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 vii
... Sugar .................. .. CHAPTER XV . 189 Italy . - Peculiarities of Italian Vine - training . - Sorrento . - Capri.- Ischia . - Rome . - Tuscany . - The Riviera Road . - Italian Energy and Industry 196 CHAPTER XVI . The great Wine ...
... Sugar .................. .. CHAPTER XV . 189 Italy . - Peculiarities of Italian Vine - training . - Sorrento . - Capri.- Ischia . - Rome . - Tuscany . - The Riviera Road . - Italian Energy and Industry 196 CHAPTER XVI . The great Wine ...
Page 26
... sugar in lumps . A very little of the brandy was poured into a glass , and each one taking a lump of sugar , soaked it in the brandy and ate it . Still another bottle was un- corked , and from it a tumbler was filled with water -the ...
... sugar in lumps . A very little of the brandy was poured into a glass , and each one taking a lump of sugar , soaked it in the brandy and ate it . Still another bottle was un- corked , and from it a tumbler was filled with water -the ...
Page 108
... sugar , yet it had fretted and fumed within the glass during six or seven years before it would be Still Sillery . Two and often three disgorgings and recorkings are needed before it is safe to send out for sale . By reason of this ...
... sugar , yet it had fretted and fumed within the glass during six or seven years before it would be Still Sillery . Two and often three disgorgings and recorkings are needed before it is safe to send out for sale . By reason of this ...
Page 109
... sugar or other admixture , and bottled when new merely in order that while ri- pening it may keep its fresh and delicate flavor . And this is the original of bottled Champagne . The plan of forcing a sparkling fermentation only ...
... sugar or other admixture , and bottled when new merely in order that while ri- pening it may keep its fresh and delicate flavor . And this is the original of bottled Champagne . The plan of forcing a sparkling fermentation only ...
Page 111
... sugar contained in the must ought to have ex- hausted three fourths of it . Of the natural sugar thus remaining , and what is afterward to be added in the form of rock - candy , the wine should contain , when it goes into bottle , the ...
... sugar contained in the must ought to have ex- hausted three fourths of it . Of the natural sugar thus remaining , and what is afterward to be added in the form of rock - candy , the wine should contain , when it goes into bottle , the ...
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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.