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THE MIXICOLOGIST.
brated Rudesheimer, Marcobrunner and Hochbeimer,
from the latter of which the English word"Hoch"is
supposed to be derived. On the left bank of the Rhein
is Rheinhessen, where Niersteiner and other well-known
wines are grown. All Rhein wines have marked chem
ical characteristics; they contain but little sugar, and the
proportion of alcohol rarely exceeds twelve parts in a
hundred, hence their great value medicinally, especially
to those who are troubled with gout. The sparkling
wines of the Rhein are comparatively of recent date.
Their process of manufactuic resembles that of Cham
pagne.
BIJROIJIVDIES.
The wines of the Province of Burgundy are both red
and white, and are grown in the departments of the
Cote d'Or, the Yonne and the Soane-et-Loirc.
The Burgundy district commences about a hundred
miles southeast ofParis, on the road to Dijon. Hills of
chalk form the soil on which the vineyards are planted,
and the vines are trained on sticks about three feet long.
Burgundy wines are famous for their delicacy,
piquancy, fragrance, richness of flavor and medicinal
tonic properties. The white wines—of which Mont-
rachet stands first in rank,and Chablisis the best known
—arefamousforluncheon and dinner purposes, Chablis
being especially agreeable with oysters.
The different kinds of wine may well be spoken of as
follows:
Macon.—A sound, pure wine, with excellent body
and flavor; a splendid dinner wine.