remuage


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remuage

(rəmuːˈɑːʒ; French rəmɥaʒ)
n
(in the making of sparkling wine, esp champagne) the process of turning or shaking the bottles to let the yeast lees move to the neck of the bottle for removal
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The remuage was performed for a period of three months, followed by degorgement and sealing with a cork stopper and wire protection.
sanitary tiraging, eliminating any chance of difficult remuage, proper dose selection and proper disgorging.
Veuve Cliquot used her kitchen table to advance the technique of remuage, a crucial part of Champagne making.
This includes the process for choosing and then pressing the grapes; a first and second fermentation; the process of remuage, or riddling; degorgement, and aging.