bac à glace

/bahk ah glahs/
[French] plural bacs à glace

A brine bath used for freezing the neck of a Champagne bottle in preparation for dégorgement, the removal of sediment from the bottle. This immediately precedes "dosage" in the méthode champenoise. Dosage, or liqueur d'expedition, is the addition of a mixture of wine and sugar which determines the eventual sweetness of the contents of the bottle, which is then corked.