The act of removing the sediment from a bottle of champagne after riddling.
The process of freezing the neck of the champagne bottle and allowing the frozen lees to pop out.
(day-gorj-mahn) is the disgorging or removal from bottles of sediment that results from a secondary fermentation. Remuage causes the sediment to settle in the neck of bottles where it is frozen and popped out. See also: remuage.
(France) Part of the process of making sparkling wine. At this stage the bottle is opened after the neck has been frozen. Out flies a plug of frozen wine, containing the dead yeast from the second fermentation which occurs in bottle. The wine is then topped up - dosage - and resealed. The entire process is explained here: Méthode Champenoise.
Part of the Methode Champenoise, where the neck of the bottle is frozen and removed taking with it all the dead yeast, the wine is then topped up and resealed.
The disgorging or removal of sediment from bottles that results from secondary fermentation.
French term for the process in making Champagne in which the yeast sediment is removed from the bottle after the second fermentation.
A step in the Methode Champenoise process in champagne production which expels sediment from the bottle.