WIN
of which Country, a good part of what we have to fay of this noble Liquor, will more immediately belong.
Wine is diltinguifh'd from the feveral Degrees and Steps of its Preparation, into, i . The Mere-goutte, Mother-drop J which is the Virgin Wine, or that whjch runs of itfelf out at the Tap of the Vat wherein the Grapes are laid, before the Vintager enters to tread or {tamp the Grapes ■ — The My ft, Siirmoufi, or Slum ; which is the Wine, or Li- quor, in the Vat, after the Grapes have been trod or
itamp'd Tbcprefs'd Wine, Vin de 'PreJJiirage, which
is that fqueez'd with a Prefs, out of the Grapes half brui-
ied by the treading The Husks left of the Grapes, are
call'd Rape or Marc ; by throwing Water upon which, and pteffing them a-frefh, they male a Liquor for Ser- vants Ufe, anfwerable to our Water-Cyder, and call'd Soijfon, inflight ; which is of fome ufe in Medicine in the Cure of Diforders occafion'd by vifcid Humours. Sweet Wine, Vin 'Poux, is that which has not yet work'd
nor boil'd Souru, that which has been prevented
working, by calling it in cold Water Cave, ivork'd
Wine, or that which has been let work in the Vat, to give
it a Colour Cuit, boiled Wine, that which has had
a boiling e'er it work'd ; and which, by that means, Hill retains its native Sweetnefs— 'Paffc, or Jlrain'd Wine, that made by fteeping dry Grapes in Water, and letting it fer- ment of itfelf.
Wines are alfo diftinguifh'd with regard to their Co- lour, into White Wine, Red Wine, Claret Wine, Tale Wine, Rofe or Slack K'ine And with regard to their Coun- try, or the Soil that produces them, into French Wines, Spanifi Wines, Rhenifi Wines, Hungary Wines, Greek
Wines, Canary Wines, iic. And more particularly into
'Port Wine, Madera Wine, "Burgundy Wine, Champaigne Wine, FalernianWine, Tokai Wine, Schiras Wine, t£c.
Wines, again, are diftinguifh'd with regard to their Qua- lity, into finest Wines, rough or dry Wines, and rich or lufcious Wines, Vins de liqueur; of which laft, fome are exceedingly fwcet, others fweet and poignant: all chiefly ufed by way of Dram after Meals, g?c.
Such are the French Frontigniac, Madera, the Canary, the Hungary, Tokai, the Italian Montesfiafcone, the <Per- fian Scluras, the Malmfey Wines of Candia, Chio, Lesbos, Tenedos, and other Hlands of the Archipelago, which an- tiently belonging to the Greeks, but now to the Turks: thefe Wines are'fometimes call'd Greek Wines, and fome- timcs Turkey Wines.
Method of Making and Fining Wine.
In the Southern Parts of France their way is, for Red Wines, to tread or fqueeze the Grapes between the Hands, and to let the whole Hand, Juice and Husks ; till the Tinc- ture be to their liking : after which they prefs it. But
for White Wines, they prefs the Grapes immediately.
When prefs'd, they tun the Mult, and flop up the Vef- fel ; only leaving the depth of half a Foot or more empty,
to give room for it to work At ten days end, they fill
this Space with fome other proper Wine, that will not pro- voke it to work again This they repeat from time to
time j new Wine fpending itfelf a little, e'er it be perfeft.
About 'Paris, and in the Northern Parts of France, they let the Murk and Mufl Hand two Days and Nights for White Wines, and at leaft a Week for Claret Wines ; e'er
they tun it —While it continues working, 'tis kept as
warm as poffible. ' '
Some, upon (lopping it up tor good and all, roll the Cask about the Cellar, to mix it with the Lees ; and after fettling a few days, rack it oflr with great Improvement.
To fine it down, they put Shavings of green Beech into the Veffel ; having firft taken off ail the Rind, and boil'd them an hour in Water, to extrafl their Ranknefs ; and afterwards dry'd them in the Sun, or an Oven: a Bufhel of thefe ferve for a Tun of Wine. They put it in a gentle Workin", and purify it in twenty-four hours. They alfo give it an aoreeable Flavour— The fame Chipsbeing waft d, fcrve again 'and again, till almoft quite confumed
Some fweeten their Wines with KaiSns ot the Sun, trod in the Vlt with the Grapes, having been firft plump'd, by boiling : Others, by boiling half the Mull, fcumm.ng .t, ,nd tunning it up hot with the other. .
For Fnelilb Wine, the Method recommended by Mr. Mortimer, h, firft to gather the Grapes when very dry to nick them from the Stalks, then to prefs them, and let the Tuice ftand twenty-four hours in the Vat cover d, Afterwards, to draw it off from the grofs Lees, and then ut Tup in a Cask, and to add a Pint or Quart of flrong <ed or White Port to every Gallon of Jutce ; and let the whole work: bunging it up clofe, and letting tt ftand till January, then bottle it in dry Weather. ' By this Method he allures us, he has made Englijh Wine is good as any the belt and pureft French Wine, drank ci- ther in "Paris or Champaigne.
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Mr. Bradley chafes to have the Liquor when prefs'd, to ftand with the Husks, Stalks, and all, in the Vat tu fer- ment for fifteen days.
He adds, that according as the Vines have been manag'd,
the Wine will be ftronger or weaker Thofe, e.gr, which
run at liberty up high Trees, and are never pruned, make the fmalleft Wines : Thofe kept tied to Stakes abouc four Foot high, and which have their Branches kept pruned, make ftronger Wines : And thofe neareft the Ground, the ftrongeft.
The Force of the fermenting Wine is very great ; being able, if clofe ftop'd up, to burft thro' the ftrongelt Cask ——The readied and only way to ftop or abate the Fer- mentation, is by the Fume of burning Sulphur.
Add, that when Wine already made is upon the Fret, or, by any Alteration in the Air, begins to ferment again; the way ufed by the Vintners and Wine-Coopers to five it, is by the flame of common Sulphur, or a lighted Match dip'd in it 5 which held under the Cask juil ready to burft its Hoops, calms its Fury, and makes it immediately fub- ftde. See Sulphur.
Wine is varlouily denominated, according to its State, Circumftances, Qualities, &c.
Natural Wine, is fuch as it comes from the Grape, without further Mixture or Sophiftication.
Bre-irfdor Adulterated Wine, is that wherein fome Drug is added to give it a Strength, Finenef*, Flavour, Brisk- nefs, Sweetnefs, or fome other Quality which it wanted.
c Prick'd t or Eager Wine, is that turn'd fourifli.
Flat Wine, is that fallen weak and vappous for want of being drank in time,
Sulflhur'd Wine, is that put in Casks wherein Sulphur has br'en burnt 5 in order to fit it for keeping, or for Car- riage by Sea.
Colour Wine, is fome thick Wine, of a very deep Colour, ferving to dye the Wines that are too pale, &c* As the Slack Wine inufeamong our Vintners.
Chip Wine, is that pour'd on Chips of Beech-wood, to fine or foften it.
iirf^ Wine, is that put in a Cask; half full of fre/h Grapes pick'd for the purpofe, to recover the Strength, Brisknefs, &c. it had loft by keeping, £?c.
BtirntVJinu, is that boil'd up with Sugarj and fome- times with a little Spice.
There is alfo a fort of Malmfey Wine, made by boiling of Mufcadine. See Malmsey.
'The Ufes of Wine are very great ; not only as a Drink, but as a Medicine. See Drink, &c.
Several Phyficians recommend it as an excellent Cordial, and particularly ferviceable in Fevers, the Lues Venerea^
<jpliny mentions Stafhilus as the firft who mixed Wine with Water; but Atheiitfus gives the Credit thereof to Am-
phitryonKmz, of Athens — On this Occcafion a Fable
was invented ; viz. That 'Bacchus having been ftruck with a Thunderbolt, and being all inflam'd, was prefently cafl: into the Nymph's Bath, to be extinguilh'd.
I'he Age of Wine is properly reckoned by Leaves—* Thus they fay Wine of two, four, fix Leaves, to fignify a Wine of fix, four, or two Years old ; taking each new Leaf put forth by the Vine fince the Wine was made, for a Year.
Among the Romaiis, the Age of Wines was, as it were,
the Criterion of their Goodnefs.- Horace, in his Odes,
which one may call Bacchic Songs, boafts of his drinking Falemian Wine, bom, as it were, with him, or which rec- koiVd its Age from the fame Confuls.
fpliny mentions Wines kept above a hundred Years, and
yet potable Others he fpeaks of kept two hundred
Years, which by this time were reduced to the Confiftence of Honey.
But the Moderns keep no Wines to any fuch Age: Where they are kept the longeft, as in Italy and Germany, there are fcarce any to be found above fifteen Leaves. In France^ the Wines that keep beft, as thofe o£2)ijon, Nants, and Or- leans, are reckon'd fuperannuated at five or fix Leaves old.
Lees of Wine, are the Impurities thereof, or the thick Sediment remaining at the bottom of the Casks, when the Wine is drawn out. See Lees and Vinegar.
Wine is alfo a Name ufed in Medicine and Pharmacy, for divers Mixtures or Compofitions, wherein the Juice of the Grape is a principal Ingredient. See Vinum.
Thefe Medicated Wines make a confiderable Article in our Difpenfatories, in quality of Diet-Drinks ; fome being denominated from the Ingredients ufed in *em 5 fome from the Intentions wherewith they are prefcribed j and fome from their Qualities, ££?f,
Sitter Wine, Vimtm Amamm, is an Infufion of certain bitter Stomachic Herbs, as Gentian-Runt, Juniper- Berries, Tops of Cenraury, Orange and Lemon Peel, in white Port, or other white Wine ; taken by way of Whetin a Morning, to reftore the pall'd Stomach after a Debauch, and bring the Fibres to their dueTenfion.
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