1857 The Bordeaux wine and liquor dealers' guide

46

A TREATISE ON

"Improving.-This is the cant term of the wine– trade, under which all the adulteration and 'doctor– ing' of wine is carried on. A poor sherry is im– proved by the addition of a little alrrwnd flavor, honey, and spirit,- a port deficient in body and astrin– gency, by the addition of some red tartar (dissolved in boiling water), some kino, rhatany, or catechu, and a little honey and brandy. ".Mixing.-Few wines are sold without admix– ture. It is found that the intoxicating properties of wine are increased by mixing them with other wines of.a different age and growth. In many cases the :fiavor is at the- same time improved. Thus, a thin port is improved by the addition of a similar wine having a full body, or by a little .Malaga, Teneriffe, or rich old she1Ty ; and an inferior old sherry may be improved by admixture with a little full-bodied wine of the last vintage. In this con– sists the great art of ' cellar management,' and to such an extent is this carried, both here and in England, that it may be confidently asserted that but little wine ever reaches the consumer in an un– miwed or natwral state. ".MU8tiness.-This is easiest removed by vio– lently agitating the wine for some time with a little of the sweetest olive or almond oil. The cause of the bad taste is the presence of an essential oil,

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