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WINES
AND
SPIRITS
8i
Fin
signifies
wines
of
high
qualities,
uniting
delicacy,
age,
and
fragrance
of
flavour.
Seve,
the
entire
flavour
of
the
wine
which
is
apparent
on
being
swallowed,
as
it
combines
the
spirituous
quality
and
aromatic
particles
which
are
liberated
and
volatilized
as
soon
as
it
meets
the
warmth
of
the
palate.
Fmnent,
when
quickly
affecting
the
head
from
alcohol
and
not
from
carbonic
gas.
Montant,
as
applied
to
champagne
if
affecting
the
head.
Piquant,
as
applied
to
wines
which
are
very
dry
and
also to
those
in
which
the
tartrates
pre-
dominate.
Veloutd
means
wine
of
good
colour
and
body,
smooth
on
the
palate.
Dur,
when
a
liquid
is
overcharged
with
tartar
or
tannin.
Mou,
wines
that
are
viscid
and
flat.
Vif,
wine
that
is
neither
sweet
nor
dry,
but
well
flavoured,
bright
in
colour,
and
light
though
spirituous.
Fort,
applied
to
coarse,
potent,
and
tonic
wines.
Vins
dentrejnets
are
table
wines taken
between
the
dishes
before
dessert.
Plat
signifies
flat
from
want
of
innate
strength.
Vinades,
small
wines,
made
by
adding
water
to
the
must
and
pressing
it
;
mostly
consumed
by
labourers
abroad.
The
Order
of
Serving
of
Wines.
When
there
are
oysters
as
hors
d'oeuvres,
chablis
is
the
proper
accompaniment.
After
soup,
sherry
or
Madeira.
G
,