And he gives the following:
Summary of Rules for the Care of Old Red Wines.
1. They should be kept in places perfectly closed, and before turning the bung to one side, we should be satisfied that they are perfectly bright, quiet, and well behaved.
2. They should be drawn from the lees twice a year; the casks should be kept full; and they should be kept from secondary fermentations by watching and opportune racking.
3. Keep down the loss by evaporation by all means possible, and keep them in close cellars, in strong, well hooped casks, and avoid ullage.
4. Bottle them before they lose their fruity flavor, and as soon as they cease to deposit.
Thus will they acquire all the qualities of which by their nature they are susceptible.
But if they are kept in places to which the air has free access, the evaporation will be great; and if the casks are left with ullage caused by too frequent sampling, or too infrequent racking, they will work, become dry, lose their mellowness, and become slightly affected by acetic acid, produced by contact with the air.
CHAPTER VII.
WHITE WINE.
Made from both Red and White Grapes.—As the color of grapes resides entirely in the skins, with the exception of a few varieties such as the Tienturiers and the American variety Lenoir, which have colored juice, with these exceptions, white wine may be made from both white and colored grapes.