TIRAGE
A term used in the production of Champagne or sparkling wine referring to the first bottling step in the process.
TINTO
Spanish term for red wine.
Tirage: (Tier-âhh-j) Production term that describes the first bottling step, which begins the process that turns a new wine into Champagne or Sparkling Wine.
Soutirage: Clarifying wine by drawing it off from its sediments. (see Racking)
Spicy: A term used to describe certain aromas and flavors that may be sharp, woody or sweet.
en Tirage - French for "in pulling", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise process.
soutirage, French for racking.
stabilization, umbrella term for all the winemaking operations designed to stop wines developing a fault in bottle such as a haze, cloud or fizz, no matter what the storage conditions.
soutirage
Passage du vin d'une cuve à une autre ou d'une barrique à une autre. Dans le deuxième cas, on en profite pour décanter le vin et l'oxygéner. L'élevage en barrique comprend des soutirages rigoureusement planifiés.
In the case of Champagne and sparkling wine, bottle aging allows the wine to acquire, complexity, depth and fine texture; it is also known as aging "on the yeast" or "en tirage".
Liqueur de tirage mixture of yeasts and sugar added to sparkling wines to promote in-bottle fermentation. Lyre training vines grown upwards on doubled palissage and planted at a density of 30,000 plants per hectare. ^ back to top
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Today the sparkle is ensured with the addition of the liqueur de tirage to the wine, which is usually comprised of one, some or all the three varieties discussed in my examination of the Champagne grape varieties.
After the blending and fermentation of the still wine from the Champagne region (see how wine is made) is completed, it is bottled with a very small amount of sugar and yeast dissolved in wine and called the liqueur detirage.
TIRAGE
Synonymous with "soutirage".
TOKAY
Name given in Alsace to the Pinot gris.
TONNEAU (BARREL)
Brilliant Invention of our ancestors the Gallic ones!!! :o)
TRANQUILLE
Quiet still wine. Opposed to effervescent wine.
In the champagne method of making sparking wines "liqueur de tirage" is the mix of sugar solution and yeast added to the wine, to create the secondary fermentation, which will in turn produce bubbles.
This liqueur de tirage assures a uniform secondary fermentation in the bottles. Until the application of three scientific contributions, making sparkling wine could be more dangerous than making bombs.
The blended wine is put in bottles along with yeast and a small amount of sugar, called the liqueur de tirage, and stored in a wine cellar horizontally, for a second fermentation. Champagne requires a minimum of 1.
To the base wine is added the so called liqueur de tirage, a mixture of sugar and yeast in order to start the second fermentation.
The longer the bottle sits like this with the yeast (French term called 'en tirage'), the smaller and more integrated the bubbles. This process is called Methode Champenoise, the same method of making Champagne in France.
 See also: Wine, Bottle, Grape, Fermentation, Vineyard
  
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