Wine, the vine and the cellar / [Thomas George Shaw].

  • Shaw, Thomas George.
Date:
1863
Catalogue details

Licence: Public Domain Mark

Credit: Wine, the vine and the cellar / [Thomas George Shaw]. Source: Wellcome Collection.

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    CEL Cellars — continued — iron and moveable bins, 359 — cases and bins combined, 362 — ignorance of ai’chitects about cellars, 363 — temperature of cellars, 363 — practice of icing wines, 363 Cement for champagne, corks, 235 Cerons, wines of the parish of, 179 Cement, imitated wines of, 267 — casks, marks, and brands at, like those of other countries, 268 — great wine stores at, for ex- portation, 268 — wines grown in the cellars of, 308 Cette, imitated wines of, 267 Chablis, wine of, 251, 258 — most kind of white French wines sold under the name of Chablis, 258 Chalk mixed with Greek wines, 315 Chalons, Mayor of, his champagne, 237 Chambertin, celebrated vineyard of, 253 — annual average produce of wine, 253 — character of the wine, 253 Champagne, use of, forbidden to his army by Henry V., 204 — Cazanove’s verses on, 220 — district in which it is grown, and character of the soil and subsoil, 221 — crayons and gouttes d’or, 222 — mode of making champagne, 223 — ‘ gout de taille,’ 223 — former perverted tastes in Eng- land, 223 — storing champagne, 224 — the blending, 224 — proportions of cuvees made in the years 1857 and 1858,225 — fining, 226 — period of the vintage, 226 quantity of grapes required to produce a hogshead of wine, 226 — bottling, 227 — the saccharometer, 227 — old still wine in cask, 227 CIIA Champagne —continued — breakage from effervescence, 228, 229 —• binning, 228 — placing on point, 230 — disgorging, 230 — liqueuring, 231 — corking, stringing, wiring, and papering, 234 — brands, 234 — recorking, 234 — loss of wine from the cork, 235 — gold and silver foil, 235 — sketch of the corking machine generally used, 236 — ‘ scuddy ’ champagne, 236 — mode of keeping champagne good after the bottle has been opened, 237 — qualities of first-rate champagne, 237 — the Mayor of Chalons’ wine, 237 — temperature at which cham- pagne should be kept, 238 — champagne injured by ice being placed in it, 239 — champagne bottle-holder, 239 — Sillery, 239 — other vineyards, 240 — champagne colourless, if pure, 241 — mode of colouring, 241 — average degrees of liqueur to different countries, 242 — immense fortunes made by some of the Eeims and Epernay mer- chants, 242 — bribery of the chefs des caves, 243 — palaces in Epernay built out of champagne profits, 243 — Mater Filirn, her wines and cel- lars in Epernay, 245 — forgery of brands and trade- marks, 246 — bills in Chancery filed by Messrs. Moet and Chandon, 247 — statistics of the champagne trade since 1845,249