1920 Drinks by Jacques Straub

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DRINKS

12

The juice,

by the naked feet of the harvesters.

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 pre- 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 unpalatable. 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 — Pale dry sherry with bitters, ver- mouth, Dubonnet or cocktail. With Soup — Old dry sherry. With Fish — Rhine wine, Moselle, Sauternes, — Light Bordeaux claret. — Chateau bottled claret or red Burgundy. white Burgundy. Appetizers

Entree Roast Game Pastry Cheese

— Vintage champagne. — Rich Madeira.

— Port.

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

Fruit

Coffee