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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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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 firstname.lastname@example.org. 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