Citations:ausbruch

See also: Citations:Ausbruch

English citations of ausbruch

1855, Thomas Webster, Mrs. William Parkes, David Meredith Reese, An Encyclopædia of Domestic Economy ..., page 617:
Tokay, or, as it is termed, Tokay Ausbruch, is prepared [...] in a cask, in the bottom of which holes are bored to let that portion of the juice escape which will run from them without any pressure. [...] There are four kinds of wine made from the same grapes, Essence, Ausbruch, Masslach, and common wine, or vin du paye. The essence is thick, and seldom perfectly clear, very sweet and luscious; it is chiefly used to make up the other kinds, and when mixed with the masslach, forms a wine equally good with the ausbruch, and often sold for it. The principal ausbruch wine, of which presents are made to foreign ambassadors, and which is drunk at royal tables, is made up with essence.

1852, Cyrus Redding, Every Man His Own Butler, page 24:
[…] The tokay-ausbruch is the wine pressed from the grape, signifying a "flowing forth" of the must.
1875, Henry Vizetelly, The Wines of the World Characterized and Classed
Tokayer ausbruch is produced by pressing the ripe grapes from which the shrivelled berries have been already selected, and adding the must obtained from them to a certain quantity of dried grapes which have been previously reduced to a [...]

1823, Albert Etienne de Montémont, Louis Nicolas Philippe Auguste comte de Forbin, Richard Phillips, New Voyages and Travels: Consisting of Originals, Translations, and ..., page 104:
This mixture, after fermentation, produces the real ausbruch, a term which corresponds to what is called in French mere goutte.
1824, Alexander Henderson, The History of Ancient and Modern Wines, page 229:
The maslas, as may be conceived from the nature of its manufacture, is less sweet; and an imperfect ausbruch is often changed into a maslas wine. The produce of the vineyards of Tarczal, Tokay, and Mad, is accounted the sweetest; while [...]