34 WINE AND THE ART OF WINE TASTING. 



RUBY (Rubino, It.; Rubis, Fr.). Wines which have a fine, vinous red, 

 which recalls the color of the ruby. 



This color is that found most commonly in table wines; for instance, 

 the wine of Chianti; it is also thetolor of the wines of Bordeaux. 



Some writers speak of vermilion wines, but a wine is never really of 

 that tint; wines rich in acid and of bright, intense ruby, will appear 

 for the moment to be vermilion immediately after being racked, on ac- 

 count of the presence of a slight cloudiness. 



PURPLE (Porporino, It.; Pourpre, Fr.). The case where the natural 

 red of wine tends slightly to violet. 



This color is seen in Montepulciano when it has reached perfection. 



GARNET, RED (Granato, Rosso cupo, It.; Rouge sombre, Fr.). Said of 

 wines which have a more "or less intense blood-red, recalling the color 

 of garnets and similar precious stones, and of some varieties of goose- 

 berries, etc. 



This garnet tint is seen in heavy-bodied dinner wines, such as Barbera, 

 Gattinara, Borgogna, and in wines made from grapes grown on clayey 

 and ferruginous soils. These wines in aging are apt to acquire more 

 or less of the orange tint. 



BLACK (Nero, It.; Noir, Fr.). This color, the nigrum of the Romans, 

 is really never found in wine; the darkest wines, made from the Tein- 

 turiers, are not quite black, nor is even the concentrated solution of 

 cenocyanin obtained by the Carpene-Comboni process. 



VIOLET, BLUISH (Violaceo, Turchiniccio, Bleauastro, It.; Bleaudtre, 

 Violace, Fr.). This color is seen in a more or less marked degree in 

 blending and other wines poor in acid. This tint is due to the violet 

 coloring matter which is contained in certain dark wines of southern 

 Italy. It is very unstable, and precipitates with great readiness. It is 

 also found in the wines from certain American coloring grapes, such as 

 the Jacquez, the Marion, and York's Madeira, when they have been 

 made without addition of plaster or tartaric acid. 



ORANGE, YELLOWISH-RED, RUSTY (Aranciato, Giallo aranciato, Color 

 matone, Rossico, It.; Orange, Pelure d'oignon, Fr.). These are the colors 

 or tints of old or decrepit wines. By decrepit wines should be under- 

 stood wines which have passed their prime and have begun to lose their 

 valuable qualities. 



These tints are seen sometimes in young wines, but less marked than 

 in old; especially in those which, at first, have much of the bluish tint, 

 and which deposit their color quickly. 



Old wines often lose all, or nearly all, of their color, and become what 

 is called " scolorito," decolorized or faded. 



DARK COLORED (Colorato, It.; Colore, Fr.). Said of wines that have 

 relatively a great deal of color. 



Wines may be divided according to intensity of color into deep-col- 

 ored, medium-colored, and light-colored wines. 



Deep-colored wines are harsh and indigestible. 



I will now pass in review the qualities and defects of which the senses 

 of taste and smell take cognizance. 



AROMA (Aroma, It.; Arome, Fr.). By aroma must not be understood 

 simply those odors which are delicate and agreeable, as when speaking 

 of bouquet; for example, the foxy odor or aroma of certain American 



