1933 The Bartender's Friend by a Mixer

THE BARTENDER'S FRIEND

this wine is a rather intricate and costly process, due in no small measure to the breakage of bottles. The wine is made after the manner of all wines at first, but does not com plete its fermentation and final clarification until it is bottled with special corks and special bottles designed to withstand great pressures caused by the gases of fermenta tion. When that process is complete, or later, the special corks are withdrawn after freezing, the sediment is elimi nated, a small amount of liquor and sugar are added, the bottle is recorked, and it reaches us, if all goes well, in the sparkling form in which most of us know it. It is vari ously described as Brut, Sec, Dry, Extra Dry, etc., accord ing to its dryness, or sweetness, which is more or less regu lated by the amount of sugar added at the last corking. (See Wine.) Chartreuse is a liqueur or cordial which comes green, yellow, or white. The green is said to be the best quality. The Carthusian Monks in France were the originators and in troducers. A few years ago they removed the manufacture to Spain. The methods and ingredients are probably a secret, but there is reason to believe that there is in its man ufacture a brandy distillation of various herbs, such as peppermint, cloves, orange peel, cinnamon, etc. It has an alcoholic content around 40. Claret is undoubtedly the best known of all wines. It is a type rather than a particular wine. It is always a red. The Bordeaux region of France is the home of the best. The so-called Medocs, such as "Chateau LaFite," "Chateau La Tour," etc., are considered the finest of the Clarets. It is a dry wine with an alcoholic content around 10%. ci/;]