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56
DRINKS.
should
be
preferred.
But
here
Francatelli
remembers
a
fact
which
might
have
spared
him
his
vast
labour
on
this
service
of
wines
:
that
^*
it
is
difficult,
not
to
say
impossible,
to
lay
down
rules
for
the
guidance
of
the
palate."
The
sanguine
person,
we
are
told,
will
prefer
the
genuine
Champagne
;
the
phlegmatic.
Sherry
or
Madeira.
The
splenetic
and
melancholy
man
will
be
prone
to
select
Roussillon
and
Burgundy.
The
bilious
will
imbibe
Bordeaux.
In
few
words,
''
Burgundy
is
aphrodisiac,
Champagne
is
captious,
Roussillon
restora-
tive,
and
Bordeaux
stomachic."
By
careful
attention
to
the
foregoing
remarks,
the
reader
will
happily
be
preserved
from
any
serious
mistake
in
the
matter
of
his
dinner.
But
other
meals
must
also
be
taken
into
consideration,
about
which
Francatelli
preserves
a
Sibylline
and
mysterious
silence.
For
instance,
luncheon.
We
learn,
however,
from
another
source
that
there
are
luncheon
sherries
and
dessert
sherries.
With
lunch
the
brown,
rich,
and
full-bodied
Rarq
may
be
suitably
drunk; but
the
pale
Solera
and
the
soft
yet
nutty
Oloroso
should
make
their
appearajice
at
dessert
alone^
M.
Batalhai
Reis,
Consul
for
Portugal
at
Newcastle-
on-Tyne,
in
a
report
on
the
wine
trade
of
England,
has
troubled
himself
thus
in
the
interests
of
posterity
to
classify
the
wines
of
the
world.
Class
I.
Table
Wines.
Alcohol
and
sugar
imperceptible.
Taste
acid
and
astringent.
Division
A.
Red.