13:17 Oct 31, 2007 |
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Spanish to English translations [PRO] Social Sciences - Wine / Oenology / Viticulture / CAVA | |||||||
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Summary of answers provided | ||||
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5 +3 | dosage |
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5 | Dosage- provides the finishing touch or colour, aroma, taste,etc. |
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3 +1 | Liqueur d'expedition (DOSAGE) |
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Discussion entries: 1 | |
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Liqueur d'expedition (DOSAGE) Explanation: This is just to confirm that is actually called DOSAGE; the only other solution is to use the French term. Liqueur d'expedition, or dosage It has always been common practice to add sugar or molasses to wine to sweeten it, particularly when the wine is produced in northern areas such as Champagne where the grapes often produce tart, green wines as they struggle to ripen fully. Given the imprecise methods of adding sugar to start the second fermentation to produce the bubbles, it is no surprise that the early champagnes were all sweet. Champagne used to be served as a dessert wine, and even with the drier styles now produced, the French often continue this custom. To improve the taste of the fermented wine, at the time of degorgement the liqueur d'expedition is added. These days, this is mostly sugar. The sugar is dissolved in a similar wine to the champagne itself, which helps it to mix in the bottle. For the sweeter wines, brandy or similar strong alcohol is also included to maintain the strength of the final mixture. Many other substances have also been added to champagne at this stage. A list from the late 19th century includes port, tannin, raspberry brandy, kirsch, tartaric acid and alum. The liqueur d'expedition is now more commonly known as the dosage. Looking for a really dry champagne? Try our Georges Vesselle zero Brut, its called zero brut because it has no dosage added at disgorge. http://www.lovelybubbly.co.uk/AboutChampagne.aspx?Cat=home Liqueur d'expédition (mixture of sugar and wine depending on the house style) is added to top up the wine before the bottle is quickly corked so that the minimum of fizz is lost. http://www.quaffers.co.uk/features/glossary/ -------------------------------------------------- Note added at 1 hr (2007-10-31 15:14:54 GMT) -------------------------------------------------- http://www.amordivino.co.uk/introduction.html http://kilworthhouse.co.uk/pdfs/wine list.pdf http://www.just-champagne.co.uk/abt_champ.htm and so on; google: Liqueur d'expédition site:.uk -------------------------------------------------- Note added at 2 hrs (2007-10-31 15:30:25 GMT) -------------------------------------------------- ( ;-) ..that IT is actually called dosage! ) |
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dosage Explanation: dosage Also known as topping up, it consists of adding the dosage, which contains different proportions of sugar in accordance with the type of cava to be produced (brut, brut nature, seco [dry], etc.). dosaje El dosaje, también denominado relleno, consiste en añadir el licor de expedición, que incorpora diferentes dosis de azúcar en función del tipo de cava que se desea obtener (brut, brut nature, seco...). -------------------------------------------------- Note added at 4 hrs (2007-10-31 18:01:55 GMT) -------------------------------------------------- Carol, I understand that what I have put between quotation marks below means that"dosage" translates "licor de expedición". See page 12 on the link above, and then open http://www.codorniu.es/home.html?wlang=en and go to the same page (translated here). You will find the two paragraphs I quote. On the other hand, it seems that ZZK agrees Reference: http://www.codorniu.es/alquimia_proceso.html |
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