Degorgement (French term)
Part of the process of making Champagne. After the neck of the bottle has been frozen, a plug of frozen wine containing dead yeast from the second fermentation is taken out out of the bottle.
Degorgement
The French term for "disgorging," the removal of yeast sediment from bottles in methode Champenoise.
Demi-sec
Sparkling wines that are moderately sweet to medium sweet.
Degorgement
method in which sediment is removed from sparkling wine with minimum loss of wine
Dionysus
Greek god of wine, theater, and pleasure. Called Bacchus in Roman times ...
Disgorging (Degorgement): In processing, disgorging is the act of removing the frozen plug of ice (containing spent yeast) from a bottle of Champagne or Sparkling Wine, after riddling.
To transfer wine from one container to another, either to aerate the wine or to remove red wine from its sediment deposit.
Degorgement
The French term for "disgorging," the removal of yeast sediment from bottles in method Champenoise.
Called "Degorgement" in French.
Dorado - a fortified wine made in the Rueda region with the Verdejo grape.
Dulce - sweet
Enologia - Winemaking
Espeso - Heavy ("thick"), weighty wine
Espumosa - Sparkling ...
Rémuage
Part of the process in the production of Champagne. Remuage or riddling involves gradual turning and inversion of the bottle, bring the lees into the neck prior to their removal or degorgement.
known as "Rémuage" in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement.
A small amount of wine is lost, and is replaced by other wine that has been mixed with sugar. This "dose" of sugar (or in French "dosage") determines how sweet the final sparkling wine will be. The French term is "degorgement." ...
 See also: Wine, Bottle, Sweet, Grape, Region
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