3 



index to the action of the Department in cases where the products here- 

 inafter mentioned, and like products, are offered for import: 



1. Wine bearing a classed name, that is, brands of wine of high 

 grade recognized by law and by commercial usage, must be true to 

 name; for instance a wine bearing the name Chateau Larose must be 

 wine coming from the vineyard covered by that appellation and no 

 other. Importers should be ready to furnish certificates, when asked 

 for, of conformity of the wine to the label used. Stretched wine, that 

 is, wine containing a part of the original wine, or a similar wine from 

 a different vineyard, should not be labeled with the name of a true, 

 classed wine. 



2. Wine containing sulphurous acid in amount greater than that 

 first mentioned below, added as a preservative or for other purposes, 

 should carry upon the label " Preserved with sulphurous acid," and 

 the declaration accompanying it should state approximately the quan- 

 tity of sulphurous acid present. The admission of wines containing 

 not more than 200 milligrams of sulphurous acid per liter, added in 

 the usual cellar treatment, of which not more than 20 milligrams 

 shall be free acid, is permissible without notification. Wines con- 

 taining more than 350 milligrams per liter of sulphurous acid should 

 not be offered for importation under &ny conditions. 



3. Sugar wines are wines which are made partly by the addition of 

 sugar to the must or otherwise previous to fermentation, and should 

 bear upon the label "Sugar wines," or some similar legend, and the 

 quantity of sugar employed in their manufacture should be stated in 

 the declaration before the consul. 



4. Mixed wines, that is blended wines, should not bear the name 

 of the vineyard from which a part of the mixture is made, unless 

 the label plainly indicates that it is a blend or mixture with other 

 wines. If wine from any other country than that where the mixture 

 is made, or from which it is exported, be employed, a statement to 

 that effect should be found upon the label and in the declaration. 

 Wines, sulphured wines, sugar wines, and mixed wines should not 

 contain over 14 volume per cent of alcohol. 



5. Fortified wines, that is, wines to which additional alcohol has 

 been added, under the law of the United States regulating fortification 

 of wines, should contain no added alcohol except that derived from 

 the distillation of wine, and the brandy so used should be properly 

 aged in oak casks in order to be free from injurious compounds such 

 as fusel oils, etc. Raw brandy made from the lees, pomace, and refuse 

 of the winery, and containing excessive quantities of fusel oil and other 

 injurious ingredients, should not be used in the fortification of wines 

 imported into the United States. Importers are requested to secure 

 such information from their agents abroad as may enable them to 

 certify to the character of the brandy used for fortification when any 

 doubt exists. 



