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This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1845. Not illustrated. Excerpt: ... OF PORT WINES. The treatment is very simple with pure and good ports, which are invariably fined in this country with the whites of eggs, as are also most other red wines. The finings we know to be unobjectionable, provided the eggs are perfectly good. However, a very simple and advantageous addition is practicable, which renders the fining more efficient for establishing the perfect brilliancy and condition of ports and other red wines. When you break the eggs drop the whites into a pint of Rhenish stum; let them stand aside for an hour, then whisk them gently up, adding by degrees three or four quarts of the wine, and then proceed to fine it in your usual way. I have no doubt this mode may be thought unimportant by many, but simple as it may appear, it has the effect of giving a peculiar solidity to the fining, whereby its action is rendered more powerful, and as it undergoes no change in its properties by the effects of the peculiar astringent qualities of ports, when brought to operate upon, and whilst in the act of combining with the lees, it insures, in the most complete manner, the permanent brilliancy of the wine. Port wines that have become worn, and pro bably wanting in character and colour as well as body, require to be blended or brought up by the addition of more youthful wine; you need, in that case, such a quantity of young and rich wine as will bring up the one and ameliorate the other. By these means, when an old wine is perfectly clean and sound, you may often effect an improvement by properly blending with it a younger wine. It will be difficult here to point out any regular method for these performances; it must depend much upon the judgment of the holder, or person who has the management of them, and on the quality of the wines to be blended...
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