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Blanc de blancs, a style of white Champagne or sparkling wine made only from white wine grapes Topics referred to by the same term This disambiguation page lists articles associated with the title Blanc de Champagne .
[22] [24] Franciacorta Satèn, a Blanc de blancs, is produced with the reduced 4.5 atmospheres of pressure instead of 6 for an expression of softness. [22] Trento DOC is an appellation for white and rosé sparkling wines made according to the méthode traditionnelle. Chardonnay, Pinot noir, Pinot blanc and Pinot Meunier grapes are used.
Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation.
A bottle of undisgorged Champagne resting on the lees.The yeast used in the second fermentation is still in the bottle, which is closed with a crown cap.. The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne.
The Côte des Blancs is a mostly eastern-facing slope that owes its name to the color of the grape that is planted: 95% Chardonnay. Champagnes in this area include the term " blanc de blancs ". Only four villages are located on the actual Côtes des Blancs slope, namely Avize , Cramant , Le Mesnil-sur-Oger and Oger but all municipalities ...
Hollandaise sauce (/ h ɒ l ə n ˈ d eɪ z / or / ˈ h ɒ l ə n d eɪ z /; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction).
Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish. [5] Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté; Venetian sauce: tarragon, shallots, chervil; Wine sauce: such as white wine sauce and champagne sauce [6]
Fromage blanc is a creamy soft cheese made with whole or skimmed milk and cream. It is a semi-fluid, creamy, viscous paste. Pure fromage blanc is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight. [citation needed]