1857 The Bordeaux wine and liquor dealers' guide

34

A TREATISE ON

Alcobollc Contents.

Authority.

NAME OF WINE.

Prout. Brande. Do. Prout. Brande. Do. Do. Do. Do. Prout. Do. Brande.

20·64 22•96 21>"41 16-90 20•36 18•13 14•22 15·52 19·17 23·80 20-00 16•28 19·79 13·30 9·80 19•26 13114 17"()6

Port (average,)•••••• • ••••••••••••••• Do. (do.), . . ..•.••..• . ..• . ..•.... Raisin (do.), ..•••..••• • • •.. ..• .. •.. Do. (do.), ...•.•.••• •. ... • ..••... Ued Madeira, •....••....• • •.•.••...•. Roussillondo., ....•••..•••..•...••, .•. Sauterne, ..•..•...••• ••••.•••••••.... Shiraz, .••••••.•••• • •••••••••••••.••• Sherry (average), .... . ............... . Do. (do.) ...•• ••••..•......... Syracuse, ..•...••.... . ..•..•....•.... Do. • .••••••••• •••••••••••••..•• Teneritfe, . . •...••• •• . . . .. • . •• • • · •..•. Tent, •• •••• ••. .. •• • • • •• •• •• • · •• • ·••• Tokay, .•.....•.•.• . ..•.....•.•...... Vidonia, •.........•• .. ..•••........•. Yin-de-Grave, .•••• • •• . ............... Zantee, •••••••••.• • •••.••...•••••••.

Do. Do. Do. Do. Do. Do.

DIVISION AND NOMENCLATURE.

Wines, according to their color, are ~ivided into red and whi-te; and according to their taste and other qualities, are either spirituous, sweet, d;ry, light, sparkling, /!till, rough, or acidulous. Red wine8 are derived from the must of black grapes fermented with their husks. White wine8, from white grapes, or from the juice of black grapes ferment.ed apart from their skins. The ,other qualities of wines, enumerated above, depend on the relative proportions of the constitu– ents of the must, and on the mode in which the fer– mentation is conducted. The essential ingredients

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