1857 The Bordeaux wine and liquor dealers' guide

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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,

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