Okay, first things first: today’s “Term of Effervescence” is NOT about getting on an airplane and jaunting all over the world–although, admittedly, jetting across the globe often involves sipping champagne–but rather pertains to a technological process used in creating champagne.

So let’s chat briefly about “jetting.” I got super intrigued by this technique because it’s an excellent peak into the intricacies that are involved in the art of making champagne {champagne nerd alert!}. Jetting is a technique where wine or sulphited water is squirted into each bottle at a high speed, which creates a foaming effect. The foaming continues until the bottle is corked. The reason jetting is important is because it prevents oxygen from getting into the bottle, and we all know that oxygen can adversely affect the taste and bubbles in sparkling wine.

Sufficiently fascinated? Perfect! Indulge your bubble lust a little bit more by watching this cool short YouTube video that shows the process of jetting in action. The verbiage accompanying the video is in French but it doesn’t hinder your ability to understand the images you see. Besides, if you’re interested in brushing up on your French {or just learning some!} this is a great way to do it.

And, in case you were wondering, yes I am fully aware that the letter “I” was skipped right on over for #Wordologie. There just wasn’t an interesting wine term relating to champagne that starts with the letter, and I’m a firm believer in the ideology of “if it don’t fit, don’t force it.” In other words, I’ll never do something just for the sake of doing it–it has to worth doing. So, I decided on no “I” terminology. I’m glad we cleared that up.

Now if you’ll excuse me, it’s time for me to be jetting off now to drink some champagne.