champagne
A Dictionary of Food and Nutrition | Date: 2005
champagne Sparkling wine from the Champagne region of north‐eastern France, made by a second fermentation in the bottle. Pioneered by Benedictine cellar master Dom Pierre Pérignon at the Abbey d'Hautvilliers, in the late seventeenth century. Sparkling wines from other regions, even when made in the same way, cannot legally be called champagne, but are known as being made by the méthode champenoise.
© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005.
Related newspaper, magazine, and journal articles from HighBeam Research
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Champagne.... (debate on whether champagne should be marketed as "sparkling wine")(includes related article)
Wines & Vines; 12/1/1991; Hiaring, Philip; 787 words
; CHAMPAGNE . . . Use of the word champagne versus sparkling wine is addressed in this issue as a result ... decision to make a survey was prompted by the increased number of champagne makers with European ownership who call their product sparkling ...
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Splash in the pan Cooking with Champagne makes a New Year's menu sparkle
The Milwaukee Journal Sentinel; 12/26/1999; KAREN HERZOG; 787 words
; Champagne is the traditional sparkle of New Year's Eve. While many glasses of the bubbly will be raised at midnight, champagne also may finesse its way into dinner -- cooked in risotto ... or as part of the bathing liquid for poached pears. "Champagne, to me, denotes something of quality," said Scott Shully ...
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Quizzing fizz expert on Champagne
Chicago Sun-Times; 12/29/1988; 532 words
; Champagne adds an elegant, festive touch to any entertaining occasion, particularly during the holidays ... Institute of Wine and Food, offers answers to some of the most commonly asked questions about Champagne: Q: What's the difference between Champagne and sparkling wine? A: Every Champagne is ...
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Champagne snowballs: these frosty sherbets are light, sparkling, dramatic. (includes recipes)
Sunset; 1/1/1985; 662 words
; Champagne snowballs These frosty sherbets are light, sparkling ... frosty sherbets take their pale coolness from a spiced champagne syrup blended and frozen with an air-filled meringue ... delightful alone, sparkling and dressy when served with champagne. It's best to make the sherbet a day ahead to give it ...
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How champagne lovers hope to save the planet It's synonymous with hedonistic New Year's celebration. But, says Michael McCarthy, champagne is going environmentally friendly
The Independent - London; 12/31/2001; Michael McCarthy; 787 words
; CHAMPAGNE, AH, champagne. Champagne as tonic, yes; champagne as pick-me-up, yes indeed; champagne as chin-chin, champagne as cheers, champagne as what-ho, as bottoms-up, as down-the-hatch, as Happy New Year and mud- in-your-eye; champagne as one ...
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