Uncorking the Intrigues of Champagne in France

06/04/24 • 39 min

1 Listener

Foods That Matter: Food and Wine Fun Facts

11th generation Champagne maker, Julian Haumont, takes John through the hallowed vineyards of Vertus, France in an area called "Côte des Blancs" ("White Coast") where 99% grows chardonnay grapes, as they chat about the fascinating world of champagne including:

The impact of the World Wars on production
The Rothschilds' presence in the region
Why organic wine sales have dipped in France
The intricate "Cru" classification system, including the coveted "Grand Cru" designation
The all-important concept of "terroir" and its influence on grape quality
What truly defines a "dry" Champagne
Plus, expert tips on pouring, storing, and enjoying Champagne at its finest

While John's in Tel Aviv, he and producer AJ Moseley wrap up and John recommends:

Foods that should only be eaten if organic
How a consumer can get their hands on unique food items
What wineries you can check out if you can't make it to France

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

Champagne Haumont & Fils (Vertus, France): https://www.champagne-haumont.com/

Continuum (California, US): https://www.continuumestate.com/

Colgin (California, US): https://www.colgincellars.com/

The impact of the World Wars on production
The Rothschilds' presence in the region
Why organic wine sales have dipped in France
The intricate "Cru" classification system, including the coveted "Grand Cru" designation
The all-important concept of "terroir" and its influence on grape quality
What truly defines a "dry" Champagne
Plus, expert tips on pouring, storing, and enjoying Champagne at its finest

While John's in Tel Aviv, he and producer AJ Moseley wrap up and John recommends:

Foods that should only be eaten if organic
How a consumer can get their hands on unique food items
What wineries you can check out if you can't make it to France

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

Champagne Haumont & Fils (Vertus, France): https://www.champagne-haumont.com/

Continuum (California, US): https://www.continuumestate.com/

Colgin (California, US): https://www.colgincellars.com/

Previous Episode

Celebrating 100 Years of Caesar Salad with the Origin Story that Starts in Tijuana, Mexico

We're celebrating the centennial of the Caesar salad, and to get the real story, we're going straight to the source: Tijuana, Mexico! Yes, you read that correctly, the Caesar salad was invented in 1924 in Mexico, not Italy.

John joins the owner of Caesar's Restaurant - the original home of the Caesar salad - Tana Plascencia in person to eat some original Caesar salad and chat about how, why, where, and by who the Caesar salad was invented.

Tana isn't gatekeeping. Visit the restaurant in person and tell him that you heard this episode; he will give you the original recipe to take home!

Tana and John also talk about the origins of the famous "Mexican pizza" in Baja and Clamato cocktails (and why John might be ditching Bloody Marys forever!).

Stick around after the interview because John walks us through the Natural Products Expo in California, sharing all sorts of tips and interesting facts around foods such as: flax, sunflowers, vegan cheese, green tea and more!

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

Caesar's (Tijuana, MX): https://www.grupoplascencia.com/index.php?secc=2&lang=en

Tijuana Caesar Salad Centennial Party: https://tijuanacaesars.com/en/centenary/

Natural Products Expo West: https://www.expowest.com/en/home.html

Next Episode

undefined - "Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More

"Wild" French Cheeses in Paris, What Puts the "Blue" in Blue Cheese, Uncommon Seasonal Vegetables in France, Benefits of Eating the Skin of Organic Apples, and More

Talking while walking along the famous Mouffetard street in Paris is host John Robert Sutton and Chef/Sommelier Alex Broca. The two cheese-lovers delve into:

The curious history of Rue Mouffetard and why it has its particular name
Which unique spring vegetable you must try in France, and the fascinating secret behind its ghostly color
France's commitment to quality and small producers
What the "blue" in blue cheese is
Which cheeses thrive in which climates
The health benefits of living, uncooked cheese in France
At what part of the meal the French eat cheese
The origin story and purpose of the ash on cheese
Why you should eat organic vegetables apples from France with the skin
Chef Alex's top 5 cheese picks you can't miss in France

Stick around for the "digestif" as John and producer AJ Moseley chat about the exotic new and ultra healthy Siberian super-bacteria John wants to bring back to the states, and all the ways it can help you out. The two also discuss their favorite French dishes and some location recommendations around the world.

This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G