Definitions for "Remuage"
(France) An essential step in the production of Champagne. The remuage or riddling process involves gradual turning and inversion of the bottle, bring the lees into the neck prior to their removal. For more information see my wine guide to Champagne.
This is the important process in the making of champagne. It is the slight shaking and turning of the bottles in their racks so that the sediment is brought to the neck of the bottle. The neck of the bottle is then frozen and when the temporary stopper is removed, the frozen sediment pops out.
(ray-mew-ahje) is the process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. See also: degorgement.