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Ullage (from the French ouillage) is a winemaking term that has several meanings but most commonly refers to the headspace of air between wine and the top of the container holding the wine. It can also refer to the process of evaporation that creates the headspace itself or it can be used as a past tense verb to describe a wine barrel or bottle ...
This word was, in turn, taken in medieval French as oeil, from which a verb ouiller was created, meaning to fill a barrel to full capacity. Around 1300, the word ouillage was created by the Normans to refer to the amount of liquid needed to fill a barrel to capacity.
French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production. Vinimatic An enclosed fermentation tank with rotating blades that operates similar to a cement mixer with the propose of maximizing extraction during maceration and minimizing the potential for oxidation .
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In French, it means "beginning." The English meaning of the word exists only when in the plural form: [faire] ses débuts [sur scène] (to make one's débuts on the stage). The English meaning and usage also extends to sports to denote a player who is making their first appearance for a team or at an event. décolletage a low-cut neckline ...
[a] (French pronunciation: [mɔ̃tʒwa sɛ̃ dəni]) was the battle-cry and motto of the Kingdom of France. It allegedly refers to Charlemagne 's legendary banner, the Oriflamme , which was also known as the "Montjoie" [ 1 ] and was kept at the Abbey of Saint Denis , though alternative explanations exist.
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Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...