The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. WickenMuskett, Philip E.
Science
The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken
Muskett, Philip E.
Australia -- Social life and customs; Cooking, Australian; Health; Hygiene
"THE DIFFICULTY OF JUDGING BY TASTES.--In this unfolding of the
process of wine-tasting I have endeavoured to be clear, and yet I feel
I have not been sufficiently so. It will be impossible to judge by
tastes until science has laid down signs or words representative of
their quality, of their stamp, or of their harmonious relations. The
science of tastes has yet to be founded. Till then, chefs de cuisine
and the clever caterers for banquets will remain isolated geniuses or
empirics; while, as regards wine-tasters and gastronomists, they
approve or they criticise, but they do not establish any rules. It
would be a curious collection that would comprise all the expressions
used by wine-tasters, wine-merchants, commercial travellers, amateurs
(by far, indeed, the most numerous class), to express the feelings they
experience in tasting wines. I know an English traveller who only liked
a wine when it caused a 'peacock's tail in the mouth'; and
everybody knows the expression of the Auvergnian drinking a glass of
generous old wine--'It's a yard of velvet going down the throat.'
"THE PHYSIOLOGICAL EFFECT OF WINES.--The inhabitants of a beer-drinking
or spirit-drinking country will never possess the vivacity of
wit and the light-heartedness of those who live in a wine-producing
land. It is not by any means the alcohol in itself which constitutes
the worth and goodness of wine, for beer may contain as much, and
spirits certainly contain more. To be more or less spirituous does not
constitute good wine. All natural wine is good, whether it be strong or
weak in spirit, if it keeps its organic life. It is good, too, if it
reveals itself by a fresh odour, by a union of all its elements in a
taste harmonious to the palate, by being easily digested, and by
causing greater activity of body and mind, and a sensible augmentation
of muscular force. Be the taste of the wine fresh, sharp, or delicate;
be it soft, unctuous, or rich; be it acid or strong, the wine is good
if it supports and increases the forces of body and mind, without
wearing out the digestive Organs.
Public-domain text, read in full here on John Shaqi.
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