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36
A TREATISE ON
sparkling.
The
rough
or
<UJtringent
wines owe
their flavor
to
a portion of tannic acid derived from
the husks of the grapes; and the
acidulouB
wines to
the presence of tartaric acid. Several of the above
qualities often co-exist. Thus a wine may be spirit–
uous and sweet, rough and sweet, light and spark- •
ling, etc.
PORTUGAL
produces
Port
and
Lisbon.
SPAIN-Sherry,
St. Lucar,
Ka:laga,
and
Tent.
FRANCJE-Ohampagne,
Burgundy,
H81"Jnitage,
Vin-de-Grave, Sauterne,
and
Claret.
~
GERMANY-Hock
and
.Moselle.
HUNGARY-Tokay.
S1CILY-Karsala,
or
Sicily
KadeVra,
and
Lissa.
CAPE OF
Goon
HoPE-Oonstantia.
MADEIRA AND THE
0.ANARIEs-Kadeira and
Tene–
riffe.
Wine, considered as the name of a class, "may be
characterized as a spirituous liquid, the result of the
fermentation of grape juice. It is unnecessary for
us to describe all kinds of wines here enumerated,
and we will therefore particularize only the most
leading in a commercial point of view.
"Sherry
is of a deep amber color, and when good
possesses a dry, aromatic flavor and fragrancy,
without any acidity. It ranks among the stronger
white wines,
lt
is :prepared in the vicinity of
Digitized
by