Champagne lexicon & Glossary

We have 225 entries in the Champagne Lexicon or glossary summarised for you. This lexicon explains and covers a wide range of knowledge about champagne.

More knowledge through the champagne lexicon

Find out interesting facts about champagne, the Champagne region and its production, and learn about technical terms in our lexicon. Because every champagne is a Sparkling winebut not every sparkling wine is a champagne. This encyclopaedia will expand your knowledge of champagne.

Oxhoft

Oxhoft - Ancient liquid measure (approx. 200 to 240 litres). Sometimes referred to as a Hogshead (approx. 238 litres) The Oxhoft liquid measure is a fascinating concept in the world of Champagne, although it is not as well known as other terms in the wine and Champagne world. To get a detailed overview of the Oxhoft liquid measure and [...]

Ouverture des Vendanges

Ouverture des Vendanges in Champagne The "Ouverture des Vendanges" marks the start of the Champagne harvest season, an important event in the Champagne region of France. This tradition has deep-rooted historical and cultural significance and signals the start of a busy period that is crucial to the quality and success of Champagne. The C.I.V.C. association announces [...]

Oenology

Oenology is the science of wine, and it encompasses all aspects of viticulture, winemaking and wine evaluation. When we apply oenology specifically to Champagne, we enter a fascinating field that combines both traditional craft techniques and scientific innovation. Champagne is a sparkling wine that originates from the Champagne region in northern France. The production of [...]

Öchsle

Öchsle: Must weight; scale for the sugar content of grapes. Öchsle is a term from the wine industry that refers to the measurement of sugar content in grape juice. It is named after the Swabian winegrower Georg Friedrich Öchsle, who developed this method in the 19th century. The measurement of the Öchsle value indicates how much sugar is present in the grapes [...]

Négociant

The term "négociant" has an important role in the world of Champagne, particularly in relation to the production, trading and marketing of Champagne. A négociant is an entrepreneur or merchant specialising in the purchase, blending and sale of Champagne, often not directly involved in wine production [...].

Nose

Nose - In wine jargon: fragrance, aroma or bouquet The nose in champagne: a sensory tour The nose of a champagne is a complex and fascinating experience that goes far beyond a simple sniff. It is the key to a deeper understanding of the different nuances and layers that a champagne can offer. In the following, the different [...]

N.V.

Abbreviation for 'non-vintage' or the internationally common term for a champagne without a specific vintage. N.V. - Non-Vintage: An explanation in the context of champagne In the field of champagne, "N.V." stands for "non-vintage", which means "vintageless" or "without vintage". This refers to champagne that is blended from wines from different years instead of being made from grapes from a specific [...]

Muselet

The wire basket (muselet, agraffe) Originally, the champagne bottles were stoppered with wooden wedges, wrapped in a cloth soaked in oil and sealed with a little wax. However, this sealing method could not withstand the high pressure of around six bar for long. The stopper quickly leaked and the champagne spoilt. Some time later, cork stoppers became the standard, [...]

Guts

in Champagne House

The historic launch of the Mumm champagne house took place on 1 March 1827, when three German brothers, Gottlieb (1782-1852), Jacobus (1779-1835) and Philipp Mumm (1782-1842) from Hesse and Friedrich Giesler from the Rhineland, founded a company called P. A. Mumm & Co. together with a Mr G. Heuser (presumably also of German descent). The 'P. A.' [...]

Moût

Moût is a key term in Champagne production and refers to the juice obtained after the grapes have been pressed. This juice is the first step in the production of Champagne, one of the finest sparkling wines in the world, which comes from the Champagne region of France. The moût plays an essential role in determining the [...]

Mousseux

Mousseux - Sparkling, effervescent The French qualification/category 'vin mousseux' includes all sparkling or effervescent wines, whether produced using the Charmat method, the Champagne method or even artificially carbonated (known as grazéifé). Remarkably, although Champagne is undoubtedly the most famous sparkling wine in the world, it is very rarely categorised as 'vin mousseux' in France. Instead, it is [...]

Mousse

Mousse - The pearls (or bubbles) of champagne, foam, effervescence, perlage. Mousse, or foam, is an essential component of Champagne, providing the unmistakable sparkle and refreshing texture that characterise this fine sparkling wine. In relation to Champagne, "mousse" describes the fine, lively foam that forms when the wine is poured and drunk. It carries [...]

Mono-Cru

Mono-cru refers to champagne from a single cru. It generally refers to unblended champagne from smaller winegrowers. "Mono-cru" is a term that has become increasingly important in the world of champagne. It refers to champagne that comes exclusively from grapes from a single vineyard or a single cru. This type of champagne offers a unique [...]

Méthode Champenoise

The Méthode Champenoise, also known as the traditional method, is the process used to produce Champagne. This method is renowned for its complexity and the quality of the final products it produces. The term "Méthode Champenoise" refers to the Champagne region of France, where this method originated and where Champagne, the [...]

Marc

Marc and champagne: an insight into the world of traditional brandy Marc, a term that often appears in the world of wine and champagne, refers to a particularly interesting product obtained by distilling the residue after the wine has been pressed. This brandy has a long history and a deep-rooted tradition that is closely linked to the production of [...]

Maie

Maie a classic oak grape press with a capacity of 4,000kg of grapes The Maie grape press plays a crucial role in the production of Champagne, particularly in extracting the juice from the grapes used to make the fine sparkling wine. In this comprehensive overview, we will explain the importance of the Maie grape press in [...]

Malolactic fermentation

The biological conversion of the strong malic acid (lat. 'malum': 'apple') into the milder lactic acid (lat. 'lac': milk) is known as 'malolactic fermentation' (common abbreviation: 'MLF' = 'malo-lactic fermentation'; 'ML' = 'malo-lactic'). This process, which occurs during wine production, is also known as 'biological acid degradation' ('BSA'). It is actively promoted in many red as well as white wines. In the past [...]

Maceration

Maceration, in wine and champagne production, is an important process that plays a particularly important role in the production of rosé champagnes. This term describes the process in which the grape mash (i.e. the crushed grapes including skins and seeds) remains in contact with the juice for a certain period of time in order to extract colour, flavour and aromas. In the [...]

Long

The meaning of "long" in relation to champagne The term "long" is of particular importance in the world of champagne and describes a characteristic feature that is often seen as an indicator of the quality and ageing process of a champagne. It refers to the flavour impression that remains in the mouth after swallowing the champagne. This [...]

Liqueur de tirage

Liqueur de tirage This filling dosage (not to be confused with the dosage made before the final corking, the "liqueur d'expedition") is crucial for achieving the correct carbon dioxide content of the end product. Back to Lexicon & Glossary | You were here: Liqueur de tirage

Liqueur d'expédition

Liqueur d'expédition, also known as dosage liqueur, is a crucial element in Champagne production that has a significant influence on the flavour and aroma of the final product. This sweet liqueur is added to the Champagne after the second fermentation and riddling, but before the bottle is sealed. Its main task is to balance the natural acidity of the champagne [...]

Read

The harvest in Champagne cultivation: a detailed overview The harvest is a crucial moment in Champagne cultivation that has a significant influence on the quality of the end product. It refers to the process of harvesting the grapes that are used to make Champagne. This moment is characterised not only by technical precision, but also by traditional knowledge and craftsmanship. [...]

Krug

in Champagne House

There are many excellent champagnes and far more critical connoisseurs. But there are champagnes to which even the most critical connoisseurs tip their hats in unusual unison: Krug is one such champagne. Some champagne lovers even go so far as to call themselves 'Krugist' or 'Krugistin' (Fr.: Krugiste; En.: Kruggist). Krug champagnes have become their quality benchmark [...]

Body

The overall impression of a wine's substance, both in terms of flavour and appearance, is referred to as body Every wine has 'body', but some have more and some have far less. The weighting of the substance of the body is primarily inferred from the impression on the palate. Secondarily, a visual examination is also used. The interplay between certain components, [...]

Cork flavour

Cork taint - An unpleasant, 'mouldy' aftertaste caused by a bad cork (French: bouchon). Very rare with champagnes, as the selection of corks and the design (additional cork discs at the base of the champagne cork) are given particular attention by the houses. Some cork stopper manufacturers may not have carried out sufficient disinfection, which can allow mould to creep in. In wine [...]

Carbon dioxide

In colloquial language, the carbon dioxide (CO2) in sparkling wine is commonly referred to as carbonic acid (H2CO3), although only a relatively small proportion of the carbon dioxide (CO2 ) physically dissolved in the wine actually 'marries' with the water or causes actual carbonic acid (H2CO3). As the name suggests, carbonic acid has a slightly acidic effect. This in turn influences the perceived sweetness of a sparkling wine [...]

Church windows

When swirled in a glass, a wine can briefly show 'tears' on the inside. As the tears run down, they often form shapes that are sometimes reminiscent of 'lacy windows'. In English wine parlance, these 'tears' or 'stained glass windows' are known as 'legs'. Many connoisseurs observe this beautiful phenomenon very carefully. They note the distance between the [...]

Pressing

Pressing must be carried out very carefully, especially with blue grapes (Pinot Noir, Pinot Meunier), so that the blue grapes really do become a pure white wine. Only the juice (and not the skins!) is desirable. Maceration is a process used for some rosé champagnes in which the skin of dark-coloured grapes is soaked for a short time [...].

Champagne capsule

The invention of the champagne capsule goes back to Adolphe Jacqueson in 1844. A champagne capsule, also known as a "plaque de muselet", is a small, often artistically designed metal plate that is used together with a wire basket (the muselet) to secure the cork of a champagne bottle. The function and significance of this small but important component are varied and play [...]

Vintage champagne

Vintage champagne: uniqueness and quality in every bottle Vintage champagne differs from non-vintage champagnes in that it is made exclusively from the base wines of a specific year. The corresponding year is noted on the label of the bottle, which indicates the uniqueness of this wine. The production and significance of vintage champagne Vintage champagne is only produced in [...]

Wood

A flavour that is slightly reminiscent of wood, oak, vanilla, caramel, coffee or roasted flavours and is generally classified as positive. The still wines of some champagnes are also stored in oak barrels (barriques). The storage of wines in wooden barrels is known as 'ageing'. Only the best oak from, for example, Allier, Nevers, and/or Taranceau (in France), as well as other areas [...]

Heidsieck

in Champagne House

In 1777, the German emigrant Florenz-Ludwig Heidsieck (1749-1828) settled in Reims. He originally came from Westphalia (Borgholzhausen). With his newly acquired French citizenship, his name changed to Florens-Louis Heidsieck. Shortly afterwards, he married the daughter of the wealthy textile merchant Nicolas Perthois and founded a company in 1785, where he [...]

Habillage

Habillage in champagne: An in-depth look Introduction Habillage is a term from the world of champagne that refers to the external design and packaging of the champagne bottle. It is not just an aesthetic measure, but also plays a crucial role in marketing and the consumer experience. In this article, we take a detailed look [...]

Gyro palette

The gyropalette and its importance for champagne production Champagne production is a complex process that requires numerous steps and techniques to ensure the final product is of the highest quality. One of these techniques, which has become increasingly important in recent decades, is the use of the gyropalette. This modern device has replaced the traditional method of [...]

Grappillage

Grappillage is a term from the viticultural and winemaking tradition that refers to the manual harvesting of grapes left on the vines after the main harvest. This practice is mainly used in the Champagne region of France, where it plays an important role in the production of Champagne. In the following, I will explain the importance and [...]

Grand Vin

Designation for a wine of superlatives. Only an absolute top wine should be considered 'great' or 'grand vin'. When tasted by professionals, it scores between 94 and 100 in the '100-point system'. A '20' (in the '20-point system') or '100' (in the '100-point system') is considered a sensation. These wines are also often honoured with designations such as 'wine of the century' or even 'wine of the millennium'. [...]

Gosset

in Champagne House

The honour of being considered the oldest of all Champagne houses clearly belongs to the house of Gosset A document with the number 29867/322 is deposited in the Bibliothèque Nationale in Paris in the Dossiers Bleus, which proves that a Mr Pierre Gosset not only produced wine from his own vines in his house in the famous Aÿ as early as 1584, but also [...].

Brother Jean Oudart

The rather unknown Frere Jean Oudart (1654 - 1742) was the cellar master of Saint-Pierre aux Monts de Châlons Abbey. This abbey was not far from the abbey of Saint-Pierre d'Hautvillers, where the famous Dom Pierre Pérignon (1639 - 1715) was also cellar master. Oudart and Pérignon worked together with the aim of perfecting the champagne production process. Both monks [...]

Frais

Champagne is a sparkling wine that comes from the Champagne region of France. It is produced according to a specific method, the so-called "Méthode Champenoise" or "Méthode Traditionnelle", in which a second fermentation takes place in the bottle. A decisive factor for the quality of Champagne is the harvest time, also known as "Les Vendanges", which is strongly influenced by the climate and [...]

Foudre

Foudre and its importance for Champagne Introduction Champagne, the noble sparkling wine known for its elegance and fine flavour, owes part of its quality to the special techniques and vessels used in its production. One such technique is the use of "foudre", large wooden barrels that play an important role in the ageing process of Champagne [...].

Firn

Firn in relation to Champagne: A deeper insight Firn refers to the flavour change and maturation of Champagne over time. While many people enjoy Champagne as a fresh, sparkling beverage, there are a growing number of aficionados who appreciate the evolution and maturation of Champagne over the years. This maturation, which [...]

Ficeleur

The term "ficeleur wiring" refers to a special tool or technique used in wine and champagne production, particularly in the corking of bottles. The name itself is derived from "ficeleur", which is a French word for "banderoleur" or "wire-puller", and "wiring", which refers to the technique of wiring. Here is a detailed [...]

Extract

In simple terms, the substances that remain after a wine has been evaporated represent the extract. A litre of wine consists primarily of approx. 800-900 g water, 50-100 g ethyl alcohol, 20-30 g glucose/fructose (sugar), 5-10 g glycerine and approx. 6-12 g various acids. After evaporation, an inconspicuous-looking, small residue remains, which consists of sugar, non-volatile acids, [...]

Épluchage

Épluchage is a term used in the Champagne industry and refers to the process of removing skins or rape from grapes before they are further processed. This is an important step in the production of Champagne to ensure the quality and purity of the final product. In the Champagne region of France, where champagne is produced, the [...]

Yeast removal

De-stemming grapes in Champagne production: a detailed look De-stemming, also known as "égrappage", is a crucial step in Champagne production. It is the process of removing the grapes from the stems to ensure the quality of the must. This step is particularly important in Champagne production, where the [...]

Échelles des crus

The "Échelles des Crus" is an important system for classifying Champagne vineyards and their grapes in the Champagne region of France. These classification systems are crucial to the quality assessment and reputation of Champagne. There are two main systems that have been developed over the years: the "Échelle des Crus" system for vineyard quality and the "Échelle des Crus" system [...]

Dosage

The wine and sugar solution that is added to the champagne before final corking is known as dosage. In addition, a dash of top-quality light-coloured brandy is sometimes added. The brandy prevents the added sugar from fermenting later. The formula for this dosage or shipping solution (liqueur d'expédition) is not subject to any standard and is determined by the cellar masters of the various [...]

Dom Perignon

The Benedictine monk Dom Perignon (Pierre Pérignon, 1638 - 1715) made a decisive contribution to the refinement of winemaking methods in Champagne. As cellar master and procurator of Saint-Pierre d'Hautvillers Abbey between 1668 and 1715, he not only oversaw the abbey's high-quality vineyards, but also other neighbouring vineyards as well as fishing rights and windmills. The abbey [...]

Dépôt

Dépôt in Champagne: An in-depth look Champagne is a symbol of luxury and festivity, and its production is an art that requires precision and patience. A central part of the champagne-making process is the concept of dépôt, which is often translated as "lees deposit" or "lees lees". This element plays a crucial role in the flavour and quality [...]

Demi-Sec

Demi-Sec Champagne: A pleasure with sweetness and elegance Champagne is synonymous with luxury and festive occasions. Among the various types of champagne, demi-sec holds a special position as it offers a refined balance between sweetness and freshness. The term "demi-sec" refers to a specific dosage of sugar in Champagne, which gives it its [...]

Tasting

A tasting is an organoleptic (sensory) examination and judgement based on this The sensory organs of the eye, nose and tongue are used specifically for this purpose. One not only experiences the wine in detail, but also oneself in a certain way, as an unusually intimate dialogue with one's own sensory organs is sought. This 'sensory dialogue' can in turn subsequently [...]

Dégorgement

Dégorgement is a crucial step in the production of champagne that has a significant influence on the character and quality of the final product. It is the process of removing the yeast sediment that forms during bottle fermentation. This process is an essential part of the traditional method of making Champagne, also known as the "Méthode Champenoise". The [...]

Débourbage

Débourbage is a crucial step in Champagne production that refers to the process of clarifying the must extracted from the grapes. This process takes place immediately after the grapes are pressed and is of great importance to guarantee the quality of the final product. 1. the process of débourbage After pressing, the [...]

Cuvée

Cuvée Champagne is a fascinating topic in the world of sparkling wines. The term "cuvée" comes from the French and refers to a blend or mixture of wines used in the production of Champagne. In Champagne production, cuvée is a crucial step that contributes significantly to the quality and character of the final product. What is a [...]

Cru

There are over 300 towns and villages (crus) in Champagne that grow vines for the wine that ultimately produces the noble Champagne. These crus often have different characteristics (e.g. soil composition, location and/or climate). The highest rating of a cru is 100 (%). This denotes the 'superclass' or a Grand Cru. At present [...]

Crémant

Crémant is a sparkling wine with a lower carbon dioxide pressure (approx. 3.5 bar) than champagne (approx. 6 bar). It is produced using the same method as champagne by means of a second fermentation in the bottle. The yeast is simply given less sugar for the second fermentation than for champagne, which means that less carbon dioxide is [...]

Cramant

Cramant (postcode 51530) is a small municipality in the northern part of the Champagne region of Côte des Blancs in France. According to the latest available data, the population was around 934 inhabitants in 2023, a moderate increase compared to the 901 inhabitants in 2016. The municipality has grown since 1793, when it was still [...]

Couleuse

Colloquial term among the Champenois for a bottle of Champagne that has lost its carbon dioxide and some of its contents. The colloquial term "couleuse" is often used to describe a particular characteristic of champagne. This term refers to the way the champagne "flows" or "floats" in the glass, and is a term [...]

Collerette

The "collerette" is a special component of champagne that refers to the way in which the sparkling wine is served, particularly with regard to the aesthetic presentation of the bottle and the pouring procedure. In the world of champagne, where tradition and elegance play a central role, the collerette has a special significance. The [...]

Coteaux Champenois

Coteaux Champenois is an official designation or appellation for still wines from the Champagne region. In contrast to vines for Champagne, the price of vines for Coteaux Champenois is not subject to any official regulation (the price of the vines is therefore generally somewhat lower). Sometimes (after official certification) they are later used as (reserve) wine for the production of Champagne [...].

Côte

The Côte de Champagne: An overview The Côte de Champagne, often known as the Côte des Blancs, is a central region in the heart of the Champagne growing area in France. It stretches along a narrow chain of hills that runs from north-east to south-west and plays a particularly important role in the production of Champagne. This region is [...]

Cordon

The term "cordon perlage" describes a particularly fine and long-lasting flow of bubbles that is particularly appreciated in champagne. This term refers to the fine bubbles that rise when champagne is poured and drunk, forming an elegant and appealing perlage. In the world of champagne, the cordon perlage is considered a quality feature that is [...]

Chef de Caves

The "Chef de Caves" is a central figure in the world of champagne. This title, which translates as "cellar master", describes the person responsible for the production and ageing of champagne in a vineyard or winery. The duties of a Chef de Caves are varied and demanding and require both a deep understanding of wine production [...]

Château

Château and champagne: a look at luxury and tradition The word "château" comes from the French and means "castle". In the world of wine, it often refers to wineries or vineyards that are historically and architecturally impressive. The link between Château and Champagne is particularly fascinating, as it symbolises the high level of craftsmanship and tradition [...].

Chardonnay

The world-famous Chardonnay grape variety is also known in German-speaking countries as Feinburgunder. The proportion of Chardonnay grown in Champagne is around 26%. The Côte des Blancs region is the primary growing area. In contrast to the blue Pinot Noir and the equally blue Pinot Meunier, Chardonnay is a 'white' or initially yellowish-green [...].

Chaptalisation

If the expected alcohol content of the wine is below 9.6% during the (first) fermentation, the cellar master can intervene with sugar (or sometimes also with a concentrate of grape sugar) or provide the yeasts with a little more 'food' to increase the alcohol content through this encouraged fermentation. This is known as chaptalisation. It generally aims for approx. 10.5 to [...]

Champagne bucket

A champagne bucket is definitely part of enjoying champagne in style and turning an experience into a memorable one. Whether simple or elegant, it should always optimise the cooling and handling of the champagne. It must not be too narrow so that the water/ice mixture (approx. 50/50 %) can surround the majority of the bottle. There are [...]

Champagne origin

Champagne Origin Champagne, the fine sparkling wine from the region of the same name in north-east France, is a symbol of luxury, celebration and joie de vivre. Its production, the so-called "Méthode Champenoise" or "Traditional Method", is characterised by strict regulations and an elaborate production process that has been refined over centuries. In order to guarantee the uniqueness and quality of champagne, [...]

Chai

The art of wine storage in the chai In French, the term "chai" refers to the wine cellars in which wine is kept for ageing and storage. These wine cellars are not just simple storage rooms, but play a decisive role in the production process and quality development of wine and champagne. The chai is therefore a central component of winegrowing culture and contributes [...]

Cellier

The term "cellier" refers to a wine cellar or storage room in which wine and champagne are stored. These cellars are often underground and provide ideal conditions for the storage and ageing of wines and sparkling wines. The cellier plays a central role in the production and storage of Champagne, one of the most famous and prestigious sparkling wines in the [...]

Caques

The importance of caques in the champagne making process Introduction The production of champagne is an art form based on centuries-old traditions and techniques. One of the most fascinating and lesser-known components of this process is the use of caques. These large wooden barrels play an essential role in the maturation and flavour of Champagne and are a symbol of [...]

Cave

Cave is a term that is often used in the context of wine and champagne and means "cellar" in German. It refers to the cool, dark rooms in which wines and champagnes are stored and matured. Caves are particularly important in Champagne, a famous wine-growing region in France. These cellars are more than [...]

Cava

Cava and Champagne are two of the most famous sparkling wines in the world, each with a rich history, unique production methods and special characteristics. Although they are often compared to each other, there are key differences that make each of them unique. History and origin Champagne Champagne originates from Champagne, a region in north-east France. The history of champagne goes back [...]

Bouquet

The term "bouquet" is a central concept in the world of champagne and wine tasting in general. It refers to the complex aromatic profile that a champagne or wine develops as it matures. This bouquet is created by a variety of factors, including the grape variety, the production process, the storage conditions and the length of ageing. In the following I would like to [...]

Brood

Brut Champagne: An overview Champagne is a luxurious drink that is often associated with celebrations and special occasions. Among the different styles of Champagne, "Brut" is one of the most popular and widely used varieties. The term "Brut" describes the degree of sweetness in Champagne and is an important factor in the selection and [...]

Brix

Brix and champagne: an insight into the world of wine measurement and fine sparkling wine Brix is a unit of measurement used in wine and champagne production to determine the sugar content in a liquid. This measurement is particularly important in the wine industry, as the sugar content has a direct influence on the quality and flavour of the final product [...].

Bouchage

Bouchage is the French term for the sealing of champagne bottles. This process is crucial for the quality and shelf life of the champagne and typically takes place in several steps that preserve the complex characteristics of the sparkling wine. 1. the process of bouchage a. Bottling and dosage: After the champagne has matured in the bottle for a certain period of time, the [...]

Botrytis

Botrytis cinerea, often known as "noble rot", is a fungus that plays a double-edged role in wine production. It is particularly significant in the production of sweet wines such as Sauternes and Tokaji, but can also play a role in Champagne production, although its effects are less prominent there. Botrytis cinerea and its role in wine production Botrytis [...]

Bollinger

in Champagne House

The Bollinger champagne house has always been characterised not only by top-quality champagne, but also by its reputation for unadulterated ethics and a commitment to tradition. In addition, unlike many other prominent houses, which are now part of large groups, Bollinger was and is independent and self-determining family-owned. The company owns around 152 hectares of vineyards in [...]

Flower

The sometimes fruity, floral and/or spicy sensation of the fragrance. Floral, or "floral", is a term used in wine and champagne description to describe certain scents and flavours reminiscent of different types of flowers. In the world of champagne, floral notes are particularly appreciated and can significantly enrich the overall profile of a champagne. [...]

Blanc de Noirs

The white among the black! A champagne made exclusively from blue grapes. Blanc de Noirs is a fascinating champagne that is characterised by its uniqueness and sophistication. The name "Blanc de Noirs" means "white from black" and refers to the type of grapes used for this champagne. Unlike [...]

Blanc de Blancs

Blanc de Blancs Champagne is a special type of champagne that is characterised by its unique origin and production methods. The term "Blanc de Blancs" means "white from white" and refers to the fact that this champagne is made exclusively from white grapes. In the Champagne region, this is particularly notable as the majority of Champagnes are made from a [...]

Bite

Bite The term "bite" in the world of champagne refers to the way in which a champagne presents its texture and flavour in the mouth. It is not so much an official term, but rather a paraphrase for the sensory impressions a Champagne leaves behind when drunk. 1st definition [...]

Contemplative

Respectful term for the more subtle bubbles of a worthy champagne (naturally caused by old age). Contemplative The term "contemplative" is often used to describe an atmosphere or mood that is thoughtful, calm and reflective. In the context of champagne, "contemplative" could describe a particular quality of enjoyment associated with moments of pause and mindfulness [...].

Barrique

Barrique and Champagne: An overview of two worlds of wine and sparkling wine production In the world of wine and sparkling wine production, there are numerous methods and traditions that influence the quality and character of the end products. Two important concepts in this area are barrique barrel ageing and the production of Champagne. Both play a crucial role in the [...]

Bar

Bar and pressure: what does that mean? 1. bar: In the world of champagne, "bar" refers to the pressure present in the bottle. Pressure is an essential part of champagne as it creates the perlage (the fine bubbles). Pressure is measured in bars, with 1 bar being roughly equivalent to the pressure [...]

Balsamic

Balsamic champagne: an overview Champagne, a symbol of luxury and celebration, is known for its diverse flavour profiles. Among the different styles, there is one particularly fascinating and rare variant: balsamic champagne. This champagne is characterised by a special combination of traditional production techniques and the inclusion of balsamic elements. 1. origin and production The term [...]

Balance or balanced

Balance in Champagne: A guide to harmonising taste and structure Champagne, the sparkling symbol of luxury and celebration, is much more than just a sparkling drink. Balance in champagne is a crucial element that defines its quality and complexity. But what does it mean when we talk about "balance" in the context of champagne, and [...]

Balanced

Balanced champagne is a fascinating subject that encompasses both the art of sparkling wine production and the finesse of enjoyment. Essentially, "balanced champagne" refers to the harmonious balance of the various flavour and aroma components of a champagne. This balance is crucial to the enjoyment and quality of the sparkling wine and is determined by a variety of factors [...]

Attack

The importance of the "attack" The "attack" refers to the first flavour impression that the champagne leaves on entering the mouth. This phase is crucial as it sets the tone for the entire tasting. Several elements influence the "attack": Acidity: A lively acidity is characteristic of champagne and provides freshness and vibrancy. It stimulates the taste buds [...]

Breathe

Champagne to "breathe" A journey through experiencing and savouring sparkling wine Champagne, the sparkling beverage that is synonymous with festivities and special occasions worldwide, is not just a drink, but an experience. The experience doesn't begin with the first sip, but as soon as it is poured, with the sight of the rising bubbles and the pause to savour the aroma [...].

Assemblage

Assemblage of champagne: a work of art of versatility Introduction Assemblage, also known as cuvée, is a crucial process in the production of champagne. It is the art of combining different base wines into a harmonious whole to create a wine with a unique character and high quality. This process requires not only technical precision, but also [...]

Flavour

Aroma Champagne is synonymous with luxury and celebration. Its unique character is characterised by a multitude of aromas that develop from the grape to the bottle. The complexity of flavours in Champagne is the result of a careful interplay of climate, soil, grape varieties, vinification and ageing. Let's dive into the world of flavours [...]

Appellation d'Origine Contrôlée (AC, AOC)

The Appellation d'Origine Contrôlée (AOC), often referred to simply as AC, is a French certification awarded to certain French geographical indications for wines, cheeses, butters and other agricultural products, all of which must meet strict quality and production standards. In Champagne, AOC labelling is crucial to maintaining the high standards and unique characteristics that characterise [...]

Aperitif

Apéritif champagne, also known as aperitif champagne, is a luxurious and elegant way to start a meal or social event. The term "aperitif" comes from the Latin "aperire", which means "to open". The aperitif is therefore a drink that serves to open the palate and stimulate the appetite. Champagne, the famous sparkling wine from the Champagne region in [...]

Age tone

Champagne ageing tone: a deep insight Champagne, a symbol of elegance and celebration, is a sparkling wine that comes from the Champagne region in France. The production of champagne follows strict regulations that guarantee its quality and uniqueness. A fascinating aspect of champagne is the so-called "ageing tone", which significantly influences the flavour and aroma of this noble beverage.

Agraffe

An agraffe is a small but extremely important component in the world of champagne. It is the small wire frame that secures the corks of champagne and sparkling wine bottles and prevents them from popping out prematurely. This inconspicuous wire has an interesting history and plays a crucial role in the storage and transport of sparkling wines. In this [...]

Alcohol

The term 'alcohol' is often used superficially in the sense of wine, among other things. Alcohols or alkanols represent a powerful environment in terms of diversity. The most important (monohydric) alcohol in wine is known as ethyl alcohol (ethanol, ethyl alcohol) or wine spirit. It is obtained from dextrose and fructose during fermentation, or with the help of yeast [...]

Desludging

Champagne de-stemming is an essential step in the production of this fine sparkling wine. It is a process that serves to remove the yeast particles and other cloudy substances that accumulate in the bottle during the second fermentation. This fermentation, also known as the "Méthode Champenoise", gives the champagne its characteristic carbon dioxide [...]

Departure

The aftertaste (also known as the finish) that remains in the mouth after a sip. The finish is measured in caudalies (finish in seconds). A distinction can therefore be made between a long finish (seven to 15 seconds), a medium-length finish (four to seven seconds) and a short finish. A pleasant, long finish is often intended to indicate a high-quality [...]

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