1933 Jack's Manual by J A Grohusko

INTRODUCTORY

21

SWEET BITTER WINES

French wines have been divided into four distinct classes; namely, red wines, white wines, sparkling wines, and liqueur wines.In the last class are included all the various aperitifs,such as Dubonnet, which is an appetizer made from a sweet French wine, strongly infused with a solution of Peruvian bark. Its tonic properties are extensively acknowledged. Fdouard Dubonet & Labussiere is a high-class appetizing and tonic wine and an exceedingly good stimulant. It is made from old wine infused with bitter herbs and quinquinas. With min eral waters it makes a very refreshing drink. Absinthe is a highly aromatic liqueur of an opaline, green ish color and slightly bitter taste. It is distilled from bitter herbs and is considered tonic and stomachic, although its excessive use produces a morbid,stupefying condition differing from ordi nary forms of alcoholism.The mode of drinking it is by mixing with water, which is poured into it drop by drop. There are no wines which can compare with genuine sherry, in either generous character, delicacy of flavor, or dietetic value. It represents about the highest development of quality in wine. It is distinguished by freedom from acidity and sugar-extractive matter and has a high proportion of volatile ethers. These com pound vinous ethers (to which wine of a certain class and age owes the greater part of its flavor and bouquet) have a scarcely less important influence in advancing the quality of wine than in providing a valuable stimulant to the vital functions in cases of cerebral and cardiac exhaustion. It relieves that condition of sleeplessness consequent upon slow and inefScient digestion, in old age. It is also beneficial in the later stages of severe febrile diseases, with great exhaustion and sleeplessness. A really good and pure sherry has the same effect SHERRY