(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.
The technique of gradually inverting champagne bottles at the end of the bottle ferment. At the same time as the inversion is increased, the bottle is twisted so that the yeast falls to the neck of the bottle; from there it can be removed by disgorgement.
An essential process in Champagne making whereby the bottles, which are stored on their side, are turned or inverted (riddled) everyday so that the lees gradually moves down the sides towards the cork, ready for removal.
French for â€œriddling.
French term for the process by which the dead YEAST cells in maturing Champagne and other quality sparkling wines are gradually moved into the neck of the bottle before being removed. Traditionally done by hand, more often nowadays by machine.
French term for the process in making Champagne in which the bottles are turned and rotated a small amount each day in order to concentrate the sediment of yeast cells in the neck of the bottle prior to dégorgement (disgorging).
The entire process of riddling of the bottles, in Champagne production, to shake the yeast lees to the neck of the bottle for removal.