1933 Jack's Manual by J A Grohusko

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jack's manual

it is only after this sale has taken place that the market value of the vintage is judged. In Burgundy the vines are cultivated with great care, accord ing to tradition dating several centuries back. Very few changes have been made in this long course of years; in fact, the grow ers are adverse to the adoption of modern methods of culture, such as recommended by agricultural committees and experts. The grapes are picked at the end of September or the beginning of October,according to their degree of ripeness. The fermenta tion is followed very carefully, and the cuveries where the wine is made are commodiously built so as to insure perfect condi tions of temperature and cleanliness. The wines, drawn into casks,are treated methodically.In February or March following the gathering, they are separated from the lees, which are pretty considerable; a second racking takes place in July. The following year the wines are racked twice, and normal treat ment is continued by lining and racking until they are ready for botding, which is also effected with the utmost care, every precaution being taken to insure proper development and long preservation. Burgundies are generally bottled when two or three years old. The characteristics of Burgundy wines are a bouquet and flavor which are inimitable, fine taste, body, seve, all of which qualities constitute one of the finest products under the sun. Each growth or district has naturally its peculiar qualities and varies in value from the ordinary to the highest grades. Beaujolais are comparatively light, with a bouquet; they de velop rapidly in bottle. Macon are firmer, with color, are of good preservadon, and develop a fair bouquet with age. The Cote-d'Or produces a great variety of fine wines,some relatively medium-bodied, others very full-bodied, rich, and fruity. How to Serve Burgundy Red Burgundies should be served at the dining-room tempera ture, having been brought from the cellar several hours before