| A Butt of Sherry | contains | 130 | gallons. |
| Madeira, | 110 | ditto. | |
| Hogshead of Claret, | 55 | ditto. |
It is convenient for small Families to have part of their Wine in Pint Bottles.
That Wine is much best when quite fresh opened, is a fact it is needless to observe,—half a Pint of Wine (i. e. 8 ounces, i. e. 4 ordinary wine-glasses) is as much as most people (who have not spoiled their stomachs by intemperance) require.
The Rage for Superannuated Wine,—is one of the most ridiculous Vulgar Errors of Modern Epicurism,—“the Bee’s Wing,” “thick Crust[52] on the Bottle,” “loss of strength, &c.” which Wine-fanciers consider the Beauty of their tawny favourite, “fine Old Port,”—are forbidding manifestations of decomposition, and the departure of some of the best qualities of the Wine.
The Age[53] of maturity for exportation from Oporto, is said to be the second year after the Vintage, (probably sometimes not quite so long.)
Our Wine-merchants keep it in Wood from two to six years longer, according to its original strength, &c.—surely this must be long enough to do all that can be done by keeping it—what crude Wine it must be to require even this time to ameliorate it—the necessity for which, must arise either from some error in the original manufacture,—or a false taste, which does not relish it, till Time has changed its original characteristics.
Ordinary Port is a very uncleansed, fretful Wine—and experienced judges have assured us, that the Best Port is rather impoverished than improved, by being kept in Bottle longer than Two[54] Years, i. e. supposing it to have been previously from two to four years in the Cask in this Country,—observing, that all that the outrageous advocates for “vin passé”—really know about it, is, that Sherry is Yellow,—and Port is Black,—and that if they drink enough of either of them,—it will make them Drunk.
White Wines, especially Sherry and Madeira, being more perfectly fermented, and thoroughly fined before they are bottled—if kept in a cellar of uniform temperature, are not so rapidly deteriorated by Age.
The Temperature of a Good Cellar is nearly the same throughout the year. Double Doors help to preserve this. It must be dry, and be kept as clean as possible.
The Art of preserving Wines, is to keep them from fretting, which is done by keeping them in the same degree of heat, and careful Corking[55]. “If persons wish to preserve the fine flavour of their Wines, they ought on no account to permit any Bacon, Cheese, Onions, Potatoes, or Cider, in their wine-cellars. Or, if there be any disagreeable stench in the Cellar, the wine will indubitably imbibe it; consequently, instead of being fragrant and charming to the nose and palate, it will be extremely disagreeable.”—Carnell on Wine Making, 8vo. 1814, p. 124. See also Manuel du Sommelier, par A. Jullien, Paris, 1817.