1910 Jack's Manual by J A Grohusko

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The classed growths are sold under their name, Chateau Yquem being the first and probably the best known. But simply as sauternes, barsac, bommes, preignac, etc., wines of the highest grade are sold and fetch high prices, the greatest care being bestowed on the small vineyards as on the large ones. Sauternes — of succeeded vintages — are delicate in flavor, of a pale golden color, mellow, rich, bordering on sweetness, and have a line, agreeable bouquet; they are hygienic^ not heady, and merit the description of perfection in white wines. Dr. Mauriac, of Bordeaux, says in one of his works: "The great Sauternes white wines, which are of a relatively high alcoholic strength, are both tonic and stimulating; consumed moderately, they are invaluable to convalescents after a severe illness or when it is neces-sary to revive an organism extenuated by high fever, hemorrhage, or long fatigue. "They are perfect as dessert wines and one or two glasses at the end of a meal facilitate digestion and provoke gaiety." BURGUNDIES— RED AND WHITE. The wines produced in the Province of Burgundy, situ- ated in eastern France, viz., in the Cote d'Or, between Macon, Baune and Dijon, rank among the best burgundies. They contain more tartrates and tannin than clarets, and are al- together heavier in body and aroma.

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