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Remuage
The traditional method is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called “Champagne”), in Spain to produce Cava, in Portugal to produce Espumante and in Italy to produce Franciacorta. The method is known as the ''méthode champenoise,'' but the Champagne producers have successfully lobbied the European Union to restrict the use of that term within the EU only to wines produced in Champagne. Thus, wines from elsewhere cannot use the term "''méthode champenoise''" on products sold in the EU, and instead the term "traditional method" (''méthode traditionnelle'') or the local language equivalent (''método tradicional'' in Spain and Portugal, ''metodo classico'' or ''metodo tradizionale'' in Italy, and in Germany ''klassische Flaschengärung''). South African wines from the Western Cape are labelled with the term ''Methode Cap Classique''. Some wine producers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sparkling Wine Production
Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the title of this article the term ''sparkling'' is used for all wines that produce bubbles at the surface after opening. Under EU law the term ''sparkling'' has a special meaning that does not include all wines that produce bubbles. For this reason the terms ''fizzy'' and ''effervescent'' are sometimes used to include all bubbly wines. The following terms are increasingly used to designate different bottle pressures: * ''Beady'' is a wine with less than of pressure. * ''Semi-sparkling'' is a wine with of pressure. ''Semi-sparkling'' wines include wines labelled as Frizzante Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champagne
Champagne (, ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. The grapes Pinot noir, Pinot meunier, and Chardonnay are used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are vinified as well. Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class. Origins Still wines from the Champagne region were known before medieval times. The Romans were the first to plant vineyards in this area ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (wine)
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BBC Science Focus
''BBC Science Focus'' (previously ''BBC Focus'') is a British monthly magazine about science and technology published in Bristol, UK by Immediate Media Company. Edited by Daniel Bennett, it covers all aspects of science and technology and is written for general readers as well as people with a knowledge of science. Formerly known as ''Focus'' and published by Gruner + Jahr and Nat Mags, the magazine was taken over by BBC Magazines Immediate Media Company Limited (styled as Immediate Media Co) is a British multinational publishing house that currently publishes a significant range of titles, including ''Radio Times, Top Gear (magazine), BBC Top Gear, BBC Good Food'' and a ... in mid-2005 and renamed ''BBC Focus''. There are also regular science celebrity features and interviews. Their official website is known as ''Science Focus''. Regular features * Intro-a few paragraphs from the editor * Eye Opener – interesting or amazing photography * Letters to the editor * Discoverie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bar (unit)
The bar is a metric unit of pressure, but not part of the International System of Units (SI). It is defined as exactly equal to 100,000 Pa (100 kPa), or slightly less than the current average atmospheric pressure on Earth at sea level (approximately 1.013 bar). By the barometric formula, 1 bar is roughly the atmospheric pressure on Earth at an altitude of 111 metres at 15 °C. The bar and the millibar were introduced by the Norwegian meteorologist Vilhelm Bjerknes, who was a founder of the modern practice of weather forecasting. The International System of Units, despite previously mentioning the bar, now omits any mention of it.. The bar has been legally recognised in countries of the European Union since 2004. British Standard BS 350:2004 ''Conversion Factors for Units''. The US National Institute of Standards and Technology (NIST) deprecates its use except for "limited use in meteorology" and lists it as one of several units that "must not be i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appellation D'origine Contrôlée
An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical boundaries, such as what grapes may be grown, maximum grape yields, alcohol level, and other quality factors may also apply before an appellation name may legally appear on a wine bottle label. The rules that govern appellations are dependent on the country in which the wine was produced. History The tradition of wine appellation is very old. The oldest references are to be found in the Bible, where ''wine of Samaria'', ''wine of Carmel'', ''wine of Jezreel'', or ''wine of Helbon'' are mentioned. This tradition of appellation continued throughout the Antiquity and the Middle Ages, though without any officially sanctioned rules. Historically, the world's first exclusive (protected) vineyard zone was introduced in Chianti, Italy in 1716 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Cellar
A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae, or plastic containers. In an ''active'' wine cellar, important factors such as temperature and humidity are maintained by a climate control system. In contrast, ''passive'' wine cellars are not climate-controlled, and are usually built underground to reduce temperature swings. An aboveground wine cellar is often called a ''wine room'', while a small wine cellar (fewer than 500 bottles) is sometimes termed a ''wine closet''. The household department responsible for the storage, care and service of wine in a great mediaeval house was termed the buttery. Large wine cellars date back over 3,700 years. Purpose Wine cellars protect alcoholic beverages from potentially harmful external influences, providing darkness, constant temperature, and constant humidity. Wine is a natural, perishable food product issued from fermentation of fruit. Left exposed to heat, light, vibration or fluctuat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Early Modern Glass In England
The early modern period in England (c. 1500–1800) brought on a revival in local glass production. Medieval glass had been limited to the small-scale production of forest glass for window glass and vessels, predominantly in the Weald.Kenyon, G.H., 1967. ''The Glass Industry of the Weald'' Leicester, Leicester University Press The organisation of production evolved from the small-scale family-run glass houses typical of forest glass-making to large monopolies granted by the Crown.Godfrey, E., 1975. ''The Development of English Glassmaking 1560-1640''. Oxford, Clarendon Press. The influx of immigrants from Europe brought changes in furnace technology and raw materials, creating a better quality glass.Crossley, D.W., 1990. ''Post-Medieval Archaeology in Britain'' New York, Leicester University PressCrossley, D.W., 1998. "The English Glassmaker and his search for materials in the 16th and 17th centuries." In McCray, P (ed) ''The Prehistory and History of Glassmaking Technology'', Weste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Royal Society
The Royal Society, formally The Royal Society of London for Improving Natural Knowledge, is a learned society and the United Kingdom's national academy of sciences. The society fulfils a number of roles: promoting science and its benefits, recognising excellence in science, supporting outstanding science, providing scientific advice for policy, education and public engagement and fostering international and global co-operation. Founded on 28 November 1660, it was granted a royal charter by King Charles II as The Royal Society and is the oldest continuously existing scientific academy in the world. The society is governed by its Council, which is chaired by the Society's President, according to a set of statutes and standing orders. The members of Council and the President are elected from and by its Fellows, the basic members of the society, who are themselves elected by existing Fellows. , there are about 1,700 fellows, allowed to use the postnominal title FRS ( Fellow of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christopher Merrett
Christopher Merret FRSFRCP(16 February 1614/1615 – 19 August 1695), also spelt Merrett, was an English physician and scientist. He was the first to document the deliberate addition of sugar for the production of sparkling wine, and produced the first lists of British birds and butterflies. Life Merret was born in Winchcombe, Gloucestershire on 16 February; Hunter gives the year of his birth as 1615, which may be 1614 Old Style. In 1632 he went up to Gloucester Hall, Oxford (which later became Worcester College); he received his BA from Oriel in 1635, and his BMed and DMed from Gloucester Hall in 1636 and 1643 respectively. Merret then practised medicine in London, becoming Fellowof the Royal College of Physicians in 1651. Three years later he moved to the RCP's premises at Amen Corner near St Paul's Cathedral, as the first Harveian Librarian, for which he received room and board and a small stipend. But disaster struck in 1666 with the Great Fire of London, which destroy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
