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50 relations: Alum, Appellation d'origine contrôlée, Bar (unit), Candi sugar, Cava (Spanish wine), Champagne, Champagne (wine region), Christopher Merret, Cognac, Crown cork, Cuvée, Dom Pérignon (monk), Early modern glass in England, European Union, Fermentation in winemaking, Framboise, Franciacorta, German wine, Gyropalette, Harvest (wine), Italian wine, Kirsch, Lees (fermentation), Limoux, Limoux wine, List of Champagne houses, Madame Clicquot Ponsardin, Muselet, Pascal (unit), Perrier-Jouët, Phenolic content in wine, Port wine, Portuguese wine, Pressing (wine), Rosé, Royal Society, Saccharomyces cerevisiae, Sambucus, South African wine, Spanish wine, Sparkling wine production, Storage of wine, Sucrose, Sulfur dioxide, Tartaric acid, Vintage, Western Cape, Wine cellar, Wine fault, Wine label.
Alum
An alum is a type of chemical compound, usually a hydrated double sulfate salt of aluminium with the general formula, where X is a monovalent cation such as potassium or ammonium.
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Appellation d'origine contrôlée
The appellation d'origine contrôlée (AOC;; "protected designation of origin") is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut national des appellations d'origine, now called Institut national de l'origine et de la qualité (INAO).
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Bar (unit)
The bar is a metric unit of pressure, but is not approved as part of the International System of Units (SI).
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Candi sugar
Candi sugar is a Belgian sugar commonly used in brewing, especially in stronger, Belgian beers such as dubbel and tripel.
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Cava (Spanish wine)
Cava (plural caves) is a sparkling wine of Denominación de Origen (DO) status from Spain.
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Champagne
Champagne is sparkling wine or, in EU countries, legally only that sparkling wine which comes from the Champagne region of France.
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Champagne (wine region)
The Champagne wine region (archaic Champany) is a wine region within the historical province of Champagne in the northeast of France.
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Christopher Merret
Christopher Merret FRS (16 February 1614/5 – 19 August 1695), also spelt Merrett, was an English physician and scientist.
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Cognac
Cognac is a variety of brandy named after the town of Cognac, France.
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Crown cork
The crown cork (also known as a crown seal, crown cap or just a cap), the first form of bottle cap, was invented by William Painter in 1892 in Baltimore.
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Cuvée
Cuvée is a French wine term that derives from cuve, meaning vat or tank.
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Dom Pérignon (monk)
Dom Pierre Pérignon, O.S.B., (December 163814 September 1715) was a French Benedictine monk who made important contributions to the production and quality of champagne wine in an era when the region's wines were predominantly still red.
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Early modern glass in England
The early modern period in England (c. 1500–1800) brought on a revival in local glass production.
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European Union
The European Union (EU) is a political and economic union of EUnum member states that are located primarily in Europe.
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Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
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Framboise
Framboise is the name of two kinds of alcoholic drinks fermented with the raspberry (framboise is the French word for raspberry).
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Franciacorta
The territory of Franciacorta is a section of the Province of Brescia in the Italian Region of Lombardy.
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German wine
German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Roman era.
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Gyropalette
A gyropalette is a piece of equipment used in the production of sparkling wine, such as Champagne, made by the traditional method, where the second fermentation takes place in the bottle.
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Harvest (wine)
The harvesting of wine grapes (Vintage) is one of the most crucial steps in the process of wine-making.
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Italian wine
Italy is home to some of the oldest wine-producing regions in the world, and Italian wines are known worldwide for their broad variety.
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Kirsch
A kirschwasser (German for "cherry water") or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry.
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Lees (fermentation)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
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Limoux
Limoux (Limós) is a commune and subprefecture in the Aude department, a part of the ancient Languedoc province and the present-day Occitanie region in southern France.
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Limoux wine
Limoux wine is produced around the city of Limoux in Languedoc in southwestern France.
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List of Champagne houses
The listing below comprises some of the more prominent houses of Champagne.
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Madame Clicquot Ponsardin
Madame Clicquot, née Ponsardin, Widow Clicquot or Veuve Clicquot (16 December 1777 – 29 July 1866), known as the "Grande Dame of Champagne", was a French businesswoman who took on her husband's wine business when widowed at 27.
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Muselet
A muselet is a wire cage that fits over the cork of a bottle of champagne, sparkling wine or beer to prevent the cork from emerging under the pressure of the carbonated contents.
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Pascal (unit)
The pascal (symbol: Pa) is the SI derived unit of pressure used to quantify internal pressure, stress, Young's modulus and ultimate tensile strength.
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Perrier-Jouët
Perrier-Jouët is a Champagne producer based in the Épernay region of Champagne.
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Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
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Port wine
Port wine (also known as vinho do Porto,, Porto, and usually simply port) is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal.
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Portuguese wine
Portuguese wine is the result of traditions introduced to the region by ancient civilizations, such as the Phoenicians, Carthaginians, Greeks, and mostly the Romans.
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Pressing (wine)
Pressing in winemaking is the process where the juice is extracted from the grapes with the aid of a wine press, by hand, or even by the weight of the grape berries and clusters.
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Rosé
A rosé (from French rosé; also known as rosado in Portuguese and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine.
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Royal Society
The President, Council and Fellows of the Royal Society of London for Improving Natural Knowledge, commonly known as the Royal Society, is a learned society.
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Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast.
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Sambucus
Sambucus is a genus of flowering plants in the family Adoxaceae.
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South African wine
South African wine has a history dating back to 1659, with the first bottle produced in Cape Town by its founder Jan van Riebeeck.
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Spanish wine
Spanish wines are wines produced in Spain.
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Sparkling wine production
Sparkling wine is a wine (usually white) that becomes carbonated, either through fermentation or by addition of carbon dioxide.
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Storage of wine
Storage of wine is an important consideration for wine that is being kept for long-term aging.
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Sucrose
Sucrose is common table sugar.
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Sulfur dioxide
Sulfur dioxide (also sulphur dioxide in British English) is the chemical compound with the formula.
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Tartaric acid
Tartaric acid is a white crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds and citrus.
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Vintage
Vintage, in winemaking, is the process of picking grapes and creating the finished product (see Harvest (wine)).
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Western Cape
The Western Cape (Wes-Kaap, Ntshona Koloni) is a province of South Africa, situated on the south-western coast of the country.
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Wine cellar
A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae, or plastic containers.
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Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage.
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Wine label
Wine labels are important sources of information for consumers since they tell the type and origin of the wine.
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Redirects here:
Méthode Traditionnelle, Remuage, Riddling, Traditional Champagne method, Traditional Method.
References
[1] https://en.wikipedia.org/wiki/Traditional_method
