A History and Description of Modern Wines
This 1860 work by Cyrus Redding gives an historical overview of wines and wine making, and provides a description of the wines available from various countries at the time of publication.
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acid adulterated agreeable alcohol ancient aroma arrondissement barrels best wines bottle bouquet Bourdeaux brandy Burgundy Cape cask cellar Champagne Champagne wine colour consumed consumption Cote cultivated Cyprus delicate distilled district Ditto Ditto drink drunk dry wines duty effervescing England English Epernay excellent exported fermentation fifty flavour francs the hectolitre French wines fruit grape grower growths hectares hills hundred imperial gallons inferior island keep kind less litres luscious Madeira Malaga Malmsey Malvasia manufacture merchants mingled mode Moselle murk muscadine Oporto ordinary wines perfect pipes plant Port Vendres port wine Portuguese produce pure quantity racked red wines Rhine rich sherry soil sold Spain species spirit straw wine sweet wines tartar taste thirty thousand Tokay tuns twelve twenty vessels vine vineyards vino vinous vintage white wines wine called wines grown wines of Portugal wood Xeres