Charmat, n. Winemaking.
Brit. /ˈʃɑːmɑː/, /ˈʃɑːmat/, U.S. /ʃɑrˈmɑ(t)/
[‹ the name of Eugène Charmat, French chemist who developed such a process c 1907.]
An inexpensive method of producing sparkling wine, by which the wine receives a second fermentation in large tanks rather than (as with champagne) in individual bottles. Chiefly attrib. Cf. méthode champenoise n.
| 1935 N.Y. Times 23 Nov. 22/8 The importers demanded that the use of the word ‘champagne’ be confined to wines actually made in the Champagne district of France or at least to wines made by the same process, and not by the Charmat process, in which..the second stage of fermentation takes place in large sealed tanks instead of in bottles. 1945 Fresno (Calif.) Bee Republican (Electronic text) 10 Oct. During a brief visit to the Roma Wine Company plant they looked over the Charmat champagne presses. 1977 Times 15 Nov. (Italian Wines Special Rep.) p. ii/4 Italian spumante, made by what is variously called the charmat, autoclave or cuve-close method. 2001 Financial Times 27 Jan. (Weekend Suppl.) p. xv/1 A great many Australian fizzes are made by the charmat method in which the fizz is induced, not in bottles, but in large tanks. |