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GLOSSARY OF USEFUL INFORMATION
In France, the fluid contents of various bottles are fixed by
law as follows:
Litre
Champagne
Burgundy
Bordeaux
Anjou
Alsace
St. Galmier
Vichy
Vittel
100 centilitres or 0.220 gallon
80
80
75
75
72
90
80
75
0.176
0.176
0.165
0.165
0.158
0.193
0.176
0.165
Brut or Nature.
Very, very dry.
Caramel.
Burnt Sugar for colouring.
Carbonated.
Impregnated with Carbonic Acid gas (CO,).
Chambrer.
French for bringing wine to room temperature.
Corked.
A wine that tastes and smells bad owing to faulty cork.
Creme.
When applied to Liqueurs, mostly French ones, Creme denotes
a more than usual degree of sweetness: it is followed by the name
of the fruit or plant responsible for its informing flavour.
Cru.
Wine from an individual vineyard.
Crust.
Deposit in bottles containing Old Ports and Red Wines.
Demi.
The name given in France to a Double Bock or a pint of draught
beer.
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