Great explanation, wouldve loved to see the removal of yeast in practice. As a hobby fermentist i was wondering how they get SO MUCH carbonation in a bottle without any yeast present. When we open the bottle it overflows from the carbonation, so they have to deal with that aswell at the factory 😅
@NoSediment Жыл бұрын
Hahah, believe me, I would also liked to see it in real life. I have to travel to Champagne when it is actively done. But, in case of Champagne -> they actually add yeast and sugar solution before they seal it with cork, that is where the pressure comes. 🥂✨🍾
@akarevs2 жыл бұрын
Great content, as always! Keep it up, Agnese!
@NoSediment2 жыл бұрын
Thank You and cheers! 🍾✨🥂
@ChineseAstrologyUFCpredictions Жыл бұрын
YES, I Love Champagne :) However your Tutorial was Perfect...Thank You for the History & Clarity :)
@NoSediment Жыл бұрын
Thank You’ 🥂 Cheers and Happy New Year’ 🍾
@jasondeprince56333 ай бұрын
Excellent video very informative and easy to understand!
@NoSediment3 ай бұрын
Thank You, that is very sweet of You! I am happy You enjoyed! 🙏🏻
@willyegli92904 ай бұрын
Bollinger🍾great🍇
@ludwigzortea62952 жыл бұрын
You are the Queen, your Videos are the very best….👌🏼👌🏼👌🏼💕
@NoSediment2 жыл бұрын
☺️😊 Thank You very much for Your kind words. 🤗 I am really glad that You enjoy my content. 🍾✨🥂
@gaetanoarnone13 ай бұрын
Thank you so much for your explanation of Champagne making . I have always liked Champagne, but now that I am on a low carb lifestyle I have been drinking mainly Brut. I live in New Mexico, USA and we are fortunate to have winery here that makes excellent, reasonably priced Brut, the Gruet Winery located in Albuquerque. I have enjoyed watching several of your videos, but the saber technique is a little sketchy for me. Thanks Again....
@NoSediment3 ай бұрын
Thank You! 🙏🏻 And if You don’t feel comfortable with sabering - don’t do it. It is always best to stay safe than sorry.
@gaetanoarnone13 ай бұрын
I was just joking about about sabering. Don't worry I would never saber a champagne bottle, the broken glass the flying cork. In fact I am very careful when I take off a champagne cork. I place a towel over the bottle and pull the cork off by grasping the the cork through the towel. Thanks to my bother in law who is a eye surgeon that has had patients with eyes ruined by flying champagne corks. Thanks again
@stephensheer6781 Жыл бұрын
Thank You for taking the time to explain about the process of Champenoise. I'm curios about the importance of library stocks and discouragement dates. Regards
@NoSediment Жыл бұрын
Thank You for a lovely comment. 🙏🏻 Both of these topics (Reserve wines and disgorgement dates) are actually quite interesting topics. And the opinions on them varies in the Champagne among the producers. 😓
@Deepakjalendra5 ай бұрын
very nice
@NoSediment5 ай бұрын
🥂
@RajuSubedi12311 ай бұрын
east understanding thanks
@NoSediment11 ай бұрын
🥂🥂🥂🥂
@sukanyaghosh219 Жыл бұрын
great tutorial!! will be following tonight :3
@NoSediment Жыл бұрын
Thank You, happy that You enjoyed it! 🙌🥂
@augustobrk45282 жыл бұрын
Love the content Agnes! Keep up! Cheers from Brazil!!
@NoSediment2 жыл бұрын
Thank You very much! ✨🥂 Cheers! ✨
@TonyS-cm9xk Жыл бұрын
Very Nice!
@NoSediment Жыл бұрын
Cheers! 🍾🥂
@Lilskeevs Жыл бұрын
Amazing video! Thank you so much!❤
@NoSediment Жыл бұрын
Cheers! 🥂🍾
@francmassaneda2 жыл бұрын
Amazing video!
@NoSediment2 жыл бұрын
🤗🤗 Cheers!
@numanuma202 жыл бұрын
Awesome job.
@NoSediment2 жыл бұрын
Thank You! 🥂🍾 Cheers!
@kolkatamedia5841 Жыл бұрын
..nice narration
@NoSediment Жыл бұрын
Cheers! 🥂
@kolkatamedia5841 Жыл бұрын
Cheers..salud🥂
@nuno.peixoto2 жыл бұрын
Great content, thanks! Would you be willing to present a video about Douro and Alentejo wine regions, from Portugal? Cheers!
@NoSediment2 жыл бұрын
Thank You! I really enjoy wines from Portugal. When I first visited Douro valley, I fell in love with the region. And the next time I am going there I will sure make videos about their wines! Any suggestions on the wineries to visit are welcome. 🍷
@nuno.peixoto2 жыл бұрын
@@NoSediment Over Douro my suggestion would be Quinta do Vale Meão. They produce an amazing wine over there! If you also get the chance to visit the Alentejo region, you would enjoy the quinta that produces Herdade dos Grous. That wine is marvellous! Cheers!
@plywoodcarjohnson54125 ай бұрын
How can they freeze a bottle without cracking the glass? Oh.. pressure and ice can escape into the unfrozen part of the bottle.
@av3488 ай бұрын
If they add a yeast and sugar solution at the end, how do the bottles not burst?
@NoSediment8 ай бұрын
Great question! And historically they did, it was not safe to enter the cellars. But it was due to higher temperature used for the production of the bottles, and they became more sturdy and can withstand the pressure. 🫡🍾
@moneymelah533910 ай бұрын
I too am a dark skinned grape 😂❤
@NoSediment9 ай бұрын
💪💪💪
@theghostofsw6276 Жыл бұрын
Step by step guide? I haven't seen a YT video yet that shows how to do this.
@NoSediment Жыл бұрын
Okay, I will keep this is mind for the upcoming videos! 🙌🍾
@FF-mb1xx3 ай бұрын
Read "THE WINEMAKER"S WIFE" by Kristin Harmel. It's all there and much better explained. And the French of the narrator is really terrible.
@someoneelse.22526 ай бұрын
Is there someone below the screen making endless hand movements, or are you simply a nervous speaker?. Either way, highly distracting.
@NoSediment6 ай бұрын
When I started these videos I definitely was more nervous, I would like to think that it is less obvious in the latest videos. I do use my hands a lot when I talk about wine 😅
@someoneelse.22526 ай бұрын
@@NoSediment: It's a common 'habit' when speaking. Suggestion: try holding your hands together, (below screen). It really works and bonus... you'll have the listener listening to every word you say and not be wondering where your hands will be going next. ps... meant to add, good explanation on the 'bubbly'.
@FF-mb1xx3 ай бұрын
Excessive drinking of champagne causes cirrhosis .