} } They are all white.
| |
Pouilly and Fuisse } Saone-et-Loire } Much the same as the
} } preceding.
| |
Etoile Quintignil | Jura. | White.
| |
Pujols, Ilats, Landiras, } }
Virelade, St.-Croix du } Gironde. } Ditto, of middling quality.
Mont, Loupiac } }
| |
St.-Michel sous Condrieu } Loire. } Ditto; consumed in the
} } country.
| |
| } Second growths of those
Frontignan and Lunel | Herault. } famous and rich white
| } wines.

Vins de Picardan of } } Rich luscious sweet
Marseillan and Pommerols.} } wines, prepared in the
Vins de Calabria, de } Herault. } department of Herault;
Malaga } } and very little exported,
} } also muscadines.
| |
Roquevaire, Cassis, } } Rich sweet wines, boiled
Ciotat }Bouches-du-Rhone.} wines, and malmseys,
Vins Cuits } } of good quality.
-------------------------+-----------------+----------------------------

The above are the three first classes of French wines, including all
which are commonly exported; there are, according to the best
authorities, six classes of red, seven of white, and four of _vins de
liqueur_. In these (exclusive of the list above comprising the choicest
kinds), there are two hundred and forty-three white, nine _vins de
liqueur_, and four hundred and sixty-three red wines classed, commencing
with the fourth. The wines of Champagne descend six degrees in class and
quality, hence the importance of ascertaining the proper class by those
who purchase them.

_Alcoholic strength of Wines and Liquors; according to the analysis of
professor Brande_.

PURE ALCOHOL
PER CENT.

Burgundy, averag