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A TREATISE ON
sits the whole of its astringents and coloring matter,
and becomes deteriorated. Considerable quantities
of brandy are usually added to it, which causes its
heating quality on the palate. It is the strongest of
the wines
in
common use."
"O'laret,
or
vin
de
Bor~,
as it is called
in
France, is a red wine, and from its moderate
strength is ranked as a light wine. It has a deep
purple color, and, when good, a delicious taste, in
which the vinous flavor is blended with acidity and
astringency. The most esteemed kinds are the
Hedoc OlareUJ,
called
OMteau-Lafite, Ohateau-Ha,,.,.
ga'!.W),
and
Ohdteau-.Latuwr.
Another celebrated
variety is the
Ohdteau Haut Brion
of the Pays do
Grave. Claret is the variety of French wine most
consumed in the United States."
"Olw;rnpagne
is a white wine, light bodied, rich,
an4
sparkling, and highly esteemed as a beverage.".
MANAGEMENT OF
WmES.~.Age.-"The
sparkling
wines are in their prime in from 18 to 30 months
after the vintage, depending on the cellaring and
climate. Weak wines, of inferior growths, should
be
drank within 12 to 15 months, and be preserved
in a very cool cellar. Sound, well-fermented, full–
bodied wines are improved byage, within reasonable
limits, provided they be well preserved from the air,
Digitized
by