406 COFFEE. 



By this it will be seen that of red wines there are only four 

 vineyards, viz., Chateau Lafite, Chateau Margaux, Chateau Latour, 

 and Chateau Haut Brion, in the first class, eleven in the second 

 class, fourteen in the third class, eleven in the fourth class, and 

 seventeen in the fifth class. Of the white wines, which are mostly 

 grown a few miles above Bordeaux, on the river Garonne, there 

 are only two divisions made in this classification, namely, premier 

 and deuxieme (first and second), but the celebrated Chateau Yquem 

 is given a special class by itself, " Premier Cru Superieur," that 

 is, of the first class, superior quality. The principal townships, 

 or "commiines," producing white wines are Barsac, Preignac, 

 Bommes and Sauternes, in the latter of which is situated Chateau 

 Yquem, and the name of this township (Sauternes) has become so 

 well known in connection with the production of white wines that 

 in some markets it is quite indiscriminately applied to all white 

 wines of French growth. 



When in Bordeaux I made an excursion to the Medoc district, 

 and being furnished with letters to the custodian of Chateau Lafite, 

 which now belongs to the Kothschild family, 1 had the pleasure of 

 inspecting the vineyards and cellars of this renowned chateau. 

 Leaving Bordeaux by the " Chemin-de-fer du Medoc," we stopped 

 at Blanquef ort, Margaux, Saint- Julien, and finally arrived at Pauil- 

 lac, a distance of thirty miles. Most of the country through 

 which we passed was of a rolling character and covered with vines 

 as far as the eye could reach. Taking a carriage at the station, a 

 drive of a mile or more brought us to the chateau, a picturesque 

 old structure, situated on a slight eminence, and commanding a 

 fine view of the surrounding country. It not being the season of 

 the vintage, we of course could not see the actual process of crush- 

 ing and pressing the grape, but all the paraphernalia for this 

 work were inspected, and we then proceeded to look at the vari- 

 ous vintages which were stored in the cellars of the chateau. 

 Perhaps I should here state that the quality of the wine produced 

 by this celebrated vineyard is so well known that it is sold in ad- 

 vance, excepting the portion which is reserved by the proprietors 

 for the cellars of the chateau. The bulk of the crop is seldom 

 kept on the premises more than two seasons, by which time the 

 fermentation is completed, and the wines are in a condition to be 



