Memoranda on Tours and Touraine Including remarks on the climate with a sketch of the Botany And Geology of the Province also on the Wines and Mineral Waters of France

Part 7

Chapter 71,794 wordsPublic domain

+-----------------+--------------------------- WINES. |PLACE. |CHARACTER. -------------------------+-----------------+--------------------------- | | Verzy, Verzenay, Mailly, } } St.-Basle, Bouzy, } Marne. } Red wines of Champagne. St.-Thierry } } | | Vosne, Nuits, Chambolle, } } Excellent red Burgundies, Volnay, Pomard, } Cote-d'Or. } very little inferior Beaune, Morey, Savigny, } } to first growths. Meursalt } } | | Olivotes, Pitoy, Perriere| Yonne } Preaux, Chainette, | } Good wines. Migrenne | Ditto. } | | Moulin a Vent, Torins, } Saone-et-Loire } Red. Thenas } Rhone. } | | Hermitage, 2.d growths. | Rhone. | Red. | | Cote Rotie | Ditto. | Red. | | Rozan, Gorze, Leoville, } } Larose, Branne-Mouton, } Gironde. } Red. Pichon-Longueville, } } Calon } } | | Coteau Brule | Vaucluse. | Red. | | Jurancon, Gan | Basses-Pyrenees.| Red. | | Rousillon, Bagnols, } Pyrenees } Red. Cosperon, Collioure, } orientales. } Toremila, Terrats } } | | Cramant, Avize, Oger, } Marne. } White champagne wines, Menil } } of good quality. | | La Perriere, Combotte, } } White Burgundies, of Goutte d'Or, Genevriere, } Cote-d'Or. } high repute in France. Charmes et Meursalt } } | | Guebwillers, Turkeim, } } Wolxheim, Molsheim, } Haut-Rhin. } Dry, white, and _vins de and Rangen, in Belfont } Bas-Rhin. } paille_, of good repute. | | Arbois, Pupillin, } Jura. } Good wine, _mousseux_ Chateau Chalons } } and still. | | | } A white wine, which keeps Coudrieu | Rhone. } long, of fine _seve_ | } and perfume. | | Langon, Cerons, } Gironde. } White wines capable of Podensac. } } endurance. Montbazillac, Teaulet, } Dordogne. } Good white wines of Raulis, Suma, Sance. } } the country. | | Buzet, Amazon, Vianne. } Lot-et-Garonne. } Generous white wines, } } of good body. | | | } Delicate _mousseux_ and St.-Peray, St.-Jean | Ardeche. } _non mousseux_, of | } agreeable flavour. | | Jurancon } Basses-Pyrenees.} White, with an agreeable } } perfume of the truffle. | | Frontignan, and Lunel } Herault. } Sweet, rich, and luscious; Mazet } } white. | | Bagnols, Collioure, } Pyrenees } Red, styled de _Grenache_, Rodez } Orientales. } rich and sweet. | | Maccabeo of Salces | Ditto. | Sweet, _vins de liqueur_. -------------------------+-----------------+---------------------------

WINES OF THE THIRD CLASS.

+-----------------+---------------------------- WINES. |PLACE. |CHARACTER. -------------------------+-----------------+---------------------------- | | Hautvilliers, Mareuil, } } Dizy, Pierry, Epernay, } } Red Champagne wines Taisy, Ludes, Chigny, } Marne. } of the second quality; Villers-Allerand, } } light and agreeable. Cumieres } } | | Ricey, Avirey, Bagneux } Aube. } Resembling the preceding. la Fosse } } | | Gevrey, Chassagne, } } Aloxe, Savigny sous } Cote-d'Or. } Good Burgundies of the Beaune, Blagny, Santenay,} } third quality. Chenove } } | | Clarion, Bonvin | Yonne. | Ditto. | | Fleury, Romaneche, } Saone-et-Loire } Ditto. Chapelle, Guinchay } } | | Chantergues, Montjuset. | Puy-de-Dome. | Not wines of note; red. } } Resembling red Hermitage, } } a little less full Crozes, Mercurol, } Drome. } and fine, might be called Gervant } } Hermitage of the third } } quality. | | Seyssuel, Revantin | Isere. } Red wines, very middling | } of the class. | | Verinay | Rhone. | Resembling Cote Rotie. | | Pouillac, Margaux, } } Pouillac, Saint-Estephe, Pessac, St.-Estephe, } } good light red wines; St.-Julien, Castelnau de } Gironde. } Castelnau mediocre; the Medoc, Cantenac, Talence,} } other growths agreeable. Merignac, Canon } } | | Farcies, Terrasse, } Dordogne. } Resembling St-Emilion; Campreal } } keeping well. | | Cape Breton, Soustons } Landes. } Red; light coloured, } } with a harsh taste. | | Chuzelan, Travel, } } Red wines grown on St.-Genies, Virac, } Gard. } the banks of the Rhone; Ledenon, } } will not keep good more St.-Laurent-des-Arbres } } than six years. | | Chateauneuf } Vaucluse. } Good red wines; keep } } well. | | Riceys } Aube. } Champagne, light and } } agreeable, white. | | Rougeot de Meursalt } Cote-d'Or. } Tolerable wine; not } } exported. | | Vaumorillon, Grises, } } In considerable esteem Valmure, Grenouille, } } in Paris as wines of the Vaudesir, Bourgereau, } Yonne. } table. Mont de Milieu et } } Chablis } } 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, average of } 14.57 four samples } Ditto, lowest of the four | 11.95 Ditto, highest of ditto | 16.60 Champagne, four samples; } 12.61 average } Ditto, still | 13.80 Ditto, mousseux | 12.80 Cote Rotie | 12.32 Frontignan | 12.79 Red Hermitage | 12.32 Sauterne | 14.22 Lunel | 15.52 White Hermitage | 17.43 Vin de Grave | 13.94 Ditto, second sample | 12.80 Barsac | 13.86 Rousillon | 19.00 Ditto, second sample | 17.26 Claret[E] | 17.11 Ditto | 16.32 Ditto | 14.08 Ditto | 12.91 Average | 15.10 Grenache | 21.24 Malaga, 1666 | 18.94 Ditto | 17.26 Sherry; average of four } 19.17 kinds } Teneriffe | 19.79 Vidonia | 19.25 Alba Flora | 17.26 Tent | 13.20 Hockheimer | 14.37 Hock | 13.00 Ditto, old | 8.88 Colares Port | 19.75 Port; average of seven } 22.96 specimens } Lisbon | 18.94 Carcavellos | 19.20 Ditto | 18.10 Bucellas | 18.49 Madeira Malmsey | 16.40 Madeira Malmsey, red | 22.30 Ditto | 18.40 Madeira | 24.42 Ditto | 23.93 Sercial | 21.40 Ditto | 19.41 Average | 22.27 Marsala; average of two } 25.09 specimens } Lacryma Christi | 19.70 Lissa | 26.47 Ditto | 24.35 Syracuse | 15.28 Etna | 30.00 Aleatico | 16.20 Constantia, white | 19.75 Ditto, red | 18.92 Cape muscat | 18.25 Ditto Madeira | 22.94 Average of three samples | 20.51 Shiraz, white | 19.80 Ditto, red | 15.52 Tokay | 9.88 Nice | 14.63 Raisin wine | 26.40 Average of three specimens | 25.12 Currant Wine | 20.55 Gooseberry | 11.84 Orange; average of six } 11.26 samples } Elder wine | 9.87 Scotch Whiskey | 54.32 Irish ditto | 53.90 Rum | 53.68 Brandy | 53.39 Gin | 51.60 Cider, 9.87 and 5.21 } 7.84 average } Perry; four samples | 7.26 Mead | 7.32 Burton Ale | 8.88 Edinburgh | 6.20 Dorchester | 5.56 London Porter | 4.20 Brown Stout | 6.80 London small Beer | 1.28

METEOROLOGICAL REGISTER.

The annexed tabular statement exhibits the variation of temperature in the shade, direction of the wind, and state of the atmosphere, for each day, from February the fourth, 1840, to January the thirty first, 1841, as carefully noted, and registered, at TOURS, twice per diem; namely, at 9 o'clock in the morning, and 12 o'clock at noon.

FEBRUARY 1840.

MARCH.

APRIL.

MAY.