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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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