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Content provided by Mel Gilcrist, Meg Brodtmann, Mel Gilcrist, and Meg Brodtmann. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mel Gilcrist, Meg Brodtmann, Mel Gilcrist, and Meg Brodtmann or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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To POP or HISS? Does how you open bubbles matter or are we all being wankers?

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Manage episode 515240407 series 2947782
Content provided by Mel Gilcrist, Meg Brodtmann, Mel Gilcrist, and Meg Brodtmann. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mel Gilcrist, Meg Brodtmann, Mel Gilcrist, and Meg Brodtmann or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Send us a text

We put the champagne opening myth to the test, comparing the quiet hiss to the party pop to see if bubble quality actually changes. Along the way we unpack Coravin’s medical-engineering roots, wine by the glass growth, and why glassware choice feels fussy yet useful.
• Coravin inventor’s medical background and impact
• How Coravin preserves wine using argon
• London and Melbourne leading wine by the glass
• Safety-first method for opening sparkling
• Charmat versus traditional method explained
• Blind tasting: pop versus hiss bubble texture
• Glassware choices for sparkling, aged Riesling, and red
• Theatre of wine versus practical service
Please leave a review and follow!

Follow us on instagram @winewithmegandmel

  continue reading

Chapters

1. The Pop Versus Hiss Debate (00:00:00)

2. Coravin Inventor’s Backstory (00:02:43)

3. Wine By The Glass Trends (00:07:48)

4. How Coravin Works (00:12:28)

5. Sparkling Coravin And The Guide (00:17:18)

6. Am I The Wine Wanker (00:22:08)

7. Charmat Vs Traditional Method Basics (00:27:38)

196 episodes

Artwork
iconShare
 
Manage episode 515240407 series 2947782
Content provided by Mel Gilcrist, Meg Brodtmann, Mel Gilcrist, and Meg Brodtmann. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mel Gilcrist, Meg Brodtmann, Mel Gilcrist, and Meg Brodtmann or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Send us a text

We put the champagne opening myth to the test, comparing the quiet hiss to the party pop to see if bubble quality actually changes. Along the way we unpack Coravin’s medical-engineering roots, wine by the glass growth, and why glassware choice feels fussy yet useful.
• Coravin inventor’s medical background and impact
• How Coravin preserves wine using argon
• London and Melbourne leading wine by the glass
• Safety-first method for opening sparkling
• Charmat versus traditional method explained
• Blind tasting: pop versus hiss bubble texture
• Glassware choices for sparkling, aged Riesling, and red
• Theatre of wine versus practical service
Please leave a review and follow!

Follow us on instagram @winewithmegandmel

  continue reading

Chapters

1. The Pop Versus Hiss Debate (00:00:00)

2. Coravin Inventor’s Backstory (00:02:43)

3. Wine By The Glass Trends (00:07:48)

4. How Coravin Works (00:12:28)

5. Sparkling Coravin And The Guide (00:17:18)

6. Am I The Wine Wanker (00:22:08)

7. Charmat Vs Traditional Method Basics (00:27:38)

196 episodes

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