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 MoralsHarper & brothers, 1869 - 332 páginas |
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Página v
... Fermenting . - Filling up . - Drawing off . - A Glass of the best Red Wine in the World . - Pichon - Longueville . - Lafitte and its Pebbles .-- Léoville . - Cos d'Estournel . - Pomys . -Six Classes of Wine and a Bourgeois Supérieure ...
... Fermenting . - Filling up . - Drawing off . - A Glass of the best Red Wine in the World . - Pichon - Longueville . - Lafitte and its Pebbles .-- Léoville . - Cos d'Estournel . - Pomys . -Six Classes of Wine and a Bourgeois Supérieure ...
Página 33
... fermentation subsided than distillation begins , and this is often as 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 ...
... fermentation subsided than distillation begins , and this is often as 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 ...
Página 39
... fermentation has well begun , a certain quantity of water is poured in , the cask is tapped at the foot , and the liquor placed at the discretion of the drinkers . One franc a day is paid to the cutters , as those are called who cut the ...
... fermentation has well begun , a certain quantity of water is poured in , the cask is tapped at the foot , and the liquor placed at the discretion of the drinkers . One franc a day is paid to the cutters , as those are called who cut the ...
Página 49
... fermenting , covered with only a thick float of stems . The vats were of oak , iron - bound , eight feet deep , ten feet wide at the bottom , and nine at the top . The hoops were not riveted , but were clasped where the ends met by ...
... fermenting , covered with only a thick float of stems . The vats were of oak , iron - bound , eight feet deep , ten feet wide at the bottom , and nine at the top . The hoops were not riveted , but were clasped where the ends met by ...
Página 54
... fermentation was well under way in some of them , but none were covered with any thing at all ; and this was the case at many other houses . On my asking the regisseur how long he allowed the wine to remain in the vat , he told me the ...
... fermentation was well under way in some of them , but none were covered with any thing at all ; and this was the case at many other houses . On my asking the regisseur how long he allowed the wine to remain in the vat , he told me the ...
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Términos y frases comunes
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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Página 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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Página 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....
Página 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.