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MIXED DRINKS.
have long been jealously guarded but which are now
being revealed.
So we must for the present, as we have long in the
past,look to France for the greatest amount of good
wine.
There are three classes into which wine is divided:
dry wines, or those which are not noticeably sweet,
but which are characterized by a quality known as
"bouquet," or high flavor. Another class is that of
sweet wines or liqueurs, which are rich in flavor, sac
charine and alcohol. The third class are those not
strikingly noteworthy for either sweetness or aroma.
Within those classes we flnd red,white and tinted wines.
France produces a great abundance and variet}' of
red wines (clarets,) Bordeaux, Burgandy and Dauphine
supplying tbose most esteemed.
The Bordeaux kinds have a good deal of body
and a full, agreeable bouquet, spirited and with a pleas-
. ant astringency. Like most other products, they are of
all qualities and grades but tbeir general characteristics
are crispness, elegance and fine bouquet, and they
improve by being'kept in wooden casks to assist evap
oration, and in bottles after a certain period.
In class first we bave Chateau Lafitte, Chateau
Latour,Chateau Margaux,Haut-Brion. The Burgundy