I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, The Obes sub-region of Champagne has long been caught between two worlds.

In 400 BC, two groups, one Gaelic and one Celtic,

formed a large settlement.

Some of the Celts left, incidentally for the Poe River,

they had excellent taste in Terwar.

And a few centuries later, waves of Christian priests were attracted to the area and many

became martyr saints. The area was a part of Charlemagne's empire,

which was split into the beginnings of modern day France with the Treaty of Virgin.

This Champagne sub-regent has long been perceived, especially in wine writing, as in a type of limbo between

Burgundy and Champagne.

While the ob shares the Kimmerigian soils of Chablis, they grow mostly Pinot Noir. It's difficult to find any wine writing on the

obe that doesn't draw a parallel to Burgundy, at least in soil. And in fact,

before the French Revolution, the Kota Bar was a part of the province of Burgundy, and though today they make mostly sparkling wine, or grapes intended for sparkling wine production, it was not an easy assimilation into the region of Champagne.

In fact, when Champagne communities in the north

attempted to kick the obbe out of Champaign in the early 1900s, the ob responded

with historic riots and they were eventually accepted back in but without any

Premier or Grand-Cru status. For much of the 1900s the obe became known for

blending fruit and many growers would send their fruit north to be crushed with big houses.

But over the last decade or so, things have palpably changed,

and the catalytic force is coming from within the ob. If you look at recent changes in the

...