WINE. 



Macl taint. And, with regard to their country, or the 

 foil which produces them, into French •wines, Spanijh ivines, 

 Rheni/h luines, Hungarian wines, Greek ivines, Canary -wines, 

 &C. And, more particularly, into Port wine, Madeira 

 luine. Burgundy wine. Champagne wine, Falernian wine, 

 Tokay wine, Schiras or Sheraa% wine, &c. 



Wines, again, are diftinguifhed, with regard to their qua- 

 lity, into fweet wines, rough or dry wines, and rich or 

 lufcious wines, vins de liqueur ; of which laft fome are ex- 

 ceedingly fweet, others fweet and poignant ; and all chiefly 

 tifed by way of a dram after meals, &c. 



Such are French, Frontignac, Madeira, the Canary, the 

 Hungary, Tokay, the Italian Montejiafcone, the Perfian 

 Schiras, the Malmfey wines of Candia, Chio, Lelbos, Te- 

 nedos, and other idands of the Archipelago, which an- 

 ciently belonged to the Greeks, but now to the Turks. 

 Thefe are fometimes called Greek wines, and fometimes 

 Turkey wines. 



The chief wines drank in Europe are as follow, i. The 

 Madeira ifland, and Palma, one of the Canaries, afford 

 two kinds : the firft called Madeirafec, the latter, which is 

 the richefl and beft of the two, Canary or Palm fee. The 

 mmtfec (corruptly written yacf) fignifies dry ; thofe wines 

 being made from half-dried grapes. There is another fort 

 of fee wine, prepared about Xcres, in Spain, and hence 

 called, according to our orthography, Sherris, or Sherry. 

 3. The wines of Candia and Greece are of common ufe in 

 Italy. Malmfey was formerly the produce of thofe parts only, 

 but is now brought chiefly from Spain : it is a fweet wine, of 

 a golden or hrownifh-yellow colour, and to this is applied 

 an Italian proverb, fignifying. Manna to the mouth, and bal- 

 fam to the brain. Almoft all the wines ufed in the Venetian 

 territories come from Greece and the Morea. 3. Italy pro- 

 duces the vino Greco, which is a gold-coloured unftuous 

 wine, of a pungent fweetnefs, the growth of mount Vefu- 

 vius, but much fophifticated by the Neapolitans- In the 

 neighbourhood of mount Vefuvius is made the Mangiaguerra 

 wine, and a thick, blackifh one, called Verracia ; and at the 

 foot of the hill the delicious vino vergine. The king- 

 dom of Naples affords the Campania or Paujilippo, Muf- 

 catel, Salernitan, and other excellent wines, and alfo the 

 Chiarello, much drank at Rome. But the principal is 

 the red, fat, fweet, and grateful poignant one, called 

 Lachryma Chrifll. 4. The Ecclefiaflical State produces 

 the bright, pleafant Alhano, and the fweet Monttfiafcone, 

 a yellowifh not very ilrong wine, refembling good Flo- 

 rence, &c. 5. In Tufcany are the excellent white and 

 red Florence ; the celebrated hot, ftrong, red wine, de 

 Monte Pulciano, &c. 6. In Lombardy, the Modenefe and 

 Montferrat are tolerable ; between Nizza and Savona is pro- 

 duced an incomparable Mufcadine. 7. .Piedmont and part 

 of Savoy have excellent light wines. 8. Tlie Sicihan, Sar- 

 . dinian, and Corfican wines are alfo good. 9. Moft of the 

 Spar.ifh wines are compofed of fermented or half-fermented 

 wine mixed with infpiffated mufl, and varioufly manufac- 

 tured, or of an infufion of dry grapes in weak muft. Of 

 thefe wines, there are a few in Germany, as the Micant, 

 which is a thick, ftrong, very fweet, and almofl naufeous 

 wine. Sherry, Spanifh, Malmfey, &c. 10. In Portugal 

 there is plenty of red Port, which is much drank in Eng- 

 land. The beft Vino tinto, a. blackifh-red wine ufed by the 

 coopers for colouring other wines, is faid to be the produce 

 of Portugal. This kingdom alfo deals largely in Madeira. 

 • 1 1. In France there is a great variety of wines ; of which 

 the ftrong, fweet, full-bodied, fpirituous ones, are called 

 Fins de liqueur. Languedoc and Provence afford the 

 (weeteft wines, and the fame provinces, with Champagne 



and Burgundy, the ftrongeft ; the wines of the northern 

 parts, as Picardy and Bourdeaux, are the worft, and thofe 

 about the middle of the kingdom, as Paris and Orleans, of 

 a middling kind. The moft celebrated of the French wines 

 are. Champagne, Burgundy, Fin de beaune, or partridge-eye, 

 Frontiniac, Hermitage, &c. 12. In Switzerland, the beft 

 wines are, tlie Neufchatel, Falteline, Lacote, and Reijf: the 

 Valteline ftraw-wine, fo called from the grapes being laid for 

 fome time upon ftraw before they are prefled, is particu- 

 larly celebrated. 13. The dry-grape wines of the Upper 

 Hungary are in general excellent, and much fuperior to 

 thofe of the Lower. (See Tokay.) 14. Among the 

 German wines, thofe of Tyrol are very delicate, but do not 

 keep. 15. Of Auftrian wines, thofe of Klofler-Newburg 

 and Brofenberg are deemed the beft : and there are alfo good 

 wines in other parts of the Imperial dominions. 16. In the 

 Palatinate, the beft wine is that of Worms, efpecially the 

 fort called Women's Milk. 17. Among the more efteemed 

 German wines may be reckoned alfo Rheni/h, Mayne, Mo- 

 felle, Neckar, and Elfafs : a certain writer calls the Rheni/h 

 made in Hockheim (Hock) the prince of the wines of 

 Germany. 



Wine is alfo varioufly denominated, according to its 

 ftate, circumftances, qualities, &c. e.g. 



Natural Wine, is fuch as comes from the grape, without 

 farther mixture, or fophiftication. 



Brewed Wine, or Adulterated, is that in which fome 

 drug is added, to give it ftrength, finencfs, flavour, briflcnefs, 

 fweetnefs, or fome other quahty which is wanted. 



Pricked Wine, or Eager, is that turned fourifh. 



An eafy method of recovering pricked wines may be 

 learned from the foUovvingexperiment : — Take a bottle of red 

 port that is pricked, add to it half an ounce of tartarized 

 fpirit of wine ; ftiake the liquor well together, and fet it by 

 for a few days, and it will be found very remarkably altered 

 for the better. 



This experiment depends upon the ufeful doftrine of 

 acids and alkalies. All perfeft wines have naturally fome 

 acidity, and when this acidity prevails too much, the wine 

 is faid to be pricked, which is truly a ftate of the wine 

 tending to vinegar : but the introduftion of a fine alkaline 

 fait, fuch as that of tartar, imbibed by fpirit of wine, has a 

 direft power of taking off the acidity, and the fpirit of wine 

 alfo contributes to this, as a great prefervative in general of 

 wines. If this operation be dexteroufly performed, pricked 

 wines may be ablolutely recovered by it, and remain faleable 

 for fome time : and the fame method may be ufed to malt- 

 liquors juft turned four- Shaw's Leftures, p. 214. 



Flat Wine, is that fallen weak and vapid, for want of 

 being drank in time. 



Sulphured Wine, is that put in caflcs in which fuJphur 

 has been burnt ; in order to fit it for keeping, or for car- 

 riage by fea. 



Colour, is a thick wine, of a very deep colour, ferving 

 to dye the wines that are too pale, &c. as the black wine in 

 ufe among vintners. See Vfinzfupra. 



Tlie method of converting white wines into red, fo much 

 praftifed by the modern wine-coopers, is this : put four 

 ounces of turnfole rags into an earthen velTel, and pour upon 

 them a pint of boiling water ; cover the veffel clofe, and 

 leave it to cool ; ftrain off the liquor, which will be of a 

 fine deep red, inchning to purple. A fmall proportion of 

 this colours a large quantity of wine. This tinfture might 

 be either made in brandy, or mixed with it, or elfe made 

 into a fyrup, with fugar for keeping. A common way 

 with the wine-coopers is to infufe the rags cold in wine for 

 a night or more, and then wring them out with their hands ; 



but 



