Dosage
Dosage is involved in the creation of a Champagne. You can Read about the entire process, but near the end, a plug of yeast has to be removed from the bottle. The removal process is called disgorgement.
Dosage (France)
When making a sparkling wine, after dégorgement the wine can be topped up with sugar and wine to reach the desired level of sweetness and flavour. This is dosage. The entire process is documented here: Methode Champenoise.
Dosage
A measure of yeast and/or sugar added to the cask or bottle to facilitate secondary fermentation.
Dosage: A sweetened spirit added at the very end to Champagne and other traditionally made sparkling wines. It determines whether a wine is brut, extra dry, dry or semisweet. (fr. liqueur de tirage) ...
Dosage: In bottle-fermented sparkling wines, a small amount of wine (usually sweet) that is added back to the bottle once the yeast sediment that collects in the neck of the bottle is removed.
Dosage
A measured quantity of sugar, wine, and sometimes brandy added to Champagne or sparkling wine before bottling.
Dosage
French term for the small amount of top-up liquid added to Champagne just before bottling, sweetened to desired level.
Dosage (doh-saj)
The addition of sugar and wine to sparkling wine after disgorging. The amount of sugar added determines the style of the sparling wine.
Dry ...
Dosage
After disgorging the wine, the bottle is topped up with the dosage until it reaches the desired level of sweetness. This is a mixture of wine and sugar syrup.
Dosage
"liqueur d'expedition," addition of cane sugar and wine mixture to replace wine lost at degorgement and identify sweetness levels.
Designations
Brut ...
Dosage
In the making of Champagne and other sparkling wines, the wine and sugar mixture that is added to adjust the final sweetness of the wine.
Doux
The sweetest category of sparkling wines.
Dosage: (French) The addition to sparkling wines of a solution of sugar syrup mixed with wine to sweeten them. The amount of dosage determines the wines final sweetness.
Dosage
Champagne making is a complex process. First the wine is fermented, and then a secondary fermentation takes place in the bottle.
Dosage: The few ounces of wine, often sweetened, which is added to each bottle of Champagne after disgorging to make up for the liquid volume lost by disgorging.
Zero Dosage. Dosage is the mixture of sugar, wine and sometimes brandy, that is added back to Methode Champenoise wines to create the sparkle through secondary fermentation.
In Portugal, the abbreviation for Denominacao de Origen Controlada, the official category for the country's highest wine category, whose defining factors are regulated by law.
Dosage ...
dosageThe liqueur, or sugar dissolved in reserve wine, added to the Champagne just before final corking. The dosage finishes the Champagnes and determines its level of sweetness. double magnumThe common name for a three litre wine bottle.
At this point the bottles are refilled with a special solution - called liqueur d'expedition or dosage - which also has the purpose of giving the right sweetness to the wine according to style.
Wine with a sugar syrup is added (called dosage) back into the bottle to give it just a little bit of residual sugar to make it drinkable (drinking a bone dry sparkling wine is tough-super acidic) and then a cork and wire hood is put on and the wine ...
At disgorgement, Bollinger wines are given a low sugar dosage, to maintain the balance and flavor of the wine. The company uses 6-9 grams of sugar per liter for the Special Cuvée and La Grande Année. The extra-dry R.D. is dosed between 4 and 5 grams.
In the mouth it is mostly dry, with maybe a touch of sweetness that is due more to a fun and fruity ripeness than dosage. Finishes completely dry, with a good dose of acidity, which helps with structure and food matching.
(Judges should be aware of their personal threshold and if they are sensitive much below the effective dosage that fact should be communicated to their judging partner when sorbate is suspected.) Wine with excess sorbate indicates poor management ...
Used to clarify wine, usually white wines, it is an unflavoured mixture of gelatin and silicon dioxide. It is reputed to be very difficult to determine the proper dosage as it varies from wine to wine.
The dryness factor depends on a variety of variables, such as the amount of sugar in the dosage. These are the standard terms for true Champagne; they're also sometimes adopted for other sparkling wines: ...
The bottle is then topped up with a dosage of reserve wine, sweetened to the right amount for the determined style, also known as the liqueur d'expedition. Modern bottling lines accomplish these tasks mechanically with amazing speed and precision.
DOSAGE (PROPORTIONING)
Contribution of sugar in the form of " drawn-off liquid " to a wine champagnized, after discharging.
DOUCEATRE
It is said of an unpleasantly sweetened wine.
DOUX (SOFT)
Term applying to sweetened wines.
DUR (HARD) ...
 See also: Bottle, Wine, Grape, Sweet, Fermentation
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