Definitions for "Disgorging"
The process of removing the sediment from sparkling wine as the final step of the method champenoise. All of the sediment that has been building up in the bottle over the years has ended up in the neck of the bottle. The bottle is plunged into a freezing brine solution, and ice forms in the bottle. The top is removed and the "plug" of ice is forced out by the pressure in the bottle. A small amount of wine is lost, and is replaced by other wine that has been mixed with sugar. This "dose" of sugar (or in French "dosage") determines how sweet the final sparkling wine will be. The French term is "degorgement."
Dégorgement in French, this term refers to the part of the champagne making process where the yeasty sediment is removed from the bottle by submerging the neck of in nearly-freezing water and then quickly popping out the resulting, frozen silt.
The removal of the yeast sediment from the bottle neck during the making of sparkling wine or "champagne." Since sparkling wine must undergo a fermentation in the bottle to produce carbonation, the bottles contain yeast in abundance. Disgorging is a means of removing this yeast sediment while containing the carbon dioxide within the bottle. It usually involves freezing the bottle neck before opening the bottle, removing the sediment, and recorking.