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Correspondence from Aleister Crowley to Louis Umfreville Wilkinson
Louis Wilkinson Grove Heart Ripley Surrey
14 July 43
Dear Louis
It was you, wasn't it, who asked for the details: or was it? Anyhow, here goes! The more aromatic of the products—principally ethers, esters, and oils—formed in the process of maturing wine and brandy are heavier (i.e. boil at higher temperatures) then the less aromatic. When the spirit is put in a balloon, therefore, it takes longer for them to vaporize. Warming the balloon accelerates this process. This is why 'breathing' improves the wine, and why the 2nd and 3rd glasses are better than the first. (With brandy, of course, you dare not let the bottle breathe—unless you mean to finish it at one setting!) Also, why your wine should be "chamber." But then, you ask brightly, why doesn't this apply to white wines, which must on the contrary be chilled? Because the constituents of white wine do not produce these aromatic essences. The main object of maturing these wines is to get rid of the acid; and the aromatics are extremely delicate with a very low flash-point. To warm the bottle is to drive off the flavour and leave a mere vinegar or syrup. Well that's that! And what, if you please, about bartering your bold virginity, and letting me know where that damned couplet is to be found.
Yours
Aleister
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