elastic, and, in the case of new corks, that they
should be properly cut, and free from defects.
After bottling, it is very desirable that the wine
should stand for some time, to get the full
benefit of the operation — generally speaking,
for twelve mouths at least. During this period
the bottle should be kept in a suitable store-
house, in such a position that the ^\ane may
cover the corks, and should on no account be
moved. Ordinary wines containing a small
portion of alcohol are apt to fur if these pre-
cautions are unheeded. Should the ^vine dei^osit
any sediment after bottling (which it generally
does), it will of course form on the under side,
and care must be taken in moving the wine to
prevent any admixture of the sediment there-
with.
Wines, Choice of. — The choice of wines,
in laying in a stock, is a matter of considerable
difficulty, particularly to the inexperienced. A
habit of tasting the superior wines will alone
give the palate the power of discriminating
minute differences in the aroma and bouquet of
the choice kinds. But a very correct taste in
wine is a rare quality ; and there is sometimes
a good deal of pretension in passing a judgment
upon them. The particular impression on the
sense of taste is also liable to be affected by the
state of bodily health at the time, or by the last
substance taken into the mouth. Thus, wine
after sweetmeats and fruits frequently tastes
harsh; whereas after made dishes and cheese
wines sometimes appear better than they really
are. The first object to be considered, next to
the taste, from which the purchaser must judge
for himself, is whether the wine is pure and
the genuine production of the country whose
name it bears ; and whether or not it is adul-
terated with any foreign substance. To dis-
tingiiish this accurately, in many cases, requires
great experience and a very nice palate. It is
even said that few persons, except the manufac-
turers themselves, are judges sufficiently ex-
perienced to distinguish and appreciate the
different growths of their own territory; and that
even these cannot estimate properly the wines
of another district. Another kind of ability
necessary is to be able to distinguish the condi-
tion of the wine : whether it is new, and whether
it will keep or will be liable to change. Some
wines may appear good that will not keep a year ;
and others that at first appear indifferent will im-
prove so much bj' keeping as to be in the end
excellent. Good wine is most frequently to be
found among capitalists, who can afford to
buy large quantities in favourable years, and
who can select in their stock that which is fittest
for bottling at any particular time, not sending
out any but what is fit for use, and who have
a reputation to keep up. It is scarcely necessary
to add that there are few articles of domestic
consumption in which there are more frauds
practised than in wine, or in which more money
may be thrown away for want of good
management : to say nothing of the pleasure it
affords every one to place good wine before his
guests, or the danger of injuring their healths
by offering them what is prejudicial. — Webster
and Parkes.
Wines, Diseases of.— By "diseases of
wines "we must understand those conditions in
which wines have become so altered and un-
fitted for use as to have lost their distinct
character. The chief diseases are as follows : —
Page 2314
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
elastic, and, in the case of new corks, that they should be properly cut, and free from defects. After bottling, it is very desirable that the wine should stand for some time, to get the full benefit of the operation — generally speaking, for twelve mouths at least. During this period the bottle should be kept in a suitable storehouse, in such a position that the wine may cover the corks, and should on no account be moved. Ordinary wines containing a small portion of alcohol are apt to fur if these precautions are unheeded. Should the wine deposit any sediment after bottling (which it generally does), it will of course form on the under side, and care must be taken in moving the wine to prevent any admixture of the sediment therewith.
Wines, Choice of. — The choice of wines, in laying in a stock, is a matter of considerable difficulty, particularly to the inexperienced. A habit of tasting the superior wines will alone give the palate the power of discriminating minute differences in the aroma and bouquet of the choice kinds. But a very correct taste in wine is a rare quality ; and there is sometimes a good deal of pretension in passing a judgment upon them. The particular impression on the sense of taste is also liable to be affected by the state of bodily health at the time, or by the last substance taken into the mouth. Thus, wine after sweetmeats and fruits frequently tastes harsh; whereas after made dishes and cheese wines sometimes appear better than they really are. The first object to be considered, next to the taste, from which the purchaser must judge for himself, is whether the wine is pure and the genuine production of the country whose name it bears ; and whether or not it is adulterated with any foreign substance. To distinguish this accurately, in many cases, requires great experience and a very nice palate. It is even said that few persons, except the manufacturers themselves, are judges sufficiently experienced to distinguish and appreciate the different growths of their own territory; and that even these cannot estimate properly the wines of another district. Another kind of ability necessary is to be able to distinguish the condition of the wine : whether it is new, and whether it will keep or will be liable to change. Some wines may appear good that will not keep a year ; and others that at first appear indifferent will improve so much by keeping as to be in the end excellent. Good wine is most frequently to be found among capitalists, who can afford to buy large quantities in favourable years, and who can select in their stock that which is fittest for bottling at any particular time, not sending out any but what is fit for use, and who have a reputation to keep up. It is scarcely necessary to add that there are few articles of domestic consumption in which there are more frauds practised than in wine, or in which more money may be thrown away for want of good management : to say nothing of the pleasure it affords every one to place good wine before his guests, or the danger of injuring their healths by offering them what is prejudicial. — Webster and Parkes.
Wines, Diseases of.— By "diseases of wines "we must understand those conditions in
which wines have become so altered and unfitted for use as to have lost their distinct character. The chief diseases are as follows : —