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Hard Row to Hoe Vineyards
Приєднався 25 січ 2015
"Jump in the boat" and learn more about our exceptional wines and notorious stories from Lake Chelan, WA
SUBSCRIBE to our channel to dive deeper into the world of wine making in the beautiful Washington State AVA - Cheers to our 18th Vintage!
To learn more about our wines, visit:
HARDROW.com
SUBSCRIBE to our channel to dive deeper into the world of wine making in the beautiful Washington State AVA - Cheers to our 18th Vintage!
To learn more about our wines, visit:
HARDROW.com
"Don't Be Disgorged" | Ejecting Sediment Slugs From Traditional Sparkling Wine | Méthode Champenoise
If you enjoyed this video, please leave a Thumbs Up and Subscribe to our Channel!
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The phenomenon of sparkling wine is believed to have occurred accidentally when wines would undergo a second fermentation in the bottle, trapping carbon dioxide.
This unintentional effervescence was initially seen as a flaw, particularly in colder climates like Champagne, where fermentation could pause during winter and restart in the spring.
The most famous figure associated with this is Dom Pérignon (1638-1715), a Benedictine monk at the Abbey of Hautvillers. Although he didn’t invent sparkling wine, he made significant contributions to the quality of still wines in the region, including blending grapes and improving the stability of bottles.
By the late 17th century, the wines of the Champagne region began to be associated with effervescence, thanks to producers like the Abbey of Saint-Hilaire and other pioneers.
In the 19th century, producers like the houses of Ruinart, Moët et Chandon, and Veuve Clicquot perfected the sparkling wine production process.
Veuve Clicquot’s riddling table (developed in 1816) was a breakthrough, allowing sediment to be efficiently collected in the bottle neck for removal, clarifying the wine.
The term "méthode champenoise" became associated with the rigorous set of practices that included secondary fermentation in the bottle, aging on lees, riddling, disgorging, and dosage (adding sugar and wine).
In 1936, Champagne became an Appellation d’Origine Contrôlée (AOC) under French law, restricting the use of "méthode champenoise" to wines produced in the Champagne region.
Outside the Champagne region, the process was referred to as the traditional method due to legal restrictions.
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Our grapes are farmed organically and hold both LIVE Certified and Salmon Safe wine certifications!
Thank you for tuning into our channel! Feel free to leave a comment and let's have a discussion!
___________________________________________________________
Follow us on Instagram and Facebook:
hardrowtohoevineyards
To learn more about our wines, visit: HARDROW.COM
___________________________________________________________
The phenomenon of sparkling wine is believed to have occurred accidentally when wines would undergo a second fermentation in the bottle, trapping carbon dioxide.
This unintentional effervescence was initially seen as a flaw, particularly in colder climates like Champagne, where fermentation could pause during winter and restart in the spring.
The most famous figure associated with this is Dom Pérignon (1638-1715), a Benedictine monk at the Abbey of Hautvillers. Although he didn’t invent sparkling wine, he made significant contributions to the quality of still wines in the region, including blending grapes and improving the stability of bottles.
By the late 17th century, the wines of the Champagne region began to be associated with effervescence, thanks to producers like the Abbey of Saint-Hilaire and other pioneers.
In the 19th century, producers like the houses of Ruinart, Moët et Chandon, and Veuve Clicquot perfected the sparkling wine production process.
Veuve Clicquot’s riddling table (developed in 1816) was a breakthrough, allowing sediment to be efficiently collected in the bottle neck for removal, clarifying the wine.
The term "méthode champenoise" became associated with the rigorous set of practices that included secondary fermentation in the bottle, aging on lees, riddling, disgorging, and dosage (adding sugar and wine).
In 1936, Champagne became an Appellation d’Origine Contrôlée (AOC) under French law, restricting the use of "méthode champenoise" to wines produced in the Champagne region.
Outside the Champagne region, the process was referred to as the traditional method due to legal restrictions.
___________________________________________________________
Our grapes are farmed organically and hold both LIVE Certified and Salmon Safe wine certifications!
Thank you for tuning into our channel! Feel free to leave a comment and let's have a discussion!
___________________________________________________________
Follow us on Instagram and Facebook:
hardrowtohoevineyards
To learn more about our wines, visit: HARDROW.COM
Переглядів: 478
Відео
Intro to Carbonic Maceration With Our 2024 Gamay Noir Harvest
Переглядів 592 місяці тому
Our 2024 harvest was a light one due to frost damage, but our Gamay Noir did really well and is currently on its way to becoming our next batch of Shameless Hussy Rosé, along with another unique style of wine that is less common here in the states. Our head wine maker, Julian Shaver, explains the unique fermentation process called Carbonic Maceration, and how we're using it to create a light bo...
"When Should We Harvest?" - Testing the Brix & pH of our Viognier - Lake Chelan AVA in Washington
Переглядів 583 місяці тому
After a bit of frost damage this past winter, our Viognier block produced significantly less fruit this year, but we still want to produce the best wine we possibly can from these grapes. That's why it's imperative that we come in and take samples in order to test the brix, acidity, and pH to help us determine the optimal time to harvest! Thank you for tuning in! Feel free to leave a comment an...
How We Make the Best Pinot Noir in Washington
Переглядів 1065 місяців тому
How We Make the Best Pinot Noir in Washington
"RIDDLE Me This!" - Our Traditional Sparkling Wine: "Good in Bed" - Methode Champenoise
Переглядів 1006 місяців тому
"RIDDLE Me This!" - Our Traditional Sparkling Wine: "Good in Bed" - Methode Champenoise
What You Don't Know About Indigenous YEAST & Native FERMENTATION
Переглядів 1108 місяців тому
What You Don't Know About Indigenous YEAST & Native FERMENTATION
"Racking Our Brain" Around Wine and Chemistry // Using Inert Gases to Protect Finished Wine
Переглядів 809 місяців тому
"Racking Our Brain" Around Wine and Chemistry // Using Inert Gases to Protect Finished Wine
Méthode Champenoise - There is a Method to the Madness: Tirage & Dosage Explained
Переглядів 66110 місяців тому
Méthode Champenoise - There is a Method to the Madness: Tirage & Dosage Explained
If There’s Wine In The Barrel, It WILL Evaporate!
Переглядів 14111 місяців тому
If There’s Wine In The Barrel, It WILL Evaporate!
Hard Row To Hoe Vineyards - Winter ASMR
Переглядів 4211 місяців тому
Hard Row To Hoe Vineyards - Winter ASMR
Upgrade Your Wine Tasting Experience!
Переглядів 8411 місяців тому
Upgrade Your Wine Tasting Experience!
Learn the Basics of Sparkling Wine Production
Переглядів 1,6 тис.Рік тому
Learn the Basics of Sparkling Wine Production
I love a late harvest Chardonnay, I was gifted a bottle so sweet it tastes like honey to me.
Coooool
Now I'm pregnant...
Great explanation, out of interest when you back sweeten with extra sugar at the end, how do you stop the yeast eating that as well? Looks like great wine :)
This might be a silly question, but does it gush like crazy because the sediment allows for nucleation of the bubbles? Or is it another reason? This stuff is so fascinating!
This process was actually invited by Madame Cliquote in the 17th century! You may have heard of the brand of champagne Verve Cliquote!
Disgorgement video is LIVE! 🍾💥
Delicious wine! Love HRTH.
Thank you Ian!! 🙏🏼 we appreciate your support! Look forward to seeing you this Spring! 🥂
Hi HRTH!
How you not gonna show the release?! -10pts
+100 pts for following through - Disgorgement video is LIVE! 🍾💥
What pressure build up by the yeast?? It should have had the stabilisers in before then, and not produce pressure. I believe it'll more be pressure from the neck being frozen
Research “Methode Champenoise” 🥂
Obviously no one gives a shit
Subscribed!
Creative!
How interesting!
Why not just put some type of filter in the bottle? So when people pour it, it doesn't come out. That is, if the stuff could be in there for a very long time. It's one less thing you guys have to do & maybe good for collectors
Lol bidule means thingy in French... They literally named it a thingy.
This is SO COOL! I love seeing behind the scenes, it makes me appreciate wine so much more!
Traditional
Brilliant !
Did i just hear sugar ? In wine ? For sweetness ?? Wtf ..
The extent people will go to be be unhealthy. The detailed devices contrived to convert someone to a sobbing mess on the floor. Alcohol is poisonous to humans.
Why not just run the wine through a filter press with food grade diatomaceous earth?
We use those as ink caps in tattooing.
Show, don’t tell.
Disgorgement video is LIVE! 🍾💥
He just wanted to say "disgorge".
This actually super impressive thinking lol
Was he making Ripple or Boones Farm ?
Google “Méthode Champenoise” - Wines have been made following this method since the 17th century.
interesting
It looks like a piss bottle
You KGHAAVE the?
Wine is gross
Wine is toxic yeast excrement juice.
Your industry had awesome verbiage. Disgorgement. Hell yeah!
Disgorgement video is LIVE! 🍾💥
You professional winemakers are wild. Y'all are like dirty scientists it's amazing.
It's a beautiful thing!
can you really say its been aging for months if you top it off with fresh wine? why is it oxidizing? sounsd like these barrels arent very tight. i could be ignorant on wine making but idk
The wine we are topping with has also been aging for months! We will select a barrel from the same vintage and use that wine to top the other barrels with.
@@Hardrowtohoe thank you for this awesome reply!
So you got the barrels uncured? They tell you to fill them with water and place them the way they will sit and you let them sit for 30 days then there will be less "waste"
Yes the barrels are hydrated properly prior to use! We actually use steam as opposed to simple water. Even at 70% ambient humidity in our barrel room, monthly topping is necessary to prevent wines from evolving too quickly.
My ex gf did this with her diva cup
Why do all "brewers" look like this guy?
Yeah... It's far better to just let your yheast settle naturally and be real careful when you siphon out of your aging cask so you don't suck up any yheast into the actual bottles.
Hey, just talk about it and don't show it.
Disgorgement video is LIVE! 🍾💥
This was used for champagne for over a century and this American is trying to pretend like they invented the technique. Typical.
Not that comment. I deleted it. I just want to watch you make more drinks please that would be better
Damn my comment for someone else found its way to you
I never thought I'd see the day when somebody made the piss wine from the movie Let's Go to Prison.
microplastic power , gratulation 😂. more plastic pls ... 😅😂
Sounds awful
How do you freeze only the neck?
Disgorgement video is LIVE! 🍾💥
People like this dont deserve beards
Lost me at we add a little sugar
This has been done for hundreds of years and the sediment is called Lee's
Disgorgement video is LIVE! 🍾💥