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Méthode Traditionnelle
The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called "Champagne"), in Spain to produce cava, in Portugal to produce Espumante and in Italy to produce Franciacorta. The method is known as the ''méthode champenoise'', but the Champagne producers have successfully lobbied the European Union to restrict the use of that term within the EU only to wines produced in Champagne. Thus, wines from elsewhere cannot use the term "''méthode champenoise''" on products sold in the EU, and instead the term "traditional method" (''méthode traditionnelle'') or the local language equivalent (''método tradicional'' in Spain and Portugal, ''metodo classico'' or ''metodo tradizionale'' in Italy, and in Germany ''klassische Flaschengärung''). South African wines from the Western Cape are labelled with the term ''Methode Cap Classique ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vintage
In winemaking, vintage is the process of picking grapes to create wine. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certain wines, it can denote quality, as in Port wine, where Port houses make and declare vintage Port in their best years. From this tradition, a common, though not strictly correct, usage applies the term to any wine that is perceived to be particularly old or of a particularly high quality. Most countries allow a vintage wine to include a portion of wine that is not from the year denoted on the label. In Chile and South Africa, the requirement is 75% same-year content for vintage-dated wine. In Australia, New Zealand, and the member states of the European Union, the requirement is 85%. In the United States, the requirement is 85%, unless the wine is designated with an AVA, (e.g., Napa Valley), in which case it is 95%. Technically, the 85% rule in the United States applies equally to impo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BBC Science Focus
''BBC Science Focus'' (previously ''BBC Focus'') is a British monthly magazine about science and technology published in Bristol, UK by Immediate Media Company. Edited by Daniel Bennett, it covers all aspects of science and technology and is written for general readers as well as people with a knowledge of science. Formerly known as ''Focus'' and published by Gruner + Jahr and Nat Mags, the magazine was taken over by BBC Magazines Immediate Media Company Limited (with IMMEDIATE styled in all uppercase as its logo) is a British multinational publishing house that produces a wide range of magazine titles, including ''Radio Times, BBC Top Gear, Good Food'' and many others ... in mid-2005 and renamed ''BBC Focus''. There are also regular science celebrity features and interviews. Their official website is known as ''Science Focus''. Regular features * Intro: a few paragraphs from the editor * Eye Opener: interesting or amazing photography * Letters to the editor * Discoveries: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bar (unit)
The bar is a metric unit of pressure defined as 100,000 Pa (100 kPa), though not part of the International System of Units (SI). A pressure of 1 bar is slightly less than the current average atmospheric pressure on Earth at sea level (approximately 1.013 bar). By the barometric formula, 1 bar is roughly the atmospheric pressure on Earth at an altitude of 111 metres at 15 °C. The bar and the millibar were introduced by the Norwegian meteorologist Vilhelm Bjerknes, who was a founder of the modern practice of weather forecasting, with the bar defined as one megadyne per square centimetre. The SI brochure, despite previously mentioning the bar, now omits any mention of it.. The bar has been legally recognised in countries of the European Union since 2004. British Standard BS 350:2004 ''Conversion Factors for Units''. The US National Institute of Standards and Technology (NIST) deprecates its use except for "limited use in meteorology" and lists ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appellation D'origine Contrôlée
In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using recognized and traditional know-how. The specificity of an AOC product is determined by the combination of a physical and biological environment with established production techniques transmitted within a human community. Together, these give the product its distinctive qualities. The defining technical and geographic factors are set forth in standards for each product, including wines, cheeses and meats. Other countries and the European Union have similar labeling systems. The European Union's protected designation of origin (PDO and PGI) system has harmonized the protection of all geographical indications and their registration. When labelling wine however, producers may still use recognized traditional terms like AOC, and are not requ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Cellar
A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae, or plastic containers. In an ''active'' wine cellar, important factors such as temperature and humidity are maintained by a climate control system. In contrast, ''passive'' wine cellars are not climate-controlled, and are usually built underground to reduce temperature swings. An aboveground wine cellar is often called a wine room, while a small wine cellar (fewer than 500 bottles) is sometimes termed a wine closet. The household department responsible for the storage, care and service of wine in a great mediaeval house was termed the buttery. Large wine cellars date back over 3,700 years. Purpose Wine cellars protect alcoholic beverages from potentially harmful external influences, providing darkness, constant temperature, and constant humidity. Wine is a natural, perishable food product issued from fermentation of fruit. Left exposed to heat, light, vibration or fluctuati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crown Cork
The crown cork (also known as a crown seal, crown cap or just a cap), the first form of bottle cap, was invented by William Painter in 1892 in Baltimore. The company making it was originally called the Bottle Seal Company, but it changed its name with the almost immediate success of the crown cork to the ''Crown Cork and Seal Company''. It still informally goes by that name, but is officially Crown Holdings. Overview A Dutch patent application from 1892 This style of closure is still in widespread use. Prior to the invention of the external crown cork bottle stopper, soda bottles had ordinary internal cork bottle stoppers and often had rounded bottoms so they could not be stored standing upright. Corks have a tendency to dry out and shrink, allowing the gas pressure in the bottle to cause the cork to "pop", so bottles were stored on their side to prevent the corks from drying out. After the invention of the crown cork bottle stopper, this problem was eliminated, and soda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Early Modern Glass In England
The early modern period in England (c. 1500–1800) brought on a revival in local glass production. Medieval glass had been limited to the small-scale production of forest glass for window glass and vessels, predominantly in the Weald.Kenyon, G.H., 1967. ''The Glass Industry of the Weald'' Leicester, Leicester University Press The organisation of production evolved from the small-scale family-run glass houses typical of forest glass-making to large monopolies granted by the Crown.Godfrey, E., 1975. ''The Development of English Glassmaking 1560-1640''. Oxford, Clarendon Press. The influx of immigrants from Europe brought changes in furnace technology and raw materials, creating a better quality glass.Crossley, D.W., 1990. ''Post-Medieval Archaeology in Britain'' New York, Leicester University PressCrossley, D.W., 1998. "The English Glassmaker and his search for materials in the 16th and 17th centuries." In McCray, P (ed) ''The Prehistory and History of Glassmaking Technology'', West ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Royal Society
The Royal Society, formally The Royal Society of London for Improving Natural Knowledge, is a learned society and the United Kingdom's national academy of sciences. The society fulfils a number of roles: promoting science and its benefits, recognising excellence in science, supporting outstanding science, providing scientific advice for policy, education and public engagement and fostering international and global co-operation. Founded on 28 November 1660, it was granted a royal charter by Charles II of England, King Charles II and is the oldest continuously existing scientific academy in the world. The society is governed by its Council, which is chaired by the society's president, according to a set of statutes and standing orders. The members of Council and the president are elected from and by its Fellows, the basic members of the society, who are themselves elected by existing Fellows. , there are about 1,700 fellows, allowed to use the postnominal title FRS (Fellow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christopher Merret
Christopher Merret FRSFRCP(16 February 1614/1615 – 19 August 1695), also spelt Merrett, was an English physician and scientist. He was the first to document the deliberate addition of sugar for the production of sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne ( ..., and produced the first lists of British birds and butterflies. Life Merret was born in Winchcombe, Gloucestershire on 16 February; Hunter gives the year of his birth as 1615, which may be 1614 Old Style and New Style dates, Old Style. In 1632 he matriculation, went up to Gloucester Hall, Oxford (which later became Worcester College); he received his BA from Oriel College, Oriel in 1635, and his BMed and DMed from Gloucester Hall in 1636 and 1643 respectively. Merret then practised medicine in London, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Fault
A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. Wine faults may result from poor winemaking practices or storage conditions (wine), storage conditions that lead to ''wine spoilage''. In the case of a chemical origin, many compounds causing wine faults are already naturally present in wine, but at insufficient concentrations to be of issue, and in fact may impart positive characters to the wine; however, when the concentration of such compounds exceed a sensory threshold, they replace or obscure desirable Flavor (taste), flavors and aromas (wine), aromas that the winemaker wants the wine to express. The ultimate result is that the quality of the wine is reduced (less appealing, sometimes undrinkable), with consequent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limoux Wine
Limoux wine is produced around Limoux in Languedoc in southwestern France. Limoux wine is produced under four ''Appellation d'origine contrôlée'' (AOC) designations: Blanquette de Limoux, Blanquette méthode ancestrale, Crémant de Limoux and Limoux, the first three of which are sparkling wines and dominate the production around Limoux. The region's main grape is the Mauzac, locally known as ''Blanquette'', followed by Chardonnay and Chenin blanc. In 2005, the Limoux AOC was created to include red wine production, mostly Merlot.J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition pp. 402–403 Oxford University Press 2006 Wine historians believe the world's first sparkling wine was produced in this region in 1531 by the monks at the abbey in Saint-Hilaire.E. McCarthy & M. Ewing-Mulligan ''French Wine for Dummies'' p. 222 Wiley Publishing 2001 Climate and geography The Limoux wine region is located in the eastern foothills of the Pyrénées in southern France, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
