1934 Cocktail Bill Boothby's World Drinks and how to mix them

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BOOTHBY'SWORLDDRINKS

phenomenon is caused by yeast spores, ever present in the air and, indeed, even upon the skin of the grape itself. Fermenta tion, by its chemical action, breaks up the sugar content of any given liquid into its two component parts, alcohol and carbonic gas. The latter escapes into the atmosphere. Fermentation occurs in two steps. The first, violent fermentation continues from eight to ten days, after which the liquid is decanted into another receptacle. Following this, after-fermentation takes place, which continues from four to six weeks. In some in stances, thereafter the resulting wine must be clarified and then allowed to age. Most table wines are at their best age from six to ten years, but this varies, to a great extent, with the particu lar variety. Thus a vintage variety of, say, 1928 may prove a much more desirable beverage than the same variety, years older, but from a non-vintage year. Should the grape be from a vintage year, nature alone will produce a bounteous result, but should the year be too moist or too dry or, contra, have too much or too little sunshine, then man must step in, aiding nature in her deficiencies, by supplying that which has been omitted, and an off-year for vintage crops has gone down in history. On the other hand, in vintage years, nature, unaided, pro duces a grape containing just the proper quantity of sugar and acid. Complete fermentation thus is attained and complete fermentation spells a dry wine along with a fine body and mag nificent bouquet. France, beyond question, produces in certain years wines of the very finest vintage, but in small quantities and at prices well beyond the pocketbook of the average consumer. These wines are seldom exported. They are solely for the epicure or the gourmand who demands them and is willing to pay the price. France also produces a large quantity of well-bodied wines, with fine bouquet, which are procurable by the average person at fair prices. The greatest wine production of France, however,is of an inferior type. This is retained, mostly in bulk;