1953 The U K B G Guide to Drinks

U. K. B. G. GUIDE TO DRINKS

Champagne Burgundy

0.I7G

80

0.176

80

Bordeaux

0.165

75

Anjou

0.165

75

Alsace

0.158

72

St. Galmier

90

0.193

Vichy

80

0.176

Vittel

0.165

75

Brut or Nature.

Very very dry.

Caramel. Burnt Sugar for colouring.

Carbonated. Impregnated with Carbonic Acid gas (C.O,). Chambrer. French for bringing wine to room temperature.

Corked. A wine that tastes and smells bad owing to faulty cork. Crfeme. When applied to Liqueurs, mostly French ones, CrSme denotes a more than usual degree of sweetness: it is followed by the name of the fruit or plant responsible for its informing flavour.

Cru. Wine from an individual vineyard.

Crust. Deposit in bottles containing Old Ports and Red Wines. Demi. The name given in France to a Double Bock or a pint of draught beer. Demijohn. A bulging, narrow-necked glass container holding from 3 to 10 gallons, used mostly for the storing of Madeira Wine, and also for spirits. It is usually cased in wicker with wicker handles or lugs.

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