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.