1933 Fine Beverages and Recipes fo Mixed Drinks by J & C Sasena

The finer qualities widely differ in flavor,and being rich in ethers are much valued as a stimulant in sustaining the ner vous force of the heart, and to the action of the liver and kidneys. The proper time to serve them is with the fish course of the dinner. They should be chilled slowly and served at a tem perature offrom forty-five to fifty degrees. In this way they retain all their qualities. PORT Thismagnificent wine is made in the celebrated vineyards of the Upper-Douro, a mountainous region in the North of Portugal. A great variety of grapes are grown here, but only perfectly ripe grapes are gathered for this purpose. 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. Vintage wines are bottled at the age of from three to five • years, and greatly improves in bottles. It should be carefully decanted before serving. Port is especially agreeable when taken with a light repast, biscuit or cake. SHERRY Nowhere else can sherry be produced but in the white chalky soil of the district ofJerez,from which it derives its name. Here it has been grown for centuries; it goes to prove that the soil and climate more than anything else is responsible for the peculiar flavor and bouquet that Sherry possesses. The vintage begins in early September. Contrary to common belief, the process in making Sherry does not differ in any way from that employed in making other wines. The wines are stored in large casks and in the course of one or two years rernarkable changes are brought about,some ofthe wines developing into Amontillado,others into Aloroso, Basto or Fino, although being made from the same grapes and all receiving the same treatment. Sherries, possessing a large amount of alcohol, greatly im- 1511