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passerillage; passerillé
[pah-seh-ree-LAHZH; pah-seh-ree-LAY]

Passerillage is the French term for the process of drying grapes so their flavors and sugar become concentrated. Passerillé is the descriptor for dried, shriveled grapes used in DRIED-GRAPE WINES. This is similar to the Italian PASSITO.
Related Links: alcohol, Bâ, Cinsaut, Uva di Troia
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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