1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

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a good deal of the tannin and tartar settles during maturation. Port wine, of good quality and old, taken 111 mod eration, is the most wholesome wine produced. Port is especially agreeable when taken with a light repast, biscuit or cake. For those in delicate health, a glass of Port taken with a repast is a splendid invigorator, and will be found very beneficial to those suffering from anaemia. SHERRY. The district of Jerez, from which the well-known Spanish wines derive their name of “Sherry,” is sit uated southwest from Jerez de la Frontera to Port St. Mary and north to San Lucar. The principal grapes grown in the Sherry producing districts are the Pedro Jimenez, Palomino, Penimo, Marituo Cas tellano. The vintage begins in early September. The grapes are gathered into wooden troughs, and crushed by the bare feet of the workmen, after which they are pressed in ан old-fashioned wooden press, from which the juice is pumped into large casks. Previous to this operation, however, a small quan tity of sulphate of lime is sprinkled upon the crushed grapes. This sulphate of lime is produced by burn' ing some native earth, found near Jerez. It is this process which gives the wine its peculiar flavor and develops its volatile ethers, the aroma. The first racking of the wine takes place in June. The wines are now stored in large casks in the bodegas, where in the course of one or two years re markable changes are brought about, some of the wines developing into Amontillado, others into Olo«