Home › Wines, Champagne and Doctoring › Ing Different Kinds of Wines

Ing Different Kinds of Wines

IN making good imitations of different kinds of wines, it is very important to have a thorough knowledge of the various flavors or bouquets to be employed; indeed, without an insight into the secret of imparting flavor to common wines, it is useless to attempt an imitation of the more expensive genuine articles. We shall here attempt a description of each of the various ingredients used in our recipes, and also briefly mention those popularly employed by the "trade" all over the world. Wines are Always Doctored More or less for every market, or they would, otherwise, be reduced to a few leading varieties, so as to interfere in a great measure with the existing profitable trade. Much of this part of the art of wine-making is effected by mixing various wines together, at the time when they make a second attempt at fermentation, which is called "bearing the fret," and the operation, "fretting in." When wines are mixed, they always have a tendency to ferment again, and the compound is never complete till this is settled and over. Some kinds of grapes are only cultivated for the purpose of making a wine suited to flavor others of insufficient character, and which is kept solely for that purpose. Brandy is very generally used, especially for the American market; and, besides these aids, several other ingredients are employed for imparting flavor, as bitter almonds, linden or tilia flowers, oil of apples, orris root, orange flowers, aloes, rhubarb, elderberry flowers, sage, acetic ether, beech leaves, ambergris, rose water, etc. In Spain, a very nutty wine, called