1920 Drinks by Jacques Straub

DBINKS

10

England, where, at the age of from three to five years, they are bottled. Port reatly improves in bottles, and care should be taken to use only the very best corks. Bottles should be -hermetically sealed either with wax or especially made caps. A well aged bottle of Port should be carefully decanted be- fore serving, as a good deal of the tannin and •tartar settles during maturation. Port wine of good quality and old, taken iri moderation, is the most wholesome wine pro- duced. 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 anemia. Sherry The district of Jerez, from which the well- known Spanish wines derive their name of "Sherry, " is situated southwest from Jerez de la Frbntera 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 Castellano. 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 an old-fashioned wooden press, from which the juice is pumped into large casks. Previous to this operation, however, a small quantity of sulphate of lime is sprinkled upon the crushed grapes. This sulphate of lime is produced by burning 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