Citations:ausbruch

Hello, you have come here looking for the meaning of the word Citations:ausbruch. In DICTIOUS you will not only get to know all the dictionary meanings for the word Citations:ausbruch, but we will also tell you about its etymology, its characteristics and you will know how to say Citations:ausbruch in singular and plural. Everything you need to know about the word Citations:ausbruch you have here. The definition of the word Citations:ausbruch will help you to be more precise and correct when speaking or writing your texts. Knowing the definition ofCitations:ausbruch, as well as those of other words, enriches your vocabulary and provides you with more and better linguistic resources.

English citations of ausbruch

kind of wine: sweet, made from juice from unpressed grapes

  • 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.

kind of wine: made by pressing grapes

  • 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

other citations (which do not specify if pressed or not)

  • 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