Sur Lie
Sur lie is French for “on the lees,” and lees for their part are expired… Continue reading
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Sommelier
The French term for a wine steward, which has also been appropriated by the English… Continue reading
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Sélection de Grains Nobles
In Alsace, the term for wines made from very late picked berries that have been… Continue reading
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Sec
French for DRY. In wine, however, the opposite is usually true. Champagne that is labeled… Continue reading
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Rémuage
The RIDDLING (rotating and tilting) of Champagne bottles to concentrate yeast sediments in their necks.… Continue reading
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Rosé Champagne
A pink Champagne. The rosé color, which actually ranges from translucent pink to coppery salmon,… Continue reading
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Prise de mousse
Literally, “capturing the sparkle,” a term for the secondary fermentation in Champagne. The secondary fermentation… Continue reading
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Pét-Nat
Pét-Nat is a contraction of the French term pétillant-naturel (natural sparkling). Pét-Nat wines are sparklers… Continue reading
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Oeil de Perdrix
Literally “partridge eye,” oeil de perdrix is the term used to describe the color of… Continue reading
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Nose
The smell of a wine, including both the AROMA from the grape and the BOUQUET… Continue reading
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Négociant
An individual or firm that buys grapes and/or ready-made wine from growers and/or cooperatives. The… Continue reading
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Muselet
A muselet (mew-zeh-LAY) is the wire cage or “hood” that holds a Champagne or sparkling… Continue reading
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