This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: The neck of a Champagne bottle is frozen in a brine bath called bac à glace in preparation for dégorgement, the removal of sediment from the bottle. This immediately precedes "dosage" in the méthode champenoise. Dosage, or liqueur d'expedition, is the addition of a mixture of wine and sugar which determines the eventual sweetness of the contents of the bottle, which is then corked.
Most frequent country: France
Most frequent region: Champagne
Also known as: liqueur d'expedition
See places: French food and cuisine, Champagne