One of the chief causes of that derangement of the Stomach, which delicate and aged persons so constantly complain of after Dining out—is the drinking of Wines, &c. which they are unused to.
White, deserve to be preferred to Red Wines,—because the latter being harder pressed, and subjected to a stronger fermentation to extract the colouring matter from the husks of the Grape, are more loaded with feculence.
Of Red Wines, Claret is the best; and it is to be lamented, that the Duty imposed upon it is so great, that to moderate fortunes it amounts to a prohibition—when we make this observation, we do not mean to impeach the prudence which has induced those who no doubt best understand the subject,—to determine that political necessity imperatively decrees that the delightful and salubrious wines of France—must be taxed twice as high as the coarse unwholesome wines of Portugal.
Of the White Wines, we believe that Sherry is the most easy—and Madeira the most difficult to obtain genuine—most of the Sweet Wines are as artificially compounded, as the Beers of this country; the addition of Capillaire to Port wine, makes what is commonly called Tent. Mountain, Calcavella, &c. are made up in the same manner.
For further Illustrations of this subject, see Accum on Adulterations, 2d Edition, 12mo. 1820.
An Inquiry into the Effects of Fermented Liquors, by a Water-drinker, 2d Edit. 1818.
Sandford’s Remarks on Wine. Worcester, 1799.
Lettsom, on the Effects of Hard Drinking.
Trotter, on Drunkenness, 1804.
Accum’s Art of making English Wine, 1820.