V 



Chciffligne is not very confiderablc for Its extent, but 

 is of great reputation for its wines. This, in my 

 opinion, would be more fit for England, becaufe it 

 would better bear carriage by land and fea. It is ex- 

 tremely ftrong, full cf fire, and heady. It is com- 

 monly tart, which renders it more durable than the 

 others •, but if perfons have ficill and leifore to bottle 

 it in the proper time, and to drink it when its tart- 

 nefs begins to fall, it is oiie of the nobleft wines in 

 the world- If 1 had the office of providing the king's 

 wine, I would go into Burgundy to chule it; and in 

 chufing the wine of this climate, I (hould be likely 

 to fucceed. This is the only wine that one may leave 

 in bottles without fear of its growing ropy, changing 

 its colour, growing eager, or turning. ""' 

 you keep it, the better it is. 

 It is more balmy and nouriihing, but ncvertlielefs you 

 may not prefcribe above three years for the bounds of 

 its duration. 



the fecond year; fometimes it lails four years, when 

 the vintage has been very good. 

 'Jliis is the rank of wines in the primeur, though its 



/ 



recovered its fp^irlts, and a colour tlie moH: lively and 

 neat; and ilicy alfoicll it as dear again as the 'otluT 

 wines of Burgr.ndy. It v^as fold the laft vinracrc for 



The longer 



It will be fit for drinking at the end of 



forty and fori)'-two pounds derling the cnantjcr ; 

 when the wines of Volner, Pomard, and Beaune, fold 

 for not above twenty [ c^unds flerling a queue, which 

 contains, as I have laid before, four hundred and 

 eighty Paris pints. 



The third article^ of -.vhite 'i^'retcs. 



Before I begin to treat of white wine, it is proper to 

 let you know, th^at it is made from a mafculine kind 

 of Grape. Tiiis has two qualities, that the Grapes 

 of the other colour have not. The firft is this : That 

 if the vinntagc be late, and t!:c v^hite froRs and 

 great coM come, it refifls the hoarfroflj while the 

 black Grapes grow four, withered, and fhrivel im- 

 mediately. 



The fecond is. That as foon a^s thefe v/hite Grapes 

 are cur, they muft be put into the prefs without 

 entering the vat, and without bein 



g trod as the blacl 



duration is a ^rcat deal lonrrer. 

 Savigny is a great extent of ground between Beaune 

 and Pernand, fituated in a valley formed by thefepa- 

 ration of the tv/o mountains. As the hills that com- 

 j)ofe this vineyard are open to the rifing fun by a great 

 ipace, and as they are fliut up as they approach to the 

 fetting fide, they participate of the rays of the fun 

 obliquely, and on the other direftly. I'his foil pro- 

 duces excellent ftrong racy wines, which have both 

 body and delicacy, wiien they have been drawn out 

 into bottJes ; but they muft be vifited now and then, 

 fo as rK)t to let flip the time when they fhould be 

 drank. This would be a very good wine for England ; 

 it will keep as well, and better than Chaflagne; it is 

 not fo delicate^ nor fo brifk, but it is more oily and 

 very good for health. 



Auxey is pretty near of the feme fituation, in a cor- 

 ner between two hills, which open themfclvesto Muf- 

 fault, or as far as St. Romaincs, where may be fern 

 high mountains crowned with very high rocks. This 



vineyard produces wines more red and ftrong than I Morachet is a little plot of ground between Chaflagne 

 thofc of Savigny, but they have not the reputation of I, <-and Puligny in the plafn, which is in the ponefTion of 

 thenn." Thefe wines have more body than the pre- [ one vein of earth, which renders its foil wholly of the 



fame kind. It produces a white v;ine tlie moft curi- 



Grapes are; for if they were put there, they would 

 give only a livid, ruddy, ycHowifn liquet I thought 

 myfcif obliged to acquaint the public with that. 

 Muflault is, after Beaune and Nuis, the largeft vine- 

 yard of Burgundy in extent; its wines are "generally 

 approved in Germany, the Low Countries, and 

 throughout all France. The v^ines which this foil 

 produces in all hot and dry years, are delicious, fpark- 

 ling, agreeable, warm, and ben-ficia! ; they are not: 

 dear, and if they were well chofrn, the/ would be a 

 pleafure to thofe that drank them. When they are 

 kept above a year and a half, they fometimes grow 

 yellow and eager. 



Puligny is a vineyard next to MulBuk, 5ut much 

 more in the plains, which produces the beft white 

 wines. They arc, within a very little, of the fame 

 quality with the wines of MufTauIr, but their fame is 

 not divulged, and the name isalmoft unknown. ' 



firft 



of 



be the- 



tlemen that would notftiorten their days by drinking 

 thofe heady fparkling wines, an cxcefs in which is fo 

 dangerous. 



r 



J^'ht fecond arlicky of the "XTfies degarde^ or thcfc 'xhicb 



%mil keep a great a'/'//^. 



•Nuis is a very fmall village, about nine miles from 

 Beaune, in the road to Dijon. The territory of this 

 village contauis between foiir and five miles in ex- 

 tent. All thofe gentlemen that love the moft deli- 

 cate and healthful drinks, have the wines of the hills 

 of Nuis for their tables. - Thefe wines are at firft ve- 

 ry rough, fliarp, and tart ; they require to be kept 

 till the fecond, third, fourth, and fifth year-, and 

 inrlien their roughnefs and hardnefs are gone, their 

 tartnefs being fallen, there comes in their place a per- 

 fume arid balminefs verj* delicious; the}' are of a deep 

 velvet colour, and yet neat and brilliant. Lewis XI v. 

 drank no other wine. 



The clofe of Vogeot is fituated a league from Nuis 

 on the fide of Dijon ; it appertains entirely to the 



monks of the famous abbey of Cittcux, built be- 

 tween the Saone and this hill. The wine which it 

 produces, comes nearer to that of ChafTagne than to 

 any other; it is very excellent, and is drank in fo- 

 reign countries. 



Chamberun produces the moft valuable wine of all 

 Burgundy ; it is fituated between Dijon and Nuis, 

 and contains the qualities of all the other wines with- 

 out their faults. This is what one may forget with- 

 out fear, I hive drank k fix years after it lias been 



ous and moft delicious in France, and there is no 

 wine of Cocc Pvotie, Mufcat, nor Frontignan, that 

 equals it; it produces but a very fmall quantity, and 

 it fells very dear; and, in order to have a fmall' quan- 

 tity of it, it ou^ht to be befpokcn a year before, be- 

 caufe this wine is always befpokcn before it is made v 

 but great caution is to be taken not to be deceived, 

 •for the neighbouring vineyards of this clofe partake 

 a little of the quality, and oftentimes pafs for Mo- 

 rachet, and therefore it will be abfolutely necefiary 

 to have a faithful corrcfpondent. This wine has thofe 

 qualities that neither tne Latin nor FVench tongue 

 can cxprcfs. I have drank of it fix or feven years 

 old, and am not able to exprels its delicacy and ex- 

 cellence. 



I am now going to treat concerning all the vineyards 

 of the Upper Burgundy. Thofe who have pafTcd the 

 grand road that leads from Dijon to Lyons, the length 

 of the hills, will do juftice to my exaclnefs, and I 

 defire thofe that have not been there, to believe that 

 this relation is agreeable to truth. 

 1 have a hundred times heard boafting of the wines 

 of many hills near Auxerre, to which they [:ive the 

 name of the wine of Burgundy. ■ It is true thofe hills 

 are in Burgundy, but they arc ninety miles diftanc 

 from the true hills, of which I fpoke juft now, which 

 only produce thefe wines of Burgundy v;hich are in 

 reputation, and which they drink after two manners, 

 by the nofe, and by the mouth, either both at once, 

 or feparately ; both at once in that when one drinks 

 them, the pTearure which he has In the fmell, vies 

 with the rclifii it has on the palate ; and feparately, fa 





produced, and it poUrcd troubled find thick into the I that a perfon that has been u{ed to drink it, may know 



glafs, but grew clear Immediately, and by its motion j • whether it be the true Burgundy or not, by the fmell. 



or 



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