10 / 122
10
DBINKS
England,
where,
at
the
age
of
from
three
to
five
years,
they
are
bottled.
Port
reatly
improves
in
bottles,
and
care
should
be
taken
to
use
only
the
very
best
corks.
Bottles
should
be
-hermetically
sealed
either
with
wax
or
especially
made
caps.
A
well
aged
bottle
of
Port
should
be
carefully
decanted
be-
fore
serving,
as
a
good
deal
of
the
tannin
and
•tartar settles
during
maturation.
Port
wine
of
good
quality
and
old,
taken
iri
moderation,
is
the
most
wholesome
wine
pro-
duced.
Port
is
especially
agreeable
when
taken
with
a
light
repast,
biscuit
or
cake.
For
those
in
delicate
health,
a
glass
of
Port
taken
with
a
repast
is
a
splendid
invigorator,
and
will
be
found
very
beneficial
to
those
suffering
from
anemia.
Sherry
The
district
of
Jerez,
from
which
the
well-
known
Spanish
wines
derive
their
name
of
"Sherry,
"
is
situated
southwest
from
Jerez
de
la
Frbntera
to
Port
St.
Mary
and
north
to
San
Lucar.
The
principal
grapes
grown
in
the
Sherry
producing
districts
are
the
Pedro
Jimenez,
Palomino,
Penimo,
Marituo
Castellano.
The
vintage
begins
in
early
September.
The
grapes
are
gathered
into
wooden
troughs,
and
crushed
by
the
bare
feet
of
the
workmen,
after
which
they
are
pressed
in
an
old-fashioned
wooden
press,
from
which
the
juice
is
pumped
into
large
casks.
Previous
to
this
operation,
however,
a
small
quantity
of
sulphate
of
lime
is
sprinkled
upon
the
crushed
grapes.
This
sulphate
of
lime
is
produced
by
burning
some
native
earth,
found
near
Jerez.
It
is
this
process
which
gives
the
wine
its
peculiar
flavor
and
develops
its
volatile
ethers,
the
aroma.
The
first
racking
of
the
wine
takes
place
in