30 VITIS, OR 



Wines produced by the various Grapes, their mixture* 

 climate and soil, cultivation and manipulation, care and 

 skill. Perhaps 3000 kinds! of which 500 in France, 

 700 in lU^j, 600 in Spain and Portugal, 100 in GerM\a- 

 ny and Hungary, 300 in Greece and Turkey, 100 in 

 Persia, 200 in Thibet and China, 150 in Egypt and Bar- 

 bary, 30 in South Africa, 50 in the Atlantic Islands, 60 

 in North America, 40 in South America. But several of 

 these diflfer little from each other. 



The chemical analysis of Wine gives, 1. Water. 2. Al- 

 cohol. 3. Sugar. 4. Carbonic, tartaric, and malic acids. 

 5. Tannin. 6. A coloring matter. 7. A volatile oil dif- 

 ferent in each Wine, and producing the bouquet or 

 perfume distinguishing them. The predominance of these 

 principles aftbrds the best classification of Wines into 

 8 classes, red, white, sparkling, acid, astringent, strong, 

 sweetened, exquisite Wines. 



1. Jled Wines owe their color to the coloring matter j 

 they are the most common, often called table Wines or 

 Clarets, they vary from pale purple to black, and from 

 the thinness of water to the thickness of syrup. When 

 new, or less than three months old, they are less agreea- 

 ble, difficult to digest, flatulent, liable to irritate and 

 inflame the bowels. When from 3 to 18 months old 

 they are palatable and perfect. When older they be- 

 come better still, lighter, milder, and healthier, very 

 stomachic and reviving. 



2. White Wines are made with white Grapes or red 

 Grapes without husks, they are commonly limpid, thin 

 and dry, whence often called Dry Wines or Sack. The 

 color is white, pale, yellow or brownish. They are milder 

 and less acid than the red Wines, very diuretic and 

 useful in dropsies. Such are Hock, and Sherry. 



3. Sparkling Wines contain an excess of carbonic 

 acid. Commonly called Champaigne, white and frothy, 

 very mild and healthy ; but liable to affect nervous per- 

 sons. 



4. Acid Wines have too much malic acid ; they are 

 thin and sourish, but very cooling. The northern and 

 mountainous countries afford hardly any other, the grapes 

 being deficient there in sugar. Several American grapes 



