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-botrytis is used to make a face cream from Dior. About $400Video 6 Notes:Borgone Region:-much smaller region than Bordeau -more personality-big region in Borgone region is Cote D'Or which is divided into Cote de Beaune and Cote de Nuit. Has these great wines. Only way to drink Motachee is on your hands with your hat off…-as you go further south, you have wine not as prestigious-Maconnais region called the Beaujolais. It is young wine has a lot of personality.-One type that is full of mischief, it is the Beaujolais Nouveau, it is produced from new wine producing areas, it does not AGE at all. After fermentation is complete, bottled and drank completely within the year.-As far as Beaujolais is concerned, cannot be released until 3rd Thursday in November. -There is a race everywhere who will bring Beaujolais first from London, someone parachuted into London, strapped it into his leg, and fainted. He hoped it was blood…Video 7 Notes:
Champagne:-Northern part of region -Champagne is said to be king of wine
-the grapes that produce the champage is from the small region -most champagne is from red grapes-imp no coloring parted-so when grapes are picked, makes sure no grapes are squished so color gets into champagne. It is called epluchage.-some are produced from white grapes from cote de blanc, called bal de blance -the British are found of wines from this region in 17th century-in the fall, wine would be shipped to England and would be stored. Often the fermentation would not be completed, in spring when temp goes up, the fermentation would start over again and this would pop the cork of the bottle.-The British developed liking this sparkling wine and told french to send them more.-French Monk had idea to carry out second fermentation to produce CO2 which causes the bubbles in champagne. After first fermentation, add sugar and yeast to produce a secondary fermentation.--> Dom Perignon (name of guy)-Champagne was not a french discovery but British one…Christopher Merret 1662 hadidea of adding sugar to yeast to produce secondary fermentation.-French needs to member we owe our champagne to the English.-Champagne is reduced to sparkling wine, Merret introduced it. Merret is a sparkling wine. Once sugar and yeast is added to each bottle, the bottle is capsuled then it is stored for 2-8 years. During that time, CO2 is produced and as a result, you get a build up of pressure, sometimes bottle may explode.-pressure in each bottle is 6-7 atmosphere-they lose about 20000 bottles due to this explosion, but there are 1 000 000 000 bottlesmade.-after secondary fermentation is completed, now bottle is placed on racks for 3-5 years with a neck down. That secondary fermentation produces sediment, so there is a technique to remove the sediment (don’t want to see the sediment).-Everyday someone comes and turns it down, called REMUAGE, removes sediment from side. So sediment launched from side finds it way. So sediment present in bottle at side is now at neck. If you remove the cork, you will lose combination.