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 33
... early as the first of September . Three qualities are made in the Charente : great champagne , little champagne , and bois . The term champagne comes from the resemblance of the soil where the wine is grown to that of the department of ...
... early as the first of September . Three qualities are made in the Charente : great champagne , little champagne , and bois . The term champagne comes from the resemblance of the soil where the wine is grown to that of the department of ...
Page 37
... our bones . There were some oysters on board - Médoc oysters , of great repute through France , as were their ances- tors among the Romans . As early as the fourth cen- tury they were mentioned in somebody's writings as " a MÉDOC . 37.
... our bones . There were some oysters on board - Médoc oysters , of great repute through France , as were their ances- tors among the Romans . As early as the fourth cen- tury they were mentioned in somebody's writings as " a MÉDOC . 37.
Page 46
... early to the field , and never wait for the dew to dry from the fruit , as is common else- where , since they do not fear it will do any harm in the vat . The rows were three feet apart in all the Médoc vineyards I saw , and the vines ...
... early to the field , and never wait for the dew to dry from the fruit , as is common else- where , since they do not fear it will do any harm in the vat . The rows were three feet apart in all the Médoc vineyards I saw , and the vines ...
Page 68
... each stock , or souche , being cut back to two eyes each . Leaf - pruning is practised to excess . Begin- ning early in September , they proceed with it gradu- ally , but severely , so that before vintage , 68 EUROPEAN VINEYARDS .
... each stock , or souche , being cut back to two eyes each . Leaf - pruning is practised to excess . Begin- ning early in September , they proceed with it gradu- ally , but severely , so that before vintage , 68 EUROPEAN VINEYARDS .
Page 81
... early , and are generally consumed within one , two , or three years , while fine qualities must be kept and cared for during from three to six years . My guide , mentioning this , said , for his part , he would rather own a vineyard on ...
... early , and are generally consumed within one , two , or three years , while fine qualities must be kept and cared for during from three to six years . My guide , mentioning this , said , for his part , he would rather own a vineyard on ...
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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.