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Past, Present & Probably the Future State of the Wine Trade

Past, Present & Probably the Future State of the Wine Trade


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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1823 Excerpt: ...not at all known here. The witness got some over fifteen years ago, and found them admirable. Genuine Sherry is produced at Xeres do la Frontera, and genuine wine all over Spain. The process of fermentation over, great care is taken when the Sherry is racked. In the spring after the vintage it is brought into the town, and placed in large casks to clear. The wine in this state is delicious, and persons accustomed to it would drink no other; yet the exporter who sends it to London is obliged to make it up to a certain standard. There must be a particular colour, flavour, and taste. Thus what is got here is a mixed wine. If the palate were once accustomed to the natural wine, it would never come back to the mixed. All the natural wines are limpid, white and fragrant. There are first, second, third, and fourth qualities or growths. The capitan or director of the vineyard, puts a mark upon the wine according to its existing quality, first inspecting it in the mosto or must, and measuring the alcohol and saccharine matter it contains. In the spring after the vintage, he classes his wines. There is single, and double, and triple palma, up to twelve descriptions of the wine. They go twice a year over all the wines and alter the marks, because the situation of the locality where the wines are reared will alter their flavour and taste. Sometimes they reverse the marks, and triple palma becomes double palma, and the double palma single. They go down the scale through the whole range of their wines until they become thoroughly rare in the seventh, eighth and tenth years. Then they get below palma, and this increases the value of the wine. The strength of the natural wine depends upon the increase of the saccharine principle and the perfect fermentation. The longer it ...


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Product Details
  • ISBN-13: 9781130905366
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 168
  • Spine Width: 9 mm
  • Width: 189 mm
  • ISBN-10: 1130905365
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 313 gr

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