1933 Jack's Manual by J A Grohusko

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JACKSMANUAL

Dijon, rank among the best burgundies. Tbey contain more tartrates and tannin than clarets, and are heavier in body and aroma. The best-known cheaper qualities are Macon, Beaune, and Beaujolais, and their names indicate generally the district of their growth. The better red wines are Romanee-Conti, Pom- mard, Chambertin, Nuits, and Clos de Vougeot, and the best white wines are the Chablis. The red burgundies are recommended as blood-making wines, especially in cases of general or local anaemia. The ancient province of Burgundy, one of the largest and finest of France, embraced before the revolution of 1789 terri tory which has since formed the Ain, Cote-d'Or, Saone-et- Loire, and part of the Yonne departments. The dukes of Burgundy were powerful and played an im portant part in French history; by marriage they became masters of most of the Dutch provinces. The wealthy Netherland cities contributed to the embellishment of those of Burgundy,and the influence of Dutch art is to be detected in many of the architec tural beauties of the province. On the other hand, the inhabitants of Burgundy introduced their wines into Holland, and from that time their great repu tation outside France dates. Even nowadays Belgium and Hol land are amongst the most fervent admirers and largest con sumers of burgundies. As a wine-growing country Burgundy extends along the railway line from Sens to Villefranche and includes Beaujolais, which,although part of the Department of the Rhone produces wines of the same character, and not at all like those of the Lyonnais district, to which it belongs administratively and geographically. From a viticultural standpoint. Burgundy may be divided into three principal districts: the Yonne in the north, Saone-et-Loire and Rhone in the south, Cote-d'Or in the center. The Yonne, known as Lower Burgundy, produces red and white wines in the administrative divisions of Tonnerre,Auxerre, Avallon, and