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A dry white sparkling wine that was originally produced in the Champagne region of France, but is now produced in other wine producing regions.

Made from the same grapes grown for producing champagne, this substance is type of vinegar made from the stock of dry white sparkling wine.

A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make sure the amount being added is not too excessive for the recipe.

A colorless brandy that is produced by distilling the grape skins, seeds and stalks, which are left from the pressing process in the first stages of Champagne production.

A variety of grape that is grown in clusters that produce very small diameter grapes. It is a seedless grape that provides a very sweet flavor for salads, appetizers or as a snack with cheese.

Term used on a wine label indicating a sparkling wine or champagne is not-quite dry. Extra dry is synonymous of semi dry.

During the production of champagne, "remuage" is the process of shaking yeast lees to the neck of the bottle for removal.

The liqueur that is added to Champagne bottles, replacing wine lost by expelling the plug of yeast from the bottle.

French for "dry". The term "Brut" appears on the label of dry champagne and sparkling wine. Brut is always drier than an Extra Dry bottling.

The term used to describe the foam that forms after a sparkling wine or champagne has been poured out of the bottle.

Term used to describe the size of the bubbles that appear in a glass of sparkling wine and champagne.

In reference to wine, a "dosage" is a mixture of sugar and wine that is added to sparkling wine and champagne.

A type of sherbet that is made with a combination of fruit juice and light sugar syrup. Occasionally, a light wine, such as champagne, is substituted for the fruit juice to provide a unique flavor.

Also known as Methode Champenoise. Secondary fermentation that occurs naturally within a bottle of wine.

Also known as bottle fermentation. A secondary fermentation that occurs naturally within a bottle of wine.

Descriptor of wine that has bubbles. The bubbles are created by carbon dioxide gas that has occurred naturally or through secondary fermentation or has been added intentionally.

An Italian sparkling wine that provides a delicate but crisp flavor with a light effervescence. Named for the Prosecco variety of grape used to produce this wine, Prosecco is a white wine that is slightly lighter and somewhat fruiter tasting than Champagne, offering a hint of pear, apple and peach overtones as its consumed, rather than a complex mixture of flavors and aromas.

Appears on the label of sparkling wine produced using the bottle fermentation or methode champenoise method of fermentation.

A traditional Italian dessert that may also be referred to as a sorbet but is coarser and more granular in texture.

1. The process of pressing a decorative pattern in the top edge of a pie crust before it is baked. A pattern pressed into the piecrust edge is referred to as a fluted edge.