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

ordinary

by

according

yititaged

heads,

vintage.

the

to

one-third more.

the wines would yield ai'^ superior growths, there

methods,

t

or

selections

In

the

arCj,

iree

"tries." The first, comprising the berries which have dried somewhat after becoming over-ripe, yields what is The second selection comprises the berries in a somewhat less advanced state and yields a larger quantity; the third includes the remainder of the grapes, which, al- though ripe, have not attained the same degree of maturity as the others; the wine pressed from it is called "vin de queue" and is relatively unimportant in quantity. The grapes are pressed rapidly, so as to prevent the wine from taking too deep a color from the skin. The must known as "vin de tete."

CHATEAU YQUEM

which flows from the press is at once put into casks, where the fermentation takes place almost immediately and lasts several weeks, the duration depending on the style of the wine and on the temperature. The quality is approximately judged by the musts, but it is only after the first racking, generally when the winter is over, that a definite opinion can be formed. Four rackings a year are necessary, sometimes five for wines of the first picking, and a daily inspection, tasting and filling of the casks, are requisite to ensure proper treatment.

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