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

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



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