139 / 220
White Wines
Usually,the average man or woman figures only in volmne
as,for instance,a pint of gin,a quart of brandy. He does not
think of them in terms of oimces per pint or quart or gallon.
I assume,therefore,that we can leave the weight percentages
to be figured out by those who need to know it for technical or
taxation reasons. This is a drinkers' book, not a technical
treatise.
Just one illustration might suffice to show how easily the
difference is ascertained. Let us take the famous 3.2 per cent
by weight beer permitted just before repeal, as an example.
To find the alcohol by volume merely multiply by the decimal
1.25 and you get four per cent. Suppose, however, you had
been given the 4 per cent volume figure. To find the alcohol
by weight you simply would multiply by the decimal.80 and
get 3.2 per cent.
The appended table does not show every wine or other
liquor, nor does it mention specific brands or "chateau"
varieties,of which there are myriads. From those cited,how
ever, one may estimate with fair accmacy the alcohohc con
tent of similar types. Here's the table.
Beverage
Per cent
By Volume
Absinthe
SS-oo
Ale
6.25 to 9.6
Beer (pre-repeal type)
4-oo
Beer (light German type)
4-38
Beer (lager)
S-oo
Benedictine
42.00
Bordeaux Wine (red or white)
11.5°
Brandy
40.00 to 43.8
Burgundy
10.00 to 11.2
California wines, dry (average)
11.30
California wines, sweet (average)
19.00
Catawba
9-00 to 9.50
Champagne
12.50 to 14.8
Chartreuse
32.00 to 35.0
Chianti
12.50
Cider (barreled)
3.50 to 5.6
Cider (bottled)
6.00
Claret
9-oo to ii.i