Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber.

  • Webber, Alexander.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

    15/218 (page 3)
    CHAMPAGNE : COLOUR—WINE : ICED. portant constituent so necessary for preserving wine,) the result should he red wine like the produce of other red grapes, hut fashion insists that Champagne should he sparkling. Stx. The ceil de perdrix colour in Champagne, as- sociated with good Vintages, is imparted to it, not by intention, (for popular demand of commerce requires it white,) but in consequence of many of the grapes being ripe to bursting, when gathered, the colour from the skin slightly tinting the fruit. Particularly was this the case in the Vintage of 1874. £cucn. It is a universal fallacy that wine should be iced—it is resented to for concealing the defects of inferior wine—it bailies the power of detecting either the bad or the good qualities; the extreme coldness considerably paralyzes the sense of taste (vide 197).