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Crusʹted Port

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When port is first bottled its fermentation is not complete; in time it precipitates argol on the sides of the bottle, where it forms a crust. Crusted port, therefore, is port which has completed its fermentation.

⁂ The “crust” is composed of argol, tartrate of lime, and colouring matter, thus making the wine more ethereal in quality and lighter in colour.

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Entry taken from Dictionary of Phrase and Fable, edited by the Rev. E. Cobham Brewer, LL.D. and revised in 1895.

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Crude Forms
Cruel (The)
Cruel (now Crewel) Garters
Crummy
Crump
Crusades
Crush
Crush-room (The)
Crusoe (A)
Crust
Crusted Port
Crusty
Crutched Friars
Crux (A)
Crux Ansata
Crux Decussata
Crux Pectoralis
Cry
Cry of Animals (The)
Cry (To)
Cry Cavē (To)