Reference > Brewer’s Dictionary > Crus’ted Port.

 Crust.Crus’ty. 
CONTENTS · BIBLIOGRAPHIC RECORD
E. Cobham Brewer 1810–1897. Dictionary of Phrase and Fable. 1898.
 
Crus’ted Port.
 
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.   1
   The “crust” is composed of argol, tartrate of lime, and colouring matter, thus making the wine more ethereal in quality and lighter in colour.   2
 


 Crust.Crus’ty. 

 
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