CLASSIFICATION. are red or white ac cording to the method of their manufacture. The former are prepared by fermenting or par tially fermenting on the husks (skins). the lat ter after the expression of the juice. Often both kinds are prepared from the same grape, but of course a red wine cannot be made from a white ,grape, nor a white wine from a dark-eolored must. lied wines are fuller (have more body), more astringent, and more acid than white ones. Wines are classified as: Dry when completely fermented—only about 0.1 per cent. of sugar re maining; sweet or fortified when the fermenta tion is checked at an early stage by the addition of grape brandy or alcohol, evaporated must or sugar also being frequently added: still when the carbon dioxide produced by fermentation is allowed to escape before bottling or barreling; spudding or efferreseent when charged with carbon dioxide formed by the fermentation of a small amount of sugar solution added to the completely fermented wine; curbonut,d when charged artificially with carbon dioxide under pressure; rough and ustringen/ 11r sfflooth, ac cording to the amount of tannin derived from skins and steins during fermentation; heury or light according as the alcoholic content is high or low; full rich in body (solids). Ac
cording to Ilavor and ,troma the self-explanatory terms mild and delicate are frequently employed. The variations in these characteristics are due to differences in climate, soil, culture, methods of manufacture, and varieties of grapes.
Wines are commonly classified also according to the country where 711111111factnred, and within each country into special types. Among these types may he mentioned the following (see also the varioni manufacturing countries mentioned below) : Bordeunx or elarcl—an astringent, dry red wine manufactured in the valley of the Gi ronde in France; Burgundy—a smooth, dry red wine made in Cute d'Or in France; Chum intync—t he most famous sparkling wine, made in the Province of Champagne, France; Madeira —n sweet Portuguese wine from the island of Madeira; Mulniscy—a light Madeira; avid, dry, white wine made in the valley of the Moselle in Germany; Port—a fa mous sweet red wine made near Oporto, Portu gal; Rhine irine—a white, dry wine of fine aroma from the Rhine Valley, Germany; Sau terne—a superior dry, or slightly sweet white wine made in the upper valley of the Gironde, in France; 8licrry—a dry, fortified Spanish wine; To/cay—a rich, soft, sweet Hungarian wine.