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f
12
DRINKS
by
the
naked
feet
of
the
harvesters.
The
juice,
or
mosto,
is
transferred
into
large
casks
and
allowed
to
ferment,
after
which
the
alcoholic
percentage
is
increased
through
the
addition
of
French
brandy.
This
is
done
to
better
pre-
serve
the
quality
of
the
wine.
After
the
first
racking,
more
brandy
is
added,
this
bringing
the
alcoholic
percentage
of
the
wine
up
to
about
18
to
20
per
cent.
The
casks
are
then
removed
to
the
estufas,
or
heated
stor-
age,
where
they
are
left
for
several
months.
The
heating
process
assists
the
formation
of
ethers,
and
also
destroys
all
chances
for
the
growth
of
fungi,
which
would
render
the
wine
bitter
and
unpalatable.
Another
way
to
properly
mature
the
finer
wines,
and
which
is
still
in
practice
by
a
good
many
growers,
is
to
send
wines
in
casks
on
long
sea
voyages,
where
the
intense
heat
and
constant
shaking
has
a
very
beneficial
effect.
The
storing
of
the
casks
of
wine
in
the
sun
also
has a
beneficial
effect
in
the
proper
assimi-
lation
and
formation
of
the
ethers.
The
best
grades
of
Madeira
wines
are
the
Malmsey,
Bual
and
Sercial.
Madeiras
possess
invigorating
properties,
and
as
either
an
appetizer
or
tonic
are
unsurpassed.
When
to
Serve
Beverages
Appetizers
—
Pale
dry
sherry
with
bitters,
ver-
mouth,
Dubonnet
or
cocktail.
With
Soup
—
Old
dry
sherry.
With
Fish
—
Rhine
wine,
Moselle,
Sauternes,
white
Burgundy.
Entree
—
Light
Bordeaux
claret.
Roast
—
Chateau
bottled
claret
or
red
Burgundy.
Game
—
Vintage
champagne.
Pastry
—
Rich
Madeira.
Cheese
—
Port.
Fruit
—
Tokay,
Malaga,
white
port.
Coffee
—
Cognac,
liqueurs
or
cordials.