Blog

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

disgorging

In the production of champagne, this is the process of freezing the neck of the bottle which contains champagne and yeast sediments. This frozen ice plug of sediment and champagne is then forced out by pressure released from within the bottle when the temporary cap is removed, leaving the remaining champagne crystal clear.

© 2009 WINES.COM All rights reserved.
Database used with permission of Vintage Wine Lover’s Software.

Posted in:

Leave a Comment (0) ↓