11th generation Champagne maker, Julian Haumont, takes John through the hallowed vineyards of Vertus, France in an area called "Côte des Blancs" ("White Coast") where 99% grows chardonnay grapes, as they chat about the fascinating world of champagne including:

• The impact of the World Wars on production
• The Rothschilds' presence in the region
• Why organic wine sales have dipped in France
• The intricate "Cru" classification system, including the coveted "Grand Cru" designation
• The all-important concept of "terroir" and its influence on grape quality
• What truly defines a "dry" Champagne
• Plus, expert tips on pouring, storing, and enjoying Champagne at its finest

While John's in Tel Aviv, he and producer AJ Moseley wrap up and John recommends:

• Foods that should only be eaten if organic
• How a consumer can get their hands on unique food items
• What wineries you can check out if you can't make it to France

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This season of Foods That Matter is presented by Watkins.

Executive Producers: AJ Moseley and Stuart Halperin

Editing: AJ Moseley

Marketing: Catrin Skaperdas

Music: Jenny G

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Champagne Haumont & Fils (Vertus, France): https://www.champagne-haumont.com/

Continuum (California, US): https://www.continuumestate.com/

Colgin (California, US): https://www.colgincellars.com/

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