This special re-print edition of William Graham's book "The Viniculture of Claret" is a historical guide to making and storing claret wines. Written in 1884, this classic text provides insight into how Claret wine was made, manufactured and stored during the 19th century. Chapters include The Vintage, The Plants Required for Making Claret Wines, Preparation of the Grapes, Fermentation, Wine Making in Portugal, Methods of the Medoc and Burgundy Recommended, Pressing and Vatting, Care Needed After Casking, Racking and Clarifying, Sulphuring, The Use of Brandy, Methods Devised by M. Louis Barral, White and Pale Wines, Bottling Wine and more. An interesting read for those interested in wine making and brewing. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.