Cap Classique
From EncycloWine
Cap Classique denotes a South African sparkling wine made by the traditional Champagne method.
Cap
A layer of grape skins, seeds, stems, and pulp that forms on top of the juice during the fermentation of red wines. The cap should not just lie there, it should be broken up and mixed with the fermenting juice.
Cap
During the alcoholic fermentation, the mass of solid matter (pips, skins) that rises to the surface of the wine is called the cap . The cap can be mixed in with the wine, enhancing colour, flavour and tannin.
Cap: Fruit skins, stems, and pulp that float to the surface during a fermentation.
Cap: The grape skins that float to the top of fermenting red wines, forming a "cap."
Chais: A French term from Bordeaux for a place where wine in barrels is stored during the period between fermentation and bottling.
Cap
The solid parts of the grape - skins, seeds, and stems, which rise to the top of the must (partially fermented juice and solids) during red wine making.
Cap
The mass of skins, pips and other solid matter that rises to the surface of the wine during alcoholic fermentation. Pigeage helps to keep the solid matter mixed in with the wine, imparting colour, flavour and tannin. See cuvaison.
Cap newly filled carboy with an airlock.
edit Warnings
Airlock must be used on carboys or CO2 will build up causing the carboy to explode.
Cap
The bubbling mass of skins and pips that floats to the surface during FERMENTATION of red wine. It must be submerged regularly.
cap - thick cake of grape skins floating on top of a vat of fermenting red wine.
Cap
A layer of skins and seeds that forms on top of the juice during fermentation of red wines.
Capsule
Metallic or plastic foil that covers the cork and the upper neck of a wine bottle.
Cap: Grape solids like pits, skins and stems that rise to the top of a tank during fermentation; what gives red wines color, tannins and weight.
Cap management: An important step in red winemaking where the cap is wetted with the fermenting juice during fermentation. This allows colour and tannins to be extracted from the skins into the fermenting wine.
Cap: A tiny green cover on an individual, unopened grape flower in a cluster on the vine.
B-Cap
laminated disc made from natural food wax and recycled paper that covers and seals corks; provides alternative to capsules (leave no waste) ...
cap, head
Solid mass made up mainly of the skins which floats on the surface of the must/wine during fermentation.
DE ...
Cap Classique
Term used by South African producers for their sparkling wine produced in the style of Champagne as legally wine may not be classified as Champagne unless it has been produced in the French Champagne region.
Cap :The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine.
The cap of skins and pulp floating on top of the juice in red-wine fermentation inhibits flavour and colour extraction, may rise to an undesirably high temperature, and may acetify if allowed to become dry.
"If you use a screw cap you do not have the natural aging process that you want in a wine," he says. "If you want a big red wine to age, a screw cap is counterproductive."
Do we really know that? The jury is still out, either way you look at it.
Cap
The layer of skins and pulp that forms on top of the juice during primary fermentation.
Carbon dioxide/CO2
The gas emitted by yeast during fermentation.
Carbonic Maceration ...
Château Cap de Haut (Lamarque, Haut-Médoc)
Château Capbern Gasqueton (Saint-Estèphe, Saint-Estèphe)
Château Chantelys (Prignac-en-Médoc, Médoc)
Château Clare (La) (Bégadan, Médoc) ...
During the fermentation, the release of carbon dioxide pushes a "cap" of skins and seeds to the top of the fermenter, and the winemaker has several methods available to continue macerating (mixing) the juice with it.
When naturally-occurring yeasts have begun to ferment the must, nutrients are added during the first Pump-over: Process in which fermenting juice is circulated over the top of the must cap, to create more contact with the skins.
Kanonkop (Pinotage, Bordeaux blend Paul Sauer & Cab.); L'Avenir (Pinotage & Bordeaux blend, L'Ami Simon & Cab.); Thelema (Cab. & Merlot); Beyerskloof (Bordeaux blend); Uiterwyk ("Top of the Hill" Pinotage); Zevenwacht (Pinotage); Fleur du Cap * ...
The cuveé is inserted into each bottle with a mixture of yeast and sugar and then a cap seals it off. This creates another fermentation (called secondary fermentation) in the bottle, which is what gives you the bubbles.
The tiny grapes have a small "cap" on the end. Normally, as they start to grow, this cap pops off. However, in a cool, wet spring, such as in 1995, the grape fails to develop early and the cap toughens.
No matter which corkscrew you choose, make sure the first thing you do is remove the foil cap. Using the pointed tip of the corkscrew worm or cutter blade, cut the foil around the neck just below the bottom lip of the wine bottle and remove the foil.
On the back label was a hand-printed date of when the wine was "disgorged," when the sediment in the neck of a bottle of bubbly was removed and the temporary cap replaced by a real cork.
Com les diverses cultures cap a fora en noves parts del món, igual que la vinya i l'art de fer vi.
By the way, this bottle has a twist cap, which I love, for so many reasons. First, they�re easy to open. Second, they�re easy to close for storing for the next evening. Third, they�re virtually guaranteed from suffering cork taint.
Pigeage
When you make a red-grape wine, the skins of the red grapes form a 'cap' on top of the wine while it ferments. This cap must be broken up and stirred back into the wine to give it a lot of contact. This breaking up is called pigeage.
Sparkling wines produced in South Africa by means of classic method have Méthode Cap Classique as well as "Wine of Origin" stated in the label, the latter term can also appear written in local language as Wyn van Oorsprong.
Fits into the hole of the bung. The airlock is half-filled with water then the cap is placed over it which allows the wine's gases to escape yet prevents airborne contaminants from entering the fermentor.
Antioxident Tablet
Bentonite ...
A winemaking technique of punching down the cap of grape skins that forms during the beginning of the wine's fermentation. This is done several times a day, occasionally more frequently, to extract color, flavor, and tannin from the fermenting juice.
A full-grown cremini mushroom, which is related to the standard button mushroom, easily measuring 6 inches in diameter with an open, flat cap. The name was developed as part of a marketing campaign in the 1980's.
When the cap is removed, the frozen plus of sludge is kicked out, a "dosage" of Champagne is added to fill in the space in the bottle, and it is corked with the standard, large Champagne cork.
"Stelvin Closure": The most widely used brand of screw cap.
"Table Wine": General terminology for wine that is not fortified, sparkling, ...
Many wine drinkers don't face this question because they never need to; they unscrew the cap or push the spigot on a bag-in-the-box. But if you have trouble opening wine that comes in a bottle with a cork in it, read on.
The vine (Vitis vinifera, Linn.), a plant belonging to the Ampelidaceae family has as distinctive characteristics, a five-toothed calyx, five petals, often attached at the top and detaching like a cap, five stamens and a monocular berry.
Mix through the must with the punch down tool (similar to a long-handled flat potato masher). The punch down tool is used to punch down the cap of crushed grapes and skins to aid in the fermentation.
Cause. (see Ethyl Acetate). Acetic acid bacteria (Acetobacter spp.) as contaminants of slightly fermenting damaged grapes will provide a large inoculum that can quickly produce a lot of vinegar especially in an unattended red wine cap.
As I mentioned before, Suavignon Blanc is a great selection for lighter food, so you can pair your New Zealand Sauvignon Blanc with the salad course. I'm sure that everyone else brought Napa Cap to the shindig, ...
The latest development in cork screws is the rabbit corkscrew, complete with foil cutter and automatic cork release. Or if you want to go retro, you can get an antique corkscrew, perhaps one with Andy Cap & Flo on it, ...
wine, find one made in Lombardy -look for Bellavista, Ca' del Bosco, or Cavalleri. Three other possibilities include Green Point from Australia (owned by Chandon), a Schlumberger sparkler from Austria, and any bottle from South Africa labeled Cap ...
 See also: Wine, Grape, Bottle, Region, White
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