Thanks for taking the time to check it out, and thanks for the generous comment. Cheers.

Glad you enjoyed it! Yes, Burgundy is a complicated, wonderful topic.

Glad you enjoyed it!

Thanks, yes, that was mentioned in an earlier comment. My error. Sometimes you just get going and miss something basic like that.

Most welcome 😊Cheers.

I wish I could say. It really depends upon what your price point is and what you are looking for. Even then, there are people who would be far more qualified to assist.

agreed!

Champagne wants their name used only for wines made in Champagne, so they oppose their name being used for any wine made elsewhere, even if only designating the method of production.

I actually mentioned "hundreds" for the number of premier cru vineyards because, as a beginner course, i was already being confusing enough. In retrospect, i probably should have gone with exact numbers With percentage of grand cru, I've seen numbers at 2-5 and i mention the 5 may be high and that some numbers say 2. It really varies from vintage to vintage. In some years 2% is actually high in others it is low. Again, I should have gone with a lower number if only because grand cru is rarely at the higher number. At the time, putting together a video for beginners, it was not as big a concern. I mostly wanted them to understand it was a small percentage. I should have put deeper thought into it.

No, you can leave a little residual sugar in the wine and add a touch of yeast to create a sparkle. This would be a somewhat modified version of the ancestral system. I even have a few bottles of homemade sparkling cider in my cellar that were made that way by a friend. In theory, you could do this with any bottle of wine, but, in doing so, you need to be careful with proportions, the type of yeast, corks and bottles. In the old days, injuries in champagne houses from exploding bottles were fairly common. Stronger bottles, better corks and understanding the system made things safer. So, if you want to make a homemade sparkler, make sure the yeast and sugar amounts are right and don't skimp on the bottles.

I was looking to create a semi-sweet sparkling red, something like a northern Italian Lambrusco with ~7-9% abv with ~4% alcohol potential from the original fermentation left as residual sugar. Can the yeast be completely killed off with cold storage or will it only go dormant and reactivate once they are taken out of the cold?

@@whaaaaaaaaaaaaaaaaaaaaaaaaaaa the yeast will go dormant and reactivate when it gets warm.

Thanks. Sounds like forced carbonation is the way to go.

turnerr44 Correct. Not sure how he got to 32 g/L 😊

@@TheDanishSpaceman Sometimes you get too many numbers spinning in your head. Coke has about 32 g in a 12 ounce can, not in a liter. Some day I will figure out how to make corrections on these things

American Wine Society Now No worries, it can happen for the best - yes a small correction text would be ideal :)