Mousse
A tasting term that describes how fizzy a sparkling wine seems in the mouth. A soft mousse is not too fizzy whereas a harsh mousse is too fizzy, like a carbonated soft drink.
MOUSSE
The foam in a sparkling wine. A very fine, tight mousse structure is considered desirable.
Mousseux (France)
A sparkling wine. Generally used outside Champagne to describe wines of lesser quality, quite possibly not made by the Methode Champenoise.
Mousseux, -euse: adj. Sparkling, bubbly; n.m. sparkling wine.
"Other countries drink to get drunk, and this is accepted by everyone; in France, drunkenness is a consequence, never an intention.
mousse: (French) The foam produced by sparkling wine.
mouth feel: The texture of the wine.
must : The mixture of grape skins, seeds and juice as it awaits or undergoes fermentation.
Mousseux (moo-suh)
French sparkling wine
Muscadet (muhss-ka-day)
white wine district along the Loire ...
Mousse Quality, size and effervescence of bubbles in sparkling wines.
Mouth feel Physical impact of a wine on the palate.
Must Pulpy mass at any stage between grape juice and wine.
Mousse (moose)
The French term for the foam found on sparkling wines or beer. Often called "head" in English.
Mousseux (moo-suh) ...
Mousseux. French term used to describe sparkling wine made by the Charmat Method - a method where sparkling wine is made in bulk in sealed tanks and then bottled under pressure.
Mousse
The foam of bubbles that forms on the top of a glass of Champagne or sparkling wine.
Must
The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.
Mousseux: French for Sparkling.Mulled Wine: Red wine that has been mixed with sugar, lemon, and spices, usually including cinnamon, cloves, and nutmeg. Served hot.
Mousse
The froth or foam that forms when sparkling wines are poured.
Musty
Stale, dusty or rank aromas often the result of poor cellar hygiene.
mousse...
The fine bubbles that characterise a sparkling wine once it is no longer under pressure, after the cork of its bottle has been removed. Often, the smaller the bubbles, the finer the quality of the sparkling wine.
mousseux...
vin mousseux
Vin dont une deuxième fermentatión a eu lieu en bouteille ou en vase clos. Les vins mousseux doivent avoir une pression inférieure à 4 bar.
[ ESPAÑOL ] [ ENGLISH ] [ DEUTSCH ] [ FRANÇAIS ] ...
Prise de Mousse
A French term for the second fermentation of methode Champenoise, executed in the bottles in which the wine is sold. Literally, "catch the foam."
Puckery
The tactile sensation of highly tannic wines; astringent.
Sparkling wine, Vin mousseux. This is defined as a wine which, in a closed container at 20°C, has an excess CO2 pressure greater than 3 bar, ...
mousseThe ring of light foam at the top of a glass of sparkling wine. mousseuxFrench term for sparkling. mulled wineHeated red wine with spices, and often with sugar added.
Mousseux: French term for highly effervescent wine. Also see Sparkling Wine. Mou: French for flabby. A wine which lacks body and sprightliness -- one which has little alcoholic strength and tannin.
Mousse (French) : The satisfying froth that fizzes in a glass of champagne or sparkling wine as it is poured, savoured and drunk.
Mousseux (french): Sparkling.
Pétillant (French): Slightly sparkling.
Pretty good mousse, with persistent medium-sized bubbles. 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.
French sparkling wine not made in the Champagne region is labeled Vins Mousseux. Italians call their sparkling wine Spumante, the most popular one made in a sweet style with Muscat grapes grown around the town of Asti.
However you'll see most sommeliers pouring straight into the top and allowing the mousse to settle before retopping.
At what temperature should I serve wine? ...
In the cool Champagne region of France it is the main grape used to make the sweet "vin mousseux" - (sparkling wine). Often also confusingly known as "Alicante" for short - (see above). Reduced acreages can also be found in Australia.
In the cool Champagne region of France it is the main grape used to make the sweet "vin mousseux" - (sparkling wine). Often known as "Alicante" for short. Elsewhere the canned juice is used by many amateur winemakers for fermenting homemade wines.
MOUSSEUX (SPARKLING WINE)
Effervescent wines re-entering in the categories of the wines of table and V.Q.P.R.D.
MOUSTILLANT
It is said of a slightly effervescent wine.
MOUT (MUST)
The sweetened liquid extracts from the grape.
MUSCADELLE ...
In sparkling wines, the sense of creaminess arises from a combination of the finesse of the mousse and the results of malolactic fermentation.
Prise de mousse secondary, in-bottle fermentation of sparkling wines such as Crémant de Bourgogne.
 See also: Bottle, Sparkling, Wine, Sparkling wine, Taste
  
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