French term (meaning "stained") for a wine made from red grapes that is not completely white but has a slightly reddish colour; see under Blanc de noirs.
French term (white from black) for a wine made from dark (blue to black) red wine grapes in a similar way to a white wine (i.e. no maceration, which is common with red wine). This is obligatory for Champagne in order to be able to produce a white wine from the red wine grapes Pinot Noir and Pinot Meunier (there is no red Champagne). If the result is not completely white, it is called taché. To be able to make a light wine from dark grapes, gentle pressing is necessary so that not too many colouring substances from the skins get into the must. The must is separated from the skins as quickly as possible and only then fermented to completion.
For a so-called white pressing, only those red wine varieties...
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freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen