HBatioud "made many pertinent remarks regarding the special wines served with particular dishes, and jove a most interesting address on and its use". Describing wine!
pure product of fresh grapes, fully ripe, or of the juice extracted from them", the speaker went on to say that no beverage other than the one s0 produced was entitled to the Fname of wine. "A fermented bever lage derived from dried grapes cannot be called wine only, but must Tabelied made from dry grapes," he said. "In no case can water be added fo 2 wine even if its alcoholic con-{ents of other constituents are above But to say that wine is the product of the fermentation of grapes of course a purely technical and ery dry definition," he continued, in fact the product of this ferment lon varies considerably according the sell, the climatic conditions, aod. the variety of the vine itself. The fame vineyard will algo produce wines widely different from one year to the other. This explains why a. wine cannot be judged on ite mere sine. Tt accounts else for the fact! that, although the most carefully selected of our French varieties have been exported to certain foreign. countries, such as California and Aus the wines produced there have no similarity at all to those produced in France from the same grapes. And vice versa, one Jeould not produce a Port in Bordeaux [or a Liebfraumilch in Burgundy.
Text read from the printed page and cleaned; old type leaves the occasional error.