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WINE.
rendering it less intoxicating than the same
quantity of alcohol, separated by distillation
and diluted with water: for a brandied wine–
that is, a wine to which brandy has been
added-is much more intoxicating than wine
equally strong in alcohol to which no brandy
has been added. "Dealers" endeavor to rem–
edy this by the operation of
"fretting
in,"
thereby effecting the chemical union of the
foreign spirit with the constituents of the wine,
by
a
renewed fermentation. Dr. Christison con–
siders it a mistake to suppose that wines be–
come stronger by being kept a long time in a
cask, his experiments proving the reverse.
The flavor of wine
is
improved by being
kept a long time, and its body, or apparent
strength, increased. Authorities, however, do
not agree in regard to the latter.
As before remarked,
Tenerf-(j'e, 1 !.adeira,
Sherry,
Port,
and the
Claret
wines of France arc most
extensively imported, and therefore require a
passing notice.
Claret, (vinum
Ruuellam,)
known