Riddling: In making sparkling wine, the process of moving the sediment remaining in the bottle from the second fermentation to rest on the cap for easy removal. The process of riddling is unique to méthode traditionelle and was developed by Madame Clicquot (Veuve Clicquot) in the early 1800s to remove the cloudy lees from the bottles. The bottles are loaded in a horizontal position onto wooden racks called pupitres. At this point, the sediment rests on the side of the bottle. As the bottles are riddled, or given a sharp quarter-turn daily and gradually tilted upside-down, the sediment works its way to the bottle neck. Today, most producers use efficient mechanical riddlers.

转瓶： 制作起泡葡萄酒时，将二次发酵遗留在瓶底的沉淀物转移到瓶帽处以便于去除的过程。转瓶的过程是传统酿造法里独一无二的，由凯歌夫人（凯歌香槟）于19世纪早期发展而来，以排除瓶子里的浑浊沉淀物。将瓶子水平放在被称为“pupitres(香槟架，斜面架)”的木架子上。这时，沉淀物慢慢停留在倾斜的瓶身，并且逐渐聚集到瓶颈。现在，大多数生产者都使用有效的机器进行转瓶。