Champagne and Sparkling Wine
Carbon Dioxide / CO2 / Carbonic Gas
A gaseous product of the fermentation process. If the gas is contained through various methods and included in the bottled wine, it becomes a sparkling wine.
One of the four general classifications of champagne: basic, blanc de blancs, blanc de noirs, and rose’.
Sparkling wine produced using the method champenois exclusively in the delimited area of Champagne in northern France.
Producer of champagne, typically a winery making champagne.
The people in the area of Champagne, France.
Adding sugar to grape must to increase the wine’s potential alcohol level. It is named after the developer of the process, Jean-Antoine Chaptal.
See Tank Method.
Chef de caves
Cellar master, typically the head winemaker at a Champagne house. (French)
CIVC - See Comite Interprofessionnel du Vin de Champagne. (French)
Remove particles suspended in wine or grape juice by a specific method such as fining, filtering, centrifuging or settling and racking.
A vine taken from a cutting of a mother vine that is genetically identical.
Enclosure. Vineyards correctly labeled as ‘clos’ should be enclosed by a wall or fence. Some vineyard walls may have been destroyed at some point and no longer exist. (French)
Wine that fails to show much character. Bottle maturation over time may help the wine open up.
Comite Interprofessionnel du Vin de Champagne (CIVC)
The trade organization that regulates the champagne industry established by law to direct the common interests of merchants and growers. (French)
Having multifaceted characteristics. Not simple. A complex wine has many flavors and scents.
Exhibiting condensed or strong nature on the nose and/or palate.
Cork Taint – See TCA.
Corked Wine – See TCA.
Cavitities or caves dug into the chalk soil in Gallo-Roman times. The excavated chalk pillars were used in construction. (French)
Mouthfeel in a sparkling wine created primarily from very tiny bubbles that release slowly and steadily on the palate.
Sparkling wine created in areas of France outside the Champagne AOC using the traditional method. In the past it was used to signify a wine from Champagne with a lower atmospheric pressure than the regular 6.
Used to describe a wine that has high acidity typically producing a clean refreshing taste.
Two or more varieties of the same species (for example vitis vinifera) are bred to create a new variety.
Soda bottle type cap primarily used in traditional method sparkling wine production as a closure during the second fermentation.
Refers to a vineyard. The literal translation is ‘growth’. (French)
Tank or Vat. (French)
See Tank Method
Generally refers to the blend of wines that make up the final product. In Champagne it is also used to refer to the first pressing of the grapes yielding the premium juice (the first 2050 liters). (French)