1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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OE. THE AET OF MIXING DEINKS;

The richest ^nes of Franco, Italy, Hungary and Tcneriffe, the site of extinct volcanoes. '^^XTocTss o^r-treading is pursued very generally in ^ cnnprior in n.any vmo districts, to France, being considered superior, m n, y the employment of mechanical squeezing. . . , Sislast preccss is used for expressing the ouiee of he Jpefor the sparkling wines of Champagne,and it is also the Tht\S«own in Franco as Vins de Bordeaux,are with us tlassed under the general name of Claret CL.AEET. naretis divided into several classes, rated according to their excellence. The chief vino tracts are those of Medoc, Graves, ^ieotolSrftics of the best red growths are a bright deep ruby or violet color,exquisite bouquet,of the flavor of tne r.isp- lerry and violet, a soft silky taste to the palate, and possessing ""oS^ScLr^rsTerf the most refreshing and invigorat- iue of boTero-ges. CHAMPAGNE. T et US now turn to Champagne-"the spring dew of the spir- itJ^the heart's rain;" this is the product of vineyards in the ancient province of Champagne. Ohampa'Tue,is better known by tlie name of the makers than by the desFgnation of the vineyards that produce it, with the exception ofa few choice growths among the white, is the pro duce of the old vineyard"Sillery,"in oldon times known as the Vin da la Marohale. _ , i This win.isofan amber hue, exquisite bouquet, with a clear ^ bleasant dry taste. _ • iv, en » en The wine most esteemed by connoisseurs is the still, so tailed by reason of its being botUed after the fermentation tascwsed,thereby constitating it a more natuW whole

some wine.

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