1914 Drinks by Jacques Straub

DBINKS g tion; it stimulates the action of the liver and kidneys, and is generally credited with being otherwise beneficial. It is anti-diabetic and does not increase the gouty tendency. In conditioning either Bhine or Moselle wines for the table, they should be chilled slowly to a temperature of from 45 to 50 degrees. In this way they retain all their quality. The proper time to serve them is with the fish course of your dinner. « • • The best vintage in recent years in the Bhine and Moselle districts are as follows: 1886, 1893, 1895, 1897, 1900, 1904, 1906. Port The wine commonly known as "Port" is grown along the Biver Douro,in Portugal, where the same is known as "Vinho do Porto." On the banks of this river, not far from the city of Oporto, are the vineyards of the Alto Douro. The vineyards are built in terraces, resembling mammoth stairways, on the steps of which are planted the vines. A great variety of grapes are grown here, and the vintage begins about the middle of September. Only perfectly ripe grapes are gathered by the army of women performing this work. The pressing of the grapes is very similar to the method used in the Sherry district of Spain. The fermentation of the must begins almost immediately after the same has been transferred into the casks, but in the production of the richer wines,fermentation is stopped at an early stage by the addition of young French brandy. The wines intended for dry Ports are allowed to ferment more thoroughly before brandy is added. When the secondary fermentation is complete, the casks are transported to the cellars of the shipping firms, most of which are located at Oporto.