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When the base wine (or cuvee) has been produced from single grape varietals or a blend, the wine is bottled with a mixture of yeast and fresh sugar known as the "liqueur de tirage". This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
In sparkling wine production, a wine is made "sparkling" or "bubbly" because a secondary fermentation is introduced when the wine is contained within a sealed wine bottle. During this time the wine is deliberately kept in contact with its lees inside the bottle for a period ranging from a couple of months to several years. Studies have shown ...
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An empty (Bordeaux-style) wine bottle with a punt at its base. A punt, also known as a kick-up, is the dimple at the bottom of a wine bottle. There is no consensus explanation for its purpose. The more commonly cited explanations include: [2] It is a historical remnant from the era when wine bottles were free blown using a blowpipe and pontil.
Italian term for a wine bottle Bottle Age The length of time that wine has been allowed to age and mature in bottle. Bottle shock Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel.
This page was last edited on 2 August 2004, at 15:40 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Port tongs (Portuguese: Tenaz) are a special set of tongs designed to open wine bottles that are sealed with a cork. The tongs are heated over an open flame and held against the neck of the wine bottle for 20–30 seconds. The heated section of bottle is then cooled with a damp cloth or ice water, causing the glass to fracture due to thermal ...
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