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Show Vi Vi Middle. They pretend that this little Squee- Days after it has beenfill’d, that has not the ying makes the Marc yield about two Pints Force to warm it again fufficiently to make it I have never made the Experiment, but this is feldom praétis’d but in the Marcs of White Wine, becanfe they are thicker, and not fo hot by much as thofe of Auvernat. The laft Operation or Preffing being given, you maywait twelve or fifteen Hours forraifing the Marc, that it may have Time to drain; and theyfeldom raife it fooner, except they This Way of managing of Wine is very of Wine the Puncheon. want the Prefs for making other Wine. Altho’ the Wine that comes out of one Vat is the fame, yet they give it two different Names: The one they call Unprefs'd Wiue, and the other the Wine of the Prefs. The firft is that which comes from the red or white Grapes, when they have been trod, whether they have been tunn’d or not; and the fecond is that which comes from the Marc after the Preffing. As this laft has always a great deal more Colour and Harfhnefs than the firft, they mingle them together, to the end that they may make an equal Wine ; and if they do not do this, they would have one Part of the Wine of the fame Vat too delicate and weak in Colour, and the other too red and too harfh, which would not be fit for the Merchants, who are for an equal Wine. When I fay the Wine fhould be equal, I mean only that of one Vat, and not of one whole Cellar; for as all the Wine that one buys can’t be all {pent at the fame time, and that the Merchants fearch fometimes for Wine high colour’d and little firm ; and fometimes for a Wine more delicate and fit for prefent drinking, therefore it is, in my Opinion, the Prudence of a Citizen to have Tuns of different Degrees of Colour and Firmnefs, that the more delicate may be drank firft, and the firmeft fome time after, or the Year following, for moft Perfons love old Wine better than new, But it is yet more advantageous for a Citizen to have Wine that is rather a little firm than too delicate, becaufe if that be not fold quickly, it may grow ropyorbe fpoiled ; when, on the other hand, that which is weil mix’d will keep a great while, and he mayfell it a Jong time after. It is true, the Merchants often flight, or rather feem to flight and rejeét a Wine that has beenbut little fermented ; but it is very often nothing but a little Chicane that thofe make ufe of who are employ’d to purchafe Wines, to buy them the cheaper ; there- fore we muft give them Leave to fay what they will; but always give the Wine fome- thing of the Tun, becaufe ifit be not fold at it will at laft: whereas when it is made i for prefent drinking, it muft be fold as foon be, and perhaps under Price. _ Some Perfon out of Thriftinefs, or rather fordid Covetoufnefs, fearing to lofe a litele Vine, never intirely fill their Casks till the Wine has caft forth its greateft Fire, that is, boil. wrong, for it caufes all its Excrement to remain at the Bottom of the Cask, which auements the Lee, and often contributes to the {poiling the Wine,and to keep it for a long time foul, which therefore the Merchantsreject. It would be muchbettertofill it prefently up to the Bung with the Preflurage, or with what has been prefs’d, which is taken from the Preffings that they give to the Marc, becaufe the Casks being always full, the Wine purifies it felf the more, and becomesclear in lefS time, and of confequerice is morepalatable, and may be fold fooner. It is not enough to fill the Casks up to the Bung the firft time that the Wine is put into them ; they ought to befill’d many times ; that is to fay, as foon as the Boiling is over, Wine muft be put in to excite it to boil; and the fame thing is to be done the next Day, and afterwards for eight or ten Days every other Day. The Neceffity there is of filling the Casks as foon as the new Wine has beenput into them, is proved by the Accident that happen’d to the Wines in the Year 1718, when the Seafon was too hot and too dry during the Months of Fuly and Auguft. The Wines were then fo extreme hot as to boil very low in the Casks, fo that many, who had negleéted to fill them at firft up to the Bung, had their Wine turn’d four ; which did not happen to thofe who had ufed the Precautionof filling them to the Bung, and keeping them full: and for this Reafon, thofe who have many Tuns of Wine, ought always to take of the Jaft they have made to fill all thole Puncheons of the other ‘Tuns; and when a Perfon has but one, he muft put of Wine ina Caskcall’d a Gueulebée, to fill thofe Puncheons as far as to the Bung, as foon as the Wine has done boiling; then the Wine that remains muft be put into the Casks or Gueulebée, of into a very clofe Veffel, for fear of its evapo- rating or lofing its Spirit. I will fay, by the bye, that many deceive themfélves in making Wine thefe hot Years 5 for they let it ferment but alittle, becaule it boils as foon as it is trod ; but this is but a ne put into the Cask the next Day, or two And. whereas fome pretend that Lead communicates- an, ill ‘Tafte to.the Wine, iis the fareft’ Way. to have: them of Tin, in, fuch manner, that nothing but the End off the Socket: may enter into the Hole ofthe Bung ; for if the Hole be made-Jarger than that the Socket may play within it, the Gutter will be ufelefs, becaufe the Wine would run out between the Woodand the Socket, There muft alfo be a Veffel call’d Guenlebee, to empty thefe Veffels in as theyfill, and it fhould be cover’d with a thick double Linen Cloth, and clos’d or faften’d all round about with a Hoop to hinder the Wine from growing flat. The Lee defcends bylittle and little to the Bottomof the Casks, where it is join’d with the Scum, which there falls together, and is incorporated withit. But as to this, you neednot con{ult either the fible not to lofe fome of it, for it will mi with the Scum and the Lee which comes may out at the Bung ; but this Inconvenience be remedied, by fetting Gutters above 3ung, and Pans or Veflels of Wood & be found, that has a bad Relifh, to apprize thofe of it who have furnifh’d them, that he may put all the bad ones to his own Account. Some fay, that St in s-day being pafs'd, you can’t oblige the Merchants, who have furnifh’d the Wine, to take that again which has been fpoil’d in the Casks, becaufe they fayitis the more difficult to remedyit: Others pretend, that the Merchants are anfwerable three Months after the Casks have beenfill’d, provided they have not been remov’d fromoff the End; the Holes of which maybe as big the other are too much interefted: And I {peak with a Knowledgeofthe Matter, founded pafs: Stone, nor Skin, nor Kernels, nor Lee may ‘The great Hole ferves for the putting perience I-have had many times, in of a Funnel, and the other to give Vent for Others, that are afraid that theyfhall not fell are not daubéd with the Scum; it is not difturb’d, as is done in ftriking to beat in the Bung, and the Wine will haye lefs Vent. on the poured and without any Intereft but that of the the Casks during the Time the Wine is in them. Publick. This little Hole ought to be made at the "Thofe who from a covetous Temper will not put in the be at the Charge of procuring thefe Gutters Time that the Casks are bored, to forif and Veffels to receive the Wineof the Casks Wine with the great wooden Funnel; Bung-hole, the le they are boiling, have no Skill in it: For the Socket does exa¢tlyfill the it had not the Winewhichthey wouldfave bythis Means, Cask would fill but very flowly, if would make a-mends intirely the firft Year Vent givenit by the little Hole. When it is done after this manner, the Tuns for the Expence they would be at in procuring them. their Wine, fay, that the Merchants have always an Opinion in Favour of that Wine, of which and that they have a quite contrary Opinion of thofe where it does not appear. that formerly they did mind this, Time the Wine is put in, becaute it is impol- it has been, put, to the end, that if any one have not Judgment or Sincerity enough, and fince the one ing in the Tun; therefore it ought to be tun- ned a confiderable Time, It is in fuch Years the Grapes fhould the ratherbe ftoned, and that the Wine fhould be fufficiently fermented. It is true, there is fome Inconvenience 19 filling the Casks up to the Bung the firit pieces, come in, The Wine having caft out all its Scum, it will be proper to.tafte all the Casks into which again as thofe of a Tobacco-Grater, to the end that when one ules it to fill the Casks, neither Merchants of the Vignerons; falfé Boiling, which comes rather from the Fire that is in the Grape, than from the work- of, the Notch of the Cask where the Head- the Stillings. When the’ Wine has done boiling, it muf be cover’d with the largeft Side of the Bung, Some Days after, the Wine being grown clear, they take away the Veffel, and the Lee to hinder it from evaporating; and eight or remains at the Bottom. ‘This Wine may be ten Days afterwards, it muft befill’d full, and put in a Veflel by itlelf, without mingling with bung’d up. Some make ufe of Bungs about half a Foot the Wine which is in the Casks out of whichit came. Some fay this colleGted Wine is the long, becaufe they can take them away without more fine and ftrong; but others fay to the daubing the Casks with the Scum. But lam of the Opinion, that broad Bungs are better, contrary: They may fay what they will, but ays true, that this Wine is very good, and to make two Holes on the Side, the one i provided it has been kept very clofe in the about the Bignefs of alittle Foffit, the other about the Bignefg of ones little Finger, that a Vettel whereit was collected. And believe that one might, without any Tin Funnel may be put in, having in it a Inches from Scruple, make ufe of it forfilling the Wine: Piece of ‘Tin folder’d about two the two Sides of the Bung ofeach Caskare fill’d comes the Gutters, to receive all that which 3 and there being only one Pannier full of out. Ange y won’t make it boil till ir has no Force Vi with Scum as far as the firft Bands or Circles ; r Opinion m ght be well grounded, becaufe they never made ufe of th {fe Gutters: But at this time their Opinion is alter’'d ; for they are perfuaded, that thefe Gutters being in ufe, a Cask may have catt out all the Scum without its appearing at the Sides of the Bung. becaufe it falls into thefe Veffels that are fer to receive it; and likewife, that all the Wine that is there is well mingled Befides, it isan cafy Matter for a Merchant to know if there be much Lee in the Cask, for he needs onlytopierce it into the Lee, that is to fay, at the Bottom, abour two Fingers Youmuttbefure to fill the Wine everyfifteen Days after it has been bung’d, until towards I St. Andrew’ s-Day ; you are not to mx ddle it anylonger till after the Severity of the the is over, which commonly happens towards Middle of February, becaule the Froft may make it {well The Auvernat is not the only Red Wir are that we have in this Vineyard Plot, there alfo other Wines made Colour, but are of a di that have the / fame There is, for Example, th or the Good Wine, and that ¥ all Sorts of Grapes. As to the } ; up of the Red Auvern the White, the tender Samoirean, y andall the beft Sorts of Red Gr The fecondis compos'd of all Sort sof Grapes than the good and bad, but more ofthe latter 9 E former, |
