ADULTERATION OF WINE. 355 



everything. Neither can the best prover of wine do 

 everything by bringing the constituents together. 



I may remark, in general, that in cases where this 

 adulteration is undertaken with a view to give a par- 

 ticular character to wine, and where inferior and 

 better sorts are mixed, this mixture must be compared 

 with pure wine, and their ingredients analysed, espe- 

 cially the inorganic, which appear to be most impor- 

 tant. The qualities of wines grown in particular 

 places are generally peculiar and constant. 



All that is here said refers equally to wines of the 

 first, second, and third quality, having a peculiar 

 mark, whether cellared or not. 



"When we consider the endless variety which obtains 

 among wines produced in places lying near together, 

 we must also observe that so great a coincidence may 

 be found between wines produced in very different 

 places as to allow of their being mistaken for one 

 another. We need scarcely consider it strange, since 

 it is a fact, that two or three causes of variety 

 quality of soil, temperature, and kind of grape seem, 

 instead of supporting, to cancel each other, by restor- 

 ing a kind of equilibrium. Constantia and the Vin de 

 Paille, of Hermitage, are examples of great resem- 

 blance. If the difference be great when the wine is 

 young, time will sometimes remove it, as is plainly 

 proved by Muscadel, Frontignac, and Malaga. 



We have already seen (p. 49) that some kinds of 

 grapes are dried before wine is prepared from them, 



