Bravo les sabrages! Instead of wristbands you can give out sabres. That should generate some stories.

Awesome shows! Jennifer was fantastic. Get her back for more “geekdom”!

BTW. . . what is white mannequin doing at WL? Next biz opp?? Designing a new shirt?

Awesome shows! Jennifer was fantastic. Get her back for more “geekdom”!

BTW. . . what is white mannequin doing at WL? Next biz opp?? Designing a new shirt?

Both fun and informative!!

Jen is a delightful meritage of Marlee Matlin and Tina Fey (60/40 blend)!!

Both fun and informative!!

Jen is a delightful meritage of Marlee Matlin and Tina Fey (60/40 blend)!!

Both fun and informative!!

Jen is a delightful meritage of Marlee Matlin and Tina Fey (60/40 blend)!!

Great episode with an epic finish! Jennifer was a terrific guest with huge knowledge. You definitely need to have her on again sometime. There are lots of subjects out there for her to teach us about.

Great episode with an epic finish! Jennifer was a terrific guest with huge knowledge. You definitely need to have her on again sometime. There are lots of subjects out there for her to teach us about.

Loved the Sprklng Wne shw!!

Loved the Sprklng Wne shw!!

Boy, at first I thought “that lady is WAY too intense for this show”. I was definitely right about the intensity but she was fun and interesting as well. Good show!

Boy, at first I thought “that lady is WAY too intense for this show”. I was definitely right about the intensity but she was fun and interesting as well. Good show!

Boy, at first I thought “that lady is WAY too intense for this show”. I was definitely right about the intensity but she was fun and interesting as well. Good show!

Outstanding episodes! Get her back as soon as possible. I want more! I like knowing more about what’s going on with the wine and her explanations are great.

Outstanding episodes! Get her back as soon as possible. I want more! I like knowing more about what’s going on with the wine and her explanations are great.

Outstanding!

She needs to become a regular guest. She could be Dr. Oz to your Oprah!

Outstanding!

She needs to become a regular guest. She could be Dr. Oz to your Oprah!

Outstanding!

She needs to become a regular guest. She could be Dr. Oz to your Oprah!

Cool show, I’m going to decant the bubbles next time…AMM

Cool show, I’m going to decant the bubbles next time…AMM

Great episodes, full of interesting tips!
Well, about Sparkling Wines, when would you taste The Sparkling Red Saumur from Bouvey-Ladubay???? Can’t wait for this episode!

http://www.bouvet-ladubay.fr/rubis.cfm

Great episodes, full of interesting tips!
Well, about Sparkling Wines, when would you taste The Sparkling Red Saumur from Bouvey-Ladubay???? Can’t wait for this episode!

http://www.bouvet-ladubay.fr/rubis.cfm

Scary at the end but lots of fun!!!!!!!!!!!!!!!!!!!!!!

Great show. I’ll echo the others — you need to have Jennifer back. She’s terrific, smart, and fun.

Late as usual, but I watch the episodes. I really enjoyed these two with Jennifer, Master of Wine. I’ve been curious about this designation for a few months now, but there are so many requirements, like being referred/recommended by an existing Master of Wine, and much, much else, that I’m just going to admire it from afar. About the only thing I’m good at is the essay writing.

Anyway, champagne (or good cava, prosecco, etc) that is made in the traditional way (Méthode Champenoise) will not lose its bubbles if exposed to air for a prolonged period of time. “[After the second fermentation] a “dosage”, a little wine and sugar combo, is added to the bottles. The bottles are corked and caged, and laid to rest for several more months or even years before they’re ready for market. The extra fermentation produces the bubbles naturally, which last a long time after opening.” I’m actually sure you know this, but because you seemed to express surprise during this episode that the bubbles didn’t disappear, I’m explaining. With champagne type sparkling wine that’s made the cheap and easy way (the Bicycle Pump Method), the bubbles are bigger and don’t last: “This method is as quick and easy as it sounds. Carbon dioxide is pumped into the wine and then it’s bottled under pressure, the same way soda pop is carbonated. It produces sparkling wine for the masses, one could say, very inexpensive, with bubbles that don’t last very long.”

Have you ever tried the Canadian Henry of Pelham Cuvée Catherine Rosé Brut? It’s about $30 Cdn and I think you’d like it – the nose after a few hours is very bready-yeasty.

Daria K.