The sun. [volume] (New York [N.Y.]) 1833-1916, 1890-05-04
THE WAY TO DRINK VINE.
TAKEN As IT SHOUGD BIZ, 1T
DOESN'T MEAN BEJDLCHHS
Neither Does Il Signify Rcd Noses, BlenrE
Eyes, Lost KeyholeH and Demorali1a-
ton-The virtues of Various Wines.

Eyes, Lost KeyhoIea and DemoraIiER-
uon-The Virtues OF Various Wines.
RON ire chicago TrtbHns
Dry wine is the only health 'ui wine, from
the fnct ol its containing no sugar and little
about % ror cent Of saccharlne After fer
mentation there romains ~ or III per cent:
wine are allowed 10 become very ripe. and
used whom thorc is rom 80 TO 40 per cent.
SsmeHtsd Dto @6 5Gnd 10 =, per cent
further fermentation in tho bottles. In drink
ing it the heat of tho stomach causes fermenta-
unconli ollnblo appetite for strong drink.
Tho tempo allure Of wine Is most important
should be t!ented as carefully; otherwise, as =
Ivy touched 10y FROST II will droop and its lull
should be chilled but once and then only Is or
20 minutes before IL is used.
Cmrct should DO gradually warmed and
drank ut II temperatpre OF 10 or I5 degrees,
1t is Il common thing to see ladies add ice and
sugar to clare They might as well add sugar
to vinegar, or resort to their usual RELISH
pick los-for claret, with ice added. becomes
nothing more or less than vinegar.
The old custom Of serving many wines at BAN
quets has scnsibly been done, away with. Now
one sees only SRuterne WIN me oysters sherry
with the ments anu entr, es. those grosser wines
prcnarlng the palate for the most delicate OF
One Of tho cruel things said about Chicago
ans is that they never can be good Judges OF
senses is destroyed by an unavoidable cover
Ing OF con, dust. and that the pleasing odor or
quality. IL after enjoyinE the delicate bou.
onet" through the oif9ctories the paate 10 not
Pleased the wine H. OF an Inferior quality; or
pure wine viii not DEPOSIT sediment, It
absolutely clear wine has either been in bottle
but short time Or else hns been liked" by
il injurious to health. There are Comparative
" few In America who know how to overcome
IN hu s. oily rbS
canteliqn," Wine showing this sediment
ment is thoroughly settled at the bottom Of
the bottle and the wine perfectly cleat. the cork
poured into another bottle or decanter. TO
do this REQUIRES the utmost care. By holding
and stopping Immediately the sediment
r,eaches the mouth of tho bottle. It is not, a
the changes going on in wine as 1t ages.
Red wine derives Its color from the skins of
dark grapes. which are fermented with the
white wine is made only from white grapes.
Is not So ard So Nary nS white wines
rated from ,the SKINS. White grapes Gan Shiy
are never put with the must"
1t is hardly necessary to say there would be
d Ws % When
atSd generally Eips IA The battle not
son one last WSrd ths You
caunot make wine from anything but grapes"
sacred to the advice Of that dying man
Ghampsagne e the finest Of an vines, Net:
just what Il is 'fH IS blend the d aeE
nee nna One tS IF
flavor. while It. may be deficient in body. AN
ether y taken hsc agse Of its iody by re way.
miles ,roundne.s or richness. Another wine
Is put in Ter i9r some other quality; and
son %aknS f5snd oo9 SSRsrs
is called q ".cuvee." After a certain
s the Il pd IF 90 ct Snd two
yea 8 The fermentati lon causes sediment to
be deposited an, and develops carbonic acid gas,
or corks down. and the sediment allowed TO
mouths the V bottles cities are sSrpointe each bot
tie Is shaken separately every day
the sedime emit which has become sompactj and
cork fly out together. and only little wine is
In e 81 Of the Ens n sda Hi % sP @1e
necessary sweetness. 1t is here that fraud.
4 fraud there be. comes IN. In making the
ing or increasing the alcoholic strength OF the
wine. After the syrup is added the bottle z
can be bought. Following this process the
perfection OF the wine depend upon the
fermentGt lon in bottle the breaEaGe from
pressure is sometimes great. ranging from4
to 20 per cent which Of GO course must b
payne. like other wine. improves by age: AZ
five years after It Is Blended ''
1t would be treason to our own country to
certainly does take a good deal Of courage for
a hostess 10 set Calilornia's product on the
0 for an GGSSn oT % oT TS
wine with an American label without duty
price. while his neighbor at table d'hote not
" Chateau Lailtte" certificate In his face for
which he has paid full tarIff. However. Amer
own wines They are getting tired Of the i'm
positions practised. not only In the wine dis
ana tho demand is for the e'I pure article We
often see grand Chateau wlneslllsted at hotels
and sold from wine cellars In this country az
be the genuine article 4 Chateau wine with
the duty added mu.t necessarily be high priced.
I allfOrnia wines with French labels or no
wines 81 all-simply acids. talnin. water. spirs
BsWSrs Of tie WHY merchant who offers you
cheese while proving 90 you the quality Of hls
wine. Alter lie bait II taken any vine or imi-
IL Is claimed that the decrease Of drunken.
ness In the state OF California 10 due 70 the
fact Of tho general use II wine. that the pure
art iels destroys the craving for stronger drink.
il H. eOrthinlya iact that IAlfOTniRDs are be-
coming ianiogs for tholr LeGuuipl e9nDloE:
Tons beautiful iOr the ladies. line Tor The
gent iamru Whllr only lew JeAT6 ago the re-
hoTss 81 n wac noticeable .
h0a tnai We hayo lrHrl"I a. drink vine, n
We cuu over. ol ~" tact that our own wines
aie no. So, m,,".l we'd y 10 age thai gisea
velvet LIJ .Yurldu tie purity Of the home
production poshlbIy tL"rs MAY b" fame IN tie
iutufe for tie complication u Americans
1IHIEH az CRIEY LIE