[f. LIQUEUR sb.] trans. To flavor (champagne) with a liqueur.
1872. Thudichum & Dupré, Treat. Wine, 467. The operation of liqueuring. Ibid., 469. It sometimes happens, however, that … the wine which has been disgorged or liqueured undergoes a slight second fermentation.
1876. M. Collins, Blacksmith & Scholar, I. ix. 243. The liqueured champagnes for which we give as many shillings as it cost pence.
