In this glossary, you will find the terms that are used in champagne making, champagne tasting, and in the champagne trade.
- ACIDITY
- AFTERTASTE
- AGING AFTER DISGORGEMENT
- AGING ON LEES
- AGRAFE
- AMERTUME
- AOC
- AROMAS
- ASSEMBLAGE
- AUTOLYSIS
- AUTOLYTIC CHARACTER
- BALANCE
- BALTHAZAR
- BARRIQUE
- BASE WINE
- BATONNAGE
- BELONS
- BIDULE
- BIODYNAMICS
- BLANC DE BLANCS
- BLANC DE NOIRS
- BLIND TASTING
- BODY
- BOTRYTIS
- BOUQUET
- BOURBES
- BRUT
- BRUT NATURE
- BRUT NON-VINTAGE
- BUTTERY
- CAPSULE
- CARBON DIOXIDE
- CAVA
- CAVE
- CHALK
- CHAPTALISATION
- CHARMAT
- CHARMAT METHOD
- CHEF DE CAVE
- CLOS
- COIFFE
- COLD STABILIZATION
- COLLERETTE
- COMITÉ CHAMPAGNE
- COOPÉRATIVE MANIPULANTE
- COQUARDE
- COTEAUX
- COTEAUX CHAMPENOIS
- COUPE
- CRAMANT
- CREMANT
- CRISTAL
- CRU
- CUVÉE
- DEBOURBAGE
- DEBOURBAGE A FROID
- DISGORGEMENT
- Dom Pérignon Monk
- DOSAGE
- DOUX
- DRY
- ÉCHELLE DES CRUS
- EPERNAY
- LEES
- ORDRE DES COTEAUX
- OXIDATIVE
- PRESTIGE CUVÉE
- PRIMARY AROMAS
- REDUCTIVE
- SECONDARY AROMAS
- TERROIR
- TERTIARY AROMAS
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