Daily Kennebec journal., 1901-11-26
PORT WINE.
SOM. Interesting Facts About the Bee
N!utaP.s pt This Beverage

Sone Interesting Facts About the Best
Nlutag,s nT TINS Beverage
tn" principal shippers of port wine
tu England either own or rent quintas
in tho Alto Duro. ~, what is equiva-
l"nt. contract to purchase their prod
tuo,- ir tar form vf wine. During The
time ot vintage they or their rapr-sen-
,Ijiy-s are every day engaged in rid
.ng about from one vineyard tu the
ether for jr- nurpnse ~ seeing that
ih" vintage j. property made. that
green "r damaged grapes ~ NOT g+t
int" thr logaru- that The pressing ana
fermentation take place under favor
.ipl" conditions. ana that brandy from
jh- luio- nfta. @raT- alone, which they
fak" car nj Themselves 10 supply. shall
," added only 1T su,l times ana I'll
~u"h quantities aS they shall approve
lt lS only after having been drawn
"n int" larg" tunnels when the Secopd
t'tma Ht-upn ..s ,rdsra through cuIl
weather having S"f i-.. trat id acquires
thr ri' 4 pulpi. hu" common to Young
port wine. IH.t port Uu, has spiIlt
Iut I'm II tu conserve a portion u- it,
>a'NhHillc when the grapes are not
o''iriIe j. W,Il known. The cost Of
,his >r.rIt iS always greater than that
"' I'm ttSt wine. hence the minimum
quantity possible is always used ana
It ~ never used unless absolutely nee
"h" "t thr first to advocate The shin
menr ri Wine from the Alto DUro WITT
out any addition ~ spirit-hut then X
Is in longer port wine. fur th. reason
ina having consumed alt its natural
sugar by means of it, more perfect
fermertlon. ii has none Of the rich.
iruity flavor nf the younger vintage
wines. nor the refined liqueur-like char-
n"t"r ~ the older -rONths to which Ola
r"rt Winc drinkers We're accustomed
HenCc they have refused t. accept il
as Il Substitute ana from thiS has da;-
ti tA" decline in the uS,- VI port wine
Tn" happy pusScSsorS of pu!I i'm 'f,.-
fection are popularity supposed 10 "
those Individuals Who have Inherited " (
cellar Of wine laid down a century u.. |
50 ago by grandfather or great
uncle. and while they are To be con |
graduated upon having 50 excellent an |
ancestor, there is really no reason |
why. nj the present time. man should |
not lay down port wine for his own |
drinkin%, as i is quite possible to oh |
tain vino Of 80 70 SO years Of age Ut |
pre- not 70 exceed Slo to Si2 a gaj- |
Ion at the present time. Wine frur, |
lin" hut not overripe grapes with uu- |
full iirmnesS ana sufficient richness. II
certain ~ Improve. with this great am |
vantage. that il does not absolutely r. |
Guire long keeping in bottle. Ii i ueC- !
essary. however. that ii should ne al- |
lowed 70 matur" and get rid Of its |
~ ~.
thus Tor three or five years ANA then |
bottled il will IN two years time ne |
h"ter ;han if bottled green ana Kept |
~ years in hin.
tn" most famous vintaecs are 1>3t |
and ISIS. Since 1874 there have been in |
the upper Duro Is years ciaS:;ed as |
vintage years. 80 40 ~. IA. Al. 10. |
Il. .. -. 81. SO. O.. IS. 20. '7o-S and |
40. but out of these l6 wears there were |
only four grand years. 40. A. '63. 10. |
With two others which almost deserv" |
I" pe thus classed-'42 and '6S-show- |
lns that, on an average. not more than |
ie'ilIN one grand vintage can be reck- |
"neu upon i'll each decade In 1871, |
ihere was grand wine. remarkable |
Tor The refinement OF its flavor. and en- |,
nanhS z soft and delicate bouquet: ii |
was scarcely darker in color that 4 |
Sood sherry. The only time that eve. |
III" any in this country was a small lot |
drought here by the late John r. How |
ara which sold 10 or l. years ago for |
~ DOZEN. Il has not been procur- !
aoi" SINCE, and does not exist in Portu- |
2"l a' the present writing. Vintage OF |
~" IS remarkable also for the great |
"eicacN ANA fin" perfume. that of /
iN'" IL dry ANA "mits 4 strong bouquet. |
mix" Sherry. port is not kept to any
eIttri ~ Sorras. Most large Oporto |
snlplr rs have stocks of ola wines of fine
nllt' iii" n" character "f which they
Keep M nv ''rcfYesliE,' tn, N, as il is
t'imtd- with wines Of u more youthful
~ ''1iN high character. Port wine
! "h'Ntd to mature less perfectly when
81 I'"t Ia the inhu"ncc II light. ana
,hc stores ~ which they are kept have
b!lt rev windows or skyiights This -
ai>h ~" reason why port wine bottles
are "tnera y of dark glass. In these
tnurto cellars the walls and umber' |
alike ar" blarErncd by The constantly
evanorating alcohol. and monster cob