438 



Rose-coloured. White wines made from red grapes, without 

 much care, or stored in red casks improperly decolourised. 



Broivn-yellow, which the French call oeil de perdrix (part- 

 ridge-eye), is a sickly, dull, dark-yellow. Either due to 

 a malady of the wine caused by a mycoderni in that 

 case raise the alcoholic strength, add ten or twelve grains 

 of tannin to the hogshead of wine, let it rest for a day 

 or two and fine with isinglass or sometimes caused by 

 the presence of an excess of iron in the white wines, or 

 found in wine made from grapes poor in tartaric and 

 other natural acids, or from partially decayed grapes. 



Dirty-dull. A diseased, badly made, or badly kept wine. 



Light-red. The French clairet, has been either made from 

 unsuitable grapes or often is the result of the addition 

 of water. 



Ruby. As represented in the well-known Bordeaux or claret 

 wines. 



Purple is a ruby wine with a ti/it of violet in it. 



Garnet-red. Represented in the fuller bodied wines as in 



Burgundies. These wines are long-keeping, and show a 



tendency to acquire an orange tint. 

 Orange, Yellowish-red, Rusty. G-enerally denotes a decrepit 



wine. 

 Dark Coloured wines have an excess of colouring matter ; 



generally harsh and indigestible. 



SMELL and TASTE combined detect : 



Aroma is due to the essential oils which are contained in 

 small glands that line the inner surface of the berries. 

 They are common to both the grapes and the wine, and 

 may be of a pleasant or an unpleasant nature, viz., 

 Muscat, Eiesling, or the foxy flavour and smell of the 

 Isabella and other American grapes. 



Bouquet is due to the reaction of the acids in the wine on the 

 alcohol, and the production of volatile ethers which are 

 better noticed in the older wines, especially those bottled 

 for some time. 



Seve is neither Bouquet or Aroma, and is present in the 

 finer wines ; it is experienced and can hardly be described, 

 and consists in a fragrant savour which rises to the 

 nasal ducts during the act of swallowing a good wine. 

 Aroma and Bouquet are detected before tasting, whereas 

 seve is noticed after drinking the wine. 



The sense of TASTE proper, and more especially the tongue, 

 distinguish : 



Flavour. Unlike the Aroma, the Bouquet, or the seve, 

 the flavours are detected without the assistance of the 



