Champagne Wishes: The Tastes of Celebration

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 20 December 2022

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

We pop it at weddings and pour it for the holidays, gift it to congratulate and sip it to celebrate—but, if we're being honest, Gastropod will seize any occasion to drink champagne. In the second episode of our two-part miniseries on the tastes of celebration, we tell the story of how this sparkling wine went from an unwelcome accident—winemakers considered fizz a flaw!—to a global brand associated with quality, luxury, celebrity, and, above all, fun. Along the way, we explore the science behind the bubbles, get to the bottom of the difference between prosecco, pét-nat, and Perrier-Jouët, and tell the stories of the original Dom Perignon and Veuve Cliquot. Join us now for all that, plus the answer to the question we all secretly wonder: Is champagne really worth the big bucks? Cheers! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

Click on a timestamp to play from that location

0:00.0	Okay, it's wool from the champagne.
0:06.8	So when you're in the summer school, they teach you that the pop shouldn't be no louder
0:13.6	than a nun's fart.
0:15.2	So that was actually a little louder than it should have been, but we're on radio, so
0:19.6	I guess.
0:20.6	Okay.
0:21.6	Lovely.
0:22.6	It was indeed.
0:35.0	I'm a simple girl at heart.
0:36.8	A glass of champagne is all it takes.
0:39.5	That and a big fat paycheck to pay for champagne on the regular, but we'll ignore the
0:43.1	paycheck side for now because champagne is far more fun.
0:46.0	I would say champagne is a magical beverage.
0:48.8	And I would obviously agree.
0:51.5	This is Lauren Friel.
0:52.8	She's the owner of Cynthia's favorite bar and wine shop in all the world.
0:56.6	It's called Rebel Rebel and it's in Summerville, Massachusetts.
1:00.2	And Lauren is one of our guides this episode as we pop the cork and get busy with it.
1:05.8	We of course are Gastropod, the podcast that looks at food through the lens of science
1:09.1	and history.
1:10.1	I'm Cynthia Graber and I'm Nicola Twilly.
1:12.0	And in case you hadn't realized, this episode is devoted to one of the greatest beverages
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Cynthia Graber and Nicola Twilley, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Cynthia Graber and Nicola Twilley and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.