Citations:Ausbruch

See also: Citations:ausbruch

English citations of Ausbruch

1775, Edward Barry, Observations, Historical, Critical, and Medical, on the Wines of the ..., page 453:
[…] After having first mentioned these principal districts, he takes particular notice of a Wine, though in one more distant, called St. George Ausbruch, which was made by a singular process, but not inferior in its qualities to any, except the principal Tokay.*

*Hoc Vinum Sancti Georgii Ausbruch singulari artificio paratur: [...]

1809 January 30, The Monthly Magazine, volume 26, number 180 (supplementary number), page 659, reviewing a piece of French literature titled Sur les Vignobles de Tokoy:
It is by mingling this essence with the ordinary wine of the canton, that they produce the real Tokay, of which there are two sorts: the one called the Ausbruch, and the other the Nachlass. The former of these is sold by antals, the latter by barrels, each of which contains two antals. In the masklass, there is just twice as much of the ordinary wine, with the same quantity of essence, as in the ausbruch.
1819, The Literary Panorama, volume 8, page 920:
The Ausbruch. This wine is made from the grapes which have furnished the essence. They pour upon these grapes churt, or new wine of fresh grapes. [...] The Ausbruch of red Tokay, from twenty-six to thirty ducats per antal. The Ausbruch of white Tokay, from fifteen to twenty ducats per antal. [...] The Ausbruch of the wines of St. George, ten ducats per antal.

1836, Cyrus Redding, A History and Description of Modern Wines, page 394:
Upper Hungary } Good red and white wines, and an Ausbruch.
1855, Gatherings from the Wine-Lands, page 129:
The value of good Ausbruchs is very arbitrary; it also depends much upon the season and the age of the wine:—some not clearing in less than three years, and finally becoming excellent, and some being fit for the market in three months.
1876, Frederic Richard Lees, Dawson Burns, The Temperance Bible-commentary:
In Spain a wine calle lagrima is made from the droppings of muscatel grapes, [...] and the famous Tokay wine, or Tokay Ausbruch, i. e. flowing forth, derives its name from the juice which drops from the unpressed grapes grown in a single Hungarian vineyard.
1889 June 27, in the Boston Medical and Surgical Journal, collected and reprinted in The New England Journal of Medicine, volume 120, page 10:
Royal Tokey. [...] This Wine is made by the same process as the world-renowned Hungarian Ausbruch, and contains the Full Essence of the grape.

1998, Wine Enthusiast, volume 11, issues 8-14, page 62:
Acidity is nowhere near the piercing levels of many Cennan wines of similar sweetness (usually Eisweins), often making Ausbruchs far more pleasant in youth.
2002, Robert M. Parker, Pierre-Antoine Rovani, Parker's Wine Buyer's Guide →ISBN, page 1126:
Ausbruch: Sweet wines made near the town of Rust. To earn the right to include this term on a label, a wine had to have a must weight of at least 139° Oeschle (this German term relates to the must weight of a wine, 139° is extremely high and indicates that Ausbruchs are very sweet). […]

1747, Grosses vollständiges Universal Lexicon aller Wissenschaften und ...
[...] Sorte, welche bey ihnen Mayer Trauben genennet wird, und zwar von beiden die reiffsten und besten Gattungen zusammen, und drücken sie in Stücken, welchen Most sie heut zu Tage Truckenbeeren Wein, oder auch Ausbruch nennen. [...] sondern ihr Ausbruch und Truckenbeer-Wein [...]

1772, Die Leitungen des Höchsten nach seinem Rath auf den Reisen durch ..., v. 2, page 267, discussing a journey to Halle in 1748:
Alsdenn machen sie einen Ausbruch, d. i. einen Wein von pur solchen so lange am Stamm gehangenen und fast welken Trauben; die übrigen Trauben nehmen sie früher ab, und machen daraus einen gemeinen Wein, [...]