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Lexicon

The largest wine encyclopedia in the world with 26,382 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Passerillé

French term (also passerillage) for grapes that are left to dry on the vine in order to obtain berries with a high sugar and extract content for the production of sweet wines. In good years, this is how Pacherenc du Vic-Bilh is produced in south-west France. This corresponds, mutatis mutandis, to a Trockenbeerenauslese. This can also be brought about artificially by partially cutting the fruit shoots shortly before the harvest. This stops the water supply, the berries release water through the skin and shrink. This process, called "cut cane" in English, is common in Australia. It is also used in the production of sultanas after heavy rainfall to prevent rotting. A similar process was already used in ancient Rome for the sultana wine Passum. For similar processes and wines produced in this way, see Flétri, Passito and Recioto.

This page was last modified at 21 February, 2022 at 07:01.

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wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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