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Beverages
—
A
Icoholic
ceding
wines
are
improved
by
substituting
good
cider,
perry
or pale
ale
or
malt wort
for
a
whole
or
a
portion
of
the
water.
Good
porter
may
also
be
advantageously
used
in
this
way
for
some
of
the
deep-colored
red
wines.
When
expense
is
no
object,
and
very
strong
wines
are
wanted,
the
expressed
juices
of
the
ripe
fruits
with
the
addition
of
3
or
4
lb.
of
sugar
per
gal.,
may
be
substituted
for
the
fruit
in
substance
and
the
water.
Management
of
Wines.
The
remarks
arranged
under
this
heading
are
more
particularly
intended
for
the use
of
the
maker,
the
dealer,
and
the
private
individual,
as
those
which
precede
it
are
for
the
wine
maker.
Age.
—
The
sparkling
wines
are
in
their
prime
in
from
18
to
30
months
after
the
vintage.
Thin
wines
of
inferior
growths
should
be
drank
within
12
to
15
months and
be
preserved
in
a
very
cool
cellar.
Sound,
well-fermented,
full-bodied
still
wines
are
improved
by
age,
with
reason-
able
limits,
provided
they
be
well
preserved
from
the
air
and
stored
in
a
cool
place
having
a
pretty
uniform
tem-
perature.
Acid
Taste
of
Wines,
To
Remove.
—
Neutralize
the
excess
of
acid
by
powdered
chalk.
Ages
of
Different
Wines
When
at
Their
Prime.
—
The
age
named
below
for
each
wine
will
be
found
to
be
that
at
which
it
possesses
its
fullest
flavor
and
when
it
will
be
best
to
drink
it:
Port,
20
years;
Madeira,
10
years;
Sherry,
10
years;
Red
Madeira,
6
years;
Madeira-Malm-
sey,
5
years;
Callavella,
4
years;
Malaga,
3
years;
Mus-
catel,
3
years;
Red
Hermitage,
20
years;
White
Hermi-
tage,
20
years;
Roussillon,
20
years;
Rivesaltes,
20
years;
Banyuls,
20
years;
Gollioure,
15
years;
Salces,
10
years;
La
Palme,
10
years;
Sigean,
8
years;
Carcassonne,
8
years;
Beziers,
8
years;
Lunel,
8
years;
Champagne,
6
years;
Montpellier,
5
years;
Frontignan,
5
years.
Alcoholizing.
—
Alcohol
is
frequently
added
to
weak
or
vapid
wines
to
increase
their
strength
or to
promote
their
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