WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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Language: French
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.
Pronounced: doh-sahj
Ethnicity: French
Most frequent country: France
Most frequent region: Champagne
Also known as: liqueur d'expedition
See places: French food and cuisine, Champagne |