Champagne: Science, History, and Everyday Sipping | FoodStuff
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Champagne wasn’t always a symbol of celebration — it started as an explosive mistake that French winemakers tried to prevent. Anney and Lauren explore sparkling wine’s history with a master sabreur (i.e., a professional at breaking bottles open with swords) and visit a winery to see how it’s made today.
Audio Episode: http://shows.howstuffworks.com/foodstuff/champagne-and-sparkling-wine.htm
Subscribe on Apple Podcasts, Spotify, GooglePlay or wherever podcasts are found.
A new-ish audio podcast and video series from HowStuffWorks about, y’know, food and stuff. Join hosts Anney Reese and Lauren Vogelbaum as they explore the science, history, and culture behind everything we eat & drink.