714 
First class 
White Wines. Red Wines. 
Ay. Verzieto. 
ore Villiers Boa 
ierry. é 
Cramant. Faissy. 
Cumieres. 
Second class. 
Avernay. Mailly. 
E y- Damenay. 
Le Meuil, E Ye 
Avis. ly. 
Oger. Montbret. 
ti 
ierry. 
i Third class. ? mig 
onnere oigny. 
Chaldy Barna: 
Ludes, Chamery. 
Sadu. Ville Domage. 
Troispuits. Parguy. 
illiers, Safllecomte. 
The first class comprises those wines which have 
long been considered as luxuries at the French, E 
lish, and Dutch tables ; the second class comprehen 
wines, which are not much inferior in flavour and qua~ 
lity to those of the first class; in the third class, are 
comprised “es bios most commonly used in France. 
As many of the details respecting the managements, 
&c. of the vineyards and wines of Siiapheue are ap- 
gan to the other wine districts of France, we shall 
more concise in our observations ing them. 
II. The vines in the Bordelais, and generally in the 
higher Guienne and Gascony, are not suffered to lie on 
the ground like those of Provence and Languedoc, but 
are su poles, something like hops in Eng- 
land. The wines produced in this district, are distin< 
ished into Medec, Haut Brion, Valence, St Emilion, 
Grave, &c. The best Medoc wines, are Lafitte, La- 
tour, and Margouz. Those of Vins de Grave, are Haut 
Brion, Haut Valence, Morignac, Pessac, Laugon, Ville- 
nave, &c. The Vin de Laugon, so called-from a small 
town near which it is made, is reckoned the best of all 
the white wines of the Bordelais, which are included 
under the general name of Vins de Grave, from the 
sandy and gravelly soil in which the vines grow. It has 
very much of the claret favour. There are other sorts 
in different districts, such as St Julien, St Manubert, 
Pouillac, St Laurent, Ludon,; Macon, &c. Those which 
hold the first rank among the white wines, are Carbon. 
nieux, Serons, Barsac, Prigniac, Saulerne, Baume, &c. 
Of the white wine exported from this district, the total 
annual amount may be from 85,000 to 90,000 tons, 
From 20,000 to 25,000 tons used to go to the French 
colonial settlements in the East and West Indies. About 
an equal quantity was Soe ap to Normandy and Flan- 
ders. Those that are called crude wines of Medoc, are 
almost all exported to England. The red wines of Haut 
Brion, Valence, and in general those named De Grave, 
are sent to Holland, Hamburg, and the Hanse Towns. 
The best red wines of Montferant go to Holland. Those 
of inferior quality, used to go to the French colonies, or 
the western departments of the kingdom. The white 
wines of Grave, Carbonnieux, Martillac, Loegnau, &c. 
are sent'to Denmark, Sweden, and the Baltic; but the 
best of these go in bottles to Paris. The red wines of 
St Macaire, formerly went in part for the use of the 
FRANCE. 
rest to Bremen } 
III. Throughout Provence and the souche, 
or stem of the vine, is never to higher provence 
ength. The grapes grow in a cluster 
round pannel el poe pl oe ng. 
as by an umbrella. The cu of the vine 
into fi for fuel. The vintage 
middle ber. i 
pie caplet ca, erie apes ion ; but there are some of 
a superior ity, uscat wines in particular, which 
sre dite dolorioe to ee 
from Nans, is famous for Muscat 
tities are dried for raisins. i 
process. The Muscat wines are boiled in 
as are also all the eae a — pra 
making is very negligen’ ormed in Provence in 
general ; dias ‘athe sllectne of grapes; red, white, 
a and unripe, are pressed promiscuously % 
The method of pressing is very rude and simple. A 
man, and commonly two or three children, pull off their 
shoes and stockings, and jump into the vats, where they 
trample on the grapes till ihn sine oareeerne 
The only sort of grape used for drying, besides. the 
Muscat, is a large white grape called the Panse. Four 
or five bunches of the fruit are tied together, and ther 
dipped into a cauldron of ley of wood ashes and water, 
as it is boiling over the fire, till the grapes look streaky. 
Without this process, they would turn black and wither 
when laid out to dry, instead of retaining their sweet- 
ness and moisture. After the dipping, they are h 
upon a line for 24 hours, and then separated, and apres 
upon a sort of hurdle made of reeds, which is out 
in the sun all day, but taken in at night, to protect the 
fruit from the dew. An excellent sweetmeat is made in 
Provence, and in other of France, by boiling down 
the juice and 
and stones, till it TERESI ION or ony onee 
melon, lemon, , &e. are preserved in it. It 
by the name af confiture raisinée. yr 
IV. The province of Burgundy. 
many, produces the choicest of the French wines, 
best is made at Baom, Nuitz, Romanée, Premeau, Cham- 
bertin, Belz, Coulange, Chassane, Volenay, Macon, and 
Clos-Vougeot. 
V. Wine is also the prod 
France. A t deal of the wines made in the Beau- 
jolais, are under the name of Macon, The wines 
of Anjou and Orleannois are thick and heady. Auver- 
nat, yer called Casse Taille, is made at Orleans, 
and is a full good wine. Another Orleans white 
wine is Genetin. Poitou produces a tolerably good. 
white wine, which resembles Rhenish. H 
is the produce of a vine, which is grown w 
e 
banks of the Rhone, between Valence and St Val-: 
lieve, | Near this also, the Cole roti is made. It takes its 
name from the hill on which the vines grow, aap tally 
exposed to the warm rays of the south sun, which: con- 
tributes so much to the excellence of the wine. The 
avi year] “sen is nearly 1000 hogsheads, The 
true Vin de ors, which has a great reputation, is the» 
Ip of the grape, freed from the skins — 
in the opinion of of Burgun- 
1 ot a 
uce of many other parts of Of other 
a 
