1913 Straub's Manual of Mixed Drinks by Jacques Straub

0F MIXED DRINKS

157

The gathered grapes are put into troughs and crushed by the naked feet of the harvesters. The juice, or mosto, is transferred into large casks and allowed to ferment, after which the alcoholic per centage is increased, through the addition of French brandy. This is done to better preserve the quality of the wine. . After the ñrst racking, more brandy is added, this bringing the alcoholic percentage of the wine up to about 18 to 20 рег cent. The casks are then removed to the estufas, or heated storage, where they are left for several months. The heating process assists the formation of ethers, and also destroys all chances for the growth of fungi, which would render the wine bitter and unpalatable. Another Way to properly mature the finer Wines, and which is still in practice by a good many grow ers, is to send wines in casks on long sea voyages, where the intense heat and constant shaking has a very beneficial effect. The storing of the casks of wine in the sun also has a beneñcial effect, in the proper assimilation and formation of the ethers. The best grades of Madeira wines are the Malm sey, Bual and Sercial. Madeiras possess invigorating properties, and as either an appetizer or tonic are unsurpassed.