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dition by fining (sometimes re-fining) when it becomes fit to 

 bottle. White "Wines are fined with islinglass or gelatine ; red 

 Wines with white of eggs. Wines generally become " sick " or 

 cloudy soon after botthng, but recover their brilliancy in time. 

 Port Wine is especially subject to great changes of condition. It 

 soon becomes turbid by exposure to cold, but a warm^ temperature 

 restores its brilliancy. All Wines throw more or less deposit (lees 

 or crust) from which they shoidd be carefully decanted or drawn 

 before being placed on table, or the taste is prejudicially affected. 

 An exception, however, exists in the " bee's wiug," which occurs 

 in old bottled Port. This is a thin filmy crust which floats in 

 brilliant Wine, and should never be destroyed by the use of a 

 strainer. Mr. Standring exhibited a specimen of Wine showing 

 bee's wing, and recommended the members to lose no opportunity 

 of improving their acquaintance with this beautiful product of 

 nature in its native element. A specimen was also shown of white 

 Port, which is made from white grapes, on the banks of the Douro. 

 It is largely consumed in Russia, but little known in England. 

 Val de Penas, is a red Wine from the interior of Spain. It is of an 

 astringent character, rather like Claret. Madeira Wine, of good 

 quality, is now being imported in considerable quantities, and at 

 very moderate prices, the vines in the island having recovered 

 from the disease which for many years destroyed the produce. 

 Mr. Standring then referred to the subject of acid in Wine. Wine 

 Merchants are sometimes asked for Wine "perfectly free from acid." 

 This is practically impossible, if the Wine be made from grapes, 

 as even ripe grapes contain a slight but agreeable acid, which will 

 exist in the Wine, and which is quite wholesome. Wine often con- 

 tains an excess of acid, especially if it be made from um-ipe 

 grapes. Wine becomes acid or unsound by being overkept. It is 

 then no longer wholesome. 



The flavoui-s developed by Wine, as it becomes older, are 

 various and interesting to the connoisseur, who cannot foretell 

 them with certainty. He knows however, by experience, that the 

 flavour of old Wine will be in accordance -nith the quahty of the 

 Wine in its youth. In judging quality, connoisseurs are guided as 

 much by the smell as by the taste. Certain technical terms are used, 

 which are only understood by the initiated. " Dryness" means free- 

 dom from sweetness. It is somewhat remarkable, that there is no 

 word in English which means exactly opposite to sweet, as lieat does 



