champagne

cham·pagne

noun \sham-ˈpān\

Definition of CHAMPAGNE

1

: a white sparkling wine made in the old province of Champagne, France; also : a similar wine made elsewhere

2

: a pale orange yellow to light grayish-yellowish brown

Origin of CHAMPAGNE

French, from Champagne, France

First Known Use: 1664

Other Alcoholic Beverage Terms

finish, gimlet, mull, sake, setup, sommelier, syllabub, vintner, wassail

Rhymes with CHAMPAGNE

abstain, again, air lane, airplane, amain, arcane, arraign, attain, Bahrain, Bassein, Beltane, biplane, birdbrain, block plane, bloodstain, boat train, brain drain, bugbane, campaign, champaign, Champlain, checkrein, chicane, chilblain, choke chain, chow mein, cinquain, cocaine, Cockaigne, Coltrane, coxswain, complain, constrain, contain, cordwain, cowbane, crackbrain, demesne, deplane, destain, detain, detrain, devein, disdain, distain, distrain, dogbane, domain, drivetrain, dumb cane, edge-grain, Elaine, enchain, enplane, entrain, ethane, explain, eyestrain, fast lane, fleabane, floatplane, floodplain, food chain, forebrain, Fort Wayne, Gawain, germane, Great Dane, grosgrain, half plane, henbane, hindbrain, house-train, humane, Hussein, Igraine, immane, inane, ingrain, insane, jack plane, lamebrain, left brain, lightplane, lo mein, long-chain, Lorraine, maintain, marchpane, membrane, methane, midbrain, migraine, Montaigne, montane, moraine, mortmain, Moulmein, mundane, neck-rein, New Spain, obtain, octane, ordain, pertain, plain-Jane, profane, propane, ptomaine, purslane, quatrain, raise Cain, refrain, remain, restrain, retain, retrain, right brain, romaine, sailplane, sea-lane, seaplane, seatrain, split-brain, sustain, tailplane, tearstain, terrane, Touraine, towplane, triplane, Ukraine, unchain, urbane, vervain, vicereine, villein, volplane, warplane, wave train, wolfsbane

Cham·pagne

geographical name \sham-ˈpān\

Definition of CHAMPAGNE

region & former province NE France W of Lorraine & N of Burgundy ∗ Troyes

champagne

noun    (Concise Encyclopedia)

Sparkling wine. Named for the site of its origin, the Champagne region of northeastern France, it is made from only three grapes: pinot and meunier (both black) and chardonnay (white). The juice from these grapes is initially fermented in stainless-steel vats. A mixture of wine, sugar, and yeast is added, and it is then transferred to pressure tanks for a second fermentation that yields carbon dioxide and effervescence. It is chilled, sweetened, bottled, and left to mature. It generally has a crisp, flinty taste that varies in degree of sweetness, depending on the type.