434 



lees are poured into casks one for red and one for white lees. After 

 a few days subsidence, the liquid wine on top is syphoned off, and 

 the residuum placed into canvas bags and allowed to drain. That 

 residuum is then dried in the sun or in a kiln, and presents the 

 appearance of minute crystals, which can be kept until such time as 

 it is sold. The value is directed by the percentage of the bitartrate, 

 from which tartaric acid and cream of tartar are extracted. 



How TO TASTE WINE. 



Before venturing to give an opinion, the experienced taster looks 

 at and thoroughly examines the wine, making note of its condition 

 or degree of brightness. If bright and brilliant the wine has 

 been well clarified and rid of the germs which might impair its 

 quality. If cloudy and dull it is a sign that it has not been com- 

 pletely purged of its impurities, and unless carefully handled might 

 generate symptoms of diseases. 



He then considers the colour, the foam, if sparkling wine the 

 degree of effervescence. The colour should be a natural one, and 

 not one of those composite shades made up of the blending of two 

 or more natural colours. If red the colour should be ruby or 

 garnet; yellowish red, rusty or opalescent wines designate a 

 decrepit wine, or one in a more or less advanced stage of disease. 



Having satisfied the eye he proceeds to investigate the nature 

 and degree of the aroma and bouquet. This he gets by gently 

 agitating the half-filled glass, or twirling it and smelling the wine 

 carefully, sometimes by placing the hands round the glass so as to 

 warm it gently ; the more delicate and volatile odours of the wine 

 are given off and detected. 



Then comes the crucial part of the examination that of tasting 

 proper. 



As expressed by Dr. Guyot, epicure and high authority on wine 

 as well, the mouth, which is the seat of tasting, is capable of detect- 

 ing impressions of complex kinds. In this it is assisted by the 

 tongue, the gums, the palate and the inner part of the cheeks ; the 

 flavours, moreover, detected by the tip are of a different nature from 

 those which affect the base of the tongue. In order to differentiate 

 between these different savours, the taster takes into his mouth a 

 sip of the wine, and keeps it for a moment in the anterior part of 

 his mouth, where the sense of taste receives its first impression. 

 Then, with the tip of the tongue, he spreads the wine out into a 

 sort of film against the roof of the anterior part of the palate, sub- 

 divides and breaks it up, as it were, in order to increase the surface 

 of contact with the delicate nervous expansion that lines the 

 membrane of that part of the mouth. There sweet, saltish, acid 

 and astringent impressions are received, and he perceives whether 

 the wine is dry or sweet, acid and tart to excess or satisfaction, too 

 styptic or poor in tannin. The sensation registered in that part of 

 the mouth also indicates whether these three elements are har- 



