18 



3. THE BLACK BURGUNDY. 



Le Bourguignon noir. 



The sort generally known by this name, is sometimes called franc 

 Pineau, Farinau, JVoirier, Auvernas. The leaf is coated with a cot- 

 ton-like down, is blunt at the summit and but slightly lobed. The 

 woody-fibre, the leafstalks and even the stems of the bunches are of a 

 deep, dark-red hue. The bunch is not over thick, is blunt-shaped and 

 not very compact ; the berries oval, of a high coloured claret, and ri- 

 pening uniformly. It is but a poor table fruit, but is highly prized for 

 wine ; and indeed is the staple kind for that object in France. It re- 

 quires a light, sandy or siliceous soil, and an eastern or western expo- 

 sure. It stands the frost very well. The wine is rich, keeps well, and 

 has an agreeable bouquet. The only draw back of this sort, is, that it 

 is not a thrifty bearer ; the crops are small, and frequently, are only 

 yielded every other year. 



4. THE TINTO GRAPi:. 



Le Teinturier. 



The wood and stems of this kind, are redder even than the preced- 

 ing variety. It is sometimes called Large Garnet, Noireau, (Oliver 

 de Serres says Nigrier ) Large Black, or Spanish Black. Its leaves 

 are very remarkable by their high tinge of red. The bunch is short .; 

 the berries crowded ; and of a dark crimson colour, middling large, 

 and very juicy. They are used to colour the must of other sorts ; the 

 wine made from them alone, without the addition of other grapes, is 

 flat, harsh and ill-flavoured; but can be rendered more lively by the 

 admixture of the juice of th3 common white grape. Spring frosts 

 are very severe upon it. It seems easily suited in soils and exposures. 

 The grape is unfit for the table, being sourish, harsh and hard. 



5, SMALL GAMET. 



Le petit Gamtt 



This variety of the Black Morillon thrives best in a strong loam, 

 and any exposure will agree with it, though a northern one is the best. 



