A history and description of modern wines / by Cyrus Redding.

  • Redding, Cyrus, 1785-1870.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: A history and description of modern wines / by Cyrus Redding. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS. PACK Introduction iii Preface to the Second Edition xxvii CHAPTER I. OF THE VINE. Origin and Vaiietics of the Vine—the Grape—Wine district of Europe—Sites most congenial to Vine Cultui-e—Antiquity of Culture—Methods of Train- ing—Propi^tion—Regeneration—Various modes of Treatment—Annular Incision—Duration of Bearing—Favourite Species, and whence derived— Tears of the Vine 1 CHAPTER II. OF THE VINTAGE. Maturity of the Grape—Mode of Gathering—Pressing—Treatment in the Vat— Course of Fermentation—Subsequent Operations 25 CHAPTER III. THE VINTAGE—(continued.) Accidents to the Product of the Vintage in its subsequent state—Remedies— Treatment and Uses of the Murk—Oil of Grape Pips—Boiled Wines—Vins de Liqueur, do Paille, Jaunc—Strengthening the Produce of Weak Vin- tages 43 CHAPTER IV. WINES—FRANCE. General Remarks—France the first Wine Country—Quantity of Land in Vine- yards—Amount and Value of Produce—Heavy Duties to wliich Wine Growers arc subjected—Wine E.\])ortcd by Sea—Value of Exports—High Government Duties in Paris—French Wine Measures 55 CHAPTER V. WINES OF FRANCE—(continued). Wines of the Departments of the Maine, Haut Marne, Ardennes, and Aube, comprehending the ancient Province of Cliampagnc—Wines of the Cote d’Or, I’Yonnc, and Seine and Loire, composing ancient Burgundy—Wines