Glossary entry (derived from question below)
French term or phrase:
bâtonner (un vin)
English translation:
stir (wine) with a stick
Added to glossary by
Nikki Scott-Despaigne
Mar 28, 2002 15:26
22 yrs ago
French term
Psychologist, Court-certified legal
Native in: English 
Works in: French to English
bâtonner (un vin)
French to English
Other
Wine / Oenology / Viticulture
wine making
“Bâtonner un vin” basically means “stir with a stick”.
Here’s a link.
http://www.iacchos.com/carnet/9798/leflaive03.html
Do any of you fans of wine-making out there know whether there is something better than “stir” in context?
Here’s a link.
http://www.iacchos.com/carnet/9798/leflaive03.html
Do any of you fans of wine-making out there know whether there is something better than “stir” in context?
Proposed translations
(English)
Proposed translations
+2
20 mins
Mary Worby
United Kingdom
United Kingdom
Native in English
United Kingdom
Friendly, reliable and accurate!
Native in: English
Works in: German to English, French to English
Related KudoZ points
:
8
Selected
stirring
I think it's fair to assume that the French language of wine is far more sophisticated than ours! They have a little more experience and expertise in the field.
I couldn't find anything to suggest that stirring would not be up to the job! But you're right that it feels a little unsatisfactory!
Link below for reference.
HTH
Mary
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Note added at 2002-03-28 15:50:14 (GMT)
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Add a \'lees\' and we might be getting there! bâtonnage - French for lees stirring. (http://www.winemakersemporium.com/Terminology.htm)
Plus, this reference tells you all about \'lees stirring\' http://www.cgcw.com/lang/l_l5.html
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Note added at 2002-03-28 16:11:41 (GMT)
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Found another reference! http://www.brehmvineyards.com/gwbchardonnay.html
I couldn't find anything to suggest that stirring would not be up to the job! But you're right that it feels a little unsatisfactory!
Link below for reference.
HTH
Mary
--------------------------------------------------
Note added at 2002-03-28 15:50:14 (GMT)
--------------------------------------------------
Add a \'lees\' and we might be getting there! bâtonnage - French for lees stirring. (http://www.winemakersemporium.com/Terminology.htm)
Plus, this reference tells you all about \'lees stirring\' http://www.cgcw.com/lang/l_l5.html
--------------------------------------------------
Note added at 2002-03-28 16:11:41 (GMT)
--------------------------------------------------
Found another reference! http://www.brehmvineyards.com/gwbchardonnay.html
4 KudoZ points awarded for this answer.
Comment: "Don't want to cause a stir, I'll stick with stirred with a stick, not shaken.
"
-1
12 mins
depgrl (X)
depgrl (X)
Put Into Words Documentation Services
Works in: French to English, English
View
cudgel
Robert & Collins
-2
21 mins
transatgees
United Kingdom
United Kingdom
Native in English
Specializes in field
United Kingdom
Hands-on experience of commerce
Native in: English
Works in: German to English, French to English, English
agitate
I have seen both "stir" and "agitate" in this context. I personally prefer "agitate" as it sounds a bit more "up-market" than stir.
Peer comment(s):
| disagree |
Jean-Luc Dumont
: Sacrilège - joking - do not agitate please
9 hrs
|
| disagree |
Tony M
: Sounds more like a chemistry lab, not really the right register for the sacred wine!
1761 days
|
28 mins
Lise Boismenu, B.Sc.
Canada
Canada
Native in French
Canada
Comprehensive linguistic services
Native in: French (Variant: Canadian)
Works in: English to French
Related KudoZ points
:
4
+2
6 hrs
Jean-Luc Dumont
France
France
Native in French
France
Accuracy, Ability, Availability
Native in: French
Works in: English to French, French to English, Spanish to French, and 3 more.
Related KudoZ points
:
8
to stir the wine (in the barrel with a stainless steel tool (slightly curved rod) called a “dodine”)
Le bâtonnage est une technique simple, exclusivement réservée aux blancs. Elle consiste à remuer le vin en barrique. C'est une technique très ancienne et directement dictée par la dégustation du vin au cours de son élevage. Si le vin est trouvé assez riche, assez lourd, il ne sera plus bâtonné pour éviter le manque de finnesse. Sinon, il est pratiqué toutes les semaines ou deux semaines à l'aide d'une grande "dodine" (le bâton) en inox. Le but est de remettre en suspension les levures mortes (après la fermentation alcoolique) contenues dans les lies (dépôt au fond du fût). Les principaux avantages sont les suivants.
A slightly curved stainless steel rod about 1/2" in diameter and 4 feet in length, on one end was a Hurst "t-bar" shift handle and on the other end, a small stainless steel "propeller" on a pivot. Inserting this rod into the barrel, with a few quick pulls, the wine would be stirred just the right amount, preventing stratification
A slightly curved stainless steel rod about 1/2" in diameter and 4 feet in length, on one end was a Hurst "t-bar" shift handle and on the other end, a small stainless steel "propeller" on a pivot. Inserting this rod into the barrel, with a few quick pulls, the wine would be stirred just the right amount, preventing stratification
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