taille
[TI]
A term used in France’s CHAMPAGNE region to describe the juice produced from the second and third PRESSING of the grapes. The juice from the second pressing is called premiere taille; the third pressing is deuxieme taille. Both are considered lower quality than VIN DE CUVÉE (the juice from the first pressing) and are either used in lower-quality wines or sold off.
Related Links:
muselet,
vin de cuvé
© 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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