Champagne and Sparkling Wine Glossary D
Technique used to reduce high acidity in wine by various means such as Malolactic fermentation, addition of calcium carbonate, addition of water, etc.
The settling out of solids in must or wine. (French)
Dégorgement - See disgorgement. (French)
Fine, light texture in the mouth.
Signifies a wine that is sweet with a residual sugar of 33 to 50 grams per liter. (French)
Term used to describe a wine with underlying layers of taste.
‘Technical Cork’ brand made from tiny fragments of natural cork that have been cleaned and treated to remove TCA (Cork Taint).
opening the bottle at the end of the secondary fermentation and subsequent aging period to remove the dead yeast cells and sediment.
the addition of the liqueur d’expedition to top up the bottle prior to final release. Typically it is a blend of sugar and wine. The amount of sugar in the dosage determines the sweetness level in the final champagne. See the webpage, Champagne Sweetness Levels, for more information on sweetness level classifications.
Signifies a wine that is very sweet with a residual sugar equal to or more than 50 grams per liter. This style is rarely produced today. (French)
A wine with no perceptible sweetness.