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Thought brut naturel was driest (no dosage). When brut was first served to Marie Antoinette she pronounced it unfit for bathing. Though Veuve Clicquot holds a British Royal warrant, one was first granted by Alexander I after his defeat of Napoleon. His grandson wanted champagne in a clear bottle, ergo an imperial warrant from Alexander II for L. Roederer. That court preferred sweeter champagnes. Nicholas II often served the champagnes favored by his wife's grandmother, Q. Victoria, but Veuve Clicquot, too. They all loved it.
Could you provide the references for the claim that bubble size and price don't correlate? More importantly, your explanation seems to suggest that bubble size doesn't vary in an interesting way if the amount of CO2 is held constant, which I find questionable – by that logic, I would expect bubbles to be finer in the same way when I pour from a bottle that's been open for a while. But while the bubbles are certainly less aggressive if the bottle has been open, I'm not sure the difference is the same as what is perceived as fine vs big bubbles in a freshly opened bottle. People do not just distinguish large from fine bubbles, but also the amount of bubbliness. Maybe those are the same, but I would like to see the evidence for that.
Sorry,(said the Canadian), This is a very off topic question, but wasnt sure where else to ask it. Can you explain canned fish…mostly tuna vs sardines..what's most healthy to eat, & whats most sustainable(which possibly changes with the times)…same goes for frozen fish..so confused, some say its because ive ate too much fish from a can..i digress
You mentioned that a very small amount of gas escapes from champagne as it ages. At what point does "aged" champagne just become "old" and bad?
Actually the driest is Brut Nature – 0 gm/L
I wish I could download all of Dan’s food knowledge onto my brain. Food and science go together like PB&J
Use the beets room from now on. No "beeps" in the background.
I have an Idea for an episode that you could do. Due to rising interest in asian cuisine. Ramen noodles and broth both being home made. Could also do the eggs or the veggies that they sometimes fry with it. (Like cabbage, onion, mushrooms, ect.)
Dan, can you show us how to make a sweet Moscato using juice? Ho by the way I glad rose you are still with CC/AtK, I always looked for your spot, you have helped me alot on cooking information.
Have you tried putting white wine through a Sodastream?
No squeaks! 👏
😎Great job Dan, keep it up 8^} 🙏
How about a Dan talk on deviled eggs?
Can’t beet Dan!
Thank you for clarifying Extra Brut, Brut and extra dry! I always had trouble finding champagne I like – my understanding of the types was definitely part of the problem
I think we all agree that this room beets the room with the mysterious beep.
1. I'm amazed how you impart so much info in such a short time. I love these mini videos. Jacob too!
2. May we see an occasional clip showing all the other things Dan does when he’s not shooting these wonderful informative vids?
I sabered 3 bottles of champagne for my friends on New Year's thanks to your tutorial. Thanks, Dan!
love that there are different food themed conference rooms bless
cheeses are nice but you can't beat beets
Extra brut for me then, dont know what happened to my taste buds, I just can't do sugary drinks or foods that much now 🤢. Hate getting old 😖
Dan! I'm disappointed you didn't address the dangers of breaking any glass bottles to get them open!
Is there a potato or carrot conference room?