tirage
[tee-RAHZH]
French for "to pull" or "to draw." In France's wine industry, it means "to draw from the barrel," referring to bottling wine; a tireuse is a bottling machine. In the CHAMPAGNE region, a liqueur de tirage (see DOSAGE) is added when the wine is bottled to cause a SECONDARY FERMENTATION in the bottle. En tirage refers to the time SPARKLING WINE stays in the bottle to AGE, both during this secondary fermentation and after it's complete.
Related Links:
Champagne,
secondary fermentation
© 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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