"Tirage liqueur" is a term used in the wine industry that refers to the process of adding a small amount of sugar and yeast to a still wine in order to produce a secondary fermentation that creates carbon dioxide. This process is known as the methode champenoise, which is the traditional method used to make champagne. Synonyms for "tirage liqueur" include "liqueur d'expedition," "dosage," "liqueur de tirage," and "sucre de tirage." These terms can vary depending on the region in which the wine is made. Regardless of the specific term used, the purpose of the process remains the same: to create the effervescence that characterizes sparkling wines.