Champagne lexicon & Glossary

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 [...]

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 [...]

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 [...].

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 [...]

Mousseux – Schäumend, perlend Die französische Qualifikation/Kategorie ‚Vin mousseux‘ umfasst alle perlenden bzw. schäumenden Weine, egal ob im Charmat-Verfahren, Champagner-Verfahren oder gar künstlich mit Kohlensäure bereichert (wird als grazéifé bezeichnet). Bemerkenswerterweise wird Champagner, obwohl er unbestritten als der berühmteste Schaumwein der Welt gelten dürfte, in Frankreich äußerst selten als ‚vin mousseux‘ eingestuft. Stattdessen wird er […]

Mono-Cru bezeichnet Champagner aus einem einzigen Cru Es handelt sich generell um unverschnittene Champagner kleinerer Winzer. „Mono-Cru“ ist ein Begriff, der in der Welt des Champagners an Bedeutung gewonnen hat. Er bezieht sich auf Champagner, der ausschließlich aus Trauben eines einzigen Weinbergs oder einer einzigen Lage (Cru) stammt. Diese Art von Champagner bietet eine einzigartige […]

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 [...]

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 [...]

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 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 [...]

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 [...]

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 [...]

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 [...]

Grappillage ist ein Begriff aus der Weinbau- und Weinbereitungstradition, der sich auf das manuelle Lesen von Trauben bezieht, die nach der Hauptlese auf den Rebstöcken verbleiben Diese Praxis wird vor allem in der Champagne-Region Frankreichs angewendet, wo sie eine wichtige Rolle in der Produktion von Champagner spielt. Im Folgenden werde ich die Bedeutung und den […]

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 [...]

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 [...]

Vereinfacht stellen jene Substanzen, welche nach dem Eindampfen eines Weines verbleiben, den Extrakt dar Ein Liter Wein besteht primär aus ca. 800-900 g Wasser, 50-100 g Äthyl-Alkohol, 20-30 g Glukose/Fruktose (Zucker), 5-10 g Glycerin und ca. 6-12 g diverser Säuren. Nach dem Eindampfen verbleibt ein unscheinbar anmutender, kleiner Rest, welcher aus Zucker, nicht flüchtigen Säuren, […]

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 [...]

Die Wein- und Zuckerlösung, die dem Champagner vor der endgültigen Verkorkung hinzugefügt wird, wird als Dosage bezeichnet Zusätzlich wird manchmal auch ein Schuss heller Weinbrand bester Qualität hinzugefügt. Der Weinbrand verhindert ein späteres Gären des ergänzten Zuckers. Die Formel dieser Dosage bzw. Versandlösung (Liqueur d’expédition) unterliegt keiner Norm und wird von den Kellermeistern der verschiedenen […]

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 [...]

Eine Degustation stellt eine organoleptische (sensorische) Prüfung und darauf basierende Beurteilung dar Die Sinnesorgane Auge, Nase und Zunge werden hierzu dediziert eingesetzt. Man erlebt nicht nur den Wein im Detail, sondern auch sich selbst in gewisser Weise, da ein ungewöhnlich intimer Dialog mit den eigenen Sinnesorganen angestrebt wird. Dieser ’sensorische Dialog‘ kann sich wiederum anschließend […]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

Champagner zu „atmen“ Eine Reise durch das Erleben und Genießen von Schaumwein Champagner, das prickelnde Getränk, das weltweit für Festlichkeiten und besondere Anlässe steht, ist nicht nur ein Getränk, sondern eine Erfahrung. Das Erlebnis beginnt nicht erst beim ersten Schluck, sondern schon beim Einschenken, beim Anblick der aufsteigenden Bläschen und dem Innehalten, um das Aroma […]

Aroma Champagner ist ein Synonym für Luxus und Feierlichkeit. Sein einzigartiger Charakter wird durch eine Vielzahl von Aromen geprägt, die von der Traube bis zur Flasche entstehen. Die Komplexität der Aromen in Champagner ist das Ergebnis eines sorgfältigen Zusammenspiels von Klima, Boden, Rebsorten, Weinbereitung und Lagerung. Lassen Sie uns in die Welt der Aromen eintauchen […]