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...