Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-12-21
THE RIGHT AGE FOR WINES.
Where the vcneration for Old Are Mag
Easily be Carried Too Far.

ashy De carried Too Far.
From the New Yors Man ana rxpv~~
ITS pity to-day b 20 mugey, Il knocks The
bottlers out of several days. work and puts ne
back . week in my Chixnti trade
heavy VINE importer wss explaining 10 Q
chance visitor some Of the difhcultiss IN I'm
trade.
You can't bottle red wine on a day iihs
this, !" he said. 'when il rains. and the DAY
h raw and cold, the delicate wine feels q un-
comfortable ~ those who drink L. White
wine IL not 90 sensitive. Red vine, IN the
wood. is as susceptible 10 the weather a. men
and women II you were 10 90 down INTO my
| cellar you would find that the casks OF rsd
wine are muddy and filed with sediment n
the wine were bottled in this condition 10
would never become clear"
After IL is bottled does the weather Affect
it?"
Not at all. When ID is hermetically sssled
T ,ne weather has no more influence over a.
lnere is one more interesting thing about
vines mat not one man out Of a hundred Of
nose VINO drink wine knows anything about,
.ns. Is tne length Of time wine win keep before
II attains its prime IL a Law OF nature thst
rerytning must IN time grow old and senile
VINE not exempt from this law IL Ia A mis-
,aaen Idea that wine kept in the wood grows
oeae l lor an indefinite period II is true that
q cask Of wine may be kept forever and never
lose It's flavor. But il will not be the s.me
vine long. The cask must have new vine
poured INTO II at certain intervals 20 supplv
me. .ne waste by evaporation. This may be CON
holds out vi sAs WV
when wine is bottled. however continual
| tne importer, this refillng must cease ana
tnen. IN a certain length Of time, il reaches IL
p ma me-, a,.er which point il deteriorates Let
me give you some facts. Champagne reaches
Its best favor one wear after Il i hottlsd
rom that time on IL loses what il has gained.
Snisnti, In TASKS, is best twelve YEAR, After
Cootnng. The same is true Of stiil L Aerima
t VINO Alleatico takes longer 70 ma
tHen,v does not reach its prime before
aC years. The general run Of French
.a e" ATTAIN perfection in twelve years. The
same age Is required by California
sui ss,l vines. Burgundy vintages take sir-
TIL tn years; and Hungarian wines twenty.
port, sherry, MARSHA and Madeira. All krnds
% brandy, whisky, gin and rum take forty
wears TO attain their full ripeness and favor
mnen You hear of a man who claims that he
urah ma glass Of sherry forty years old that
was better than any Of lesser age. even bot
ueo- you may put him down as more Of q con-
nolSseur In cobwebs and dust than be is In wine
Aee is good thing to venerate" added the
importer, shaking his gray locks land I am
. WIG ,as1 man TO start an iconoclauctic move
men. IN that direction, but in wines one NAV
easily carry it to On extent that his palate would
NOT be apt readily to forgive"
A woman's Daily Life.
| From Once a Week
The round OF woman's daily life may be
characterized as one part work three parts
worry Her husbands day -by-day labor is usu-
ally one part worry and three parts work. The
weight, strain, and rub of her duties fall upon
the heart and nerves. The heavy pull OF his IN