sparkling wine

Any wine that is effervescent because of dissolved carbon dioxide; either because of fermentation in bottle or by physical carbonation.
See Also: sparkling apple cider, sparkling ice cider

Wikipedia foundation.

Look at other dictionaries:

  • Sparkling wine — Frizzante redirects here, for the racehorse, see Frizzante (horse). A glass of Champagne. Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in …   Wikipedia

  • sparkling wine — noun effervescent wine • Hypernyms: ↑wine, ↑vino • Hyponyms: ↑champagne, ↑bubbly, ↑cold duck * * * noun : an effervescent table wine usually white but occasionally red containing on the average 12 percent alcohol by volume and carbonated by… …   Useful english dictionary

  • sparkling wine — putojantis vynas statusas Aprobuotas sritis alkoholis apibrėžtis Produktas, gaunamas pirminio ar antrinio alkoholinio fermentavimo būdu iš šviežių vynuogių, vynuogių misos, stalo vynui gauti tinkamo vyno, stalo vyno, tam tikrame regione pagaminto …   Lithuanian dictionary (lietuvių žodynas)

  • sparkling wine — champagne, type of wine with bubbles, carbonated wine …   English contemporary dictionary

  • sparkling wine — spar′kling wine′ n. vin a wine that is naturally carbonated by a second fermentation • Etymology: 1690–1700 …   From formal English to slang

  • sparkling wine — noun Date: 1565 an effervescent table wine …   New Collegiate Dictionary

  • sparkling wine — a wine that is naturally carbonated by a second fermentation. [1690 1700] * * * …   Universalium

  • sparkling wine — /spaklɪŋ ˈwaɪn/ (say spahkling wuyn) noun a wine that is naturally carbonated by a secondary fermentation. Usage: See note at champagne …   Australian English dictionary

  • Sparkling wine production — All production methods for sparkling wines have one thing in common: they have the purpose of introducing enough carbon dioxide in the wine to make it effervescent …   Wikipedia

  • Christie’s World Encyclopedia of Champagne & Sparkling Wine — by Tom Stevenson (published by Absolute Press) is famous for being the first book to publish the 17th century document proving that the English used a second fermentation to convert still wines into sparkling at least six years before Dom… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”

We are using cookies for the best presentation of our site. Continuing to use this site, you agree with this.