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

  • Redding, Cyrus, 1785-1870.
Date:
1851
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.

    379/466 (page 363)
    the healthful glass that cheers without inebriation, that en- livens conversational ideas without coarse mirth, and kindles social friendship in the hour of relaxation, without passing the limits of well-regulated enjoyment, these remarks may he better received. The effect of pure wine upon a healthful stomach is known in this country but by few. It is lament- able that the general taste has been so perverted. Those whose judgment of what wine should be is founded upon the general run of port for the last forty years in this country, are not in the situation of judging what is really intended by wine. Who would think of valuing the malt liquors of this country in proportion as them composition was deteriorated from the pure malt and hop, in proportion as gin, coculus indicus, or tobacco, imparted to them a strength and flavour not derived from the corn which is their basis ? Yet such is the too general taste for wine indulged in by the bulk of the community. The man of taste, on the contraiy, whose stomach is not a “ burning fiery furnace,” who knows how to enjoy wine of delicacy, perfume, and aroma—w'ho finds in the juice of the grape alone those virtues which a proper and rational participation in the benevolent gifts of Providence enables him to discriminate—^will feel the truth of what has been laid down here, and acknowledge its justice. “ Claret for boys, port for men, brandy for heroes,” said Johnson, whose coarseness was not among his virtues. “ Burgundy or claret for gentlemen, port for carters,* and brandy for savages,” would have been a more just apophthegm. A word or two may not be inappropriately added here in regard to drinking wine, though not strictly the historical part of the subject, belonging rather to manners. Nations differ in the mode of using wine. The Trench take theirs at dinner; the Germans sit late and early; the Russians are only a little more moderate than the Germans. The two last are boisterous in their cups; the first takes just enough to make his conversation sparkle like his own wines, among the ladies, with whom he rises from the table. The ♦ It is not to be imagined the author supposes there is no good port wine; but only that a very large proportion of what is so called is not worthy to be called wine, from not having the true vinous properties, and being spirituous enough for stomachs of caoutchouc. A glass of good old port, pure and generous, may be met with occasionally yet, and valued the more from Us rarity.