Champagne classification - Noticeably sweet - dosage 1.5% by weight resulting in 1.7 to 3.5% sugar.
French term meaning "dried out." Applied to a wine that has spent too much time in wood and has lost its fruity freshness.
Not to be confused with "secondary fermentation" which refers to malolactic fermentation. In champagne production this is the process of converting still wine into champagne. Sugar and special champagne yeast are added to still wine in the bottle. The yeast...
A method of removing naturally occurring potassium bitartrate (cream of tartar) from wine. Certain chemicals are added to the wine which then bond with the tartrates. The wine is then chilled to 25-30 degrees F which causes the chemicals and attached...
When the Treaty of Versailles prohibited all European countries but France from using the term Champagne for sparkling wines, Germany replaced it with "Sekt". In Germany, the sweetness of Sekt wines follows a strict rating system: Sweetness Rating Grams...
Page 1 of 3