Page:The New International Encyclopædia 1st ed. v. 20.djvu/667

* WINE. 569 WINK. Sautebne. The wliite vvinea made in the Sau- tcrno district, in the Upper Giroiide, arc com- monly divided into Ilaiit and Grave Sauternes; the former, which Contain about 14 per cent, of alcohol, 3.5 per cent, of body, and 0.7 per cent, of acid, being full, high in alcohol, smooth, some- what aromatic, vinous, and slightly sweet, the hitter lighter, drier, and less aromatic. When fermentation has reached the desired stage, llaut Sauternes are racked into heavily sulpliured casks, and eonsecpuntly contain a relatively large amiiuiit of sulphurous aeid, to the presence of which the persistent headaches that follow indul- gence are attributed. The Grave Sauternes in- clude numy of the most highly prized of I^uro- ]iean white wines, their flavor being admittedly due to the care used in preparation rather than to soil and climate. A marked dilTercnec exists between the first growth and the second. In the prejiaration of the latter, only ordinary care is exercised; in that of the former, the berries are picked individually, and no possible precautions are omitted. Grand First Growth : Chateau Y(|ucni, Sutiternes. First Growth : Chateau La- Tour-Blanche, Bommes; Ch.nteau Vi.ijneau, lioiiimrs; Chateau Peyraquey, Boiiiiiics; Chateau Siuluiraut. Prcignac; Chateau Coutet, Rdrstic; Chateau Climens, Barsac ; Chateau Guiraud, .SV/»- icriies; Chateau Rieussec, Farriiics; Chnte;iu Rabaut, Bommes. Second Growth: Chateavi de-Myrat, Barsac: Chfiteau Doisy, Barsac; Cha- teau Peyxotto, Bommes; Chateau d'Arche, .S'ow- Icrnes; Chateau Filhot, Sauternes: Chateau Rronstet-Nerae, Barsac: Chateau Caillou, Bar- sac; Chateau Suau, Barsac; Chateau JIalle, Prcignac; Chateau Romer, Preignac; Chateau Lamothe, Sauternes. A number of the 'crus Burgeois' are of great merit, and often bring a higher price than some of the second growth: Chateau Lafon, Sauternes ; Chateau Cantegril, Barsac; Chateau Vedrines, Barsac; Oulteau Piada, Barsac; Chateau des Rochers, Prcignac; Chateau Bastor, Preign.ac; Chateau Pleytegat, Prcignac. A large amount of red and white, sweet and dry wine, unclassifiable into distinct types, but generally deficient in aroma, is made in Southern France. The wines of the hill regions are some- wluit full and smooth, and those of the plains low in alcohol, body, tannin, and acidity. The vines de liqueur, such as the sweet 3hiscats and Roussillon, are most prized. The average com- position is: alcohol, 10 per cent.; body, 2.10 per cent.; acid, 0.55 per cent.: tannin, 0.15 per cent. German Wines. The valleys of the Rhine and the Moselle in Southern Ciermany, long famous for their wines, mark the northern limit of suc- cessful viticulture, hut probably they suffer from imfavorable climatic conditions, especially cold and wet, more frequently than any other re- gion. In favorable seasons tlie wines are of ex- ceptionally fine flavor and delicate aroma. The Rhine Valley is the most important wine dis- trict of frcrmany; north of Coblenz little wine is made: between Coblenz and Assmannshausen that produced is inferior. From the vicinity of Assmannshausen to that of Mainz on the north bank of the river are many of the most famous wine-producing localities, and in the neighbor- hood of Hochheim is pfoduced the so-called 'Hock,' under which name English usage often in- cludes all Rhine wine. The valleys of the Moselle and the Saar, espe- cially in Lorraine, produce large quantities of lugh-grade wine. In Wiirttemberg much low- grade wine is made. Characteristically Germaa wine is white, but red wines are produced in some localities. In general, Gornum wines are low in alcohol (generally below 9 per cent.) and body, with very often as much as 1 per cent, of acid ; those of the higher grade approach. ]''r<ncli wines in composition, the average being: alcohol, 11 per cent.; body, 2.5 per cent.; acids, 0.7 per cent. The list of varieties of grapes employed, small- er than that of France, includes Riesling (most widely grown), Traminer, Burger, Sylvaner Kuliinder, Blaver, Burgunder (a pinot), AlTen- thaler, Arbst, Kleinberljcr, Orleans, and Elbling. GuKEiv Wines. Since early historical times, the hillsides and valleys of Greece have been fa- mous for their wines, which, liowever, are com- monly so crudely and imperfectly made, and so badly fermented, that they cannot be carried tlirough the first summer. Rather than perfect their methods, the vintners use smoke and resin as preservatives. The wines of Santorin, which are shipped mainly to Russia, are acknowledged best. Other celebrated Greek wines are the Malvoisies or the Kephissia of Attica, a red wine of Zante, and the so-called Tokays, which are largely ex- ported from Patras. Others in good repute ar& Thera, Caliste, and Saint-Elie. The annual vin- tage is about 35,000,000 gallons. Hungarian Wines. Among the most prized Hungarian wines are the Furmint or Tokay and the Kadarkas, produced from Hungarian varieties of grapes. German and Italian varieties are alsO' grown. Among the celebrated vineyards are those of Erlau, Tokay, Bakator, Erdiid, Somlyo, and M^nes ; the Heg;'al ja Mountain and the- valleys of Samos and Bodrog in the north: and Rust, Also-Feher, the Banat, and the Wojwodina in the south. Italian Whines. Most of the wine of Xorth- ern Italy, being carelessly made from neglected vineyards, is light, neutral, coarse, and of bad keeping quality, but, owing to the natural advan- tages of the country, well-colored wines of high alcohol and tannin content can be produced with reasonable care. Though rough and astringent when new, the}' are fully equal to the Bordeaux type when properl.y aged, and are highly prized for their pleasant flavor and for blending with the neutral wines of Southern France. The wines of Asti and Jlontferrat al'e among the most famous. The wines of Southern Italy are rich in alcohol, but have less tannin and acid than the northern type. Those of Tuscany are highly prized, and a red wine made at Chianti finds a ready market. Among the grapes used are Refosco, Margemino, Barbera Fresa, Lagrain, Nebbliolo, and Jlosca- tcllo Fino. The first two are remarkable for their adaptability, being among the most valuable wine grapes of Austria and California. The wines of Sardinia and Sicily are famous, the Marsala of Sicily especially, PoRTrcuESE Wines. The soil and climate of Portugal are especially favorable to the grape, and some of the wines, which include red and white, sweet and dry. are among the world's most famous. Port, made in the mountains near Oporto, is said to have been first exported in 1078, and bv 1750 to have reached a volume of 2,000,-