216 GRAPE CULTUKE AND WmE-MAIUNG. 



VIIL 

 GIVING COLOR TO WINES. 



This is principally done with red wines. In Bordeaux the 

 whortleberry {Vaccinium myrtiUus) is mainly used. By boiling 

 them a decoction is made, and a little cream of tartar added to 

 this, then strained, and, with some alcohol, filled up in bottles for 

 use. 



The following substances are also used to give color to wines : 

 the berries of the elder-bush ; Brazil-wood ; red beets ; the flow- 

 er-leaves of the mallow {AUhcea 7-osea); the berries of the scarlet- 

 berry {Phytolacca decandra) ; black cherries ; the yeast of red 

 wines ; and very highly-colored red wines. 



Weak wines are usually not well colored, because the coloring 

 matter is mainly dissolved in the alcohol. In this case they must 

 be mixed with spirit, 8 to 15 maas to the cask. 



White wines receive an artificial yellow color by a solution of 

 burnt sugar. Take 1 lb. of powdered white sugar, add a \ lb. of 

 water, and stir it over a fire until it gets a dark brown color. 



If red wines have a brown color, this is caused by the presence 

 of too much lime or alkali. An addition of any kind of acid will 

 remedy it. 



White wines frequently get by age an unpleasant brownish 

 color. Sulphurizing them, an addition of powdered charcoal or 

 of chalk., will help here (one ounce to the eimer). 



IX. 



MIXING AND JUDGING OF WINES. 



Mixing frequently proves of great advantage, as the jDromi- 

 nent qualities of the one will effectually cover the lacks of the 

 other. All, however, depends on the wines themselves, and no 

 certain rules can be given. In France, those of the south, rich in 

 sugar and alcohol, are mostly used to improve those of the north, 

 or of inferior vintages. But even in the south thcj/- mix their 

 wines with alcohol, to make them stronger and give them a 

 clearer color. 



Wines that are too thick or slimy must be mixed with light 

 red or white ones. As the bouquet usually disappears by this 

 proceeding, wines that are rich in it ought not to be mixed at all. 



A really good wine must have the following qualities : 



Its color must be bright and transparent, no matter of what 

 shade it be. Young wines have it generally very light ; the more 



