Crémant

I have a box fizz or a mimosa.

And I have Cremant with some sirop de pêche, some peach syrup.

Lovely.

Cheers, darling.

Yeah, I've heard.

Um, and then there's Saumur, where they make, um, uh, a Crémant, um, in the same method that you make champagne.

Mm-hmm.

And you can go and visit the caves where they make it, and it's like champagne, only a quarter of the price.

And Riesling is very good because Riesling has high acidity.

That's why people make, I mean, if you, if you never try a Cremant of Alsace, you know, they use Riesling there.

They use Pinot Noir and Pinot Meunier.

And it's like very close to champagne.

Very close.

We love, we love the Cremant d'Alsace.

And Laurent, my family made wine in New York, which is Riesling country as well.

There's great Riesling in New York and great sparkling Riesling also.

where the minute you feel relaxed somewhere, you are open to trying things.

And that's where we are able to then give this experience to people that, okay, orange wine, natural wine, cloudy wine, Cremant, champagne, we're able to create something for people because they walk in somewhere and feel relaxed.

If you walk in somewhere that is it's got Bulgari crystals hanging down and you've got beautiful sort of satin and leather and that doesn't feel comfortable.

I might feel very, very special, but I'll probably be sitting a little bit more upright and a little bit more Whereas with Good Brothers, people just sink back into the booths in the window and it's just, yeah, it's just comfy.

There's very little stopping us from opening champagne more often.

I learned this from my French host mother, who drank champagne, well, okay, she drank Cremant, but it's the same thing, every day, and she was very happy.

And that same spirit belongs in a weekly review.

Actually, honestly, we should just all channel my French host mother most of the time.

Okay, which one?

Crémant.

Crémant, yeah.

With your fried chicken.

Come on, man.

And so we have vines on both sides of the Loire, on the north bank, the Savennières, and then the south

bank, Cote du Léon, Car de Chaume, but also Crémant.

And so...

In origin, we're the biggest Chenin Blanc producer in the world after South Africa.

do you think due to the irregularity of ripening of Shannon or is that like, like, is that because it just made better wine or did you sort of start doing that out of like necessity? Like which one came or is it both?

I think Chenin was the starting point of those presses, because you really have a grape that's uneven.

And with the Crémant, it's like Champagne, you have a more pressing approach that's more detailed.

And we've started by... started doing Cremant in the 50s.

Maybe Mara was just grinding extra hard for her upcoming solo proposal.

I tried to push myself back toward earlier versions of us, the months where we'd sit on the floor with a cheap bottle of Crémant, mapping out the next five years, daring each other to dream big.

But concrete evidence and those old memories existed in parallel, refusing to blend.

My self-doubt deepened.