• Base Wine: The ”liqueur de tirage” is added to it during secondary fermentation. See also: Cuvée
• Brut: means especially dry. The sugar content of the champagne is between 6-15 g/litre.
• Cuvée: coupage. During champagne making, base wine (type wine) is made by endowment for secondary fermentation.
• Degorging: The removal of the excrement subsided on the neck of the champagne bottle.
• Demi Sec: means half-dry. The sugar content of the champagne is between 33-50 g/litre.
• Dom Perignon (1639-1715): He is the inventor of champagne making, the one-time cellar master of the Benedictine Abbey of Champagne.
• Doux: means sweet. The sugar content of the champagne exceeds the 50 g/litre amount.
• Expeditional Liqueur: It is a liquid containing wine, sugar, brandy and other flavourings that serves for the setting of the sweetness of the champagne.
• Extra Brut: means absolute dry. The champagne contains an almost negligible amount of sugar.
• Extra Dry: means especially dry. The sugar content of the champagne is between 12-20 g/litre.
• Endowed wine: It is a wine made by mixing different wines.
• Magnum: (magnum bottle): It is a 1,5 litres bottle especially used for secondary champagne fermentation.
• Secondary fermentation (pseudo-fermentation): It is a champagne fermentation process either in bottle or in tank used after adding the sugar solution to the previously made base wine.
• Méthode Charmat: The fermentation of the champagne is carried out in large cubic capacity, pressure resistant tanks.
• Méthode Transvasée: The champagne is fermented and ripened in 1,5 litres so called ”magnum” bottles. The excrement is removed by filtration.
• Méthode Traditionelle: It is the traditional champagne making method from Champagne. The secondary fermentation is carried out in the bottle. The excrement subsided on the cork is removed by degorging.
• Sec: means dry. The sugar content of the champagne is between 17-35 g/litre.
• Excrement: The sediment subsided onto the bottom of the barrel (tank, bottle): it contains yeasts, bacteria, wine stone and other solid segments.
• Removal of the excrement: See also: Degorging.
• Type Wine: It is a stable quality wine made by endowing different wines.
• Liqueur de Tirage: It is used in the process of champagne making. Sugar solved in wine or water, or citric acid are utilized. The second gets into the solution because it helps preserving the sugar content. The liqueur de tirage is given into the previously made base wine (cuvée) before the secondary fermentation.
• Champagne Categories according to their Sugar Content
• „brut nature”, „naturherb”, „bruto natural”, „pas dosé”, „dosage zéro”, „dosaggio zero”: less than 3 g/l (No sugar can be added to secondary fermentation at all.)
• „extra brut”, „extra herb”, „extra bruto”: 0-6 g/l
• „brut”, „herb”, „bruto”: less than 15 g/l
• „extra dry”, „extra trocken”, „extra seco”: 12-20 g/l
• „sec”, „trocken”, „secco”, „asciutto”, „medium dry”, „semi seco”, „meio seco”: 33-50 g/l
• „doux”, „mild”, „dolce”, „sweet”, „dulce”, „doce”: more than 50 g/l

 
Other qualities marked on the champagne: Crémant refers to a reduced sparkling drink which preserves well the tastes of the base wine, Blanc de Blanc is a white champagne made of white grape, while Blanc de Noirs is a white champagne made of color grapes.