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wine, sparkling
wine, sparkling Wine containing bubbles of carbon dioxide, bottled under pressure. There are three methods of production: (1)the méthode champenoise in which the wine undergoes a second fermentation in the bottle; wine produced outside the Champagne region of France may not be called champagne, even if made by this method;(2)the tank or bulk method, in which the wine is bottled while still fermenting slightly;(3)the addition of carbon dioxide gas while bottling.
Lightly sparkling wines are known as pétillante or frizzante; they are often young wines, bottled while still fermenting (e.g. lambrusco, vinho verde). |
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Cite this article
DAVID A. BENDER. "wine, sparkling." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Jun. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "wine, sparkling." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (June 1, 2012). http://www.encyclopedia.com/doc/1O39-winesparkling.html DAVID A. BENDER. "wine, sparkling." A Dictionary of Food and Nutrition. 2005. Retrieved June 01, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-winesparkling.html |
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sparkling wine
sparkling wine See wine, sparkling.
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Cite this article
DAVID A. BENDER. "sparkling wine." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Jun. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "sparkling wine." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (June 1, 2012). http://www.encyclopedia.com/doc/1O39-sparklingwine.html DAVID A. BENDER. "sparkling wine." A Dictionary of Food and Nutrition. 2005. Retrieved June 01, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-sparklingwine.html |
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