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DBINKS
g
tion; it stimulates the action of the liver and
kidneys, and is generally credited with being
otherwise beneficial. It is anti-diabetic and does
not increase the gouty tendency.
In conditioning either Bhine or Moselle wines
for the table, they should be chilled slowly to a
temperature of from 45 to 50 degrees. In this
way they retain all their quality.
The proper time to serve them is with the
fish course of your dinner.
« • •
The best vintage in recent years in the Bhine
and Moselle districts are as follows: 1886, 1893,
1895, 1897, 1900, 1904, 1906.
Port
The wine commonly known as "Port" is
grown along the Biver Douro,in Portugal, where
the same is known as "Vinho do Porto." On
the banks of this river, not far from the city of
Oporto, are the vineyards of the Alto Douro.
The vineyards are built in terraces, resembling
mammoth stairways, on the steps of which are
planted the vines. A great variety of grapes
are grown here, and the vintage begins about the
middle of September.
Only perfectly ripe grapes are gathered by the
army of women performing this work. The
pressing of the grapes is very similar to the
method used in the Sherry district of Spain.
The fermentation of the must begins almost
immediately after the same has been transferred
into the casks, but in the production of the
richer wines,fermentation is stopped at an early
stage by the addition of young French brandy.
The wines intended for dry Ports are allowed
to ferment more thoroughly before brandy is
added.
When the secondary fermentation is complete,
the casks are transported to the cellars of the
shipping firms, most of which are located at
Oporto.