here you have the podium of our Export market with the the USA being the First Market in the UK used to be the First one it’s been overtaken by the USA Uh now with the uh thirst for for Champagne which is really growing very Fast over 30 percent increase compared To 2019 last year also and Japan still Is our third Market very mature very Keen on Prestige query like in the US by

The way So these are the top 15 markets but if You are interested in all of these Statistics you are welcome to go on our Website and we have a Section on economics and you can find All of your markets and see uh you know How there’s ever done last year and the Years before Perhaps just a word on the right hand Side of your screen you see that Champagne is essentially market for what We call non-vintage but it could be Perhaps more appropriate to say multi Vintage And the rose also it’s a big part of our Export which makes last year was 12.6 Percent of Rose were exported prestige Cuvet on the app as well with 15.6 there And as you can see vintages are just 2.8 Percent only a smaller amount of Vintages Now Another question for you what is a Terra We’re not going to we’re not going we Now know going to talk about terroir What is their world for you I can’t remember if we have a slide Coming up yes I believe Yes you can write it down uh what is There were Yes I was looking at some of the answers Coming across the chat

Land climate soil specific climate place Specific growing region Unique environment that a lot a lot of Those things coming through the chat in Terms of of what we think turbar is and What what can you tell us that it is Okay so I think you know until well There are really three elements with Comp with can’t be dissociated from one Another so I’ve heard there’s the right Answers we have soil and subsoil Climatic conditions and know-how so There are rules recommendations again More which also which are really part of It all so terroir are all these three Elements so uh so the terroir of Champagne has specific climatic Conditions we have two major influences Continental and oceanic influences so we Have a favorable Sunshine for the Continental in France in summer it can Be uh quite cold in uh in Winter risk of Spring Frost of course Oceanic Influences we have regular rainfalls and Temperatures we don’t fluctuate that Enormously Uh we also have a specific soil and Subsoil essentially Limestone all Together but we have chalk Mars uh hard Uh Limestone sound heavy Clays that Makes for photos of the soil in the Various parts of our production area of Champagne On the topography we have our slopes

Most of our Vineyards are planted on Slope it’s really a hillside type of a Landscape and the slopes are on average 12 gradient but they can go up to 59 Percent And also we talked about you know the Expertise from the the wine Growers Ladies and gents working in the vineyard Putting rules regimentations following All these standards for the making of Champagne so all these are the three Major elements of terroir so this is a Picture of one part of our landscape as It were What we did also in Champaign we Selected the best grape varieties for The the production for the wine we Wanted to make and so the three grape Varieties we talked about And do you know what are the three main Gray varieties that we find in Champagne So let’s go ahead and put your thoughts In the chat there Oh I’m seeing correct answers Uh yes all all of the top three Excellent yeah oh we’ve got oh tons and Tons One Pinot Gris Yeah interesting oops Yeah Foreign Most people seem to already know what Goes into champagne that’s wonderful Well done well done everyone so yes we Have our first the the first three gray

Varieties first of all Pinot Noir I Won’t go through all the specificities Of the Pinot Noir of course uh once Again uh uh we will leave you with some More information at the end of the the Webinar for you to go through all in the Inside of our Palacio we have the second Black grapes which is money gray variety Which is found essentially in the man Valley and the third main gray variety Being a Chardonnay which is based in the Code Essentially but We also have Four other men four other great Varieties sorry for other great Varieties which are allowed so all Together we have seven gray varieties in Champaign which are loud we saw the First three ones do you know What are the four others So you have a b or c so is it a Cabernetes is Or okay doing very good here yes I can See the answers and absolutely this is The the answer is a c and I will try to Up reach my end so here are pictures of The four other uh white grapes found in Champagne so Pinot Brown pinot And potimilli but that accounts for 0.3 Percent of the vineyard in Champion Today so it’s still an exotic as it were They will left out a little bit because Of the difficulties they had to to to

Get to full maturation but today with Climatic conditions changing that might Be perhaps something uh to look into in The future We also have some highly regulated Viticulture we talked about we have four Main pruning systems in Champagne so This is also another specificity of our Region Cordon de Royale Chablis Rio Vale Once again I won’t go into all the Details all that we will let you have Some more information about We have also I wanted to also to mention Another specificity of our region since 1956 at the committee champagne Collectively growing producers and Champagne houses follow the maturation Of the grapes so we have a maturation Network which gets together four to five Weeks prior to the Harvest in order to Set the optimum date for the Harvest of The grapes so the optimum sugar and Acidity level so what is a very Important Champion is to to have this Particular balance so we set the date of Optimum Harvest for each grade variety And each each Village of champagne so This is also a very important factor for The making of champagne another quiz for You The champagne subsoil is a private Dominantly Sandstone Limestone silt Once again very good indeed yes this is A

Essentially a limestone over the Champagne region and we talked about it So again more details in some more uh Information we will give you at the end Limestone is the answer for the Champagne subsoiler so this we went Through One part of uh the making of champagne You can’t make a good wine without good Grapes then you have the champagne Making process The finification of champagne is very Important in the sense that we are Producing essentially a white wine out Of two-thirds of bread grapes so the Pressing of the grapes is one of the key Element within the process of the baking Of champagne it’s a very slow process We’re going to see it in a minute then We set all the wine then the alcoholic Fermentation and malolactin fermentation Which is optional then the blending then The bottling then the second Fermentation and the aging on leaves the Riddling of the bottles the Discouragement the dosage the caulking And wiring of the bottle packaging so You see all these various steps take A bit of time for the the champagne you Have to be very patient when you work in Champaign and uh in uh so the wines you Can’t find them you know the following Year of course so you have to wait two Three years sometimes over 10 years

Before these particular wines go on the Market Okay let’s have a question for you You know other grapes in Champagne Harvested By hand or is it mechanized Foreign Yes I think you all have to to do the App advanced level of course it is uh Only done by hand We are in fact uh pressing uh as I said Uh black grapes uh essentially And producing a white wine so we don’t Want of course as a juice to be tinted With the skin and it’s absolutely Essential that’s the in fact it is the Representations for the making of Champagne that uh oops sorry uh the the Grapes have to arrive for uh on to the Press so we employed every year 120 000 Grape Pickers in fact to do this Particular job so if you don’t know what To do during Harvest Time in Champaign You’ll be welcome Sorry another question for you for the Pressing the graves must arrive and I Said it already so we’re going is it Left in all clusters distant field And decided So is that a b or c I think I get the already the answer Indeed left in the old clusters yes if We went through that particular one Absolutely essential and today there are

No woody machines able to do so so uh we Need to employ all the people and so Then the the the the graves come onto The Press The you know there is a unit of pressing Uh or press Hearing in Champagne it’s a Unit of 4000 kilogram of grapes and out Of this 4000 kilogram of grapes we can Only extract 2 550 liters of mastiff juice we have 250 Liters of what we call two way and 500 Liters of Thai and it takes about three Hours to obtain a quality master Then in Spring following the the harvest The following year were blending time so It takes from a few days to several Weeks and so what the blending is in Champaign we talked about a Three-dimensional blending because we Blend the crew the villages we blend the Gray varieties and we blend the ears so All that makes for a whole diversity of Taste so all this steel wine this is a Very interesting time also to come and Visit us in Champaign during this Particular testing time so today this Steel wines before the second Fermentation makes for a very good Understanding what champagne is all About and the diversity of our career Then is the prismus and the prismus You know it happens of course in the Bottle this is the time when we’re going To to make the wine Sparkle and to make

This particular Moment happen we use yeast sugar to Produce ethanol and carbon dioxide and So an addition of four grams per liter Of sugar equals one bar of pressure and In Champagne most of our champagne winds Are about six bar of pressure so for Those who do some scuba diving six bath Prefer is about 50 meters deep that’s The equivalent and so 24 grams of Rita Makes for six bars pressure then it’s Discouragement this coaching time can be Done automatically or it can be done Also by hand what we call a library for Some special QV or small volumes Okay To know What does it corresponds to a champagne Boots You know there has a whole scale that This is another step when shampoo Producers can Make the the difference which is the Last moment to to to to make its own Touch to to the last the last touch Really for the making of this particular Cube so it can there’s Left with no sugar can be an extrapolate Bridge SEC the music Etc I so what type Of answers do we have Okay so we have a bit of all type of Answers in fact this is the European Legislation and he said that in fact uh Champagne bullet is a bullet it’s

Between zero and 12 grams per liter so It’s below 12 grams per liter so Anything between 0 and 12 can be called A root Extrapolate has to be below six and the Residual sugar for the non dosage and Then you have also the mistake and do do As this only on the very very few cubes Of champagne now uh to right there if You indeed Okay So what else have we got next For the service and we’re approaching uh The end of this particular webinar and All of the glassware this is also a very Key uh moment the serving of champagne To drink champagne The right grass is very important so it Is to be a tulip type of shape of glass This is I think a very important that Makes for the Aromas you know we need to Be concentrated a bit narrower at the Top so also it concentrate all these Subtle Aromas of our wines Temperature of the bottle the essence of Champagne is really freshness so Recommended serving temperature between 8 and 10 degrees Celsius depending on The wine of champagne you are serving You can do it in different ways you can Immerse the bottle in a nice bucket half Fill it with a water and ice you can do It 30 minutes before serving you place a Full suit you can place a bottle in the

Bottom of the refrigerator a few hours But try to avoid the freezer Observe it good way to do it is in two Stages so then just for for the form to To form and then straight away you can Put it the second time and so that’s Much easier than two to fill it uh to Fill the glass up and two two thirds That’s the perfect way to do it And then of course you can use an attack Cap to to receive the bottle after Opening it if you want to keep it for a Few times hours Another specificity also champagne these On this particular slide you see all of The compulsory elements that you have to Find on the label of champagne first of All the Appalachian champagne it has to Be there Math diagnose or number two this is the Brand again this is another compressor Element third compressor element the Dosage whether it’s a bridge sector Mistake extrapolate Etc You have also to to find number four the Content of the bottle You have to to have as a percentage Alcohol level in the bottom you have to To have the address of the producer You have to have this particular Registration number which is given by The commutation venue You also have to have this particular Mention saying product of France

You can have also you must have all These various allergies you know that uh Different legislation depending on the Countries that you have to have to 2D on The labels Uh you have to have also All of this if one is missing you know That it is not champagne also what needs To be when you open a bottle of Champagne the name champagne has to be Written on the cork If it’s not written on the cork it’s not Champagne even if all of these various Elements are on the label if it’s a Vintage champagne you have to find the Name champagne on the cork but also The Vintage of that particular Duvet so again if if it says a vintage On the label but not on the core Be careful So all of these elements makes for the Recognition of what Champion is all About now Another question for you this champagne And sustainable development this is one Of the key strategy of our region today And the champagne has done its first Carbon footprint and the question is do You know in which year did the champagne Made his first carbon footprint analysis Was it in 1998 2002 2003 or 2010 All right Okay how are we doing okay again that’s Very in fact we are the first one region

In the in the world trapped on its Carbon footprint and the right answer is 2003. this is uh in fact we were we are We are thinking about sustainability in Our region for many many years uh long Before the 1919s we were already Putting strategies together in order to Make sure that future generation Champion can continue of course uh to to Work within the region so this first Carbon footprint we made and and today a Few more wine region of course are Following suit and we have made already Over the past 15 years these are some Results that we have achieved a Reduction of our carbon footprint by 20 Per bottle Uh we have an objective of reducing by Another 75 percent our carbon footprint By 2015. we have reduced by more than 50 Percent our pesticide and nitrogen Fertilizers over the past 15 years we Have an objective of reducing them by Another 75 percent by 2025 We work very much As a circulate economic system I mean we Are treating and recycle all of our Industrial Waste today all of the Different byproducts also are are Treated recycled and we have an Objective for the entire Champagne production area to be to have A an environmental certification to this 54 percent of our producers have an

Environmental certification and by 2030 So tomorrow we want the entire Wine region of champagne to have it a Certification an environmental Certification so we are working uh Towards this particular objective which Is absolutely essential as you know we Have major challenges ahead of us and a Climatic condition of course is one of Them and we are working in different Ways in order to to make sure that we Can carry on and the whole of the future Generation can continue to do so So this is perhaps uh yes uh before we Go on to perhaps some questions you Would like to ask you will have we have A a massive open online course which you Can follow it’s free you can just click On this particular website and you it takes about Four to five hours roughly to do that Particular course which takes you Through Champagne making process the history the Matching food of food with champagne and You have also a premium version you can Access but this first one is absolutely Free for you so you are welcome if you Want to to get into another insight into The wind of champagne you are very Welcome to to register to And to finish off with our final quiz of This evening And before we open a bottle of champagne

Do you know how many bubbles are in a Glass of champagne Okay so how are we doing yes I think It’s not bad not bad at all bit of a Range of everything And the answer is in a glass Of champagne we have about 1 million Bottles so perhaps the questions is that Who the hell has a candidate for all of This top or in a glass of champagne in Fact we have a very clever physician Here in the City of Dreams worked very Much on the understanding of the nucleus Of the bubble so it’s a is a very keen On really developing really an Insight Within going through the uh what Everything is going through in a in the In the wine of champagne and and its Bubbles and in fact is a candid in a Glass of 10 centiliters of champagne 10 Centimeter 10 centimeter glass at a Temperature of 8 degrees Celsius it Counted one million 44 45 000 14 bubbles in that particular glass So the there you go So anyway I was delighted to to to be With you this evening Cheers everyone here’s to Champion day And thank you very much for your Attention and I hope to to see you Perhaps in Champaign don’t hesitate to Get in touch keep in touch go through Our website you’ll very much welcome and Have a very good champagne day

And I’m open of course to any of the Questions you might have with a glass of Champagne Well done well done thank you so much We’re definitely going to get to a few Of those questions that we have in the Q A box there was one that I saw come Across that I do want to address just Briefly somebody said in the USA there’s A trend to order specifically say the Phrase French campaign and and I just Want to call call that to the table Because it’s a very important question And that goes back to the slide that Philly put up that said Corbell California champagne so if you remember What he was talking about there are some Older California wineries that really Wanted to keep that phrase but the way They got around it was by saying California champagne and so when we go To restaurants here I think it’s very Important that you say French champagne Because otherwise you might get anything You might actually get Prosecco Um and there’s a lot of restaurants that Are serving Bubbles and so a lot of Times when I go to the restaurant I’ll Just say what do you have for bubbles Because that means I’m open you know I I If all they have is Prosecco I’ll have That if all they have is a Kaaba I’ll Have that but when I go somewhere and I’m really really looking for champagne

I ensure that I say French champagne Because I do want to be clear about what I’m ordering and we don’t want anybody To be disappointed when they get that Glass in front of them and so Philip I Don’t know if you have anything you want To add to that but that’s where that Comes from there are some people that Are saying California champagne which as Food has explained to us is not Technically champagne because it does Not come from that region in France now Very very well said Bunny and it’s Absolutely right and I think it’s Because I mean you are in the know I’m Sure all the people who are following This particular webinar I mean you are Whether in the wine industry or amateur In wines so you you will make the Difference but for for the great work of Some many peoples in the U.S have Absolutely no idea so it’s very Important of course to to educate and to Make sure that if they want to to drink Out the sparkling wine of course they’re Very much welcome but it’s a bit of a Pity if they are misled in thinking they Are getting the product that they have Heard about but it is not they can be Quite disappointed so and our wines have All that these particular specificities Which I’m sure you will be tasting and All these iodine aspects of our wines And this and also is the balance and the

Length of our way inside but I’m sure You are testing I hope a glass of Champagne so too yes All right let’s get This one the best way to store champagne To ensure that it maintains that Freshness and and all the things that we Want to enjoy later Yes absolutely yes it’s a very important Also the storage of any wine and Champagne is the same you need to to Have a constant temperature where you You keep it it’s very good you can just Light them down but they can stay Upright because you have also the the Gas chamber between the Coke and the Wine which you know makes for humidify a Little bit of the coke so that’s not a Problem either constant temperature away From direct sunlight of course you’ve Got to to have the proper light in your Cellar if possible but we will keep it In the dark high humidity level so That’s these are the three perhaps the Key elements for for keeping champagne In the right conditions excellent Excellent Um next question are there many Vineyard Owners in Champaign that are not of French Birthright Right yes uh so that’s a very very good Question uh in fact not that beneath not That that we don’t uh like foreigners we Of course love everyone in in Champagne

But it’s just a way that you know Generation after generation there are Really all these families who have owned The land for so many years several Centuries for many of them and this Particular round is in fact is passed on And this is also very much that’s a very Good question but as it goes to the Culture of this particular region in the North east of France people have Suffered quite a great deal over the Years without going back too far back But we’ve had many problematics and These particular people in Champaign are Really done tours and they have kept Held on to their land even when they Didn’t make any living out of it and Today I mean the the land in Champaign You know as you know the AOC champagne Land is uh very much very expensive Indeed and they could go and live in any Wonderful place in the world in in London or some other places where you Are but no they they don’t they really Keep and hold on to it so this is why uh The essentially uh the families are Essentially French we have a few Foreigners but not many Excellent excellent question Um what is the French consumption Compared to the export market so we Talked about some of the top export Markets and how much is France consuming So of course we

Per capita of course we we drink the Most champagne anywhere in fact the the Sales of champagne uh all together so in France it’s uh 44 of all champagne are Consumed on the French market We like it man you was more and more Difficult to find Prestige cubes in France that seemed to be exported a lot Yes Um another really great question here About global warming Um do you think it may eventually Prevent champagne from making good Sparkling wine because it becomes too Warm Uh of course this is something we very Much looking uh into uh we have just for Interest sake uh 49 weather stations Spread out over the 34 000 hectares Probably the highest density of weather Stations anywhere so we are following up Very closely uh all these various Elements uh climatic conditions changing We know that climatic conditions are Changing we have gained 1.5 degrees Celsius over the past 30 years in Champaign on average and it is Definitely going I mean all the expert Sellers that we will reach some increase Perhaps to up to two three perhaps more Degree celsius by the end of this Century in the northern hemisphere so of Course we take all this into account and In any case we don’t say it very much

I’m just saying because we are in a Close Room here to today but we we don’t Complain to the Climatic conditions as of today I mean Our wine have never been any better we Don’t think another excellent Harvest This year 2022 is just absolutely Magnificent uh so we are very pleased With that but of course for the future And everything that we do at the Community champagne is try to imagine Champion in 10 20 30 years time and so Of course we are putting together some Ways Tools in order to to make sure that Future generation can continue to work In Champaign with different climatic Conditions so we are working on creating New gray varieties to finding uh new Ways there are various ways also in in The wineries how to to cope with the new Weather conditions so there are many Parameters which we we can work on in Order to continue to to make the best Sparkling wine Awesome great great Um next question do you see a trend for Non-dosage champagne in France Uh I think the again weather conditions Of course help to follow the dosage to Be a lower certainly within all of the The two days But at the same time I mean the media Talk a lot about perhaps non dosage what

Dosage is very interesting uh as well Item to talk about when you talk about Champagne because you know just saying a Number 6578 whatever grams per liter Doesn’t mean very much in fact Everything to do is we need to to to to Have the right balance between sugar and Acidities so one from one year to the Next you might find that it is better to Have no dosage or perhaps one or two Grams to balance it up so yes those Edges are very interesting another Parameter as well for champagne very Good very good Um question about malolactic Fermentation how often is it used if at All questions about whether or not That’ll disrupt Again the you have an excellent question So as a whole in Champaign most Champagne goes through the malolactic Fermentation Nevertheless Some producers Sometimes decide not to do it ever the Block they want to not to do the Monolactic fermentation but at the same Time also this is a parameter which Might be useful when it comes to weather Conditions changing by not to eat a Monolithic fermentation you keep Freshness into the wine so that might be Also another help for us The question

Um all right let’s see so I think There’s a few questions in the Q a about This can you talk to us a little bit More about glassware there’s some Questions about when do you use a coupe Do you not use a coupe do you use tulip Do you use flute Um so is there is there one rule in Terms of glassware or you know is it Whatever we want can we use a mason jar You know whatever what are some of the Things at the very least that you would Recommend yes a little bit more Definitely I mean a 2d to shape type of Glass then it will depend of course at The moment you are having a champagne so If you are having a champagne For a party or whatever this particular Glass is very fine for an operative if You are having champagne let’s say During the course of a meal then perhaps You might prefer again a tall glass on a High stem but perhaps a Wilder glass Also for you don’t need so much bubble During the course of a meal better you Want to appreciate perhaps the essence Of the wines you have in a class so a Wider glass would be better on that Occasion for instance But of course avoid any kind of a known Glass without glass at it we are not a Paper or whatever plastic This is a disaster I mean if you’re done All right the next question this was as

A result I’m not sure if you recall this This was on your slide that had numbered The uh labels and so they’re asking what Number 11 was I don’t I don’t know that We can actually answer that right now Because we’d have to go back but this Presentation will be available to Everyone Um so if you have any more specific Questions definitely contact us uh but For the sake of kind of answering that Question and moving along Um we’ll make sure you get the the PowerPoint Um question about natural yeast can Champagne use natural yeast is there any Co-ferment of grape varieties So again I mean each individual producer Right can make the decision of using a Naturalist yes attorney that’s a Possibility it’s not as a great majority Of champagne producers perhaps using This particular technique but it is Possible yes of course A question about bubbles In fact that’s also a very interesting Question about bubbles I mean it’s Really fascinating of course the bubbles In the glass of champagne is very fine To start off with and in fact The essential condition for uh bubbles To appear in your glass is that the Presence of particles that you will find Really on the internal walls of the

Glass so like a textile fiber or Nest Parity for example so this is a small Defect will then trap pockets of gas and Which will be released In fact to form the bubbles of your your Champagne so uh a perfectly clean glass Without any roughness in fact would not Allow you to to observe any bubbles uh Uh in the glass so the nucleus of the Bubble in fact is created that we talk Also about the train of bubbles it’s Created with all these various particles Some glass makers they can they make Engravings in the glass so to make the The bubble start you know like on a Spiral for instance there are various Ways we need to create the the bubbles But that’s very interesting because That’s when you are also uh studying and Testing wines sometimes you do you are Looking at testing a sparkling mind and You don’t even talk about the Bubbles Definitely this is a very important Aspect you can also heal the bubbles So all your senses are really awakened When you taste champagne yeah Yeah that is great we have we have a lot More questions we’re actually running Out of time unfortunately so we’re going To do our best to try to answer some of These later on I I mean so much great Information in here Philippe thank you So much for spending an hour of your Time with us

Um absolutely wonderful again this Presentation will be available if Anybody has any questions about the WSET Um there is a lot of information online I’ve seen our events team kind of Replying to a few things so please don’t Hesitate to reach out to us for those of You that just took your D4 sparkling Wine I’m sorry that we didn’t do this Presentation before the exam on Tuesday Um but it was really absolutely Wonderful to leave and I think there Were some questions about coming out to Visit so you might have a few inquiries Coming your way uh I know we would all Love to do it and again thanks everybody My name is Bonnie Buchanan head of Global accounts for wsct and that will Be it thank you okay Thank you very much everybody and have a Good time and uh Is to Champaign

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