Dégorgé pour l'instant présent
English translation: uncork
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| 18:20 Oct 2, 2001 |
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|  Selected response from: JH Trads United States Local time: 05:10 | ||||||
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| 5 | uncorked for now |
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| 4 | disgorged for the moment |
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| 3 -1 | uncorked for immediate gratification |
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Answers
8 mins confidence: 
peer agreement (net): -1
peer agreement (net): -1uncorked for immediate gratification Explanation: not sure of this, but seems to make sens degorge could also mean to cut the bottle with a knife (traditionally a sword) native |
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6 hrs confidence:
disgorged for the moment Explanation: When you look at what the process involves, then once a bottle has been disgorged, it is recorked. As a a result, given the past participle, it looks to me as though there is no need to read anything other than a literal trnaslation of your short extract, to give « disgorged at the moment ». Meaning, at the the present moment in time (at the time of writing), the bottle was disgorged, no doubt to be recorked later. I do not think that it can mean that it is to be drunk there and then. In fact, from my brief research into this one, this traditional process favoured by many big names is not considered essential by all. Read on, drink and be merry. But think again about the applicable meaning before you do so ! http://www.winespectator.com/Wine/Spectator/Faqs/GlossaryFAQ... DISGORGEMENT: A step in the traditional process of sparkling wine production wherein frozen sediment is removed from the neck of the bottle.. http://thewinenews.com/decjan0001/cover.html Even the devotees who make up the 5 percent that Lecaillon would call savvy may be hard-pressed to explain the intricacies of aging or debate the merits of the complete Champagne-aging process, which can be divided into two separate - and very different - methods. The essential second fermentation that takes place in the bottle and creates Champagne's distinctive bubbles leads directly to the first method of maturation, which occurs before disgorging and is known as aging on the lees (the heavy, yeasty sediment created during the secondary fermentation and eventually expelled). Aging the finished wine on the cork after disgorgement represents the second method - a process that is essentially optional and even controversial. Few would dispute the value of extensive aging on the lees, which generally imparts toasty, doughy flavors and complexity, but there is an ongoing debate about whether aging on the cork improves a Champagne or deadens it. http://www.simpleinternet.com/recipes/dictionary.pl?2283 disgorge; disgorgement [dihs-GORJ] The step where sediment is removed during the MÉTHODE CHAMPENOISE process of making fine SPARKLING WINES. In a prior step called REMUAGE, sediment slowly collects around the cork (the bottle is positioned upside-down). The neck of the bottle is then placed in an icy brine or glycol solution, which causes the neck's contents (mainly sediment) to freeze into a solid plug. During disgorging the cork (or cap) is removed, and the pressure in the bottle causes the frozen plug of sediment to pop out. The procedure is followed by the remaining méthode champenoise steps including adding the DOSAGE, topping off the bottle with additional wine and recorking it. The French term for this process is dégorgement. The unofficial term late disgorged is used on some wine labels to indicate that a SPARKLING WINE has been AGED longer than normal bottlings and, through this longer aging, absorbed more flavor from the LEES. Reference: http://www.simpleinternet.com/recipes/dictionary.pl?2283 Reference: http://thewinenews.com/decjan0001/cover.html |
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6 hrs confidence:
uncorked for now Explanation: The implication being that ( in accordance with the disgorgement process) it will be recorked. In no way does it mean that the wine is to be drunk straight away!!! |
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