Three Seasons in European Vineyards: Treating of Vineculture; Vine Disease and Its Cure; Wine-making and Wines, Red and White; Wine-drinking, as Affecting Health and Morals |
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Page 42
... to pass wagons loaded with fruit on its way to the vats , each drawn by two oxen of a most noble breed . Their color was a tawny drab , and their horns white . They seemed thoroughly trained , and moved along in a 42 EUROPEAN VINEYARDS .
... to pass wagons loaded with fruit on its way to the vats , each drawn by two oxen of a most noble breed . Their color was a tawny drab , and their horns white . They seemed thoroughly trained , and moved along in a 42 EUROPEAN VINEYARDS .
Page 55
... the wine in the barriques is uni- form in color and quality , which is especially impor- tant where such small receptacles are used . Thus is made quality number one . The turbid wine left in the vat is then drawn MÉDOC . 55.
... the wine in the barriques is uni- form in color and quality , which is especially impor- tant where such small receptacles are used . Thus is made quality number one . The turbid wine left in the vat is then drawn MÉDOC . 55.
Page 63
... color as they grow older , instead of fading , as is usual . The small proportion of lime , only four per cent . , will also be noticed by those curi- ous in grape soils , as also the general poverty of the whole mass . Draining has ...
... color as they grow older , instead of fading , as is usual . The small proportion of lime , only four per cent . , will also be noticed by those curi- ous in grape soils , as also the general poverty of the whole mass . Draining has ...
Page 87
... color and taste ; but the consum- ers of late years demand a deeper color and richer taste , so in we go . ” Stirring up with poles they tried , but the warmth of the human body was wanting , and the result , they say , was not good ...
... color and taste ; but the consum- ers of late years demand a deeper color and richer taste , so in we go . ” Stirring up with poles they tried , but the warmth of the human body was wanting , and the result , they say , was not good ...
Page 119
... color desired ? elder - berries and logwood are still cheaper . If the disciples of Chaptal are right , who say their imita- tions effected by fermenting quantities of sugared water on a few grape - skins and seeds , or mixed with a ...
... color desired ? elder - berries and logwood are still cheaper . If the disciples of Chaptal are right , who say their imita- tions effected by fermenting quantities of sugared water on a few grape - skins and seeds , or mixed with a ...
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Common terms and phrases
acid acre alcohol American appear APPLYING SULPHUR Aramons attacked barriques bellows better blossoming Bordeaux bottle brandy buds Burgundy called cane Carignans casks Catawba cellars cent Champagne Charente climate Cloth Cognac color cost Côte d'or covered crop cultivated cured diseased vines drink dust effects epoch Fahrenheit favor feet fermentation flour of sulphur folle blanche France French fruit gallons give grapes green ground heat inches Johannisberg JOHN S. C. ABBOTT July June labor Languedoc leaves manure Marès Médoc Montpellier Muscat mycelium needed observed obtained oïdium oïdium Tuckeri parasite phur Piquepouls plants plow powder present produced pruning quantity rain ravages reason red wine ripening rougeau Rudesheim shoots soil soon souche south of France spores sugar sulphured vines sure surface taste temperature Terrets thing tion trellis varieties vegetation vine disease vine-dressers vineyards vintage
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Page 144 - The water should rise as high as the ring about the mouth of the bottle. I have never yet completely submerged them, but do not think there would be any inconvenience in doing so provided there should be no partial cooling during the heating up, which might cause the admission of a little water into the bottle. One of the bottles is filled with water, into the lower part of which the bowl of a thermometer is plunged. When this marks the degree of heat desired, 149° Fahrenheit for instance, the basket...
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Page 145 - It will not do to put in another immediately the too warm cater might break the bottles. A portion of the heated water is taken out and replaced with cold, to reduce the temperature to a safe point, or, better still, the bottles of the second basket may be prepared by warming, so as to be put in as soon as the first comes' out The expansion of the wine during the heating process tends to force out the cork, but the twine or wire holds it in, and the wine finds a vent between the neck and the cork....
Page 146 - Wine in casks may be heated by introducing a tin pipe through the bung-hole, which shall descend in coils nearly to the bottom and return in a straight line and through the pipe imparting steam. If, after thus being once heated, there is such an exposure to air, as by drawing off and bottling, as to admit a fresh introduction of " parasites," the disease thus introduced may be easily cured by heating a second time.