Some of the merchants, having but little bother with the
heavier wines, have encouraged their sale to as great an
extent as possible. From this it follows that those who
prefer and habitually drink a better class of wine have never
had the opportunity of becoming acquainted with the magni-
ficent wines which Australia can supply. As Mr. Irvine
tells us, the higher types of fine, light, delicate, dry wines,
with a richness of bouquet, such as most districts in
Australia are capable of producing, are the kinds of wine
we must look forward to for establishing a name and fame
for our produce. It is not too much to assert that before
S. 1003. Q
242 THE ART OF LIVINCr IN AUSTRALIA.
very long Australia will be able to supply wines whose
quality will rival the choicest vintages of the most famous
vineyards of Europe. Even as it is, the delicacy of bouquet
and excellent characters of many of the Austmlian red and
white wines have fairly astonished connoisseurs on being
submitted to them.
It seems a thousand pities, then, that such misconception,
should exist with regard to our wines. And quite unde-
servedly so, for as a matter of fact these lighter wines are
most unfairly neglected. They simply require to be properly
fined and carefully attended to. The casks in which they
are shipped should be thoroughly cleansed and treated
before being filled, in order to take out any taint of spirits
they may contain ; or any excess of tannin, which is always
present in new wood. If these different matters be looked
to they will improve to a wonderful extent on the voyage,
and after being allowed a week or fortnight's rest on arrival,
they will be found in a highly satisfactory condition. After
this time these delicate wines of a low alcoholic strength
require to be duly cared for. But they are worth a little
extra attention, for it is absolutely certain that through
them, and through them alone, will our Australian wines
be accorded the merit and the appreciation which they bo
undoubtedly deserve.
It must not be imagined, however, that the foregoing is
the only handicap which Australian wine has to cany. In
other cases there are many reprehensible proceedings adopted,
which irretrievably injure the reputation of our wines in the
English market. Some of the inferior wines are shipped
home and " restored," by blending them with full, heavy,
rich wines from warmer districts. "When "clothed" in
this way, their imperfections are for a time hidden,
but the bad soon contaminates the whole. It is true
that a good, sound, and well-made wine improves with
AUSTRALIAN WINE. 243
age. But with these " restored " and " clothed " wines
the reverse happens, and they become worse and worse by
keeping.
Page 163
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Some of the merchants, having but little bother with the heavier wines, have encouraged their sale to as great an extent as possible. From this it follows that those who prefer and habitually drink a better class of wine have never had the opportunity of becoming acquainted with the magnificent wines which Australia can supply. As Mr. Irvine tells us, the higher types of fine, light, delicate, dry wines, with a richness of bouquet, such as most districts in Australia are capable of producing, are the kinds of wine we must look forward to for establishing a name and fame for our produce. It is not too much to assert that before S. 1003. Q
very long Australia will be able to supply wines whose quality will rival the choicest vintages of the most famous vineyards of Europe. Even as it is, the delicacy of bouquet and excellent characters of many of the Australian red and white wines have fairly astonished connoisseurs on being submitted to them.
It seems a thousand pities, then, that such misconception, should exist with regard to our wines. And quite undeservedly so, for as a matter of fact these lighter wines are most unfairly neglected. They simply require to be properly fined and carefully attended to. The casks in which they are shipped should be thoroughly cleansed and treated before being filled, in order to take out any taint of spirits they may contain ; or any excess of tannin, which is always present in new wood. If these different matters be looked to they will improve to a wonderful extent on the voyage, and after being allowed a week or fortnight's rest on arrival, they will be found in a highly satisfactory condition. After this time these delicate wines of a low alcoholic strength require to be duly cared for. But they are worth a little extra attention, for it is absolutely certain that through them, and through them alone, will our Australian wines be accorded the merit and the appreciation which they undoubtedly deserve.
It must not be imagined, however, that the foregoing is the only handicap which Australian wine has to carry. In other cases there are many reprehensible proceedings adopted, which irretrievably injure the reputation of our wines in the English market. Some of the inferior wines are shipped home and " restored," by blending them with full, heavy, rich wines from warmer districts. "When "clothed" in this way, their imperfections are for a time hidden, but the bad soon contaminates the whole. It is true that a good, sound, and well-made wine improves with
age. But with these " restored " and " clothed " wines the reverse happens, and they become worse and worse by keeping.