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Diriy-dull—aA_ 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 tint 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, Yelowish-red, Rusty—Generally 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, 
Riesling, 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. 
Séve or Fragrance is neither Bouquet nor Aroma, and is pre- 
sent 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 
séve 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 séve or 
fragrance, the flavours are detected without the assistance 
of the sense of small. They are either pleasant or un- 
pleasant, according to the nature of the flavours and their 
degree of intensity. 
Neutral Flavour is characterised by neither aroma nor any 
special taste, and such wines, which aie generally the pro- 
duce of heavy bearing vines, are mostly suitable for blend- 
ing purposes. 
