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The term used to describe the foam that forms after a sparkling wine or champagne has been poured out of the bottle. Light and airy in texture, the term mousse may also be applied to the sensation and feeling provided by the foam of sparkling wine when it enters the mouth. A wine described as a “soft-mousse” is not overly fizzy, a wine described as a “harsh-mousse” is excessively fizzy.
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