73 / 104
WINES
AND
SPIRITS
73
agreeable
taste
of
the
stalks.
The
casks
being
full
are
left
unbunged
for
about
a
week,
the
bung-
hole
being
in
the
meantime
covered
with
a
brick
or
piece
of
wood.
They
are
filled
up
every
two
days,
and
after
bunging,
at
least
once
a
week,
till
the
wine
is
in
a
state
to
allow
the
cask
to
rest
with
the
bung-hole
at
the
side,
which
is
not
till
after
a
year
and
a
half
White
wines
are
made
in
a
somewhat
different
manner.
The
grapes
are
not,
as
in
red wine,
put
into
the vat
to
ferment,
but
after
the
removal
of
the
stalks
they
are
trodden,
and
when
taken
from
the
press
the
juice,
skins,
and
seeds
are
put
into
casks,
in
which
the
fermentation
takes place
and
wine
is
formed.
When
the
fermentation
has
ceased
the
wine
is
racked
off
from
the
barrels
into
smaller
casks,
and
any
loss
that
subsequently
occurs
from
evaporation
must
be
replaced
once
or
twice
a
week.
Treading
the
grapes
still
prevails
in
many
countries,
but
it
is
being
gradually
displaced
by
various
mechanical
appliances.
In
some
parts
of
France
two
wooden
cylinders
turning
in
opposite
directions
are
employed
to
crush
the
fruit.
Sherry.
The
best
white
wines
are
grown
in
the
southern
districts
of
San
Lucar
and
Xeres
de
la
Frontera,
in
the
province
of
Seville.
The
driest
sherry
is
Amontillado,
which
is
remarkable
for
its
delicacy
and
high
flavour.
Montilla
is
grown
near
Cordova,
and
Manzanilla
is
another
fine
sherry,
x^ll
these
are
fine
dry,
pure
wines.
Madeira
is
the
produce
of
the
island
of
that
name.