1933 Jack's Manual by J A Grohusko

INTRODUCTORY

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Sherry and stronger wines are liable to throw a deposit in bottle if kept for any length of time; care should therefore be exercised in decanting them or, in fact, any wine in which a sediment may be formed. The sound and natural wines of Bordeaux are refreshing and appetizing, and are the best type of universal beverage for everyday use; no other wines which the world produces are capable of yielding such lasting pleasures to the palate. They have also the additional advantage that when mixed with water they do not spoil. When taken with food, they entice the languid palate and are admirably adapted for persons of all ages and conditions whose occupations tax the brain more than the muscles. As they contain only a comparatively small percentage of alcohol, they have but little tendency to inebriate. The dietetic value of claret has not been overrated. If taken with food, it is of service to persons of the gouty temperament, as it stimulates digestion and does not create acidity. The com bination of the various saline ingredients with fruit acids, notably the acid tartrate of potash (cream of tartar), make for its highest value. The delicate aroma and delicious flavor of the finer sorts of after-dinner claret give endless delight and satisfaction; and there are so many varieties (differing according to the vineyards from which they emanate) that they afford the connoisseur a wide scope for the exercise of judgmentin selection. Italy ranks second in the wine production of the world. Its Brolio is one of the best Italian red wines; it resembles Bur gundy, but is somewhat drier on the palate. When old, it is a highly tonic wine. Barbera is another good wine; it ranks as good table or dinner wine; also white Corvo Capri and Lacryma Cristi, strong, sweet wines of southern Italy. There are many others, both still and sparkling, amongst which may be named WINES OF ITALY