Improved Means for Attemperating Wine.
Year: 1890

page_text: Date of Application, 13th Mar., 1890
Complete Specification Left, 2nd Dec., 1890-Accepted. 17th Jan., 1891
PROVISIONAL SPECIFICATION.
Improved Means for Attemperating Wine.
I, FREDERIC STANSFIELD HERRIES, of Linden House, Lymington, in the County of
Hants, Lieutenant Colonel in the Army (Retired), do hereby declare the nature of this
invention to be as follows:-
This invention relates to improved means for use in warming claret, cooling cham-
pagne, or otherwise attemperating wine in bottle; the desired effect being readily
produced without risk of spoiling the wine under treatment.
In carrying out my invention, I employ a hollow cylinder (or cylinders) of sufficient
size to admit an ordinary wine bottle, and I enclose same within a jacket or casing.
The cylinder is open at one end through the side of the jacket, and is preferably
furnished with a removeable cap or cover. The jacket is provided with an inlet and
an outlet, each fitted with a scrow-stoppor; the former being intended for the
admission, and the latter for the discharge, of the heating or cooling medium, such as
hot water or broken ice, as circumstances may require. The cylinder may be
arranged either horizontally or vertically; but, for use with wines in which a sediment
or crust is formed, I prefer to preserve the wine in the horizontal position in which
it has been kept in the cellar.
When it is desired to warm claret or other wine, the jacket or casing is filled with
water at a temperature of about 150° Fahr., the bottle is placed in the cylinder or in
one of the cylinders, and the end thereof is closed with the cap in order to confine
the heat. In about fifteen minutes, the wine will have been sufficiently warmed.
Similarly, when it is desired to cool champagne or other wine, the jacket or casing
may be charged with ice chopped small, and the bottle placed in one of the
cylinders.
In constructing the apparatus, the cylinder or cylinders, as also the jacket or casing,
may be formed of zinc or other metal, and the whole may be enclosed in a wooden
casing of an ornamental character, furnished at its extremities with handles whereby
the apparatus may be lifted and carried. By turning the contrivance on its back, the
cylinder or cylinders may be caused to assume a vertical position at the option of
the user.
Instead of employing metal, the apparatus may be partially or wholly constructed of
porcelain or similar ware.
G. G. M. HARDINGHAM,
191, Fleet Street, London, E.C., Agent for the Applicant.
COMPLETE SPECIFICATION.
Improved Means for Attemperating Wine.
1, FREDERIC STANSFIELD HERRIES, of Linden House, Lymington, in the County of
Hants, Lieutenant-Colonel in the Army (Retired), do hereby declare the nature of
this invention and in what manner the same is to be performed to be particularly
described and ascertained in and by the following statement :-
This invention relates to improved means for use in warming claret, cooling cham-
pagne, or otherwise attemperating wine in bottle; the desired effect being readily
produced without risk of spoiling the wine under treatment.
In the accompanying drawings,
Fig. 1 represents in front elevation an apparatus constructed in accordance with my

page_text: A A (shewn in dotted lines) are hollow cylindrical receptacles; each being large
enough to contain an ordinary wine bottle B. These receptacles, which, instead
of being cylindrical, may be rectangular or polygonal, are enclosed within a jacket,
chamber or casing C. Each receptacle is open at one end through the side of the
jacket, and is preferably furnished with a removable cap or cover D. The chamber C
is provided with an inlet and an outlet (, each fitted with a screw-stopper; the
former being intended for the admission, and the latter for the discharge, of the
heating or cooling medium, such as hot water or broken ice, as circumstances may
require. The receptacles may be arranged horizontally or vertically. For use with
wines in which a sediment or crust is formed, I prefer to arrange the receptacles
horizontally in order to preserve the wine in the position in which it has been kept
in the cellar.
When it is desired to warm claret or other wine, the chamber or casing C is filled
with water at a temperature of about 150° Fahr., a bottle B is placed in one of the
receptacles or in each receptacle, and the cap D or caps D D are applied in order to
confine the heat. In about fifteen minutes, the wine will have been sufficiently
warmed. Similarly, when it is desired to cool champagne or other wine, the chamber
or casing C may be charged with ice chopped small, instead of with hot water.
In constructing the apparatus, the receptacles A A, as also the chamber or casing Ơ,
may be formed of zinc or other metal, and the whole may be enclosed in a wooden
casing of an ornamental character furnished at its extremities with handles whereby
the apparatus may be lifted and carried. Or the chamber C may be furnished with a
handle, as indicated in dotted lines at E. If the chamber be turned on its back, the
receptacles assume a vertical position. It will be obvious that, instead of employing
two receptacles, as represented in the accompanying illustration, one or more than two
may be-employed; but having regard to facility of handling, I regard an apparatus
furnished with receptacles for two bottles as best adapted for general use.
Instead of employing metal, the apparatus may be partially or wholly constructed
of porcelain-or-similar-ware.-
Having now particularly described and ascertained the nature. of this inven-
tion and in what manner the same is to be performed, I claim:
The improved means for attemperating wine, comprising a chamber adapted for the
reception of the heating or cooling agent and enclosing a receptacle or receptacles
adapted for the reception of a bottle or bottles of wine, the whole being capable of
being turned so that the latter may assume either a horizontal or a vertical position,
substantially as herein described.
Dated this 28th day of November 1890.
G. G. M. HARDINGHAM,
191, Fleet Street, London, E.C., Agent for the Applicant.