1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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WINE.

rendering it less intoxicating than the same quantity of alcohol, separated by distillation and diluted with water: for a brandied wine– that is, a wine to which brandy has been added-is much more intoxicating than wine equally strong in alcohol to which no brandy has been added. "Dealers" endeavor to rem– edy this by the operation of "fretting in," thereby effecting the chemical union of the foreign spirit with the constituents of the wine, by a renewed fermentation. Dr. Christison con– siders it a mistake to suppose that wines be– come stronger by being kept a long time in a cask, his experiments proving the reverse. The flavor of wine is improved by being kept a long time, and its body, or apparent strength, increased. Authorities, however, do not agree in regard to the latter. As before remarked, Tenerf-(j'e, 1 !.adeira, Sherry, Port, and the Claret wines of France arc most extensively imported, and therefore require a passing notice. Claret, (vinum Ruuellam,) known