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Also known as Methode Champenoise. Secondary fermentation that occurs naturally within a bottle of wine. This secondary fermentation process is the method by which true Champagne gets its bubbles. The resulting wines are labeled "Metodo Classico".
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Bottle Fermentation term - Related Content |
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| A utensil to use for keeping moisture that drips from beverage containers or rough surfaced bottles away from damaging tabletops or making unsightly appearances. The Bottle ... |
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| A kitchen utensil that is used to enable bottles and cans to be easily opened with leverage. The opener is formed with a die-cut opening that enables this utensil to be angled ... |
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| An unpleasant "nose", similar to the odor of rotten eggs, that presents itself when a bottle of wine is opened. This odor tends to disappear when the wine is poured. |
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| The process of maturing wine in a bottle rather than a storage vessel. |
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| A chemical reaction in which carbohydrates are broken down into carbon dioxide gas and alcohol. This is primarily brought about by the affect that yeast has on sugars. For ... |
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