| 释义 |
‖ méthode champenoise, n.|metɔd ʃɑ̃pənwɑːz|
Also without accent.
[Fr., lit. ‘champagne method’.]
In wine-making, the process whereby sparkle (dissolved carbon dioxide) is produced in a bottled wine by inducing a second alcoholic fermentation to take place within the bottle, as with champagne, rather than being introduced into the wine artificially or by transferring naturally carbonated wine from a different bottle or from a larger container; a sparkling wine or other drink produced in this way.
From 1994, under a European Union ruling, the designation méthode champenoise was to be replaced by one of four prescribed categories: fermentation en bouteille selon la méthode champenoise, méthode traditionnelle, méthode classique, and méthode traditionnelle classique.
1928E. I. Robson Wayfarer in Fr. Vineyards i. 7 It was also decided..that ‘champagnized wines’ may bear the title ‘Méthode Champenoise’. This at least tells the buyer how the wine has been treated. 1951R. Postgate Plain Man's Guide to Wine v. 92 Not one of the ‘mousseux’, ‘méthode champenoise’ or ‘gazifiés’ possesses the clean, hard flinty taste of champagne. 1958A. L. Simon Dict. Wines 48/1 Other wines, red, white and rosés, can be made and are made ‘sparkling’ by the méthode champenoise. 1976National Observer (U.S.) 4 Dec. 8/2 A bottle will sell..for $7.80, a price competitive with other first quality California sparkling wines made by the traditional methode champenoise. 1987Independent 11 July 14/1 Bucks Fizz... You don't have to use champagne, a decent méthode champenoise sparkling white wine will do. 1995Independent on Sunday 22 Jan. (Sunday Rev. Suppl.) 46/2 In the 1980s he experimented with an English sparkling wine, a Méthode Champenoise, with the help of a friend from Epernay in the heart of Champagne country. |