1960 The U K B G Guide to Drinks (3 rd edition revised)

GLOSSARY OF USEFUL INFORMATION In France, the fluid contents of various bottles are fixed by law as follows:

100 centilitres or 0.220 gallon

Litre

Champagne Burgundy

0.176

80

0.176

80

Bordeaux

75

0.165

Anjou

0.165

75

0.158

Alsace

72

St. Galmier

90

0.193

Vichy

80

0.176

75

Vittel

0.165

Brut or Nature.

Very, very dry.

Caramel. Burnt Sugar for colouring.

Carbonated. Impregnated with Carbonic Acid gas (CO,). Chambrer. French for bringing wine to room temperature. Corked. A wine that tastes and smells bad owing to faulty cork. Creme. When applied to Liqueurs, mostly French ones, Creme denotes a more than usual degree of sweetness: it is followed by the name of the fruit or plant responsible for its informing flavour.

Cru. Wine from an individual vineyard.

Crust. Deposit in bottles containing Old Ports and Red Wines. Demi. The name given in France to a Double Bock or a pint of draught beer.

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