230 Memoir on the Vineyards and Wines 



that case the wine might assume a dry and hard taste which 

 even time could not correct, particularly in Champagne 

 wines, which are prized on account of their pleasantness 

 and lightness. The most consummate experience is some-' 

 times unsuccessful ia the above operations, and there has 

 been no instrument yet invented which can be depended 

 upon. 



Js it advantageous to mix the extractive Liquor of the Tul& 

 with that which is produced by pressing ? 



This may be answered in the affirmative, with respect to 

 the whole of Champagne; — and it is very advantageous for 

 the following reasons : 



1st, The wine made from the tub would be paler in co- 

 lour and more delicate than that which is expressed from 

 the husks. 



2dly, The wine which came from the press only, would be 

 harder, stronger, and redder, than the other ; so that from 

 the same tub we should certainly have two different kinds of 

 wine : — The mixing of them is therefore indicated by expe- 

 rience, and it is at all times necessary to have wines of an 

 equal quality. 



Is it ad',*antageou$ to Iruise the Stones of the Grapes f 



This operation depends upon the season, and upon th^ 

 ripeness and nature of the fruit. When the fruit is small 

 and the stone large, or when the fruit has not acquired all 

 ;ts maturity, the stones should be bruised, 



When the fruit is full and well grown, when the season 

 has been rather dry than humid, this operation may bo 

 omitted. It has been ascertained, however, that the strong 

 and rough taste of the stones is necessary j as one of the, 

 constituent parts p,f wine. 



To what Occidents are Red Wines Halle when m ihe Casks 2 



The accidents to which red wines are liable, are yellow- 

 ness, muddiness, and a wormwood taste. These accidents 

 happen when the wines ajre kept in badly-aired cellars, or 



when 



