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[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.
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 .
Ruinart Blanc de Blancs is the flagship of Maison Ruinart. The cuvées named R de Ruinart include both Brut non-vintage and vintage wines, with the non-vintage minimum 40% Chardonnay, and 60% Pinot noir, with 25% reserve wines, while proportions vary in the vintage wine. Also produced are non-vintage Ruinart Blanc de Blancs, 100% Chardonnay ...
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture , winemaking , grape varieties, and wine tasting , see the topic specific list in the " See also " section below.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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.
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]