1910s Jack's manual by J A Grohusko (3rd edition)

The grapes are picked at the end of September or begin- ning of October according to their degree of ripeness. The fermentation is followed very carefully and the cuveries where the wine is made are commodiously built so as to ensure perfect conditions of temperature and cleanliness. The wines drawn into casks are treated methodically; in February or March following the gathering, they are sepa- rated from the lees which are pretty considerable; a second racking takes place in July. The following year, the wines are racked twice, and nor- mal treatment is continued by fining and racking until they are ready for bottling which is also effected with the utmost care, every precaution being taken to ensure proper devel- opment and long preservation. Burgundies are generally bottled when two or three years old. The characteristics of Burgundy wines are a bouquet and flavor which are inimitable, fine taste, body, seve, all of which qualities constitute one of the finest products under the sun. Each growth or district has naturally its peculiar qualities and varies in value from the ordinary to the highest grades. Beaujolais are comparatively light, bouqueted and develop rapidly in bottle, Macon are firmer with color, are of good preservation, and develop a fair bouquet with age. The Cote d'Or produces a great variety of fine wines, some relatively medium bodied, others very full bodied, rich and fruity. Burgundy should be served, and is best appreciated, with heavy roasts and large game. At the temperature of the room all its fine qualities develop. It is estimated that viticultural Burgundy covers a surface of about 45,000 square kilometres, with a population of about one and a half millions. The vineyards with an area of 83,346 hectares belong to 83,173 owners making an average of one hectare for each. The average annual production for the decennial period 1897-1906 was: Yonne 488,500 hectolitres Saone et Loire 1,401,500 Cote d'Or 872,500 The figures of the 1907, 1908 and 1909 crops were: 1907 1908 1909 \ S Yonne 559,900 427,800 250.800 1| Saone et Loire 1,204,800 2,306,500 1 015 000 (S Cote d'Or ... 679,200 929,300 4O4;i0O;-S In 1910 the crop was practically nil and the figures are not worth mentioning. HOW TO SERVE BURGUNDY Red Burgundies should be served at the dining-room tem- perature, having been brought from the cellar several hours before the meal, after having decanted them ofif their sedi- 12