1955 The U K B G Guide to Drinks (2nd edition revised)

U. K. B. G. GUIDE TO DRINKS

Champagne Burgundy

80

0.I7G

0.176

80

Bordeaux

0.165

75

Anjou

0.165

75

72

0.158

Alsace

St. Galmier

90

0.193

Vichy

80

0.176

0.165

75

Vittel

Brut or Nature.

Very very dry.

Caramel. Burnt Sugar for colouring.

Carbonated. Impregnated with Carbonic Acid gas (C.Oi). Charabrer. French for bringing wine to room temperature.

Corked. A wine that tastes and smells bad owing to faulty cork. Crbme. When applied to Liqueurs, mostly French ones, Crbme denotes a more than usual degree of sweetness; it is followed by the name of the fruit or plant responsible for its informing flavour.

Cru. Wine from an individual vineyard.

Crust. Deposit in bottles containing Old Ports and Red Wines. Demi. The name given in France to a Double Bock or a pint of draught beer. Demijohn. A bulging, narrow-necked glass container holding from 3 to 10 gallons, used mostly for the storing of Madeira Wine, and also for spirits. It is usually cased in wicker with wicker handles or lugs. 268