Eric has a beautiful French accent I agree! Hugo

Yes Krunoslav, why not. Cheers my friend! Hugo

@@SARTORIALTALKS I am already turning the notifications for cigars and caviar. It will also be fun to see something a bit more heavy and distilled, like cognac.

@@ivangeorgiev4774 We'll see what we can do :-) Hugo

Ooppoo

You are very kind Vass. All my best to you, as ever. Hugo

Eric is indeed very passionate about his work and Champagne is another fascinating world. Cheers, Hugo

Thank you Néo. Happy to read your comment! As for sartorial world, go to artisanal wineries and try different styles of champagnes. You will discover an infinite world! Cheers! Eric

Dear Higgy, many thanks for your message. It has been a real pleasure shooting this video. We beleive there are strong similarities between sartorial and wine world as we are all artisanans. As wine producers, Parisian Gentleman is also a great inspiration for us. If you are in Québec you will have the opporunity of finding our champagne in every wine shops. Best regards. Eric

Hey Higgy, thank you for your great message. By the way the French speaking version of this video will be online soon on our French speaking channel Discussions Sartoriales. À votre santé ! Hugo

Merci Monsieur, nous faisons notre maximum en ce sens en effet. Bien chaleureusement, Hugo

I can relate to that Uriel. Cheers! Hugo

The topic on our to open the bootle, which kind of glass to use etc. is the subject of part 2 of this video. Stay tuned my friend and many thanks for your kind words. Cheers, Hugo

@@SARTORIALTALKS great to hear that! Already looking foward to the next episode. Cheers!

Only use the champagne flute when pouring that wonderful wine. The tall and narrow flute helps to reduce the rate of release of the bubbles. The crystal flutes will have a small scratch at the bottom of the flute on the inside, the creates a small amount of friction to the wine liquid that results in the release of the bubbles. Remember, the bubbles are held in the liquid and are released due to an increase in the heat of the liquid and the expanse of the surface area. Put champagne in that wide and shallow glass that is often called a champagne glass results in the wine becoming flat very quickly. So, unless you are doing champagne cocktails, using those flat and shallow glass is considered crass in serious wine circles.

Thank you Yak, we intend to do so from time to time. Cheers, Hugo

Avec grand plaisir mon cher! Hugo

Cheers Kes! Enjoy! Hugo

My absolute pleasure Jorgelino. Hugo

Yes Eric is a very brilliant young man. Hugo

I would add the fact that Hugo enlightens our lives! Cheers !

Why not, I'm always happy to learn from others. All my best, Hugo

Many thanks Ivan and cheers! Hugo

It's our absolute pleasure Joseph! Cheers, Hugo

Merci Jean-Marc ! Hugo

Will do, thank you ! Hugo

Thanks Robert. And yes it is one! You have good observation ! 🙏🍾

Thanks Robert a.k.a "the eagle eye"! Hugo

Champagne is indeed a fascinating subject. Cheers Ito! Hugo

Thank you Stan for your words of encouragement. Hugo

You are so very welcome my friend! Take care, Hugo

Thanks Afsana !

Many thanks Benjamin, this jacket (Cifonelli Bespoke from 2008) was originally a suit coat. But as I made the mistake not to order two pairs of trousers, I had to transform it in a blazer (simply by changing the buttons for metallic ones). Cheers, Hugo

Very glad to know. Hugo

Many thanks! Hugo

Merci David! Hugo

Thanks so much, Hugo

Haha you are very kind with me. Furniture maybe, cozy interiors I'm not sure, maybe though. Cheers my friend! Hugo

Thank you my friend, and cheers! Hugo

Thank you John! Cheers my friend, Hugo

Thank you John! Eric

Many thanks Henry! Hugo & Sonya

@@SARTORIALTALKS sorry about the misspelling of "Sonya". I'll make amends.

Yes Antonio, back in France and back to the basics with Champagne !! Best, Hugo

Dear Piet, many thanks. We would be happy to receive you at the winery for a complete visit. Cheers. Eric

Dear Piet, thank you for your message and I'm sure you'll be well received at FB. Cheers, Hugo

Visiting update: TL;DR version: Excellent people, excellent wine, excellent experience, excellent house. Would recommend in a heartbeat. 10/10. Longer version: Dropped by just after harvest. Mr George was out of town himself and his cover sadly couldn't attend because of reasons, so we caught the house out of position. The nice people at Forget-Brimont didn't miss a beat and provided us with 10/10 hospitality. They have great stories to tell, a great house to show and serve great wines. Moreover, Mr. Forget has a much better command of the English language than he gives himself credit for and is very patient when confronted with hideously spoken French (Thank you, we'll work on it). Would recommend the Brut premier cru and the Blanc de Blancs for those with passion but limited experience and the Extra Brut premier cru and the 2008 vintage for those who are more adventurous. If you are into powerful rosé, we'd suggest you go for the Grand Rosé.

@@pietvanvliet1987 Thanks Piet for your kind message. I was unfortunately out of office and I'm very happy to know you spent good time with us and that you enjoyed our champagne! See you very soon ! Eric

You are very welcome my friend. Hugo

It is our pleasure ! Thank you!

Thank you Larry for your kind words of encouragement. Hugo

@@SARTORIALTALKS I am in Accra Ghana.. Is there a way of getting personal advisory/ style consultancy services... Possibly after covid?

@@larryasiedu7704 You have this option possible with our patreon page (Tier $45 and above). Here: patreon.com/sartorialtalks

Thanks, we just released the podcast today. Hugo

Thank you Martin, you're very kind. Hugo

Dear Brian. Thank you! Do you know what type (or brand) of champagne makes you having trouble? Make sure of not having any with ours. Cheers and have a good day! Eric

Dear Brian, sorry for your stomach. But as Eric says it may come from the quality (or sugar dosage) of the Champagne. Anyway, you can enjoy great still Burgundy wines! All my best, Hugo

@@SARTORIALTALKS thank you for your reply. I did especially enjoy your Burgundy video also. Living in western Canada where Burgundy is often overlooked in favour of Bordeaux and Côtes du Rhône, it was highly informative with regards to the history and terroir of the region and it's wines.

@@ericgeorge4261 Good day and thank you very much for your response! I do not believe I've had the privilege to try Forget-Brimont. I think it is usually an issue for me with bottles that have higher residual sugars, although I have had issues with Moet and Pierre Jouet Bruts. Certainly the problem is more frequent with most Cava and some Proseco but never with Txakoli. I look forward to trying Forget Brimont when the occasion arises to do so in a good environment given the circumstances. Again thank you so much for your informative discussion and for taking the time to reach out to me! -Brian.

Same for me, I found 2 videos in French but no part 2 in English 🤔

That's a very nice comment to read. I like this attitude. Same for me, I always like to learn even if it's not something I consume (like cigars for example, because I'm Asthmatic). All my best, Hugo

SARTORIAL TALKS ❤️♥️❤️♥️

Thank you Adriel. When we produce these types of videos on topics non directly "sartorial" we know we address only a part of our subscribers. Nevertheless we like the idea to also discuss these fascinating subjects (wine, champagne, watches, fragrances). Glad you eventually appreciated it. Best, Hugo

Very happy you're here. Thanks for the reply ! Hugo

You'll be back my friend, there are so many fascinating wines regions in my country (and also in Spain, Italy and so many others). Wine is not our main topic on this channel, but we may dedicate an episode here and there depending on where we are on the planet and who we meet. Take care Alexander and enjoy your bottle of Champagne! Hugo

Hahaha, personnel I prefer a good espresso but on special occasions why not! Cheers, Hugo

Not yet but perhaps in the future. Thanks so much for watching. Hugo

Oui Nikos, très bientôt évidemment. Amicalement, Hugo

Hopefully you will too my friend! Hugo

Champagne is a fantastic wine for food pairing. Try it at home having different cuvee for each course. Feel free to contact us at the winery for more information (contact@champagne-forget-brimont.fr). I would be happy to answer all of your questions. Cheers! Eric

Thanks ! Hugo

Dear Mohit, you will find your answer here : vimeo.com/331568990 Cheers, Hugo

@@SARTORIALTALKS Even your theme song is bespoke!!! Sir, you are one of the most charismatic character. I wish there were more people spreading awareness about the real quality and craftsmanship it takes to make something. It's all about labels today, everyone trying to judge people on the basis of brands they are wearing. I sincerely hope it changes one day. Thank you so much for providing this knowledge to us.

Dear Jim, you will find your answer here : vimeo.com/331568990 Cheers, Hugo

SARTORIAL TALKS Thank you very much Hugo.

@@Jim58223 You are very welcome my friend. Hugo

And Armagnac (from Laberdolive). Hugo

Dear David, Moet (the M of LVMH) and Mumm (from the gigantic Pernod Ricard Group) and both mass-marketed champagnes. I personally prefer, for the same price or even often less, to support smaller independent artisans and families with Champagne of less "standardised" taste. Cheers my friend! Hugo

Roederer is a very good champagne house and produces several varieties, the grand mark being Crystal, the most expensive of the grand marks. The Bruit is very good and you might start here with your tasting experience. You might also consider the other Bruits from the other houses such as Bollinger, Krug, Deutz, and Heidsieck, to name a few. One can find inexpensive (well, relatively speaking) for $30 to $50 a bottle to upwards of several hundred dollars a bottle for the Grand Marks. There is a reason why people speak of "Champagne Tastes", outside of a special occasions, most individuals find champagne an expensive drinking experience. You might find a wine store where tastings are conducted, an ideal way of becoming introduced to the beverage.

Thanks for the info. I am definitely going try a bottle of the Louis Roederer brut.

Roederer is good. Beautiful house of champagne. They work differently than us at Forget Brimont in the sense that all our grapes are coming from a specific area (Montagne de Reims Premier and Grand Cru), which provides strong authenticity in the style of the wine. Roederer buys and blends grappes from different areas which tends to standardise more the taste. But the way they work in the vineyard and in the chais is good. You will not be disppointed with Roederer, except it can be expensive.

@@ericgeorge4261 My favorite champagne is Pierre Jouet. I've tried Tattingers, and obscure brands like Nicolas Maillart, but I basically want to try the best champagnes that''s around that $55-$65 price range.

@@SteveSmith-kd9if best champagne between 55$ and 65$ is definitely Forget Brimont 😀👌

Hey Julias, you mean inexpensive wines to train your palate ? Hugo

@@SARTORIALTALKS Let's say a range from inexpensive wines to get more knowledge to more expensive things to see what's possible. Which will also help to get some ideas for "everyday"-wines when I just want to enjoy a good bottle but also something for special occasions.

Dear Julius, many thanks for your comment and question. As for sartorial univers, the best is to try multiple things and different styles. The best champagne or wine does not exist. It depend on what do YOU like and what is the occasion. Go to a wine shop, talk with the team, try big brands, try small producers and make sure to always pay attention to the composition of the wine and its origine (its terroir we say in french). Open some bottles with someone who knows more than you and learn from him. Then you will little by little understand what are your preferences and what you don't like. Then you take the time to learn. Don't go too fast buying super expensive wines. Wine universe is infinite and 1 life isn't enough to discover everything. Just remember to favor artisans than big international groups who are selling marketing and margin. The rest is simple, it requires curiosity and time! Exactly like for tailoring. Have a good day and feel free to contact the winery if necessary! Cheers. Eric

Thank you a lot Eric. I can remember a great Syrah from 2013 that I liked, but unfortunatly I can't remember the name anymore. My approach would be to try different kind of wines from different regions to see what my preferences are. And to avoid the biggest brands, since I am afraid that things that are made in mass productions won't have the special extra that I am looking for in this world. But my biggest issue to find a start and to distinguish between good but affordable wines and bad wines that are just more expensive to make them look better. Which is why I hoped to get some recommendations what I could try in the beginning. I noticed that in my whisky-journey when I was discouraged from several regions just because I accidently had bad expiriences in the first experiments. But I guess I will have a look for people that might introduce me a little. Merci Eric, have a great day and stay safe!

I know our French accents are impossible to recognise for the close captions and create some weird sentences. But I do hope this episode brings a little bit more than this in the plate. Cheers, Hugo

@@SARTORIALTALKS I watched the whole video through and enjoyed it. The English captions were not necessary, they merely added some comedy to the talk. You have an amazing channel; keep up the good work!

Nobody's perfect my friend! I'm teasing you of course. Thanks for your word of appreciation and for taking the time to watch even if you are not directly interested in the subject. Yours, Hugo

@@SARTORIALTALKS Thank you Hugo, you always reply and I appreciate that. I occasionally purchase Champagne, usually from Fortnum & Mason, and knowing a little about what I am looking for will always help. M.

Hahaha, yes! We have plenty of glasses at home! Hugo

You have good taste my friend. 2008 is also SPECTACULAR (from Forget at least). Cheers! Hugo

Elle sera publiée bientôt sur la chaine en langue française. Hugo

@@SARTORIALTALKS Fantastique ! Vous êtes géniaux.

You mean Caveat Emptor I suppose ? Cheers, Hugo

@@SARTORIALTALKS nope. That's the joke...champagne and caviar (emptor). Merci beaucoup monsieur Jacomet.☺️

Haha that's a good idea Daniel, but with close to 150K subscribers between this channel and the French one (Discussions Sartoriales), the choice will be difficult to make ! Cheers, Hugo

Nobody's perfect (neither you nor us!). Best! Hugo

I agree! And a tribute to a great man. Cheers, Hugo

Indeed, a talk on cigars would be fantastic.

@@ericvault Unfortunately, being an asthmatic, I'm not a cigar smoker. Cheers, Hugo

The British example was indeed a bizarre anomaly -- thank you for the enlightenment regarding pre-2005 regulations in the US. Cheers ! Hugo

I'm sure! I wouldn't mind to taste it :-). Hugo

SARTORIAL TALKS it tastes just like mass market Veuve Clicquot or Moët & Chandon:)

That is because nobody cares about copyright in Russia. And “Russian Shampanskoye” has nothing to do with champagne.

Lucky man! Hugo

Saturday Night Live! Amazing, Hugo

Dear Stan, sorry to disagree, but what you "hear" and the reality are sometimes very different (even from somebody who supposedly "knows" what he's talking about). The grapes are not the most important thing in wine. The soil is. (The "terroir" we say in French). The soil is quite poor in Champagne (as it is also in Bourgogne), so it means the vines have to struggle to grow, but it also means the soil can be expressed fully. As for the sugar, it's an eternal debate in Champagne. Some houses produce Champagne "non dosés" (with no sugar added), some prefer to use reasonable amount of sugar, it's a matter of taste, of methods and of tradition. But sugar has always been used for 95% of Champagne, as it is used for 95% of all the sparkling wines with a second fermentation inside the bottle (Crémant, Vouvray etc.). So with all due respect, I can't let you write things like that. There are great Champagne and bad ones, like in everything in life. All my best, Hugo

@@SARTORIALTALKS Thanks for making things clear Hugo. I have to tell my friend to learn a thing or two more about champagne 😉

Dear Stan, Champagne area has been producing wine for more than 2 000 years now (even before the Roman Empire invasion). The climate and ground composition are just perfect for 3 grapes varieties: Pïnot Noir + Meunier + Chardonnay. The amount of sugar (called dosage) is due to the fact that Champagne are usually naturally extremely dry because the yeast have consummed the natural sugar present in the grapes during the second fermentation. Consequently, to make it smoother and rounder, producers (like us) are adding a bit of sugar. No sugar champagne exist (Brut Nature) but it has nothing to do with "beeing better", it is a pure question of style of wine and barely represents 0.5% of champagne production. I suggest you to come make a trip to Champagne to discover our area and to make your own judgement from you own feelings.

You meant 20 euros right ? Cheers, Hugo

@@SARTORIALTALKS yes

@@SARTORIALTALKS thank you for the correction