Traditional French Champagne-making method. The second fermentation, which creates natural carbonation, occurs in the bottle in which the wine will be sold.
The method, developed in France's Champagne region, by which the finest sparkling wine is traditionally made. An expensive and time-consuming process, it results in complex, exciting wines with a delicate effervescence that would be unattainable through more industrial techniques. Initially, still wines are blended to arrive at the particular style of the winemaker or house, then sugar and special yeasts are added and the wine is bottled and stoppered.
French term for the costly, labour intensive method to make champagne, whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. The monk Dom Pérignon is credited with inventing this method.
The traditional method of making Champagne, whereby the carbonation occurs naturally during a second fermentation, rather than by injection of CO2.
The classic Champagne method of making sparkling wine. Secondary fermentation takes place in the bottle, and the carbon dioxide produced is captured as bubbles.
The method of making champagne, in the Champagne region of France. The important second fermentation takes place in the bottle in which the champagne is ultimately sold.
The method by which true Champagne gets its bubbles. Secondary fermentation that takes place naturally within the bottle.
The traditional method of putting bubbles in champagne by refermenting the wine in its bottle.
Méthode Champenoise is the authentic French method for making bottled-fermented sparkling wines. That's why Cleanskins.com is only allowed to call its wines made in this fashion "Bubbly".
As far as the French are concerned, (and legally) the only way to make champagne. Bottle fermented. Pronounced 'method sharm-pen-whars'.
The authentic French method by which sparkling wines are produced
The traditional French method of producing sparkling wines, where the wine goes through secondary fermentation in the bottle in which it is eventually sold.
French term, developed in the Champagne region, used to describe sparkling wine made via the classic methode of secondary fermentation taking place naturally in the individual bottle.
French term for the method used to make champagne, which is fermented in the bottle. French champagnes and many other sparkling wines are produced using this traditional French technique. The monk Dom Pérignon is credited with inventing this method.
The labor-intensive and costly process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. All Champagne and most high-quality sparkling wine is made by this process. See also charmat.
A method of making champagne and sparkling wine.
The traditional and best way of making a sparkling wine. EU has banned the term from bottles not made in Champagne, so look out for "Methode Traditionelle" or "Fermented in this Bottle" instead.
A second fermentation in which the CO2 is not allowed to evaporate and bubbles are produced. If it ain't got bubbles, it's just wine.
The tradtional sparkling wine making process. The carbon dioxide that gives sparkling wine its fizz is created through a secondary fermentation that occurs in a sealed bottle. After the primary fermentation, sugar and yeast are added to the base wine and then this is bottled and sealed. Yeast reacts with sugar to produce alcohol and carbon dioxide. After the secondary fermentation the wine remains on the yeast lees for a period of time before it is disgorged.
Refers to the specific method of champagne production which includes a second fermentation in the bottle. In Europe, only wines made in Champagne are entitled to use be named champagne - sparkling wines made in other European countries are typically labeled Methode Traditionelle.
Technique of making sparkling wine by doing a second, controlled fermentation in a sealed bottle to develop the bubbles. More time-consuming and expensive than Charmat or transfer methods.
Process whereby sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer. Compare with Charmat or bulk fermented.
The method by which real Champagne gets its bubbles.
(France) The traditional method for making Champagne, in which the second fermentation occurs within the bottle. A legally protected term - only Champagne may wear this on the label - although the method is used the world over. For more details see my Champagne Guide.
The secondary, inside-the-bottle fermentation that is used to create authentic Champagne and other high quality sparkling wines. It's what creates the bubbles in the finest sparkling wines, but it is an expensive, labor-intensive process. Cheaper bubblies are made by the Charmat process. See Charmat.
The traditional bottle-fermented method for producing champagne, including hand riddling and disgorging.
The traditional process by which champagne is made.
Classic method of making champagne by inducing secondary fermentation in the bottle and producing fine bubbles. Due to French law, Cape sparkling wines made in this way are called Méthode Cap Classique.
