"C" in wine glossary
The plastic or foil that covers the cork and part of the neck of a wine bottle.
A winemaking practice of fermenting whole grapes that have not been crushed.
A piece of stemware having a long stem with a tall, narrow bowl on top.
A type of wine, one of the "noble" white varietals.
The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode champenoise.
A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity.
In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.
A mixture of red and white sparkling wine that has a high sugar content.
A wine bottle stopper made from the thick outer bark of the cork oak tree.
A tasting term for a wine that has cork taint.
A tool, comprising a pointed metallic helix attached to a handle, for drawing Corks from bottles.
Semi-sparkling wine; slightly effervescent. Also called frizzante.
French sparkling wine not made in Champagne region.
Sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle.
A large vat used for fermentation.
The pressing, or a blending of several wines.