Treated with or containing champagne, typically used to describe food or beverages prepared with champagne as an ingredient.
Past participle of 'champagne' used as a verb, from the Champagne region of France. This usage became common in 19th-century culinary terminology.
Champagned dishes were the height of Victorian luxury—chefs would add champagne to oysters, sauces, and desserts partly for flavor but mostly to announce 'this meal is expensive'—a delicious way to show off wealth!
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