24 



fco cold, or dirty to clean. The terms hitter and sow, which are 

 commonly spoken of as opposite to sweet, are really not so, as 

 they may both co-exist with sweetness in the same liquid. The 

 Wine Merchant therefore uses the term dry for want of a better. 

 " Bouquet " is a term applied to the combination of odours pro- 

 ceeding' from Wine, which often reminds one of the scent of 

 flowers. " Body " is a term implying fuhiess or stoutness to the 

 taste, the opposite to thinness or poorness. It is a characteristic 

 of all good vintages. 



In selecting Wines, one set of rules cannot be applied to all. 

 In pale Sherry, there should be softness and delicacy, with good 

 flavour and body ; dryness according to taste. In golden or brown 

 Sherry, there should be softness with fulness of flavour, and not too 

 much richness. In Clai-et or Burgundy, a fuU fruity flavour is 

 desirable ; dryness in these Wines is to be avoided. In Port 

 (when young) there should be a fuU fifuity flavour with some 

 astringency and dryness, a softness and silkiness mth no mawkish 

 sweetness. If allowed to mature in wood, Port loses its colour, 

 but thereby becomes a more wholesome beverage for those who do 

 not wish to be restricted to one or two glasses. 



In Champagne, good flavour, lightness and elegance with 

 dryness are desirable. Such Wine is more wholesome than the 

 very sweet Champagne that was in vogue ten or fifteen years ago. 

 Different degrees of sweetness are given to this Wine by the 

 addition of more or less liqueur (a preparation of sugar) before 

 shipment to this country. " Brut " Champagne is i'ree from tliis 

 admixture, and is consequently extremely di-y. 



Sauterne, a white Wine from the south of Prance, is rich, 

 with fine flavour, the lower qualities are more or less free from 

 sweetness. The celebrated "Chateau Yquem" Sauterne, some- 

 times sells for more than a guinea a bottle. This should only be 

 drunk as a liqueur. 



In Hock and Moselle, fine flavour, ^\\i\\ an agreeable bouquet 

 and fulness should appear in good vintages. 



There is one characteristic, which is a test of all good Wine, 

 namely, a flavour of fruit in the mouth, perceived after the 

 Wine has left the palate at an interval of a minute or more. It is 

 like the taste of a ripe plum, and is never found in Wine of a poor 

 vintage. Good Wine may be likened to a friend who improves 

 upon acquaintance. If it is Uked better on repeated tastings, it 



