JOIIANN CARL LEUCIIS ON WINE-MAKING. 209 



Third Class, 



Of Champagne. — Ilautville, Marcuil, Disy, Picrry, Epcrnay, Tai- 

 sy, Ludcs, Cbigny. 



Of Bordeaux. — The Pauillac, Margaux, Pcssac, St. Julien. 



Of Burgundy. — The Gevrcy, Chassagne, Aloso, Llagny. 



OfLauguedoc. — The Chuzelan, Tavel, St. Geniez, Lirac, Ledenoa, 

 Cornac, Cante-Perdrix. 



Fourth and Fifth Class. 

 All others, too numerous to be mentioned. 



II. White Wines. 



First Class. 



Of Champagne. — Sillery, Ay, Mareuil, Hautviller, Pierry, Dissy, 

 Clozet. 



Of Burgundy. — Montrachet. 



Of Bordeaux. — The dry wine of St. Bris, Carbonnieux, Pontac. 

 Sauternes, Barsac, Beaumes, and the Preignac. 



The Hermitage, and the Chateau-Grillet. 



Second Class. 



Of Champagne. — Cramet, Avise, Ogne, Le Menil. 



OfAlsatia. — Gebweiler, Turkheimer, Riqueville, Thanner, Pfaft"- 

 enheimer, Rufacher, Kaisersberger, Molsheimer. 



Of Burgundy. — Perriere, Combotte, Charmes. 



Of Franche-Comte. — Chateau-Chalons, Arbois, and Pupillin. 



The Condrieux, Department du Ehone ; Langon, of Bordeaux : 

 Montbasillace, St. Nessons, and Sance, of Pdrigord ; St. Peray and 

 St. Jean, of Languedoc. 



Third Class. 

 Some sorts of Burgundy and of Bordeaux. 



HI. Liqueur Wines. 



First Class. 



Tokay, from Hungary ; Lacrimse Christi, from Napolis ; Mus- 

 cat, from Syracuse ; Commandery Wine, from Cyprus ; Constan- 

 tia, from the Cape of Good Hope ; Rivesalter, from Roussillon : 

 and several straw wines from Alsatia, and that of the Hermitage. 



Second Class. 



Frontignac, Lunel, and other Muscat wine, from Languedoc : 

 Grenache, from Rousillon ; and the Maccabee, from the Pyrenees : 

 the better sort of Alicante and Malaga ; Grenache, from Aragon : 

 those of Setuval, Carcavellos, and Bucellas, in Portugal ; the sweet 







