The process of adding some ingredient, as to wine, to give flavor, character, or strength.
(doh-saj) The addition of sugar and wine to sparkling wine after disgorging. The amount of sugar added determines the style of the sparling wine.
The addition of a solution of sugar syrup, sometimes mixed with wine, to sparkling wines to increase their sweetness. Champagnes are very high in acidity so a certain amount of added sugar is needed for balance even in the drier styles. The amount of dosage determines the wines final sweetness designation which can be extra brut (the driest), brut, extra dry, sec, demi-sec or doux (the sweetest).
Sugar added to champagne after degorgement.
French term denoting the level of sweetness of the the liquer d'expedition, which is added to Champagne before its final corking. The dosage determines what level of sweetness theChampagne will ultimately have (see Brut, Demi-Sec, etc...)
Sugar added to (most) champagnes to attain the required sweetness or roundness.
Sweetening in a Champagne or sparkling wine. After disgorgement, a small quantity of sugar syrup is added to adjust the sweetness to the required level: brut, demi-sec and so on.
(Pronounced with a French accent) Adding syrup to dry champagne after degorgement to replace the small amount of wine lost with the cork and to adjust the sugar level.
A small amount of sweet wine added to the top of a bottle-fermented sparkling wine, to replace the yeast sediment that is removed just before final corking.
doh-SAHJ] A mixture of sugar and spirits (often brandy) that is added to champagne and other sparkling wine immediately prior to final bottling. The percentage of sugar in the syrup determines the degree of sweetness in the final wine.
The adding of yeast right before the bottle conditioning of a beer. This is also done with champagne.
A sweetened spirit added at the very end to Champagne and other traditionally made sparkling wines. It determines whether a wine is brut, extra dry, dry or semisweet. (fr. liqueur de tirage)
A small amount of wine (usually sweet) is added to the bottle of sparkling wines to add bubbles by means of secondary fermentation.
The liqueur (sugar dissolved in reserve wine) added to the sparkling wine just before final corking. The dosage finishes the sparkling wine and determines its level of sweetness.
(France) When making a sparkling wine, after dégorgement the wine can be topped up with sugar and wine to reach the desired level of sweetness and flavour. This is dosage. The entire process is documented here: Methode Champenoise.
adding liqueur to a sparkling wine to establish a type - brut, dry, medium etc
An amount of sugar added to sparkling wines to give them sweetness.
(French) The addition to sparkling wines of a solution of sugar syrup mixed with wine to sweeten them. The amount of dosage determines the wines final sweetness. Rated from extra brut (being the driest), brut, sec, demi-sec and doux (being the sweetest).
The final topping up of Champagne and other sparkling wines with sugar and wine after degorgement to achieve the required level of sweetness and flavour.
In bottle-fermented sparkling wines, a small amount of wine (usually sweet) that is added back to the bottle once the yeast sediment that collects in the neck of the bottle is removed.
The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation.
French term for the small amount of top-up liquid added to Champagne just before bottling, sweetened to desired level.
Sugar added to Champagne and sparkling wines to lessen the acid.
The final addition to a sparkling wine which tops up the bottle after dégorgement/disgorging and determines the sweetness of the finished wine.
A combination of wine and cane sugar that is used in making champagne.
The sugar added to méthode champenoise or MCC after the second fermentation.
A measure of yeast and/or sugar added to the cask or bottle to facilitate secondary fermentation.