wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Cul-en-l'air

When Champagne is fermented in the bottle, a sediment of yeast is produced which later has to be removed by the disgorgement before marketing. Before the invention of remuage (shaking), this sediment was not removed, but the champagne bottles were stored and sold with the bottom of the bottle facing upwards (Cul-en-l'air = bottom to the sky). The consumer then had to remove the lees himself.

Voices of our members

Dominik Trick

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!

Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,520 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS