316 METHOD OP DISTINGUISHING WINES 



portions : white wines : in Bordeaux-Sauterne hardly 

 any colouring, in Champagne a perceptible tinge, but 

 nothing more. Then follow Teneriffe and Madeira. 

 A decidedly perceptible colouring was visible in Ehine 

 wine. "White Cotes, white Eergerac, Muscat, and 

 Lachryma Christi were rendered much darker. 



Among the red wines (old) Port was least affected ; 

 then came Tavella, Hermitage, Langlade and Bur- 

 gundy-Beaune ; those most coloured were Bordeaux, 

 Burgundy-Pommard, Narbonne, Benicarlo, Eoussillon, 

 St. George. 



Isinglass added to white wines gave rise to no pre- 

 cipitate in Bordeaux-Sauterne; none perceptible in 

 Teneriffe and Madeira ; a very weak one in Ehine, 

 Champagne and Muscat, Cotes, and white Bergerac 

 wine ; a copious one in Lachryma Christi. 



Among red wines, Port was least precipitated, 

 Burgundy somewhat more, Tavella and Hermitage 

 still more decidedly ; Langlade, ordinary Bordeaux , 

 St. G-eorge, Burgundy-Pommard, Narbonne, Beni- 

 carlo and Eoussillon most of all. 



Chlorine water mixed with white wine, formed a 

 precipitate in Muscadel, Bordeaux-Sauterne, Ehine 

 wine, white Cotes, white Bergerac, which was consider- 

 able in Teneriffe, Madeira, and Champagne, most so in 

 Lachryma Christi. Among red wines Tavella, Lang- 

 lade, and Port wine were most discoloured; next 

 Burgundy and St. G-eorge; then Hermitage, Bordeaux, 

 Burgundy-Pommard, Narbonne, Benicarlo, and last 



