208 GRAPE CULTURE AND WINE-MAKING. 



into an old wine-cask, and may be repeated over again until 

 spring comes. 



2. Mix a little lime-water ■with it. This will make it mild. 



8. Let it freeze. 



4. Throw red-hot flint-stones into it, one after another, and draw 

 the wine off in about six weeks. The slimy matters will settle 

 on those stones. 



5. Put some oak wood into the cask. This will give the wine 

 color, and removes slime. It is, however, not very recommenda- 

 ble. 



6. Take it, in good casks, to a warm place — for instance, to a 

 warmed room. A few weeks will suffice. 



7. Put it into a cask in which old wine had been contained. 



8. Mix it with a little wine-ether. 



IV. 



CLASSIFICATION OF THE WINES. 



JULLIEN puts them into^^ye classes. The first comprises the 

 fine wines, of the prime superior quality, only produced in small 

 quantities. The second, the fine wines of a really good quality, 

 made in a larger quantity, and generally confounded with the 

 former. The third, the fine and middle-fine ones. The fourth, 

 the ordinary ones, commonly called of first quality. The fifth, 

 those of the second and third quality, and the most inferior ones. 



According to this system, he classified the most superior wines 

 as follows : 



I. Eed Wines. 



First Class. 



Of Burgundy. — Romance - Conti, Chambertin, Eicheburg, Vou- 

 geot, La Tashe, St. Georges, Gorton. 



Of Bordeaux. — Lafitte, Latour, Ghateaux-Margeaux, Ilaut-Brion. 

 Ilermitage : First quality, Of the Vendee. 



Second Class. 



Of Champagne. — Verzy, Verzenay, Mailly, St. Basle, Bouzy, St. 

 Thierry. 



Of Burgundy. — Bosne, Nuits, Ghambolle, Volnay, Pomard, Sa- 

 vigny, Beaune, Marey, Meursault, Olivates, Pitry, Perriere, Gbai- 

 nette, Migrenne, Auxerre. 



Hermitage : Second quality, the Gote-Rotie of Lyons. 



Of Bordeaux. — Rozan, Gorse, Leoville, Larosc. 



Goteaux-Brul(:^ of Avignon, Turancon and Gan of Beam. 



Of Rousillon. — The Vagnals, Gasperon, Gollioure, Terrats. 



