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By Root 824 0

and alcohol, are sugar, gum, extractive, coloring matter, tannic, malic and carbonic acids, bitartrate of potassium (tartar), tartrate of lime, aenanthic ether, and volatile oils. The volatile oil is reportedly the cause of the delicate flavor and aroma of wine, which is called the “bouquet.” The constituents on this list are not necessarily present in every wine. Thus sugar is present in sweet wines, tannic acid in rough wines, and carbonic acid in effervescent wines. The different kinds of wine derive their various qualities from their mode of fermentation, the nature of the grape, the soil, and climate in which it may have grown. Following is a brief review of those wines that were commonly used in pharmacy for making medicated wines.

SHERRY

Sherry (Vinum Xericum, from Xeres, Spain) is of a deep amber color, and when good, possesses a dry aromatic flavor and fragrance without any acidity. It ranks among the stronger white wines and contains between 15 and 20 percent by measure of alcohol. The U.S. and British pharmacopoeias at one time agreed on indicating it as the official wine. This was due to the fact that this wine, along with port wine, are the two varieties of wine most nearly resembling pure alcohol in their operation. When sherry was official, it was often made to order by dealers and could in these instances, by the addition of brandy, range from 20 to 35 percent of alcohol. This wine, when of good quality and being free from all acid, is the recommended one to use whenever the stomach is delicate or has a tendency to acid indigestion.

PORT

Port (Vinum Portense, from Portugal) is of a deep-purple color, and when young is a rough, strong, and slightly sweet wine. When kept a certain length of time in bottles, it deposits a considerable portion of its astringent matter, loses the greater part of its sweetness, acquires more flavor, and retains its strength. If kept too long, it deposits the whole of its astringent and coloring matter and becomes deteriorated. Port is not considered a natural wine due to the practice of adding to it considerable quantities of brandy, which causes its heating quality to the palate. This makes it the strongest of the wines in common use, and its alcoholic strength can be raised to 30 or 40 percent (keep in mind when choosing a menstruum that this is 60 to 80 proof). Port can be useful in cases of deep debility, especially when there is also a condition of loose bowels and inflammation. This wine can act as a tonic stimulant increasing the strength of all functions, digestion in particular. A white port is available to us as well. I have not yet used it, but I assume it is free of the astringency compulsions found in red port. White port contains 18 to 20 percent alcohol.

MADEIRA

Madeira is the strongest of the white wines in use. It is a slightly acid wine and when of proper age and in good condition has a rich, nutty, aromatic flavor. As it occurs on the market, however, it is of variable quality because less care is taken in its manufacture now than formerly, and it is subject to adulteration after importation. It is 6 to 7 percent alcohol, unless fortified. Nutritionally, this is the most generous of the white wines and is particularly adapted to the purpose of reviving weakened constitutions and of abetting the declination of vitality in old age. The slight acidity of Madeira may disagree with some stomachs, and, as with all acidic wines, this makes it contraindicated for those who tend to gout.

CLARET

Claret is also a red wine and from its moderate strength is ranked as a light wine. It has a deep purple color and, when good, a delicate taste in which the vinous flavor is blended with slight acidity and astringency. It is 12 to 17 percent alcohol. This wine is much less heating than port, and is useful as an aperient and diuretic.

A favored herb—say Damiana (Turnera aphrodisiaca), for example, infused in a fine wine with some mildly mischievous spices and a few plump raisins touches one’s amorous spirit and feelings of well-being in a very special way.

SPARKLING