1914 Drinks by Jacques Straub

12

DEINKS

The process of making Madeira wine is the same as applied in the making of Sherries. 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 percentage is increased through the addition of French brandy. This is done to better pro- serve the quality of the wine. After the first racking, more brandy is added, this bringing the alcoholic percentage of the wine up to about 18 to 20 per cent. The casks are then removed to the estufas, or heated stor- age, 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 impalatable. Another way to properly mature the finer wines, and which is still in practice by a good many growers, 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 beneficial effect in the proper assimi lation and formation of the ethers. The best grades of Madeira wines are the Malmsey, Bual and Sercial. Madeiras possess invigorating properties, and as either an appetizer or tonic are unsurpassed. "When to Serve Beverages Appetizers—Pale dry sherry with bitters, ver mouth, Dubonnet or cocktail. With Soup—Old dry sherry. With Fish—llhine wine. Moselle, Sautorncs, white Burgundy. Entree—Light Bordeaux claret. Boast—Chateau bottled claret or red Burgundy. Game—^Vintage champagne. Pastry—Eich Madeira. Cheese—^Port.

Fruit—Tokay, Malaga, white port. Coffee—Cognac, liqueurs or cordials.