Zabuc
A noted Persian wine generally employed for the drinking of toasts.
Zaccar, Cottes de

A large wine growing district between 0rleans-ville and Alger in Algeria. The wines from here have V.D.Q.S. rights.
Zante
A wine making island of Greece.
Zara
The capital of Dalmatia, Yugoslavia, noted for its Maraschino liqueur (q.v.), made from Mascara cherries grown in the district.
Zapatos de Pisar.

(Spanish, treading boots)-These are specially constructed cowhide boots, studded with nails, inset at such an angle that while the grape juice is expressed the pips elude the nails and stay unbroken.
Zeher-e-Khoosh.
The poetical Persian name said to have been given to wine originally by the Emperor Jamshid. It means the delightful poison.
Zell
A wine town and commune of the Lower Moselle, famous for its Schwarze Katz (black cat) vineyard, signs of which are to be seen everywhere. Some other vineyards : Burglay, Domherrn, Pittbaum, Plantes, Petersborn, Jungferberg, Geisberg, Wasserlay, Pommerel, Wegsheid, and some twenty more. There is also a Zell in the Palatinate and one in Franconia.
Zeltingen.
A town and most important wine commune of nearly 500 acres of vineyards on the Middle Moselle, Germany, and situated between Erden and Graach. Some vineyards : Stephanslay, Kirchenpfad, Steinmatier ‘ Himmelreich, Roflay, Schlossberg, Sonnenuhr, Hemlay, Rotlay, Jakobsberg, and some thirty more.
Zeutern
A village and wine commune in the Baden, Germany, wine region. Some vineyards : Spermel, Kallenberg, Engelter.
Zilavka
A noted white wine from the Herzegovina province of Yugoslavia. 1
Zinfandel
Probably the most important wine.making grape in California, in acreage and production. Its true identity is somewhat of a mystery and causes most experts to disagree. It is, however, certain that it is a Vitis vinifera and was obtained from Europe by one Colonel Agaston Haraszthy, who had settled on an estate near Sonoma (q.v.), in California, and is looked upon as one of the most important viticultural pioneers of America in the nineteenth century. In 1862, Haraszthy was sent to Europe by the Governor of California to gather information, and the report of his visit was embodied in a book “Grape Culture, Wines and Wine Making” which appears to have given the infant industry a tremendous impetus. The book, however, does not give a clue as to the identity of the Zinfandel. It makes a red wine and at one time it was thought to be identical with the Hungarian Kardaka. There is, of course, the Zerfandler grape (allied to the Veltliner family), well-known in Austria and especially around Gumpoldskirchen, but this is a white, spicy Traminer-like type. Californian Zinfandel wines vary greatly in quality from district to district, but when they are good they have won great praise among American experts. One leading work describes Napa and Sonoma Zinfandels as being fine, fruity and sound, like a young Beaujolais ; while another says that they are fruity, zestful and aromatic, with a raspberry flavour. They are recommended to be drunk young.
Zornheim.
A wine village and commune (300 acres) just south of Mainz in the Rheinhesse, Germany. Some vineyards : Gans, Widerschein, Gertel, Schemel, Steig, Deker.
Zosimus.
A fourth century scholar, said to be the first to practise the art of distillation.
Zubrowka.

A spirit made from a pungently scented grass of the same name.
Zucco
A sweet white wine made in Sicily.

Zurich.
Sixty years ago there were fourteen thousand acres of land under cultivation of vines in the Canton of Zurich, but now such is the degree of industrialisation in this highly populated region that the vineyards barely cover seventeen hundred acres. None the less, three thousand individual growers and just over a hundred communes make this Canton by far the most viticulturally important in East Switzerland. The best known wines are those of the Zurich lake and the reason for their excellence is that the vineyards are situated on the lake shore and benefit from the extra heat due to the reflection of sunlight on the lake’s surface, and also the frequent arrival of seasonal southern winds (Fohn) which warm up the southern vineyards. Some wine villages here are : Feldbach, Stafa, Vetikon, Merlen, Herrliberg, Erienbach and Kusnacht. Further north, wines are made in the Limmat Valley and here some villages are Weiningen, Otelfingen, Boppelsen, Buchs and Regensberg.
Zwetschgenwasser.
A spirit made in Germany from the Zwetsche, a longish kind of plum.
Zwicker.
The name given in Alsace to a wine made from a blend of two or more grapes. If, however, both or all the grapes are noble in quality, the wine can be called Edel-zwicker.

Zymase.
A particular enzyme which accelerates the transformation of grape sugar into alcohol.
Zythum.

A Syrian beverage made from fermented grain flour.

Yaffa
The ancient name of Jaffa, the noted Palestine wine centre.
Yam Wine

A fermented beverage made in parts of Africa and South America from the roots of the yam plant (a species of Dioscorea).
Yard of Wine

A quaint form of long glass of the length indicated, filled with wine which had to be emptied at one draught.
Yava
A variant of Kava (q.v.).
Yayin
One of the Hebrew words for wine in the Bible.
Yeast
A very old Saxon word (formerly gist, gest), also called barm. In French “levure” ; German, Gascht; Portuguese and Spanish, “jermento”. The word has several different meanings :

(1) a yellowish substance produced as a froth during the alcoholic fermentation of malt worts and other saccharine fluids ;

(2) beer yeast, a yeast dried and pressed into a cake for keeping ;

(3) a fungus of the genus Saccharomyces, which category includes· wine yeasts which collect on the bloom of grape skins (each grape is said to have 100,000 wine yeasts on it at the time of pressing) and help the fermentation.
Yecla.
A wine town of importance in the province of Alicante, Spain.

Yema
The must obtained from the first treading (pisado) of the grapes in the sherry district. This is naturally of the best quality.
Yeso
Spanish for gypsum (qv.).
Yezd.
A noted and much acclaimed wine growth of Persia.
Yolo
A small wine producing district of Cafifornia.
Yon-Figeac, Chateau

A premier cru St. Emilion (Graves) growth. making 300 hogsheads of red wine annually.

Yonne
The departement of France in which is situated Chablis
Yquem, Chateau d’

This mighty Chateau-probably the most famous wine growth of the world-stands in grounds extending to nearly 400 acres, of which over two hundred and fifty are given over to the plantation of white grape vines, which go to make four hundred hogsheads of superb wine a year. Classified in 1855 as the premier grand cru class of Sauternes, the vintage at this Chiteau sometimes takes a month to gather in, for none of the bunches of grapes are picked until they have taken on the pourriture noble, or noble rot, so essential to the making of great Sauternes. The Chateau has been in the hands of the Marquises of Lur-Saluces since the eighteenth century.
Yuba
A wine making district of California.
Yugoslavia
This country which was created after World War I-the home of the Serbs, Slovenes, Croats and Macedonians-is the twelfth largest wine producing country in the world with the huge total (in relation to the size of the country) of just over seventy million gallons annually. Though known, of course, under other names, these wines have long been famous, and in the Middle Ages especially they were well known to travellers taking the great caravan route to the East. Then, centuries later, the wines of Luttenburg (as Ljutomer wines were called) were extremely popular in the then gay Vienna. By far the most important district from the quality point of view, is the province of Slovenia which lies in the extreme north of Yugoslavia and borders on Austria and Hungary. It lies at the foot of the southeastern fringes of the Alpine system, and the climate is rather Central European, though tempered by the sea winds of the Adriatic. Here the vine has flourished for over 1,800 years and Pliny the Elder had a good word for the vineyards of the Goriza hills, and, further, Emperor Probus, specifically allowed the Pannoman to replant their vineyards which a previous Emperor (Domitian) had destroyed. Slovene vineyards can roughly be divided as follows : 1. To the west the wine district centred around the town of Ljubljana, whose annual international wine congress is becoming increasingly important ; 2. Further eastward, a district centred around the town of Maribor and also the Pohorje Mountains; 3. To the south of Maribor around the town of Ptui, well known for its fine wine museum; 4. Further eastward still and almost on the Hungarian border is the Ljutomer district (the vineyards are on the River Mura) of which the centre is the town of Ljutomer. In this area a vineyard with a great reputation is that of Jerusalem which got its name from the fact that a band of men setting off for the Crusades stopped here and went no further. 5. Radgona, a district on the very borders of Hungary from whence comes a full, medium sweet white wine called Tigermilk. The wines of these districts are mainly (that is the quality ones) white and are usually called by the name of the grape used (Sauvignon, Riesling, Muscat, Sylvaner, Sipon) to which is added the name of the district. Wine is also made elsewhere in Yugoslavia ; around Goriza, along the Dalmatian coast, on the Island of Korcula, in Istria, as well as in the south of the country. Yugoslavia’s national spirit is Slivovitz or SIjivovica made from the fermented juice of ripe plums which grow in huge forests (official statistics say that there are nearly a hundred million in production) in Bosnia, a central province where the wine production is also enormous.
Yverdon
A town right on the southern shore of the Lake of Neuchatel, Switzerland, where the wine districts of the Cotes de l’Orbe and those of Neuchâtel meet.
Yvorne
A white wine-making village of the Chablais district of Switzerland, on the Lake of Geneva in the Canton Vaud.
Ywera
A sort of spirit made in the Sandwich Islands and said to resemble whisky.

X
Combinations of this letter, such as XX and XXX-treble X -have for long been used in the brewing trade to denote various strengths.

Xeres
An old form of English spelling of Jerez-de-la-Frontera and also, by extension, of sherry.

Ximenez.

See Pedro Ximenez.

Wachenheim
A noted wine commune of the Middle Palatinate (Mittel Haardt) situated between Forst to the south and Bad Durkheim to the north. Some vineyards : Altenburg, Hagel, Dreispitz, Schenkenbohl, Rechbachel, Langenbachel, Bachel, Luginsland, Bblilig, There is also a village of Wachenheim in the Rheinhesse and a village of Wackernheim near Bingen.
Wachstum
German for growth. on the Loire situated to the This is followed by the name of the grower and-by law-means that the wine has not been sugared or improved.
Waldbdekelhelm.
A wine commune in the Nahe valley of Germany. Some vineyards : lm Loch, Mühlberg, Rotenberg, Konigsfels.
Waldrach
A little wine commune on the River Ruwer, Germany. Some vineyards: Schloss Marienlay, Jesuitengarten, Meisenberg, Krone, Ehrenberg, Hahnenberg.
Walnut Liqueur

See Noix.
Walporzheim.
A noted commune on the River Ahr (q.v.), a tributary of the Rhine. Some vineyards : Donikyll, Domlay, Klosterlay, Steinkaul, Krauterberg, Pfaffenberg, Himmelche. All these vineyards make a red wine of a Burgundy type.
Wash
The name given to various liquid preparations when made ready for actual distillation. The stills used for this purpose are called wash stills.
Wassail
A very old British toast pledged in mead, wine, etc., the word being derived from the Old Anglo-Saxon wes “hal” literally, be in good health. The verb to wassail means to sit carousing, and there is also wassailing and wassail bowl.
Water Melon Brandy

A type of spirit made in the Caucasus from water melons.
Watervale
A well known winemaking district of South Australia, noted for its fine rieslings.
Wawern
A wine commune on the River Saar Germany. Some vineyards : Plotsch, RitterpIad, Goldberg, Kamm, Kloper.
Wax, Grafting

Used in California for vine grafting.
Wax Dip.

The dipping of wine bottles after they have been corked (and, most important, after the corks have completely dried) is now almost solely confined to vintage port. The bottles are dipped some quarter to half an inch into hot scaling wax and then with a seal the name of the shipper and the port vintage are embossed upon the top. Although this operation sounds (and is simple), it cannot be overstressed how important it is to see that the wax when it finally gets on to the neck is not too brittle.
Weepers
The trade term used to describe bottles of wine which show signs that the. wine has seeped up between the cork and the bottle neck.
Wehlen
A most noted wine commune (200 acres of vineyards) and village on the Middle Moselle, Germany. Situated close to Bernkastel, Wehlen has -among others-the following vineyards : Sonnenuhr, Lay, Feinter, Rosenberg, Normenberg, Klosterlay.
Wein

German for wine.
Weinartig

(German) Vinous, also weinig.
Weinbeere

(German) Grape.
Weinberg

(German) Vineyard.
Weinessig

(German) Vinegar, usually just called Essig.
Weinhandel.

(German) Wine trade.
Weinhefe.

(German) Lees of wine.
Weinheirn.
A wine commune and village near AIzey, Rheinhessia, Germany. Some vineyards : Hucken, Holle, Sybillenstein, Kehl Platte and some dozen more.
Weinlese.

(German) Vintage.

Weinstrasse.
(German) Wine road, wine street. Called in French Route du Vin, this semiofficial idea of getting publicity for a wine district is a relatively recent tourist propaganda idea. The scheme is to get the motorist off the main road and through the wine villages. Thus there is a Route du Champagne and a Route du Beaujolais (of great charm) and many others in France. Germany has a Weinstrasse in the Baden Baden area, and another in Franconia through Wurzburg, but perhaps the best known of all and certainly the one where one sees the most vineyards is the rather flat Weinstrasse of the Palatinate.
Weinzwang.
(German) A statutory obligation to order wine with a meal.
Weinhijfen.
German name for yeast taken from wines after the first racking. The Weinhofen is distilled into a spirit called Hofen Brantwein.
Wellen
A wine commune of the Upper Moselle, Germany. Some vineyards : Steinkaul, Galgenberg, Altenberg, Schlamnifahr, Hoffbung and some ten more.
Westhofen
A wine commune of 750 acres of vineyards in the Rheinhesse, Germany, between AIzey and Worms. Some vineyards : Hasenloch, Pilgerborn, Leimen, Nickelgarten, Benn, Hinkelstein and around fifteen more.
Wet Inches

The official term used to describe the wet markings on the gauging rods used by Customs officials for gauging wines and spirits in cask.
Weyher
A wine commune of the Upper Palatinate, Germany. The wines from here are ordinary. Some vineyards : Flasgarten, Armster, Blenk, Reetz, Heckmann and about ten more.
Whisky
A spirit distilled from malted and unmalted grains. The two main types are those made by pot stills and patent stills respectively. The Irish spelling is whiskey. See Irish and Scotch Whiskies.
Whisky Blending

At one time the individual makes of the various distilleries were consumed unblended, but during the last seventy to eighty years the public taste has changed to lighter spirits in the form of mixtures of malts and grains. The art of whisky blending is by no means easily acquired.
White Spirits

All spirits when distilled are whitish in colour but attain or receive various colourings by storage in cask and by certain accepted colouring agents. The general public demand is for spirit so standardised in colour, but there is a limited demand among connois-seurs for white -uncoloured-whiskies, brandies and rums.
White wines

Although the many varieties of wines in existence are of numerous colours and shades, they are generally divided into two main classes, white and red. The principal white types are Sauternes, White Graves, Hocks, Moselles, White Burgundy and Chablis. The essential difference between white (and for this purpose rose wines can be classed as white) wines and red is that with the former. as soon as the crushing of the grapes has taken place, the juice is run off-and away from-the skins, pips and stalks.
Wiesbaden
Although a world famous guide book says that Wiesbaden is more famous for Sekt (German sparkling wine) than for its table wine interests, this gay thriving (many huge buildings were put up here by the Americans during the Occupation) spa which is visited by 100,000 visitors annually is quite an important centre (with Mainz an almost twin town on the opposite side of the Rhine) of the German Rhine wine trade. It is also from Wiesbaden that the Rheingau starts.
William of Malmesbury

A 12th century English historian and a noted authority on vinous subjects. In his time vineyards were plentiful in England and he compared the wines made here very favourably with those of French origin.
Willis
An 18th century chemist and analyst of note who studied closely and wrote on the then vexed question of the causes of wine fermentation.
Wiltingen
A village and commune (300 acres of vineyards) on the Saar, Germany, generally conceded to make the best wines of the district. Some vineyards : Scharzberg, Scharzhofberg, Rosenberg, Gottesfuss, Braunfels, Kupp, Klosterberg, Dohr.
Wine.
Between the two world wars the Wine and Spirit Association reorganised its constitution and one of the first things that the new body did was to issue a definition of wine, as follows : Wine is the alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes, the fermentation of which has been carried through in the district of its origin and according to local tradition and practice. Most countries have produced a definition of wine, and most of them agree in substance with the above, though there are slight variations and it is to be noted that non wine producing countries tend to be more strict than wine making ones. Some random definitions foliow :

1. Australia. The produce solely of the alcoholic fermentation of juice or must of grapes.

2. Belgium. The product of the alcoholic or incomplete fermentation of fresh grapes.

3. Chile. The name of wine shall only be given to liquids resulting from the alcoholic fermentation of the juice of fresh grapes, or those dried in the sun, without the addition of any other substance and without being subjected to any manipulations other than those permitted by law.

4. Denmark. A beverage obtained by alcoholic fermentation of fresh grapes or the juice of fresh or dried grapes on the cep (vine plant) which is found in the same state as when it leaves, the country of production.

5. France. The product solely of the fermentation of fresh grapes or of the juice of fresh grapes.
N.B. The word wine may not in France be applied to any other beverage. Thus, Vin de Fruits, Vin d’Orange, Vin de Raisin Sec (raisin wine) are not permitted in France.

6. The definitions in Greece, Spain and Portugal follow closely that of Chile.
Wine Brandy

Actually, all brandy should be the resultant product of the distillation of wine, but the word brandy has by itself become associated with many other kinds of spirits not so produced ; hence the use of the compound term wine-brandy” as a definite distinction.
Wine Broker

In many wine-making countries much of the actual disposal of wines is done by means of brokers, especially in Bordeaux. See also Courtier.
Wine Feasts.

In olden times, the occasion of a good vintage was duly celebrated by notable wine feasts, but nowadays, such festivals have gone out of fashion.

Wine of Bacchus

A wine made on the Greek Island of Santorin of more than passing repute.
Wine of the Night

A poetical name for the St. Elie wine made on the Island of Santorin.
Winery
In Australia and South Africa this word is freely used to describe the place where the grapes are pressed and fermented.
Wines from the Wood

Wines drawn direct from casks for consumption are called wines from the wood. In olden days, wines were served in this way, but German Palatinate on the border now the practice is almost entirely reserved for such wines as ports, sherries, Madeiras, etc. tral to denote casks or wine in
Winey, Winy

0f, or characteristic of wine.
Winkel
A town and most distinguished wine commune of Rheingau. The word means angle or a quiet corner.
Wood-
A word used by the wine trade to denote casks or wine in casks, as distinct from wine bottled or in cases.
Woody
Said of a wine which has taken on the smell of wood through having been too long in the cask. Corkiness and woodiness are often mistaken.
Worcester
One of the most important wine producing regions of South Africa.
Worms.
This ancient German town-the mainspring of its economy is the wine trade-with its thriving population of 60,000 has certain claims to being the oldest city of Germany. In Roman times it was known as Borbetomagnus and then in A.D. 400 it became the scat of the Burgundian Kings. Worms is situated on the River Rhine, to the south and at the end of the Rheinhessen district. In the northern part of the town is the celebrated Liebfrauenkirche, the Church of Our Lady, and around it is a celebrated vineyard of some 25 acres called Liebfrauen-stift. In all probability the wine called Liebfraumilch originated from here. Some other Worms vineyards are : Maria Munster, Morgen, Mersch, Langewann, Mittelweg, Klinge, Rheingasse, Gassel, Kamertweg, Pfaffenacker, Katterloch, Halde. In addition to vineyards around Worms proper, certain villages in the locality are embraced by the town’s vinous activities, viz. Worms-Herrnsheirn (vineyards Schild, Klause, Kessel, Kieskaute, Romersteg, Abendheimerpfad, LercheIsberg, and some twenty more), Worms-Horchheim (vineyards : Kelterberg, Kirche, Goldberg, Mittelweg, Galgenweg, Kreuzgewann), Worms-Leiselheim (vineyards : Nonnenwin-gert, Platte, Hohl, Plenzer, Ruhe), Worms-Weinsheim (vineyards : Haubert, Riedwegen, Platt, Dorf, Morgen).
Wormwood.
The name of a plant, Artemisia absinthium, proverbial for its bitter taste. The leaves and tops are used in medicine as a tonic and for making absinthe and vermouth.
Wormwood Wine.

A domestic wine made with a basis of wormwood and used long ago in England for medicinal purposes.
Worts.
The fermented grain preparation used for the distillation of spirits.
Wurttemberg.
Something like a quarter (45,000 acres) of the wine grown in Germany is grown in this area, generally called the Baden-Wurttemberg district. In the Wurttemberg part it is red wines chiefly that are made, in and around Stuttgart and Heilbron.
Worzburg.
This German city of 100,000 inhabitants, situated on

the River Main, is the capital of Lower Franconia and the very centre of Franconian wines, bottled into Bocksbeutels (q.v.). In the town is the Juliusspital (q.v.) and also the superb Marienberg fortress (originally a Celtic encampment) which now houses an excellent Wine Museum. See also Steinwein. The Wurzburg vineyards are some 750 acres in extent and are sufficiently numerous to be subdivided into the following groups, with the names of some vineyards of -each in brackets : Steingruppe (Stein, Harfe,Schalksberg, Standenbillil, Stemmantel, Zuruck). Leistengruppe (Aussere Leiste, Felsenleiste, Innere Leiste, Roth, Schlossberg)
Witrzgarten.
German, a herb garden. Also a vineyard name found in several German wine growing districts, e.g. at Uerzig and Hallgarten

Vadans
A wine making commune within the district of and with the right to market its wine as Arbois (q.v.)
Vaduz
This most attractive little town is the capital of Liechtenstein where a fair amount of most palatable wine is made ; it being consumed in the local hotels by the thousands of tourists who pass through the principality yearly.

The finest vineyards are just outside Vaduz; and are owned by the reigning prince and are labelled “Vaduzer, Furst Liechtensteinische Domane.”

It is made in excellent modem cellars with all the latest equipment. The wine (mainly white) is good.
Valais
The second most import ant wine making canton of Switzerland both in quality and production for here are 8,700 acres under vines and it is the only canton which has been able to expand the acreage from year to year. The majority of the wine is white and most of it is marketed under the trade name Fendant, the name of a grape very closely allied to the French Chasselas. The principal wine centre of the region is the lovely town of Sion embracing the communities of St. Leonard, Sienne, Chermignon, Granges and Lens, Martigny is the second wine town with the communities of Leytron, Fully Chamson, Ardoi and Vetroz. At Viesperterminen in the Can ton of the Valais the highest vine yard in Europe is found (1,300 metres above sea level). In this canton is made what is unquestionably the best red wine of Switzerland-“Dôle”, (q.v.)
Val de Peňas

A town due south of Madrid half way towards the Mediterranean and in the Manzanares district from when, comes a table wine of the same name. There are numerous distilling interests in the town.
Valtellina
A white (there is a little red made) wine with a fine reputation made in the extreme north of Italy in the province of Lombardy. The town of Sondrio is the trade centre but the wine is hardly seen in Italy for most of it is shipped to Switzerland for consumption.
Valencia
A province of Eastern Spain where wine is made on a vast scale. At one time sweet red Valencia types had a good sale in Britain. Now most of the trade seems centred around the town of Utiel.
Valensole
A village in the Basses Alpes, France, where a certain amount of red wine is made.
Valinch, Valincher, Velinche, Velincher, Valentia

An old English word (also called a barrel thief and a thief tube) from the Spanish venencia. It is a pipe of silver or tin (nowadays also of glass) used for lifting wine out of a cask by inserting it in the liquid and then pressing the thumb on the small hole at the top.

Valladolid
One of Spain’s fore-most wine provinces. The wine from here is bland, neutral but not unclean. Some wine villages are Rueda, Nava del Rey, Mucientes, Mota del Marques, Tordesillas, and Cigales.
Valmur
A foremost growth of Chablis, Yonne, entitled to be called Chablis Grand Cru.
Valpantena
Similar to and made near Valpolicella but less fine and shorter lived.
Valpolicella
0ne of the most renowned red wines of Italy. Made in the Valpolicella hills near Verona in the province of Veneta.
Valwig
A village commune near Cochern in the not very fine stretch of the Moselle, the Untermosel. It has however a higher reputation than most other places in this district. Some vineyards : Herrenberg, Schwarzenberg, Palmberg, Rumblesberg, Teilberg.
Varietal
A word almost unknown in England but becoming increasingly familiar in tho American language in reference to wines. It stands for a wine, nearly always American, made predominantly with a variety of grape from which the wine takes its name and by law it must contain a minimum of 51 per cent. of that variety. Some Californian examples are Zinfandel, Traminer, Grenache, Sylvaner, Cabernet, Pinot Noir, Semillon, Folle Blanche, Grey Riesling, and a host more.
Vanilla.
The sweet smelling pod coming mainly from the plant vanilla planiflora, from which is made a very sweet liqueur.
Vaporisation
A term used in connection with distilling. Pure alcohol vaporises at 78 degrees.
Vatican Wine.

Wine made from an historic vine grown within the precincts of the Vatican itself and reserved for the personal use of the Pope and his immediate clerical staff.
Vats.
Very large containing vessels or tanks used for the storage and also the blending or vatting of quantities of various wines and spirits. Sometimes they are made of wood but more recently of concrete or some similar framework, lined with glass. More recently still they have been made of stainless steel. The name figures in early Bible histories as fats, which is also an alternative English word for the same thing.
Vaucluse
One of France’s most prolific wine producing departements. In it are the wine districts of Châteauneuf-du-Pape, Tavel, Rasteau and Muscat de Beaumes (qq.v).

Vaud
The best, largest (9.000 acres of vineyards) and most important viticultural canton of all Switzerland. The vines are planted (a) all along the north side of Lac Leman from Geneva through Lausanne along to Vevey, (b) on the Vaudois shores of the lake of Neuchfitel called the Cotes de l’Orbe, (c) in an area in the Rhone valley called Le Chablais and comprising the villages of Yvorne, Aigle, Ollon and Bex. Of these districts the most important is the first which divides itself quite distinctly into two sections, Lavaux and La Cote (qq.v.).
Vaucrains
A well-known vineyard of Nuits, Côte de Nuits.
Vauntorillon
A former red wine growth of the Yonne départe-ment, France.
V.D.Q.S.
This stands for Vin Délimité de Qualité Supérieure and is the title given to certain French and Algerian wines which are not considered by the French Government as being good enough to merit the full Appella-tion Contr61ée status but are in quality above the daily table wines sold as ten degrees or eleven degrees, etc. Some V.13.Q.S. wines are (a) in France : Cahors, Corbières, Costières du Gard, Côtes d’Auvergne, Vins de Béarn, Vins du Lyonnais, Vins de la Moselle, Vins de l’Orléanais, Gros Plant du Pays Nantais, Côtes de

Provence, Coteaux d’Ancenis. (b) in Algeria : Mascara, C6tes du Zaccar, Mostaganem, Ainel-Hadjar, Haut Dahra.
Vedrines.
See Chateau Doisy-Vedrines.
Veltshochheim.
A wine commune in Franconia, near Wilmburg. Some vineyards : Abtsberg, Hof, Fachtel, Steige.
Velez Malaga

A village near the town of Malaga, Spain, which used to produce much wine passing under the general name of Malaga.
Veldenz.
A commune on the Middle Moselle near Berncastel, not actually on the Moselle itself but on a tributary. The wines are supposed to have a slight resemblance to Saar wines. Some vineyards : Bitsch, Geis-berg, Cartsberg, Kirchberg. Neuberg, Schisspflug, Lay, Gollenberg, SchlAven.
Velouti.
(French) : velvety. Wine without a suspicion of greenness or roughness. Its softness is not the sugared sweetness of vins de liqueur and it imparts to the palate no other sensation than that of its perfume and pIeasurable taste.
Veltliner
A white wine grape species, almost the national grape of Austria. Makes a good spicily-perfumed dry wine. Now becoming popular in California.
Vendange
The French word for the vintage ; the harvesting of the grapes. It is the root of several other terms, vendangeurs, etc.
Vendays
A village and commune of twenty-five thousand acres right in the north of the Medoc and towards the sea. Makes very ordinary wine.
Vendres, Port

A lovely port on the Mediterranean on the Cote d’Azur to which vast quantities

of wine are shipped from Algeria and also an important centre in itself for Banyuls and other vins doux naturels.
Venencia

See Valinch.
Vensae
A village and commune of eight thousand acres right in the north of the Medoc and towards the sea. Makes very ordinary wine.
Verde

See Vinho Verde.
Verdelho
The name of a grape used in Madeira from which a wine of the same name is made. It is rather sweet but capable of great keeping powers and improvement in bottle.
Verdiechio di Jesi

A white semi-dry wine made in the Marche province of Italy.
Verdona
A wine of the sack type once made in Teneriffe. It once had a vogue in England but this had already died out at the end of the eighteenth century.
Verdot-Blanc, Verdot-Colon, Verdot-Rouge

The names of . species of grapes used in a secondary capacity in the Gironde.
Vergelesses
A vineyard of Savigny in the Cote de Beaune.
Verjuice
From the old French “vertjus”, green juice. The word was originally used to describe a liquor made from the crushed acid juice of green or unripe grapes, crab apples or other sour fruit. In the Middle Ages verjuice was in great favour as a condiment. It was also used for medicinal purposes and in cooking.
Vermentino
Also Vermentino di Gallura. A white table wine produced near Santa Teresa di Gullura in the northern part of the Island of Sardinia, Italy.
Vermouth
The habit of adding aromatic herbs to wine is as old as history. The ancient Greeks in order to preserve their wines added resin, and again Hippocrates more than 400 years B.C. concocted a grog containing almonds, grey amber and honey. Cicero enjoyed making for himself Vinum absinthiatum, an infusion of absinth blossoms and dittany leaves and to which Pliny attributed many virtues. That is the background of the special wine of which Vermouth is the most important modern example. It would appear that it was first made in Germany where the herb artemisia absinthium widely used to lend a pleasing flavour to aromatic wines-is called Wermut and it was only natural that a brew of wine pepped up with this plant should be called Wermut Wein in Germany. Then France dropped the word wine and adopted the word as a generic name choosing the French spelling Vermouth. The first important commercial production of Vermouth started in the last years of the eighteenth century in Turin. Although most European countries manufacture Vermouth and the range of colours and tastes vary infinitely and they can either be bone dry or liqueur sweet, the English public have come to call dry straw-coloured Vermouth French, and the darker sweet Vermouth Italian. Two of the centres of French-made French Vermouth are around the town of Sete in the Herault, and Marseille, while the greater part of Italian Vermouth is made in Turin.
Vernaccia
In Italy today the name of a grape which is used (among other places) in Tuscany and in Sardinia where a most potent and intriguing white wine is made called Vernaccio di Sardegna.

Vernage
An English word dating back to Chaucer’s time (He drinkith ypocras, clarre and vernage/0f spices hot to encrese his corrage.) which comes from the old French vernage, which in turn comes from the old Italian vernaccia (q.v.) and meant in England a kind of strong wine like Malmsey or Bastard. A later meaning was a strong sweet kind of white Italian wine.
Verneuil
A village and wine commune in the valley of the Marne, Champagne district.
Vert.
French, green. Young wine which still contains much acidity which is one of the factors for a good keeping wine as in the adage ‘Vin vert, riche Bourgogne.’
Vertheul.
Also Verteuil. A village and commune (5,000 acres) of the Medoc between Cissac and St. Estephe. Some growths : Château le Bourdieu (200 hogsheads annually), Chateau Reysson (300 hogsheads), Chateau Victoria (240 hogsheads). There is also a wine co-operative here.
Vertus
A village and notable white wine making commune in the Cote du Blancs area due south of Epernay, Champagne district.
Verzenay.
A famous wine commune (and village) in the Montagne de Reims area between the towns of Reims and Epernay, Champagne district. Its still red wines were at one time famous and it is referred to in a famous wine poem by Longfellow (q.v.).
Verzy.
A notable wine commune (and village) in the Montagne de Reims area between Reims and Epernay. It is just south of Verzenay.
Vesle
An important French river traversing the Champagne wine countries of the Aisne and the Marne.
Vesuvio
A wine made on the south eastern skirts of Mount Vesuvius, Italy.
Vevey
A lovely lake shore town making good white wine in the Canton of Vaud, Switzerland. It is also the place where is held the fantastic F8te do Vigner-ons which last took place in 1955 and previously in 1927, 1905, 1889, 1865, 1833 and 1819. It originated well before the seventeenth century and the first basic ideas were to give rewards to vignerons who had tended their vineyards and second to commemorate in general the culture of the vine. As the years passed each Rte or pageant got more elaborate until it finally became a vast national spectacle lasting over three hours in a huge specially constructed stadium in which nearly four thousand people from Vevey and the immediate villages take part.
Viana
A port town north of Oporto in the Minho province of Portugal. In earlier days it was the centre of the wine trade between Portugal and England. Now Oporto has completely ousted it.
Vicenza
A town in northern Italy near Venice which acts as a distributary base for wines made in the neighbourhood.
Victoria
See under Australia, and also under Konigin Victoria Berg.
Vidonia
lt is not certain whether this is another spelling or corruption of Verdona (q.v.) or whether it is a slightly different wine getting its name from its having been made with the Vidogna grape. It also came from the Canary Islands and was also white.
Vidueno
Name given in the Sherry district to a group of vine stocks producing grapes of the same kind.
Vienne
The nearest town (on the Rhone) to the wine making places of the Cote Rotie and Condrieu (qq.v.).
Vigne
French. for the vine (q.v.).
Vigneau
See Rayne Vigneau.
Vignobles
French for vineyards.
Vila Nova de Gala

A town on the river Douro (really the twin town to Oporto) where most of the wine lodges of the important port shipping firms are established.
Vila Franca de Panades

One of Spain’s most prolific, important, and up-and-coming wine districts and towns. The latter is exceptionally attractive and moreover contains a good wine museum housed in an old palace, a government sponsored wine college and is the place where a journal devoted to wine-the Dionysius-is printed. It is situated just south of Barcelona and the wine is mainly white and pleasant.
Vilany-Pees
A wine producing region of importance in Hungary.
Ville Dommange

A wine village and commune in the Montagne de Reims district of Champagne.
Villenave-d’Ornon.
A town of 8,000 inhabitants and a commune of 5,000 acres situated some 5 miles south of Bordeaux. Here is made a fair quantity of both red and white Graves. Some chateaux : Baret (320 red, 100 white hogsheads annually), Limbourg (80 red, 20 white), Couhins (60 red, 160 white), Cantebau-Couhins (60 white) La Haye-Pulles (160 red, 100 white), La Ferrade (80 red, 32 white). There are a further 50 small growers producing from 4 to 20 hogsheads each.
Villeneuve.

See Arnaud de Villeneuve.
Villers-Mamery.
A wine village and commune in the Montagne de Reims district of Champagne.
Villers-sous-Chatillon.
A wine village and commune in the ValMe de la Marne district of Champagne.
Vin
The French for wine, derived from the Latin “Vinum”. Other Continental forms are Italian and Spanish Vino, Portuguese Vinho, German Wein. All the following are French : Vin blanc (ordinary white table wine), Vin borru (rough, surly, new wine before it has fallen bright), Vin brut (See Brut.), Vin chaud (mulled wine), Vin de coule (wine of the first pressing), Vin cremant (creaming as distinct from fully sparkling), Vin cuit (boiled down concentrated wine), Vin de cuvee (wine of the first pressing of the grapes), Vin de garde (a fine enough wine to lay down), Vin de goutte (a wine from the last pressing of the grapes), Vin jaune (wine, generally associated with the Jura, where the fermentation is similar to that of Jerez and which has taken on the gofit de jaune by lengthy maturation in cask), Vin de marc (an inferior wine made from the last pressing of the grapes-now called Marc -with the addition of water and sugar), Vin de Montagne (wine made in the Montagne de Reims district, Champagne), Vin de .), Vin de paille Messe (altar wine (See under Straw Wines), Vin de Palus (claret from the islands and low lying lands of the Gironde), Vin de pays (wine of the locality. Often used in the sense that while it is good it will not stand up to the great wines of the world when shipped out of its district), Vin de queue (wine made from the last of the pickings), Vin de t8te (wine made from the first pickings), Vin ros6 (grey-pink wine made by crushing red grapes but excluding the skin).
Vifia
Spanish, a vineyard.
Viflador
Spanish, wine grower.
Vinay
A village and wine com-mune just south of Epernay in the Côte de Blancs, Champagne.

Vinage
French. This word means the adding of alcohol to wine to increase its strength and according to the Code du Vin it is only permitted with wines destined for exportation but not to Algeria, Tunisia and Monaco. The rules which apply to this operation differ according to whether the wines to receive vinage treatment are those with an appellation d’origine simple or those with the full appellation contrWe. Thus the Institute of Appella-tions d’Origine have prohibited vinage for the following (among other) wines : Sauternes, Barsac, Cerons, Loupiac, Chateauneuf-du-Pape, Saint-Peray, Bandol, Lirac.

Vinasses
French. A residue obtained in the making of alcohol.
Vineland
The name given to a part of Canada by Norse ex-plorers because they found the wild grape growing in profusion there.
Vine, The.

The genus Vitis covers all types of grape-bearing (it is to be remembered that the majority of these genera bear no edible fruit) vines. This plant occurs in nature almost over every part of the globe, but by far and away the most important member of the family is Vitis vinifera which is now (nor for the past centuries) never found in its wild state). It is the grape which Neah planted which made him drunk; it flourishes all over Europe and the north coast of Africa, it makes all the greatest wines of the world, it is very easily attacked by the phylloxera (other species resist this plant louse) and like other species is a climbing plant capable of attaining great age. In the more important wine growing districts of the world the following varieties will be found but it cannot be overstressed that the same varieties are not only given different names in different countries but are called by (often several) different names in different districts in the same country. * Gironde : Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Semillon, Gros Verdot. Burgundy : Pinot Noir. Chardonnay Charente : Folle Blanche. Beaujolais : Gamay Noir. Jura : Savagnin, Ploussard. Banyuls : Grenache. Alsace : Sylvaner, Riesling, Traminer, Muscat. Germany : Riesling, Traminer, Gewurtzraminer. Austria : Veltliner. Spain, Jerez-de-la-Frontera: Pedro Ximenez, Palomino, Caflacazo, Albillo, Perruno, Ileba Mantuo, Molluz. Spain, Alicante : Monastrell. Portugal. Douro : Bastardo, Tinto, Touriga. Hungary, Tokay : Furmint. Italy : Neb-biolo, Aglianico, Greco, Mos-cato, Verdello, Trebbiano, Malvasia,Sangiovese,Lambrusco, Prosecco, Aleatico. Madeira : Verdelho, Sercial, Bual. So much for the variety vinifera. But in North America there is also Vitis labrusea, Vitis riparia, Vitis vulpina, Vitis rupestris, Vitis rotundiflora.

Vinegar
This is one of the oldest drinks or condiments in the world. Moses mentions it ( He shall drink no vinegar of wine) in such a way that it is clear that the acetification of wine was known since Biblical times. Hippocrates the great doctor used it medicinally and it was offered as a sustaining drink to Jesus on the Cross. Vinegar is an acid liquid made from many substances by the acetous fermentation of alcoholic liquors, the chief product being acetic acid. There are basically three main vinegars : Malt, most popular in England; Wine, most popular in France; and Cider, most liked in the U.S.A.
Vine Dressers

Those who attend to the cultivation and treatment of vines.
Vineux
French, vinous. Of a wine with much alcoholic strength.
Vinicole
French, matters appertaining to wine.
Vinification
The Oxford English Dictionary gives the definition as the conversion of grape juice or the like into an alcoholic liquid by fermentation ; a French dictionary says it is the art of making wine. To the French vigneron the exact definition would probably lie between these two. In any event it is generally accepted that however great the vineyard, however fine the grapes, it is the vinification that makes or mars the wine. After the pressing of the grapes the must goes into cuves or huge oak vats containing (in Bordeaux especially) anything from 25 to 80 hogsheads each. Recently however in more modern cellars these oak vats have been replaced by those of glass and cement and the method of tipping the must into these cisterns has been modernised : a platform is built into the top of the cisterns upon which is built a miniature railway which allows for the circulation of movable grape presses. Then by a system of either pulleys or movable cranes the grapes are hoisted on to the presses and when crushed, the must goes straight into the cisterns. Incidentally in buildings constructed to conform with this modern method, casement windows are usually constructed on the first floor to maintain the most even temperature possible-a condition of paramount importance for a sound fermentation. The temperature of a cuve should be between 20 and 30 degrees Centigrade. In Bordeaux, with red wines, a grower will make three wines ; the finest from his older vines and, of those, the ones which have been planted in the sunniest part of the vineyard, the second of younger vines less favourably situated ; the third is from what is left of the euve and is mixed with white wine to be consumed by the workers.
Vinho
Portuguese for wine.
Vinho Claro

Portuguese, unfermented wine.
Vinho Estufado.

Portuguese, applied to wines of Madeira after they have received the estufa (see Estufado System) treatment.
Vinho Generoso

Portuguese, wine which has been fortified.
Vinho Verde.

Portuguese, green wine. These wines are made mainly in the northern province of Minho and the vines are often planted at the edges of farms, the trees forming a natural trellis. According to an official Portuguese document, they are low in alcoholic content and rich in malic and lactic acids giving the wines a naturally slight sparkle and agreeable freshness.
Vino
Spanish and Italian for wine.
Vino de Aflada

Spanish, wine of the year ; applied to new sherry.
Vino Bianco

ltalian, white wine.
Vino de Color

A dark Spanish wine obtained from mixing a certain amount of arrope and must. It is used for blending and colouring purposes.
Vino Cotto.

Italian, boiled down must.
Vino Corriente.

Spanish, ordinary current wine.
Vino Dulce

Spanish, sweet wine.
Vini di Lussi

Italian, fine, luxury , dessert wines.
Vino Frizzante

(ltalian), sparkling wine. Usually applied to the cheaper types.
Vino de Pasto

Spanish. This in Spanish just means wine of the repast, but between the two world wars it was used by many English wine merchants to denote a medium dry sherry which they put in quality above their pale and full golden lines.
Vino Rosato

Italian ; rose wine.
Vino Rosso

Italian ; red wine.
Vino Tierno

Spanish ; Tierno means delicate or tender and is applied to a thick sweet wine used for blending purposes, especially in Malaga.
Vino Tinto

Spanish ; red ‘wine.
Vinosite
French : wines with a high degree of alcoholic strength. In wines which are of poor quality this flavour will come unpleasantly through. With great wines however, vinosity makes them even more drinkable and complete.
Vinifera

See under Vines.
Vintage
The annual gathering of the grape crop. In Bordeaux in favourable years this will take place between the tenth and thirteenth of September, the ordinary white grapes being generally picked a little later than the reds of the Medoc. In certain bad years, however, the vintage is not gathered in until October. In 1932 for example, in the Medoc, 14th October was the date. Wines which are the produce of a single vintage and are sold as such are called vintage wines.
Vintner
Sometimes Vinter. Derived from the Latin name vintenarii applied to those who sold wine by retail as distinct from those selling it in taverns-the tabernarii.
Vintners, The Worshipful Company of-

This company is situated in Upper Thames Street just by Southwark Bridge. The company’s corporate Hall was burnt down in the Great Fire of London in 1666 and the present Hall was built on the same site in 1670. The origin of the organisation of the vintners of London is doubtful but it is obvious from the records available that some association of the members of the trade existed long before the definite grant of letters patent forbidding anyone to engage in the trade unless a member of the Mistery of the Vintners. The exact date of the granting of the charter has been much in dis-pute among earlier antiquaries. Stow and Anthony Munday contended that their first charter was given by Edward III in 1365 (some works say 1364) but this, it was asserted, was not a regular charter but one authorising them to carry on an exclusive trade to and from Gascony for the importation of wines. Whether a charter or not it was almost certainly as much an incorporation charter as any granted to the other great livery companies at the time. It can however be taken as a real in-corporation and it was then confirmed by Henry VI (granting as well several new privileges) on the 23rd August, 1437.

Probably the most noteworthy event in connection with the Vintners’ Company which occurred in the Middle Ages was when Sir Henry Picard (Lord Mayor of London in 1365), entertained in 1363 five kings to a sumptuous banquet. Although on a tablet in the Hall of the Vintners’ Company a tablet shows the names of the following kings, Edward 111 of England, David of Scotland, John of France, Waldemar Ill of Denmark, and Amadeus VI ofCyprus, a brochure published by the Vintners’ Company in 1935 points out that no king of Cyprus bore the name Amadeus, and Waidemar of Denmark did not come to England until a year after King John of France was dead. Still, the event was important to have been recorded in the Liber Niger in 1485 and Stow in 1615.

In those days the vintners exercised severe control over tavern keepers and made strong regulations against fraud. They were strict about early closing of inns and as soon as the curfew sounded all had to be closed under the penalty of half a mark. They appointed four officers who were required to inspect all taverns and customers were allowed to see their wine drawn from the cask lest they be defrauded. To this end it was illegal for a taverner to have a cloth or curtain before the door of his cellar. Fines for swindling the public by selling putrid wine in medieval days were either imprisonment or (suited to fit the crime) that of having the bad liquid poured over the head of the offender with the remains of the cask being allowed to run away into the gutter.

Some other random things about the Vintners’ Company are: (a) Historian Stowe records that in 1410 the Master Sir John Lewys entertained Prince Henry ; Thomas, Duke of Clarence ; John, Duke of Bedford ; and Humphrey, Duke of Gloucester, to a supper amongst the merchants of London at his house in the Vintry. The four sons of Henry IV. (b) The Vintners with the Dyers Company and the Crown have from time immemorial owned the swans on the river Thames and each year there has been performed a picturesque ceremony of marking the swans called swan upping. (c) A Free Vintner is one who can open up a wine business (in and around the City of London, the Cinque Ports and along the old coaching roads) without applying to the Licensing Justices for permission to take out a Customs and Excise Licence. He can only use what is commonly called the Vintners’ Privilege if he is a vintner by servitude or patrimony but not by redemption (payment) and nor can he open up in towns not specified in the Charter. (d) In 1927 was started the Vintners’ Travelling Wine Scholarship awarded to one person annually to enable them to visit the major wine growing districts of Europe. Before World War 11 the time to be spent abroad was one year ; since the war the time has been cut. (e) In 1953 was started the now famous Master of Wine Examination which consists of a written, oral and tasting examination which takes place at the Vintners’ Company in May of each year. Details of the syllabus can be obtained from the Clerk to the Company.
Viazel.
An important wine commune of the Vaud Canton, Switzerland.
Vintry, The

An ancient London City ward where the Vintners’ Company had their special wharf at Queen Hythe for the landing of wines from foreign countries. This wharf was known as the Three Cranes Vault.
Vinum Xericurn

This is the British Pharmacopoeia name for sherry.
Viognier
A white grape which is the most important species used in the making of Condrieu (and other Rhone) wines. Its other characteristic is that it is extremely infertile.
Virgil
The works of the Roman poet abound in much serious information and appreciation of wine.

Virgin Marsala

The name given to a pale coloured and dry Marsala.
Visp
A wine commune of the Valais Canton, Switzerland.
Vitis

See article on Vines.
Vizetelly, Henry

A man of Italian extraction, the son of a London publisher, whose written works on wine were in the nineteenth century outstanding. He had been Wine Juror for Great Britain in the great Vienna Exhibition and then later wrote a first rate book on champagne and then his famous (published by Ward Lock & Tyler in 1876) Facts About Sherry, completely vindicating this drink which had at that time been under attack as bad for the liver.
Vodka
The Russian, Polish and Finnish national spirit which is made from rye malt and often potato starch and used to be made from maize or barley. Its rectification is extremely high. It is served extremely cold, and has often been considered one of the best accompaniments to caviare.
Vollrads
See Schloss Vollrads.
VoInay
A very well known commune of some 500 acres south of the town of Beaune in the Cote de Beaune. Some vineyards are Les Caillerets, Le Champans, Santenots, Les Angles, Ronceret, Brouillards, Chanlin, Mitans, Les Lurets, Pitures-Dessus, En L’Ormeau, Village-de-VoInay, Les Aussey, Clos des Ducs, En Verseuil.
Volsted Act

The popular name for the 18th Amendment to the American Constitution which was passed in October, 1919. It forbade the manufacture, sale or transportation of intoxicating liquors within, the importation thereof to, or the exportation from the United States and all territory subject to the jurisdiction thereof, for beverage purposes.” It was repealed in 1933.
Volume
In most Continental wine making countries the alcoholic strength of wine is estimated by its percentage ot actual volume as against the British system of proof strength.

Uchi
An African drink made of fermented coconuts, wild dates, etc.

Uerzig or Urzig

A fine wine-making commune (of 150 acres) lying on a bend of the river Moselle. It is one of the earliest recorded wine producing places of the district and indeed in A.D. 690 the Franconian daughter of King Dagobert had a wine estate there. They are reputed to mature rather more slowly than other wines around here and are occasionally slightly spritzig.

Ugni Blanc

A grape (also called the Trebbiano) used in making both red and white Chianti. In the Charente region of France, where it is known as the St. Emilion, it is cultivated for distillation purposes. It is known as the Graisse Blanc in the Haute Garonne. It is a species making a great deal of wine but only of fair quality in Mediterranean regions. Also used in California but mainly there for blending.

Uisguebeatha
An Irish and Scotch Gaelic word, “Uisge”, water and “beatha”, life (see also Aqua-Vitae) from which comes the more normal spelling Usquebaugh and in turn Whisky.

Ullage
From the French “ouiller “meaning to fill up (a barrel). In the trade it stands for the amount of wine or other liquor by which a cask or bottle falls short of being quite full. It used to stand for the quantity required to make good the loss by leakage or evaporation. Bottled wine and champagnes in particular are sometimes sold free from ullage.

Ulpu
A Chilean beverage made of ground roasted wheat.

Ulversheim

(Also Wald-Ulversheim.) -A wine commune of the Rheinhesse. Some vineyards : Farrenberg, Graunesberg, Gegerscheiss, Rodern, Diebspfad.

Umbria
The Italian province from whence comes Orvieto (q.v.).

Unclassified Wines

Often used to describe chateaux, domaines, and various other growths of the Gironde in contradistinction to clarets classified by the official classification of 1855.

Underproof
The term applied to spirits the strength of which has been reduced below proof. (see Proof spirits).

Unfermented Wines

A somewhat misleading description in view of the accepted definition of the word wine. It is applied, however, occasionally to grape must in which the natural fermentation has been checked by various means. When this checking has been done by adding alcohol the liquid is called by the French “Mistelle.”

Ungeheuer
The name of a celebrated vineyard of Forst in the Palatinate, Germany.

Ungstein
A wine commune and village just north of Bad Durkheim, in the middle Palatinate, Germany. Some vineyards : Herrenberg, Spielberg, Russel, Diemert, Langsteig, Weilberg, Kobnert, Osterberg.

Unsweetened Spirits

Spirits to which no sweetening matter has been added. The term is most commonly used in connection with gin in contradistinction to sweetened types such as Old Tom. Unsweetened gins are now more generally described as dry.

Upper Egypt

In ancient times the wines of this region had acquired considerable fame even beyond its borders and special taxes were put upon them. Subsequently the wine making industry became practically extinct.

Uruguaian Wine

Viticulture in Uruguay dates from 1874, but adverse conditions were encountered until Francisco Vidiella, Pascual Harriague, Luis de la Torre and others achieved success in their various experi-ments. Francisco decided that the most suitable vine was the Vina del Penarol, and later this variety came to be known as the “Vidiella”. It is similar in character to the Folle Noir. Pascual Harriague imported the variety known as the Torda from Concordia and created the La Cabadella vineyard. This variety (also called the Harriague) is a productive plant yielding highly coloured wines with a high alcoholic content. Subsequent progress saw the introduction of good stocks from France, Spain, Portugal and Italy. The Gamay, for example, of Burgundy is well established. The vineyards of Uruguay are almost all in the province of Montevideo where some sixteen million gallons of wine are produced annually. Generally the trade is confined to imitation of European types.

Uruk
A potent Siberian intoxicating beverage made from the wild apricot and cherry.

Usuph
A form of raisin wine made in Morocco.

Utiel
A town in the province of Valencia, Spain with great wine interests. The name and word has been protected by an official board controlling the name of origin.

Uva

Spanish for grape.

Uzes
A town of 5,000 inhabitants in the département of the Gard in the very south of France and noted for its wine and distilling interests.

Table Wines.

A term usually employed for the lighter, and unfortified, types of beverage wines taken with meals.
Tâche, La.

An outstanding fourteen acre only vineyard of the Vosne Romanee, Cote de Nuits, district of Burgundy. Often sold as La Tâche, Romanee, and the average annual production is around 15,000 bottles.
Taeniotic Wines

Wines anciently made in Lower Egypt and noted for their sweet, delicate and aromatic qualities. According to Athenaeus (q. v.) they were green in colour.
Tafia
A rum-like spirituous liquor made from the lower grades of molasses, or refuse brown sugar. The word is much used in the east and west and is given in Malay dictionaries as a spirit distilled from molasses. It is the same as the French word guildive from which we get our English word kill-devil.
Tailings-
Collected distillate of brandy containing less than 50 degrees of alcohol.
Taillan, Le

A commune of 3,500 acres and village of 1,300 inhabitants, only 6 miles north of the town of Bordeaux but just officially in the Medoc. Some chateaux, with the annual output of hogsheads in brackets: du Taillan (80), Fontanct (120), Brun (10).
Tailles
A French word for the second and third pressings of grapes. Mainly used in connection with sparkling wines.
Tain
A most attractive town of 4,000 inhabitants right on the river Rhone. It is 50 miles south of Lyon and because of its proximity to the famous vineyards of Hermitage it is now usually called Tain-l’Hermitage. It is really a twin town of Tournon whichis on the opposite side of the river.
Talbot, Chateaux

A fourth classified growth of the Medoc in the commune of St. Julien and making 560 hogsheads of wine annually. At one time the property was owned by the Marquis d’Aux and is one of the oldest of the Medoc. It gets its name from the name of the EnIglish Marshal who in 1453 lost the famous battle of Castillon.
Talence
This is a town of 23,000 inhabitants two miles south of and really a suburb of Bordeaux. It is also a 2,000 acre commune of the Graves district. The two most important chateaux are La Tour Haut Brion making 60 hogsheads of red wine and Château La Ville Haut Brion making 60 white.

Tankards
Old fashioned drinking vessels generally made of pewter but sometimes of more valuable metals such as gold, silver, etc.
Tannin
An astringent vegetable substance found in the skin, pips and stalks of grapes (it was first isolated in gall nuts) and thus of paramount importance in wine. The word comes from the old French tanin, and tannic acid is found in far greater quantities in red wine (because the skins are left with the must during the fermentation period) than white. See Egrappage.
Tantalus
Son of Zeus and the nymph Pluto. Also a stand containing usually three cut glass decanters which though apparently free cannot be used until a grooved bar which engages the stoppers is removed.
Taper Corks

A special tapering shape of cork, used when the original corks have been withdrawn. They are mainly used in tasting rooms.
Tappit-hen
From a Scotch word Topped, crested, tufted. A tappit hen is a hen with a topknot and also a drinking vessel having a lid with a knob and especially one containing a Scotch quart.
Taps
Corks, or faucets, through which liquids are drawn off. Those used by the trade are usually of wood or metal.
Tapster
A man who taps ale or wine in an inn-a host.
Tarbes
A town near Pan in the Pyrenees, France, where much wine is made.
Tare
The net weight of a cask, etc. without reckoning its contents.
Tariffs
A list or schedule of duties, customs etc. to be paid on goods imported or exported.
Tarragona
This superbly poised Spanish Mediterranean port of forty thousand inhabitants was once the greatest city of Roman Spain and even today the Roman remains within the city are one of the wonders of Europe. The town itself, which has been called (for it is on a hill jutting out into the sea) the balcony of the Mediterranean, is the capital of the province of the same name and is the headquarters (only equalled by Reus 10 miles inland) of a very extensive wine trade, so much so that one firm have their own wine pipe line running for several hundred yards under the town to the quayside. The town is most curiously divided into three sharply defined sections : at the top the Roman medieval city the walls of which (incorrectly called Cyclopean) date back to Iberian times six centuries before Christ ; further down is the modern flourishing town ; then at sea level comes the port area. It is in the last part that the wine trade is situated, a vast proportion con-sisting of copying the styles of other wines of the world, supplying wines to bolster up meagre vintages of other viticultural areas, and finally the manufacture under licence of world famous French aperitives and liqueurs for the South American market. Like Jerez, Montilla y Moriles, Rioja etc., Tarragona wines are marketed by an official board controlling the name of origin set up in 1935. The area delineated covers about two thirds of the province and some vinously important places in it are Corbera, Grandesa, Mora de Ebro, Garcia, Falset, Pobleda, Valls, Alcover.
Tart, Clos de

One of the out-standing (tete de cuvee) vineyards of Morey-Saint-Denis, Cote de Nuits, Burgundy.
Tartar
A chemical (the word is tartaro in Spanish and tartre in French but the origin is probably Arabic) present in grape juice and deposited in crude form in the process of fermentation on the sides of wine casks in the form of a hard crust. Called also argol (origin unknown), it varies in colour from grey pink to purple and when purified it forms white crystals which are cream of tartar. Sometimes the ends of corks of old bottled ports will glisten with these crystals and often in cold weather sherry will throw brilliant small flakes of tartaric acid crystals.
Tass
A drinking vessel, especially one of silver, of small content, used for liqueur ; mainly confined to Scotland.
Tastevin
In English (certainly before the sixteenth century) a taster, i.e. a small shallow cup of silver (with a tiny handle for the thumb) often with a raised centre and/or corrugated or embossed bottom which reflects the light through the wine. It is to be noted that many such extremely similar looking silver cups are not wine tasters but barber-surgeons’ bleeding vessels.
Tasting
It is generally conceded that the art of tasting wine is one which can be acquired and taught. It is further agreed that while people can have what they call natural palates these can never be as useful or perceptive as the palate which has been trained by the professional taster. The senses which enable a person to savour wine are two-fold. There are first the taste buds or as the French call them “burgeons gustatifs”. These are situated in the mouth and primarily on two different parts of the tongue : those at the tip and controlled by the seventh cranial (as distinct from spinal) nerve and those on and around a bump in the back of the tongue (invisible except with the aid of a special mirror) and con-trolled by the ninth nerve. The four tastes recognised by these buds are generally con-sidered to be acidity, sweetness, bitterness and saltiness. None the less, the Swedish savant, Linnacus, noted 8 different savours : sweetness, sourness, fatness, harsh, bitter, viscous, salty and dry. The second guide to wine tasting is (and many consider it more important) that of smell -the olfactory senses. Here again Charles de Linnaeus (1707-1778) the great Swedish botanist was the first to classify smells into the following seven categories. a. aromatic (carnation), b. balsamatic (lilac), c. ambrosial (musk), d. garlic, e. caprylic (valerian), f. repellant (bugs), g. nauseous (putrefying flesh). In 1920 Professor Zwaardemaker classified smells into ten categories, while in 1924 Henning divided them into six-spicy, flowers, fruits, resin, burnt and putrid. So much for the organs which enable one to taste ; it is now necessary to consider the practical side. The ideal tasting room is one with a northern light and one where there is a large white marble slab on which to place the wines and glasses, a small sink with running water, and a rack for glasses is also useful. Tasting glasses should be large, sufficiently so for the taster to be able to shake the glass to allow for the release of esters, sulphur, acidity or any element that may be partially locked in the wine. And again, to allow for a concentration of the bouquet up to the olfactory senses, a glass which is narrow towards the top is desirable. The wine having been poured out, looked at up to the light, shaken and tested on the nose, a tiny sip is then taken, and at this point many experts advise that the wine should be allowed to rest in the mouth while at the same time the mouth is opened and one breathes inwards, thus accentuating the flavour of the wine. This difficult task accomplished, the wine is, so to speak, masticated and finally spat out. Finally comes the question of what shall be taken to clear the palate during a big tasting. There is little doubt that the best thing of all is to take no food at all but to gargle the mouth with water. If it is necessary to take something it is generally considered that bread is the best of all, being the most neutral of foods, but it must be remembered that after any food has been taken the wine will taste better than it had before. As for almonds, nuts, cheese and olives, there is no possible doubt (and this is confirmed by the foremost French writer on the subject) that these cloud the judgment and should be avoided.
Taunus
High forest covered hills along the Rhine in the Rheingau area.
Tauber
The name of a tributary of the Main (Franconia) where wines of local importance are made.
Tavel
The name of a backward little village and wine commune just north of Avignon in the Cotes du Rhone district, France. Here are made rose wines which are esteemed by the proletariat in France, but whose reputation in England and among French wine experts has recently declined. It is, however, an Appellation Controlee district of France and some of the grape species used in its making are Grenache, Cinsault, Piepoul, Bourboulenc and Carignan of which the last must not exceed ten per cent. of the total planting.

Taverns.
An old time name for places where alcoholic beverages were sold practically synonymous with public houses. In the early days of the wine trade in England the actual supplying merchants were called Vinetarii and the retail distributors Tabernarii or Taverners.

Tawny Wines

This description was originally applied to wines of a brownish-yellow colour, but has since become extended. Tawny is a favourite description for lightish coloured ports.

Tenarèze
A flat plain like wine making region in the centre of the Armagnac (q.v.) district.
Tendre
Said by the French of a light, agreeable, slightly moelleux (q.v.) wine, but with little body,

Tenedos
A district a short distance from the Dardanelles which had the reputation of producing red wines of character.

Teneriffe
An important island of the Canaries group from whence came the bulk of the Canary wine supplied of old. At one time these wines enjoyed a great popularity in England but now very little indeed is imported.
Tent.-Also tynt, tente, teynt.

From Spanish tinto, dark coloured. A Spanish wine of a deep red colour but of low alcoholic content. As early as the mid-fifteenth century it was used in Britain as a popular beverage wine and there are many references to it in Elizabethan literature and silver wine decanter labels with this name are extant. Later it became almost entirely confined to use as a communion wine in the Church of England.
Tequila
A popular among Mexican middle classes, this spirit is made from a species of Agave. The industry is centred around the town of Tequila in the Jalasco state of Mexico and the spirit (sometimes pepped up with chillies) has the reputation of being most intoxicating.

Terlano
A most important wine making town north of BoIzano in the Italian (formerly Austrian) Tyrol.

Terne
French for dull, listless, said of a wine which lacks character.

Terroir
Literally “soil” in French, a term widely used by wine hobbyists (sometimes as gout de terroir) in reference to the flavors and aromas that soil and geography impart to a wine.
Tertre, Chateau du.

A fifth classifled growth of the Medoc in the commune of Arsac and producing 400 hogsheads of wine annually.
Tessin.-Also Ticino.

A wine making canton in the south of Switzerland with 4,500 acres under vines. In spite of the sun, its unrivalled position for wine making and the Mediterranean climate which prevails, the land is so partitioned and there is so much migration of farm hands at vintage time, that great wines are not (according to a Swiss official publication) made. The Ticinos divide their wine into two categories : those made with the Nostrano (i.e. European) vines and the Americanos so Called when the wine is derived from the Isabella grape or some other hybrid. Recently, however, wine growers in this canton have been planting in increasing numbers the Bordeaux Merlot grapeand, as well, several Piedmont species such as the Nebbiolo, Bondara and Fresia. The foremost white wine making communes are Besazio, Arzo, Tremona, Breganzona and Castagnola.

Testucci
A Tuscany, Italian method of growing vines on pergolas and trellisses, but not one adopted where high grade wines are required.

Thackeray, William Makepeace

The great novelist of the middle Victorian era. His works disclose an intimate knowledge and appreciation of the wine drinking manners of his time.

Tete de Cuvee

French, literally head of the vatting, meaning the first pressing of the grapes. But generally the words (which are mainly used in the Cote d’Or) mean outstanding growth.
Thann
An Alsatian wine making village on the river Thur between Mulhouse and Colmar. In former times it was famous for a local wine called Rangen, and its cathedral of St. Thiebault is one of the glories of Alsace.
Thasian Wines

Ancient wines made at Thasos Greek, Archipelago, of generous sweet character, for long held in high esteem.
Theocritus
A noted ancient Greek bucolic poet of Syracuse.
Thera
The ancient name of the island of Santorin which, before its practical destruction by earth-quake, used to produce much worthy wine.
Thrall
A frame or stand for barrels.
Thrace
An ancient province of Northern Greece whose wines once had a good reputation.
Three Cranes

Part of the old Vintry establishment of the City of London where wines from abroad, arriving in the Thames, were stored.
Thungersheim
A Franconian (Germany) wine commune. Some vineyards : Ravensburg, Scharlach, Goldbuehl, Rotlauf.
Thurgovia
A minor wine making canton of Switzerland with 320 acres under vines. Some communes are Ottenberg, Boltshausen, Weinfelden, Warth, Amlikon.
Ticino

-See Tessin.
Tierce
An old measure of capacity equivalent to one third of a pipe, also a cask or vessel holding this amount.
Tierra de Espana

See Lebrija.
Tierra Vino

See Lebrija.
Tiers
The layers in which bottled wines are binned away. There are two main systems, the ordinary and the Scotch tiers, which latter is that of putting bottles back to front.
Tilts
Instruments used in cellars for adjusting casks to the required positions.
Tinctures
Solutions generally in alcohol of various flavourings usually of medicinal character.
Tinos
An island of the Greek Archipelago once noted for its Malmsey wine produce.
Tinto
Spanish for red. But it is also an old English word (derived from the Spanish) for Tent (q.v.) Cyrus Redding mentions a French wine of this name.
Tintometer
An instrument which enables one to test and compare the colours of wines, spirits and beers. It is also utilised to measure the colours of a variety of manufactures and other substances.

Tirage
The French term for the drawing-off of wine from cuvees, . vats, etc.
Tirano
A town in the province of Sondrio, Lombardy, Italy, noted for its wine interests.
Tischwein.
German for a table wine of ordinary character like vin ordinaire in French and vino de pasto in Spain.
Toddy
Its first meaning is of a fermented liquor produced from the sap of various species of palms and especially the wild date and the coconut. Its second meaning is a hot beverage made of whisky or brandy or other spirituous liquors, plus hot water, and flavoured with lemons.

Tokay Wines

These wines, made mainly with the Furmint grape and vintaged exceptionally late (after the second week in Novem-ber) derive their name from the eponymous town which is situated in the north-eastern (the Hegyalja district) part of Hungary, at the foot of the Carpathian mountains.

There are three main grades of Tokay : the essence or eszencia which is made from a gentle and slow pressing of over-ripe grapes and is really the equivalent of a vin de paille or straw wine of France, so called because the grapes have been laid out on straw mats so that the water should evaporate. The next is called Aszu, is almost as syrupy (in no derogatory sense) sweet and also will keep as long as the Essence and both have been called by Professor Saintsbury no more a wine but a Prince of liqueurs.” Both these wines had a great vogue in England in the Victorian era as restoratives and, as such, they were widely recommended by the medical profession. They were,and are,sold usually in pint bottles with a long thin neck and the wine was often called Imperial because of the large amount which found its way into the vast cellars of the Austrian monarchy. See also Puttonyos. The third Tokay is Szamorodni which is much less expensive in that it is made in the way ordinary table wine is made and without the addition of Puttonyos. The word Tokay is also applied in the U.S., according to the Oxford English Dictionary, to a Californian wine made in imitation, and one American book of repute on Californian wines describes Californian Tokay as being a medium sweet dessert wine, amber pink in colour and with a slight nutty flavour-often a blend of Angelica, dry sherry to reduce the sweetness, and port to achieve the desired pink tinge. There is also a Californian table grape called the flame Tokay.

Tokay d’Alsace.

A grape species [also called the Grey Pinot] which makes a fine slightly scented wine in Alsace. Originally of Hungarian origin.
Tom Collins.

An American thirst quencher consisting of gin, lime juice, cracked ice, powdered sugar and topped up with soda water.
Tom and Jerry

Among other meanings (derived from two characters in Egan’s Life in London 1821) this is the name of an American compounded highly spiced alcoholic punch.
Tom, Old

The name given to a sweetened type of gin.
Tongs, Bottle

These are specially made iron tongs, formerly much used (now seldom seen), for removing the cork plus a piece of the neck of the glass of the bottle intact. Used almost entirely for vintage ports, the tongs were placed in the fire till hot and then clamped around the neck of the bottle for a moment. When removed and a damp cloth wiped round the neck, a light tap would break off`the neck evenly and cleanly.

Tonel-(Spanish.)
A cask containing 170 to 180 gallons generally used to preserve fine old sherries and brandies.

Tonnay-Charente
A port on the river Charente near Rochefort, from which large quantities of cognac have been shipped for many years.
Tonneau
The French word for large cask and, in Bordeaux in particular, a cask (though rarely seen as such) containing four Bordeaux hogsheads of 225 litres, i.e. one of 900 litres.
Tonnerre
A town in the Chablis district of the departement of the Yonne, France.
Torres Vedras

A major red wine producing region north of Lisbon, Portugal.
Touraine
According to the latest French author on the Wines of the Loire (of which the Touraine forms a part), the Touraine extends from Bourgueil in the west, to Blois in the east and these wines, apart from being grown along the Loire, are also grown on the tributaries La Cisse, La Brenne, on the right bank and rivers Cher, Indre, and Vienne on the left. In this region fifteen thousand acres of Appellation Controlee vines are cultivated which annually give some six million gallons of wine of which at present the reds and roses are slightly leading in quantity. The roses are made any and everywhere in the district, while the home of the reds is concentrated at Saint-Nicolas- de-Bourgueil, Bourgueil and Chinon, producing annually three hundred thousand gallons, six hundred thousand gallons and three hundred thousand gallons respectively. The white wines are generally divided up as follows : Touraine (a million gallons), Vouvray (a little less), Montlouis (400,000 gallons), and the great whites of this region are made with that grape species called the Pineau de la Loire.
Tourne
This sickness of wine is usually bracketed with that of Pousse (q.v.) but the main difference is that while the latter develops intense carbonic acid, tourne does not. The sickness develops most easily when the vines have been mildewed and, in fact, in France both Tourne and Pousse are called vins mildiouses..
Tournon

See Tain.
Tours
The capital of the departement of the Indre-et-Loire and the centre of the Touraine wine region.

Tralles, J. G

A German physicist, the inventor of the alcoholometer that bears his name.

Traminer.
The name of a species of grape used greatly in Alsace and also, though less often, in Germany. In Alsace the wine made (highly perfumed on the nose and fairly sweet) from the grape (which does not do well in sunless years) is called Traminer-See also Gewurztraminer.

Trebbiano
The name of a grape species used in Italian vineyards. See also Ugni Blanc.
Tournus
A town of six thousand inhabitants, twenty miles due north of Macon, and a centre of an important wine (mainly red) making district of the département of the Saône-et-Loire.

Traben-Trarbach
Two most attractive twin towns which face each other on opposite sides of the river Moselle. They are on the middle Moselle and the vineyards cover some 750 acres. Some vineyards are : Traben : Geirslay, Konigsberg, Krauterhaus, Worzgarten, Ric-kelsberg, Lausa, Backhaus, Zoll-turm ; Trarbach : Burgberg, Kreutzberg, Halsberg, Huhnerberg, Schlossberg, Unsberg, Wolfersgrube.
Treading, Grape

Various methods of grape pressing have been in evidence during the recorded history of wine making, but the system of treading by the human foot is possibly the most ancient ; even today there are certain authorities who claim that the method is the most advantageous. Pressing grapes by mechanical pressers of several types is now, however, the custom in most wine-making countries, due solely to the increasing cost of human labour.
Trellis

See Testucci.

Trenching
The trenching of wines, to encourage good growth by retaining as much natural moisture as possible, is practised in several winemaking districts.
Treves.

See Trier.
Treviso
A town north of Venice, Italy, with considerable wine trade activities.
Trier
Called by the French Treves, this magnificent town of 80,000 inhabitants is the most important wine city of the Moselle, Ruwer and Saar, being roughly where all these three rivers meet. It was founded around 15 B.C. by the Roman Emperor Augustus who named it Augusta Treverorum and less than three hundred years later it became the imperial capital of the Western region of the Roman Empire. There are more Roman architectural monuments here than in any other city north of the Alps, though the most striking is the superb Porta Nigra, the fourth century Roman town gate. Vinously speaking Trier is rather unusually placed inasmuch as, geographically, it is in the Upper Moselle / Saar district but none the less the vineyards are classified with those of the Middle Moselle. The Trier winemaking commune is subdivided as follows and some vineyards of each place are in brackets: Trier-Feyen (Klosterberg, Kapellenberg, Altenberg, Schleit, Romerberg). Trier-Heligkreuz (Rotenberg, Rotbach, Grumbach).

Trier-Kurenz (Thielslei, Hammerstein, Vogelsang, Kupp, Wolfsgraben). Trier-Olewig (Retsgrube, Jesuwitter, Tiergartner). Trier-Ost (Pichter).
Trier
Pallien (Augenscheiner- i.e. delight of the eyes, so called because the monks of St. Maximin monastery opposite were so enchanted with the site of this superb vineyard).
Trinidad
An historical (2,000 square miles in size) British West Indian island. It has an important rum making industry and at one time was noted for its liqueurs.
Trinity
A colloquial term for an old style of cocktail made of three ingredients, Italian Vermouth, French Vermouth and gin.
Trittenhelm
A village of the Middle Moselle situated almost opposite Neumagen with a viticulture area of 300 acres. Some vine-yards : Olk, Laurentiusberg, Apotheke, Clemensberg, Falkenberg, Sonnteil, Altarchen, Weierbach.
Trockenbeeren Auslese-(German.)

Trocken-dry or dried. Beeren-berries. Auslese-selected. In other words, wines made from grapes on which the fungus Botrytis Cinerea has settled. See Pourriture Noble. Owing to the enormous amount of time and skilled labour taken in making such wines they are only made in exceptionally fine years and by the wealthier growers.

Trollinger
The name given in Germany to a grape species producing a light red Tischwein (q.v.) in the region of Heilbronn and Stuttgart.
Trompette, Chateau.

A cru bourgeois of Purempuyre, Medoc, making 60 hogsheads annually.
Troyes
A town of 60,000 in-habitants in the département of the Aube from whose environs comes a vin ordinaire called Rosé de l’Aube.
Trotanoy, Chateau.

A first growth of Pomerol, Bordeaux. Annual output 100 hogsheads.
Tulare- County.

A wine growing county (near that of Fresno) of California.

Tuile, Vieux Tuiles.

(French). Tiled or old tiles. Said of a wine which has taken on a reddish brown or old tiles colour on account of age.

Tun
In origin the same as Ton. It derives from a number of old continental languages and is the same as Tonneau.
Tunisia
In North Africa on the Mediterranean between AIgeria and Libya. A great deal of wine is made here. Mostly red, mainly around Bizerta.
Turin
The capital of Piedmont, Northern Italy, and a great wine centre ; especially noted for its vast vermouth production.
Turckheim
A town of three thousand inhabitants and commune of 700 acres near Colmar in Alsace.

Tuscany
A province in Central Italy noted for its wine and wine making. with those of the Chianti district especially prominent. See also under Italy.
Turque, La.

A vineyard of Cote Rotie, France.
Twann
A wine making village on Lake Bienne, Switzerland.
Tyrol.
Formerly the Austrian now the Italian Tyrol – this district of which Bolzano is the centre is becoming quite important for its wines.

Saale
A district and river of the Franconian wine area, Germany.
Saar
This is the name of an important wine district and of the largest tributary of the Moselle, which it joins just west of Trier. The most important communes are : Ffizen, Wawern, Kanzem, Wiltingen, Oberemmel, Niedermennig, Ayl, Ockfien, Saarburg. Serrig.
Saarburg
This picturesque town of 5,000 inhabitants, with a waterfall in its very middle. is the centre of the Saar wine trade.
Sables St. Emilion

The wines of Saint-Emilion (q.v.) (Bordeaux) are subdivided into three appellations, and the third is Sables St. Emilion ; mainly wines from the Libourne (q.v.) area.
Sablons
A red wine making village between Guitres and Coutras in the Gironde.
Saccharometer
An instrument employed to estimate the amount of saccharine matter present in wine.
Saccharomyces
Designation of a type of yeast belonging to the genus endomiciticae. The wine yeast S. Cerevisae Var. ellipsoideus (for brevity called S. ellipsoidars) differs from beer yeast S. Cerevisiae in cell-shape and some biological properties. In natural fermentation, S. Apiculatus (more correctly Kloeckera Apiculata) is responsible for the first stage of the process-until the must has about 4 per cent. by volume of alcohol. At this stage K. Apiculata ceases to ferment and the wine yeast S. ellipsoideus takes over for the second stage. See also flor.
Sack. Also Sacke, Sackis

Known and much drunk in England from the sixteenth century, this was the general name for a white wine imported from Spain and also from Canaries. The other places from which sack (other spellings are seake, sekk, sakkes, seck) principally came at that lime were Malaga, Galicia and Portugal, but from the latter two places it was con-sidered weaker. How the wine came to be called sack has been the subject for much etymological discussion and still authorities disagree. It is possible that it is a corruption of the French word see. It has been suggested that it could-less plausibly-come from Xeque, a wine town in Morocco; and-even more far-fetched-that it could from saki, a Japanese liquor. Again, it has been linked with the English word sack in the sense of plundering a town, since wine might have been part of the booty ; and again it has been suggested that it could come from sack in the sense of a leather wine bottle. It has, again, been suggested that the word could come from the Old High German sacwin, which in very early times meant a beverage made by steeping the lees of wine in water and then straining it through a bag. Although no reference is made to it in the Oxford English Dictionary, a very plausible suggestion is that it comes from the Spanish verb sacar,to take away or take out.
Sacramental Wines

Wines of various types used by the several branches of the Christian Church during certain solemn ceremonies.

Saint
In the wine.producing district of the Gironde there are 120 villages and communes beginning with the word Saint. In the same district there are of Domaines, Châteaux, Clos and Crus some 80 in all.
St. Amour

A commune just South of Mâcon and adjoining that of Julienas in the Beaujolais.
St. Andre de Cubzac

A town of 3,500 inhabitants and commune or 5,000 acres, fifteen miles north-west of Bordeaux, making red and white wine. It is not a great district, but a lot of wine is made here.

St. Aubin.

A commune of the Medoc, some 10 miles north of Bordeaux.
St. Christoly

A village (1,600 inhabitants) and commune (7,000 acres) in the Blayais (q.v.) district of Bordeaux, making red and white wine.
Ste. Croix du Mont.

A village (1,000 inhabitants) and commune (2,000 acres) on the right bank of the River Garonne, opposite Sauternes. The wines from here which are almost entirely sweei white, have a considerable reputation and resembJe Sauternes. Some vineyards, with the annual output in hogsheads in brackets, are : Chfiteau Lamarque (200). ChAteau de Tastes (200), ChAteau du Pavillon (180), ChAteau Lou-bens (200), ChAteau Laurette (200), Dornaine du Tich (40), Clos le Vertheuil (100).
St. Elie

Famous for its night wine (q.v.) made on the Island of Santorin (q.v.).
St. Emilion

An attractively picturesque, romantic and historical town of three thousand inhabitants in the centre of the second most important (after the Medoc) red wine producing area of the Gironde. St. Emilion town is very hilly and from the terrace of the Hostellerie de Plaisance one gets a beautiful view of the tessellated roofs of the lower part of the town, with the vineyards beyond. It is quite a tourists’ mecca for there is a lucky wishing well here, an underground monolithic church (St. Emilion was a halting place for pilgrims on the way to St. James of Compostella in Spain), and the gastronomic speciality is a little macaroon which is popular. The wine growing commune is over 6,500 acres in extent and lies some five miles to the east of Libourne (q.v.). For some reason unknown, the wines of this truly great region were never “officially classified when those of the Medoc were done in 1855, but over the years they have fallen into a classification of their own.

Before listing some of the vineyards, it is necessary to explain that St. Emilion is subdivided into three appellations :

· (1) St. Emilion (Cotes),

· (2) St. Emilion (Graves),

· (3) Sables St. Emilion.

Now, to take each district in turn.

(1). St. EMILION (Cotes). As with Chateau Yquem in the Sauternes classification, so Chateau Ausone (q.v.) is listed on its own as a Grand First Growth. Some other leading chateaux of the Cotes, with annual production in hogsheads, in brackets, are : Magdelaine (80), Belair (160), Canon (300), Fourtet (200), Beausejour (100), Gaffeliere-Naudes (320), Cure Le-Bon-La-Madeleine (50), Pavie (600), Trouvielle(120),Cadet-Bon(120) Cadet-Piola(60), Troplong-Mondot (480), Coutet (160), Balestard-la-Tonnelle (120), Belle-vue (120), Canon-la-Gaffoli6rc (160), VArros6e (100), Pavillon-Cadet (80), Fonp16garde (140), Couvent (12 only but, uniquely, right in the centre of the town. and from here came the recipe for the famous macaroons), Grandes Murailles (40), La Clotte (70), La Carte (60), Cap-de-Mourlin (200)-for five centuries in the hands of the family Cap do Mourlin), Grand-Fauric (80), Grand-Pontet (100), Grand-Mayne (120), Cassevent (80), Trimoulet (100), Larmande (100), Maynan-la-Gaffelibro (120), Faurie-de-Soutard (200), Petit-Faurie-de-Souchard (160), L4 Chatlet (50), Fonroque (320), Franc-Mayne (120), Tour du Guetteur (15), Clos les Jacobins 160), Clos I’Ang61us (400), Laroze (400), Franc-Pourret(l40), Matras (140), Simard (100), Cantenac (80), Gueyrot (120), La Flour (160), Bragard (120), Clos St. Emilion (180), Maynan (80), Chante-Alouette (80), Pontot (100), Peyreau (240), Clos Badon (60), La Tour St. Pierre (100).

The above are listed as either Premiers Crils St. Emilion or Deuxiemes Premiers Cros St. Emilion. There are also about 150 Deuxiemes CrOs St. Emilion Cotes. There is also a Cave Cooperative started in July 1933 (the first cooperative in the Gironde) with 150 members and able to cope with three million bottles of wine.

(2). St. EMILION (Graves). Here the soil is of a sandy-gravel quality and the wines are reputed to resemble those of the Medoc. First of the Grands Cras is Château Cheval Blanc (400). Here follow some First Growths: Figeac (400), La Dominique (160), Ripeau (160), Jean-Faure (120), Croque-Michotte (160), La Tour-du-Pin-Figeac (180), Corbin (50), Gran d- Barrail- Lamar z~lle-Figeac (400), La Marzelle (100), Grand Corbin (200), Yon-Figeac (300), Chauvin (140), Reine-Blanche (60), Cormey-Figeac (180), Monlabert (140), Clos Cormey (100). There are also some 30 Second Growths. (3). SABLES St. EMILION. Some vineyards : Martinet(480), Quinault (200), Gueyrosse Cruzeau (140), Cru Austerlitz (40), Ct-fl Mond6sir (50), Garde-rose (60). Some other St. Emilion communes :- The following communes in this region produce wines which have the legal right to be called and labelled St. Emilion”: St. Laurent – des – Combes, SL-Hippolyte, St. – Christophe – des-Bardes, St.-Etienne-de-Lisse, St.-Pey -d’Armens, St. -Sulpice -de -Faleyrens, Vignonet, St.-Georges, Montagne, Lussac, Puisseguin, Parsac.

St. Estephe.

A village (200 inhabitants) and commune (9,000 acres) of the Medoc. beginning five miles to the north ef Pauillac and the northernmost district of the Haut Medoc. It contains two second class growths (Montrose and Cos d’Estournel), one-third (Calon Segur), one fourth (Rochet), and one fifth (Cos Labory) Some other vineyards, with annual number of hogsheads in brackets, are : Tronquay-Lalande (240), Meyney (600), Le Crock (500), de Marbuzet (200), Beausite (400), Phelan Segur (480), Canteloup (320), Capbern (360), Houissant (130),Beausejour (240), Picard (240), Le Boscq (200), de Pez (360), Pomys (100), Les Ormes de Pez (320), Blanquet (80), La Tour do Marbuzet (200).
St. Florent

See St. Hilaire.
St. Gall

A canton of Switzerland, possessing 500 acres ofvines,95 per cent. of which is the Pinot Noir.
St. Georges

A commune of the St. Emilion (q.v.) area.
St. Georges. Les

Perhaps the most noted vineyard of the commune of Nuits. Burgundy.
St. Goar

A village (population 2,000) and commune of the Middle Rhine where much ordinary white wine is made.
St. Goarhausen

On the opposite bank of the Rhein to St. Goar (this is where the famous Lorelei rocks are) where more- but still ordinary-wine is made. Some vineyards : Gartenack, Hessern, Lochern. Rabenack.

St. Hilaire

A village usually linked with St. Florent as St. Hilaire-St.-Florent, just outside and south of Saumur, France. where a great deal of sparkling wine is made.
St. Hippolyte

A commune of St. Emilion (q.v.), Bordeaux.
St. Jean d’Angely.

A town north of Cognac,in the departernent of the Charente-Maritime, with extensive brandy making interests.
St. Julien

A village (population 1 200) and commune (2,700 acres) of the Medoc, 25 miles north of Bordeaux and bounded on the north by Pauillac. It contains five second growths (L6oville-Las – Cases, L6oville – Poyferr6, L6oville-Barton, Gruaud-Larose, Ducru-Beaucaillou), two third growths (Lagrange, Langoa), and four fourth growths (Saint-Pierre, Talbot, Branaire, Beychevelle). Some other vineyards-annual production of hogsheads in brackets-are : B o n t c m p s -Dubarry (80), Moulin Riche (200), du Glana (200), Gloria St. Julien (100), St.-Louis-du-Bosq (40).
St. – Lambert – du – Lattay

A village where several growers have their cellars and a commune of the Coteau du Layon, between Angers and Saumur.
St. Laurent

A small village (population 2,000) but large commune (34,000 acres) to the west of St. Julien and Pauillac in the Medoc. It contains three fifths classified growths (Belgrave, Camensac and La Tour-Carnet). Some other vineyards-annual production in hogsheads in brackets-are : Caronne-Sainte Gemme (320), du Galan (100) Corconae (60), Barateau (100) La Tour Marcillanet (160). Here, too, are a hundred small producers making four to 20 hogs-heads of red wine annually, and some fifty making this quantity of white.
St. Macaire

A village (population 1,500) and commune, making not great red and white wine, on the River Garonne, right in the south and on the opposite side of the river to Langon. Although the acreage of the commune is tiny (400), it has given its name to the appellation – Cotes de Bordeaux St. Macaire.
St. Martial

A village and commune next to St. Macaire (see above).
St. Martin

A wine commune of the Upper Palatinate, Germany. Some vineyards ‘ Spielfeld, Gold-morgen, Kastanienbusch, Weisse Kreuz.
St. Martin

The patron saint of publicans, victuallers and wine. Son of a Roman military tribune, he was born in Sabaria in Hungary about A.D. 316 and from his infancy was remarkable for the mildness of his disposition ; yet he was obliged to become a soldier. After several years of service he retired into solitude, from whence he was withdrawn by being elected Bishop of Tours in 374. Here his zeal and piety were exemplary and he converted the whole diocese to Christianity. The principle legend connected with St.Martin is concerned with his dividing his cloak with a poor naked beggar whom he found perishing with cold outside the gates of Amiens. The reason for his being connected with wine is that his feast day is on Ilth November, the time when the cattle were killed for winter food and the new wines for the year were dcxvrawn off the lees and tasted. There is indeed more than a superficial resemblance between the Vinalia of the Romans and the Martinalia of the medieval period which became so popular in the fifteenth century that :- “To belly cheer yet once again Doth Martin more incline, Whom all the people worship-peth With roasted geese and wine.”
St. Medard-en-Jalles.

A town (5,500 population) and commune (20,000 acres) eight miles north of Bordeaux in the Medoc.

St.-Nicolas-de-Bourgueil.
A red wine making commune next to Bourgueil (q.v.) near Tourst France. Both wines have the reputation of having a sligh, aroma or raspberry.
St. Peray

A town (3,000 popula-tion) and dry white wine district of the Côtes du Rhône, next door to.Cornas (q.v.) and close to the town of Valence. At one time a sparkling wine was in demand in England, but now this and the table wine are rarely seen.
St. Pierre – Bontemps and St. -Pierre – Sevaistre

This is the name of two fourth classified growths of the St. Julien commune of the Medoc which (owned by a Belgian firm of wine merchants) are usually quoted joined together. Indeed, the latest official list names Chateau St. Pierre alone. Annual production is 400 hogsheads.
St.-Pierre-du-Mons. Also called St. Pey-de-Langon.

A village and commune (2,400 acres) next door to Langon on the Garonne, and right in the south of the Bordeaux district. Though a little ordinary red wine is made, it is noted for its white wines, of which some vineyards (annual production in hogsheads in brackets) are : Chateau de Respide (120), des Jaubertes (100), Clos d’Uza (240), des Querats (100), Mayence 120).
St. Pourgain. Also St.-Pourgain-sur-Sioule.

A wine which two or three centuries ago was on the tables of the Kings of France. The vineyards are on a series of hills along the rivers Sioule and Allier in the Massif Central of Fiance. The red wines are only mediocre and consumed locally, but the whites have the V.D.Q.S. appellation (q.v.).
St. Saphorin

A well known wine commune and village between Vevey and Lausanne in the Lavaux wine district of Switzerland.
St.-Seurin-de-Cadourne.
A Village and commune (3,700 acres) of the Medoc, north of Pauillac. Some chateaux, with annual production in hogsheads in brackets, are : Verdigan (400), Coufran (400), Grandis (200), Soccano (100), Senilhac (200), Lestage (80), St. Paul (120), Bel-Orme -Tronquoy-de – Lalande (400).
St. Vincent

The patron saint of wine growers because it is on his day, 22nd January, that the pruning of the vines begins. Vincent is a Spanish saint, martyred in 304 at Valencia by the proconsul Dacian who, after cruely boiling him put him into a dungeon and left him without food. There is an old French jingle which prophesies that if the sun shines on St. Vincent’s day, vignerons will have a dry year favourable to wine-making.

St. Vivant

The largest (25 acres) and one of the most noted vineyards of Vosne-Romanee, Cote de Nuits.
Saintsbury, Professor George

The author of the highly successful wine reminiscing “Notes on a Cellar Book”, published in the early twenties. The distinguished Saintsbury Club was founded in his honour.

Sake.
A Japanese fermented liquor made from rice, sometimes called rice wine or rice beer.
Salage. (French-salting).

lt used to be a common practice to add salt to wine to improve the colour.
Salento.
A potent muscatel wine made in the south of Italy.
Salina.
An Italian island of the Lipari group, known for its Malvasia di Lipari.
Salmanazar.
The name of an outsize bottle (apparently only used for show purposes) containing one dozen ordinary bottles.
Samos
Much wine is made on the island of this name in the Greek Archipelago. That which is seen is generally golden and very sweet. They are at times called Samian wines and figure in Byron’s Don Juan.
Sampling.
lt is normal for a sample to be drawn from a cask by the warehouse keeper at Port of Entry at the time of the first gauging, and H.M. Customs and Excise permit 1/10th of a gallon free of duty. This sample is normally tasted by the importer in his own sample room and compared with a reference sample which has previously been despatched prior to purchase. Sampling can further be under-taken in warehouse, subject to permission from H.M. Customs and Excise Officer, present at the warehouse concerned.

Samschid.
Another spelling of Jamsbeed or Jamshid (q.v.).
Sain-Su
-A Chinese rice wine, drunk hot.

Sancerre
An attractive village (population 2,600), perched on a hill from whence is a superb view of the countryside, which gives its name to one of the best of the River Loire’s dry white wines, Made in the département of the Cher, there are thirteen communes which have the appellation rights to call their wines Sancerre, of which the most important are : Bue, Verdigny, Crezancy, Saint-Satur, Sury-en-Vaux and Menetreol. The district adjoins that of Pouilly-sur-Loire (q.v.).
Sancocho
Another word for arrope (q.v.).
Sandusky
The most important wine-making region of Ohio, U.S.A.
San Francisco Bay

The counties bordering this bay comprise California’s finest wine growing region.

Sangaree
From the Spanish sangria bleeding. This drink seems to have stemmed from tropical countries and though now it appears to be any long drink, it was originally one composed of lemon water and red wine.
Sangiovese
A rich, deep red wine, the best of Emilia Romagna (q.v.), Italy. Also the name of a grape.

Sanlucar de Barrameda

An attractive seaside resort town and port, from whence Columbus sailed on one of his journeys to America, but more famous as being the headquarters (there are many bodegas in the town) of that super-dry sherry, Manzanilla (q.v.).
San Severo

A white wine of Apulia, Italy.
Santa Clara

A wine growing county of California, situated to the south of San Francisco Bay.
Santa Maddalena

A red table wine made near BoIzano in the Italian Tyrol.
Santenay
A village (1,200 inhabitants) and commune, making fair red wine at the very southern end of the Cote de Beaune, France. Some vineyards : Les Gravières, Clos des Tavannes, La Comme.
Santenots
A vineyard both of VoInay and Meursault in the Cote de Beaune area, France.
Santorin
An island of the Greek Archipelago, where a considerable quantity of wine of various types is grown, including St. Elie (q. v.)
Saone-et-Loire
That departement of France which contains Mâcon (q.v.).
Sardinia
This Italian island (probably the Phoenicians first brought the vine here), in the Mediterranean, makes a very great deal of wine. Indeed, James Denman writing at the end of the last century says that the vine is so productive that the fruit is left on the bunches for lack of vessels to hold the fruit. Now the most popular wines are Vernaccia (produced in the lower valley of the Tirso and greatly praised by d’Annunzio), Oliena, Nasco, Monica and Giro.
Sartena
A sweet red wine making district of Corsica.
Sassella
A full bodied red wine of the Valtellina (Lombardy) region of Italy.
Sauces, Wine in

Although in classical French cooking wine is used in marinading meats, sole au vin blanc, coq au vin rouge, etc., by no means all the great sauces have wine in them. For a white fish stock Escoffier recommends white wine, but not for a brown veal or white veal or poultry stock. Nor does he for Béchamel. For a Chasseur sauce he recommends white wine and brandy ; for a Bourguignonne and Bordelaise, red wine with various aromatics. A Matelote sauce contains white wine with fish stock. Francatelli has the following sauces in which wine appears : Financi~re-sherry or Madeira ; P6rigueux-truffies and white wine ; Genoise -red wine and vegetable stock ; Bordelaise ; Regency ; Neapo-litan-horseradish, redcurrant jelly and red wine; Cherry sauce à la Victoria-cloves, red-currant jelly, cinnamon sticks, orange zests and burgundy.

Sauleet
A commune of the St. Pourgain district (q.v.).
Saumur. (Town).

This is an attractive place (population 18,000) situated right along a flat wide promenade along the banks of the Loire and boasting a superb chateau and one of the only museums entirely devoted to horses in the world. The town is situated to the north-west of the wine region of the same name.
Saumur. (Region)

This is a district about which it is hard to write without being accused of inaccuracy, for although it is usually lumped in books together with the chapter on Anjou wines, one French writer of renown says that it is really a continuation of the Touraine. Some points which can be stated fairly definitely are : (a) Saumur wines are made within the old province of Anjou ; (b) the district lies to the south-west of the Anjou district ; (c) the soil of the Saumur communes is more simi-lar to those of Touraine than to those of Anjou ; (d) Saumur growers have not made the same efforts to market their table wines as have other Loire dis-tricts, with the result that the public here and in France gener-ally, only have heard or Saumur sparkling wines ; (e) a little red wine is made ; (f) some Saumur communes are : (i) along the banks of the Loire-Dampierre, Sauzay, Parnay, Turquant, Mont-soreau ; (ii) South of the Loire and by the river Thouet-St. ; Cyr-en-Bourg, Breze, Poungay, Chace, Montreuil-Bellay.
Saute-Bouchon.

(French- jump cork ). Slang for champagne

Sauternes
The details of this entry fall into three parts (1) the village and the commune (2) the Classification of 1855 ; (3) the word in English.

(1). THE VILLAGE-flanked by those of Bommes and Fargues has 550 inhabitants and the commune has 2,500 acres and adjoins those of Preignac ‘ Fargues, Bommes and Barsac ‘ and the district is some 25 miles South of Bordeaux. The commune contains one Premier Grand Cru-d’Yquern ; two classified Grand Crus-Guiraud and Rieussec ; and five second classified growths-Filhot, d’Arche, d’Arche-Lafaurie, Lamothe Espagnet, Lamothe-Tissot. There are also in the commune of Sauternes, eight crils bourgeois superieurs, 12 crfis bourgeois and bons artisans, and a further fifteen smaller vineyards, of which only four produce as much as 40 hogsheads a year. (2). THE CLASSIFICATION OF 1855. In the first place, it is to be understood that wines made in the surrounding districts of 1 Preignac, Fargues, Bommes and Barsac have all the right to call their wines Sauternes. In the second place, more changes relative to the smaller number of chateaux listed-have occurred here than in the Classification of the Medoc. For example, Chateau Peixotto (Bommes) exists no longer,Chateau Rieussec, formerly listed in the commune of Fargues, is now put in under Sauternes. Then again the first Crus in 1855 numbered nine, whereas they now number eleven, and the second Crus in 1855 numbered twelve including Peixotto, where as now, without this chateaux, they are 15. The list which follows then is not one hundred per cent. as it was when compiled-at the request of Napoleon III-by the Committee of the Chamber of Commerce of Bordeaux in 1854, but it is the latest list as authorised by the Interprofessional Council for the Wines of Bordeaux (C.I.V.B.). The names of the present owners are in brackets.

1er Grand CrÛ

Château d’Yquem (Marquis de Lur-Saluces): Sauternes.

1er CrÛ

Château La Tour Blanche (Propriété de l’Etat) :Bommes. Château Lafaurie-Peyraguey (Société des propriétés de famille D. Cordier) : Bommes. Clos Haut-Peyraguey (Garbay et Pauly Frères) : Bommes. Château Rayne-Vigneau (Héritiers du Vicomte de Pontac) : Bommes. Château Suduiraut (Léopold Fonquernîe) : Preignac. Château Coutet (Rolland-Guy) : Barsac. Château Climens (Héritiers Henri Gounouilhou) : Barsac. Château Guiraud (PaulRival): Sauternes. Château Rieussec (Pierre-Francis Berry) : Sauternes. Château Rabaud-Promis (So-ciété Civile du Ch. Rabaud-Promis) : Bommes. Château Sigalas-Rabaud (Com-tesse de Lambert des Granges, née Sigalas) : Bommes.

2 ème Crû

Château de Myrat (Comte Max de Pontac) : Barsac. Château Doisy-Daene (G. Dubourdieu) : Barsac. Chiteau Doisy-Dubroca (Heritiers Marcel Dubroca) : Barsac. Chateau Doisy-Wdrines (H6ritiersTeyssonneau) : Barsac. Château d’Arche (A. Bastit-Saint-Martin) : Sauternes. Château d’Arche-Lafaurie (Max Pellequer) Sauternes. Château Filhot (Comtesse Durieu de Lacarelle) : Sauternes. Château Broustet (Pierre Fournier) : Barsac. Château Nairac (Charles Perpezat) : Barsac. Château Caillou (Ballan-Bravo) : Barsac. Château Suau (Emile Garros) Barsac. Château de Malle (Héritiers du Comte P. de Lur-Saluces, P. et J. de Bournazel) : Preignac. Château Romer (E. Farges) Preignac. Chateau Lamothe-Espagnet (A. Bastit -Saint- Martin) : Sauternes. Chateau Lamothe-Tissot (Gaston Tissot) : Sauternes. 3) THE NAME Sauternes or Sauterne? The current trend in this country when compiling wine lists and writing the word, strongly favours using the final s” –in other words, calling the wine by the name of the village and as it is called in France. But the Oxford English Dictionary (and others), Redding, Denman, Tovey and Dickens all use the word without the final s. The inference is that the English word, in the last century at any rate, for this wine was, by custom, Sauterne.

Sauvignon Blanc

One of the great or noble species of grapes of France. Together with the Semillon, it makes all the great Sauternes, as well as the wines of Pouilly-sur-Loire, where it is called the Blanc fume. Synonyms in the Gironde are Douce-blanche and Blanc-doux.
Savennieres
A commune of the Coteaux de la Loire district, which lies to the west of the Coteaux de I’Aubance.

Saviguy-les-Beaune
.-A commune of the Cote de Beaune, France.
Savoie and Haute-Savoie.

ln the former departernent of France, south of Chambery (a town with extensive vermouth interests). are made the wines of MontmeIian. Here there is a Cave Co-op where they market a Chignin, Arbin, Bergeron and MontemeIian. In the Haute-Savoie département, bordering on the Lake of Geneva by the town of Thonon, is made the white, dry, pleasant, sometimes somewhat acid wine of Crépy. Further down, around the village of Seyssel, are made the semi-sweet white wines of this same name. Near here too is made another dry white wine, Rousette de Frangy, Rousette being the name of the grape.
Savoureux. (French)

Much used in French wine parlance, of a wine with an agreeable nose and somewhat corse (q.v.).
Savuto
A red wine, called after the river of that name, made in Calabria, Italy.
Scantling
The permanent support and resting place for wines and spirits in cask when laid up. Stout pieces of ship’s oak or teak are usually employed, but some-times old railway sleepers are used.

Schafrhausen
A canton of Switzerland with 1,000 acres under vines. The best known communes are Hallau, Silbingen, Ldhningen, Wilchingen and Osterfingen.
Scharlachherg
A fine vineyard of Bingen, Rhine, but with the difference that the wine is usually sold without any other descriptive words.
Scharzherg
A famous vineyard of Wiltingen, Saar, Germany, which is usually quoted on its own.
ScharzItofberg
A famous vineyard of Oberemmel and Wil\tingen, which is usually sold solely under the vineyard name.
Schaumwein.
German term for sparkling wines. See also Sekt.
Schiedam
A Dutch town with important spirit making interests -Hollands Gin, Schnapps, Schiedam, etc.

Schillerwein. (German).

Nothing to do with the poet, but from the word schillern, to shimmer. A mediocre vin rose made in and around Wurttemberg.
Schlossabzug
The German equivalent of chateau bottled.
Schloss Bockelheim.

One of the finest wine communes of the Nahe, Germany. Here is the famous Kupfiergrube vineyard, made by convict labour and owned by the German State. Some other vineyards : Felsenberg, Miffilberg, Konigsberg, Heimberg.
Schloss Johannisberg

Probably the most reputed of all Rheingau vineyards. High up on the hills overlooking the Rhine, this magnificent castle (almost bombed to the ground during the last war except the cellars-it has now been splendidly rebuilt) has for a terrace the 66 acres which make its splendid (certainly the best known and perhaps the best of the Rheingau) wines. There was a Benedictine monastery on this steep hill which had been there since the twelfth century, and in 1716 it passed to the Prince Bishop of Fulda. Finally,: it became the property of Prince Metternich, in whose family it still remains. The cellars are open to view and are one of the most impressive of Europe.

Schloss Marienlay

A vineyard of Waldrach on the Ruwer, Germany.
Schloss Reinhartshausen

A very famous vineyard (70 acres), part in Erbach and part in Hattenheim.
SchlossSaaleck
A wine-producing townlet of Franconia, Germany
Schloss Staufenberg

A vincyari of Durbach in the Ortenau (near Baden Baden), Germany.
Schloss Vollrads

The most famous vineyard of Winkel. It is the largest privately owned vineyard (80 acres) of the Rheingau. The castle is one of the loveliest of the Rhine, the central tower dating from the earliest part of the fourteenth century.
Schnapps
A form of gin originally made at Schiedam and now freely produced in Germany and Scandinavia as well as Holland.
Schweich
A wine townlet of the Middle Moselle, Germany.
Scotch
A wedge shaped block of wood (teak or oak is best) used for securing casks on scantling.
Scotch Tiers

A special method of binning whereby the tops of bottles are placed opposite each other and nearly touching, and another row of bottles is placed in the cradle thus formed by the front and back rows.
Scotch Whisky

Note spelling, see also Irish Whiskey-Whether it be the water of the burns or the air coming off the Atlantic, there is little doubt that Scotch whisky is one of the hardest to imitate spirits in the world (though it has been tried in all continents) Scotch, as it is drunk today, is usually a blend of two different types of whiskies, both produced in Scotland. The first is the Highland Malt and very little of it is to be had these days. It is heavy-bodied and very smoky in flavour (it is said that the finest comes .1 off granite through peat ) and is distilled from a pure barley malt mash in the old-fashioned pot still. The lighter Lowland Scotch is distilled in a patent or continuous still and is made from a mixed mash. See also Whisky.
Scuppernong
Originally a wild North American grape, it is the chief representative of the Vitis rotundiflora species and is grown, under a score of different names, all over the south of the United States, where it runs riot in fields and vineyards from Maryland to the Gulf and Arkan-sas to Texas
Scaling Wax

It was formerly the custom to seal most bottled wines with wax, and this practice still applies to vintage ports. See Capsules.
Seasoning
A term used for the various methods of preparing casks for containing wines and spirits.

Sec
That this is French for dry is known, but a wine which has the goilt du sec is one which is somewhat harsh and has about it a taste as though too much stalk was left in with the grapes at the pressing. As for the word’s meaning when describing cham-pagne, it has come to mean semi-sweet rather than dry. See Brut.
Sediment
Matter or deposit that sometimes settles in wines, both in cask or bottle.
Seeweine. (German-lake wines)

The name given to light, most palatable wines made in a score of villages along the shores of Lake Constance, which the Germans call the Bodensee.
Segonzac
A town in the centre of the Cognac district.
SeibeI
A French hybridiser, creator of many vines of American French parentage. It is considered by many that these hybrids will before long produce fine wine. Some of the better known Seibels are : for reds, 1000, 5455, 7053, 10878 ; for whites, 4986, 5409, 10868.

Sekt
The German name for their sparkling wines.
Selestat
A town (population 11,000) on the River Ill in the Bas-Rhin, some twenty miles south of Strasbourg, and almost at the southern end of the region. This Alsace town has a Wine Fair in August.
Self Whiskies

Those of one particular make, and unblended.
Semillon
A species of white grape which is used (in conjunction with-though in a much smaller proportion-the Sauvignon) in making all the great white wines of Bordeaux.
Senheim
A wine producing commune and townlet north of Zell on the Lower Moselle, Germany. Some vineyards : Bienengarten, Lay, Rosenberg, Jünger Waldhager, Schwarzberg.
Sercial
A dry, good quality Madeira made from grapes of the same name.
Serpette
The name of small, four inch hooked knife used for trimming the vines in Burgundy
Serrig
A wine commune (250 acres) of the Saar River, Germany. Some vineyards : Wilmberg, Hindenburgslay, Schloss, Saarfels, Kupp, Thinnesberg, Wingertscheck, Langfuhr.
Servan
A very prolific grape of the Languedoc area; both table grape and good element in the local vins rosés.
Serving Wine

See Decanting and Glasses.
Sete.
Town in the Herault area, considered as the birthplace of French vermouth, principally made from the dry white wines of the Middle Herault valley.
Setubal
A sweet white wine making town and commune on the Tagus near Lisbon, Portugal.
Seuddy
Of wines, turbid, full of sediment.
Skye. (French-sap, vigour).

Used to indicate a wine’s robustness as well as a bouquet which, according to one French writer, invades the nose, the mouth and even the stomach.
Seyssel
A dry white wine of the Savoy (q.v.).
Seyve-Villard
A French hybridiser after whom several famous hybrids have been named. Some reds are : Seyve-Villard 5276 and 18315 ; for white : 12375.
Shebeen. (lrish).

A place where illicitly made spirits are sold.
Sherry
A blended high strength wine, ranging in colour from pale lemon through amber, golden, russet, to almost dark brown, made from wine coming mainly from the Jerez region and matured in bodegas in the town of Jerez-de-la-Frontera (q.v.). The main vineyards lie to the north-west of the town and around the towns of Rota, Chipiona, Sanlucar de Barrameda, Puerto de Santa Maria and Trebujena, as well as to the south of Cadiz around the town of Chiclana de la Frontera. In the first named zone certain vineyards are on albariza soil (i.e. chalky) and it is in these vineyards (Machamudo, Carrascal, Anina and Balbaina) that are made the finos on which the flor or flower starts to grow on the top of the musts.

By far the most important grapes used here are the Palomino and Pedro Ximenez (qq.v.), though other varieties cultivated are the Mantuo de Sanlucar, Garrida Pina, Mantuo de Pilas, Bega, Albillo Castellano, Perruno, and the now little seen Canocazo. Though no precise date can be fixed, the vintage takes place around the end of the first week in September and lasts for some three weeks. Since 1948 in Jerez, the first picking has begun with the colourful Fiesta de la Vendimia, or Vintage Fete, in which the grapes are blessed by the church in the central square. In this region the harvesters cut the bunches with small knives and not with small secateurs as elsewhere. The workers (usually men) then carry what they have picked in straw baskets on their heads to waiting donkeys, who then take the grapes to the almijar (yard), outside the main building. Here the bunches are laid out on esparto grass mats to dry for half a day. Rain at this point is a disaster, for it is essential that the grapes reach the lagares (the square wooden or stone troughs in which they are pressed) absolutely dry. Before the pressing, a certain amount of gypsum (q.v.) is added to the grapes, as is the custom in most other southern wine growing countries. But there is a Spanish proverb, “el vino no se hace en la viña, sino en la bota-wine is not made in the vineyard, but in the barrel”-and we must consider the bodegas of Jerez if we are to understand the pre-eminence of this wine over all others in Spain. Some years ago a count was made of the number of casks full of sherry in the bodegas of Jerez. The total was 450,000 and the value of the casks alone was put at one thousand million pesetas, and the 206 million litres of wine they contained was conservatively valued at 4,000 million pesetas. To this must be added 35 million litres of grape brandy, contained in 65,000 butts. No mean total-it is given to show that the greatness of sherry is in the fact that as the whole art of making the wine is one of blending, equalising and maturing, this can be achieved with the gigantic stocks mentioned above. See Solera, South Africa, Australia.
Ships’ Stores

Under this designation, supplies of wine, etc., are available free of duty for passengers and crews of various branches of the maritime services of England.
Shiraz
An ancient and noted winemaking district of Persia -claimed by some authorities to be the home of wine-making itself. Both red and white wines are made there.
Shive
A thin bung for a cask, made of wood.
Shrub
A compounded drink made with orange or lemon iuice, sugar, and any spirit, but usually rum.
Sicily
This Italian island, the home of the cult of Dionysus (q.v.), produces wine in prolific abundance. From here, in the province of Messina, comes the golden Mamertino ; and then further south, on terraced vineyards that lend a touch of colour to the lava-blackened slopes, are white and red Etnas, named after one of the greatest active volcanos of the world. Still further south behind Syracuse and the plain of Noto come Moscato di Siracusa and Moscato di Noto. Also there is Moscato di Panatellaria and Moscato di Lipari. Then Frappato di Vittoria. Finally, the great Marsala (q.v.).
Sierre
A wine commune in the Valais, Switzerland.
Sigolsheim
A hamlet and wine commune near Colmar in Alsace, France.
Sikes (Sykes)

The inventor of a particular system of Hydrometer still employed in this country both officially and otherwise. It is on his tables and calculations that our system of proof” strengths is based. Pure alcohol is 175.2º or 175.2º Proof.
Sillery
A famous and ancient vineyard district of the Montagne de Reims, Champagne. Before the beginning of the nineteenth century, after which all wines from this district went to market as champagne, Sillery was so reputed a district that much champagne (still and sparkling) was sold under its own name.
Single Quinta

Port is nearly always a blend of wines of many years and many different estates (quintas). To designate a port which has come from only one farm, it is called a Single Quinta wine.
Sitges
A small seaside town south of Barcelona which used to have a reputation for a sweet Muscatel. Mentioned by Cyrus Redding.
Skid
A plank or roller along which a heavy cask may be pushed.
Sling.
A long American drink composed of brandy, rum or any other spirit, sweetened and flavoured.
Slip Labels

See Labels.
Slivovitz.
A form of plum brandy made in Central Europe.
Sloe Gin.

A compounded drink made by steeping sloes in gin.
Smash
An American drink made of spirit, crushed ice and flavoured with mint.
Smith Haut Laffitte, Chateau.

An important vineyard of the Graves district (commune of Martillac), producing 200 hogsheads of red wine annually.
Soave
One of Italy’s most reputed wines. It is dry, full and comes from the picturesque and ancient village of that name, a few miles east of Verona.

Solera System

One of the meanings of this Spanish word is a plinth and this might (for no one quite knows how the word came to stand for this complicated Jerez system of equalising wines) give some clue to the provenance of the word, for it has been argued that when the bodegas were formerly used as drinking rendezvous for the friends of the proprietor, guests used to ask for their next glass off the floor, i.e. from the lower butts on the scantling which were the best.

The above serves as an introduction to the solera system. In the bodega a group of butts will usually be arranged in tiers of four or (less commonly now) five and this group is operated as a single unit to produce one only matured wine. The young wine enters the solera by way of the topmost row of casks, which in turn has given a proportion of its wine to the second row, and so on until the row on the ground floor is again replenished. This explains why sherry with a vintage added to the label must be a misnomer. But a sherry labelled Solera (say) 1890 purports to show that it comes from a group of butts laid down that year, for theoretically there always remains an infinitesimal fraction of the original wine.
Solide
Said in France of a wine which is robust and well-made, but which lacks charm.
Solutrk
A white wine making commune adjoining those of Pouilly and Fuisse, Macon, France. It has the appellation right to market its wines as Pouilly-Fuisse.
Soma
An extremely ancient intoxicating Hindu drink, drunk at religious ceremonies and identified with their most popular warrior god, Indra.
Somlauer.
A Hungarian table wine of repute.
Sommelier
French for wine butler.
Sondrio
A wine making region and town of Lombardy, Italy, from whence come Valtellina (q. v.) wines.

Sonnenuhr. (German-sundial).

The most famous vineyard of Wehlen, Moselle, and that which often fetches the highest price of all great growths along this river.
Sonoma
An important wine-growing region of California. It lies north of San Francisco Bay between Napa County on the east and the Pacific Ocean on the west.
Sophistication
The imitating or copying of sherry and port, mainly by infusing the essence of almonds, wormwood, and such like, appears to have been a regular practice during the last half of the nineteenth century and there was more than one book published on the sophistication of wines.
Sorbet
A water ice usually made with Maraschino, served in the middle of extremely copious banquets.

Sorghum
Sorghurn saccharatum is the botanical name for the Chinese sugarcane, from which a potent beverage is made.
Soulignac
A village and mainly white wine making commune near Cadillac, 25 miles south-east of Bordeaux.

Souple.(French-supple).
Said of an agreeable moelleux (q.v.) wine, rather full of glycerine, which gives no shocks to the palate.
Soussac
A tiny village and commune where none the less some eight vineyards make seven thousand hogsheads of white wine annually. It is in the Entre-deux-Mers district, some 30 miles south-east of Bordeaux.
Soussans
A village (700 population) and commune (3,700 acres) of the Medoc, adjoining the communes of Margaux and Cantenac to the south, some 25 miles from Bordeaux. Some Chateaux include: Bel – Air-Marquis-d’Aligre (120 hogsheads annually), La-Tour-de-Mons (500), Paveil (80).
South Africa

When the Dutch East India Company decided to establish a settlement at the Cape, the object was to have a refreshment station between Europe and the East where ships could revictual. To this end they sent out as first commander, Jan van Riebeck, who landed first in 1648 and then at Table Bay in April 1652. His interest in viticulture must have been considerable for he made experiments with Muscadel a other white grapes and impor, root stocks from Brazil, Batay Persia, Italy, Germany, France, and even Japan and St. Helena. In 1658 he pressed some of his grapes, from which he produced, a small cask of wine which he pronounced “good”. That same year the Company gave Riebec a piece of land near Wynberg on which he planted a vineyard, a well as one at Protea (Bishor Court) where he planted out 1,200 vines, this becoming the first vineyard of the Cape. A few years later this energetic pioneer was able to produce( 600 bottles of wine which, as some travellers are supposed to have taken them for hocks, must have been white. At this period the farmers were not keen to plant vines on a commercial scale as they had to wait too long for their liking for their crop-a situation which has gradually changed over the intervening years and now the trouble is to persuade farmers not to over plant with vines.

The next landmark in Cape (a word preferred by many to South Africa) wine history was when Governor Simon van der Stel between 1679 and 1699 (the French Huguenots arriving in 1688 gave a great impetus to the trade, many of them having been wine growers in the south of France) encouraged the planting of yet more vines and indeed developed the farms of Groot and Keiln Constantia as vineyards for his own account. Willem Adriaan van der Stel, who succeeded his father and was also a Governor of the Cape, was also a great believer in the wine industry and on his own farm “Vercelegen” near the present Somerset West planted something in the order of 100,000 to 250,000 vines, an enterprise of such magnitude that it was one of the causes that led to his downfall and recall to Holland by the Dutch East India Company. But the quality at this time was by no means perfect, for in February 1743, we find Governor General Baron von Imhof writing to Mr. Hendrick Swellengrebel, another Governor, Export of wine is not permissible except when the company has no other wine for its ships … Further the making and treatment of wine has, in my opinion, by a long way not reached that stage of perfection which is possible, and I shall therefore request the Directors to send out a few viticulturists from the Rhine and also a few from France if they are procurable in order to instruct the settlers in the proper way of making wine.

But in spite of Governor Imhof’s suggestion that all the wine was not as good as it might be, an exception must be made for Constantia which as early as 1711 was sufficiently good for a diarist to say, They reached the world famed Wynberg which is distant about three hours from the Cape and which under the name of Constantia supplies the popular and really good delicate Cape wine.

The next period of interest in the South African wine industry was from about 1811 to 1860. During this half century he shipments of wine from the Cape to Britain (more than four-fifths of it was, from 1811 to 1824 at any rate, called Madeira) multiplied four times, until in 1859 it reached nearly eight hundred thousand gallons. The main problem at this time was to prevent wine farmers from exporting bad wines and so a brave experiment was tried out by Sir John Craddock, the then Governor of the Cape, for in December 1811, he appointed an official Wine Taster, whose main task was to pass all casks to be used for exportation, Those which did not come up to standard were to be marked condemned and anyone effacing such a mark was to be fined 100 Riksdaalders (about £17). Anyone who used such a cask for export was to be fined five times this sum, with an alternative of six months’ imprisonment. At the same time, it was enacted that all wines destined for export should be at least 18 months old. In 1818 the standard size of the leaguer cask was fixed at 152 gallons ; it came down to 127 gallons in 1826 when the British Imperial Gallon was increased by nearly 20 per cent. In 1826 the Wine Taster’s office was abolished. Then in 1859-60 came a grievous blow. Possibly to prevent a war with France, Cobden and Gladstone negotiated a commercial treaty with France which brought the duty on the wines from that country tumbling down from 5s. 6d. a gallon to 3s. a gallon in 1860, while those from the Cape paid 2s. 9d. The result was that whereas in 1860 South Africa had sent 670,000 gallons of wine to Britain, the figure fell the very next year to 126,000 gallons and by 1865 it was down to 93,000 gallons. In this same year France sent over just on 3 million gallons, whereas in 1858 the amount was only a little above half a million gallons. All the above set the South African wine industry back considerably (so far as trade with Britain was concerned) until sales were again stimulated by the favourable Customs and Excise rates granted to South Africa and other dominions and colonies at the Empire Conference in 1927. As to the modern quality of the wines, it is probably accurate to say that, again so far as Britain is concerned, their sherry has the most important sale of South African wines, and of all the countries of the world making this style of wine, South Africa has managed to make the nearest approach to the original and authentic Jerez- de-la- Frontera wine. Other wines made are a port type and the usual table wines. All the South African vineyards are within 200 miles of the Cape Town, the most important regions being Paarl, Stellenbosch, Tulbagh, Worcester, Robertson, Constantia, Caledon, Swellendam, Drakenstein, Malmmesbury, Wellington, Riversdale, Calitz Dorp, Somerset West, and Ladismith.
Soyeux (French-silky).

Wines whose contact with the palate produces an agreeably caressing sensation.
Spain
The third largest wine producing country of the world, making just on five hundred million gallons yearly (half the output of Italy). She boasts only one truly great wine, sherry (q.v.) and in this region the area under vines is small compared to the vast amount produced in the La Mancha (q.v.) are around the towns of Valdepelias (q.v.) and Manzanares (q.v.). Further districts are the coast area of Catalonia (see Tarragona, Vila Franca de Pa-nades, and Reus), further south around Valencia, Utiel, and Alicante (q.v.), and then again in the south-west between Seville and Huelva (q.v.). But the best table wine district is certainly that of the Rioja (q.v.). A little wine is also made in Galicia.
Spanish Earth

A substance obtained from the soil originally found in Spain. The main source of supply today is the United States of America and certain parts of South America. It is a complex silicate with the unique property of absorbing colloidal matter, both positive and negative and is extensively used as a fining. See also Lebrja.
Sparkling Wines

Depending on whether one is speaking to someone in the wine trade or outside it and on the context it is possible for this word to have exactly opposite meanings, To the public it means all wines, whether red or white, made by the ‘méthode champenoise’ or carbonated, and from any country, but would exclude those which are petillant or spritzig (qq.v.). In the trade it stands for all wines which sparkle, except champagne. It is to be noted that about a hundred years ago this was far from the case and if a champagne was wanted that was not still it had to be asked for as sparkling. The words in French, German and Italian are vin mousseux, Schaumwein or Sekt, vino spumante.

Spitburgunder.
The German name for the Pinot Noir (q.v.).
SpatIese.
German. Late gathered. Said of wines which have been harvested late. Wines with this word on the label are ones which, by German law, should not be artificially sugared.
Spey
The most important river and valley of the north of Scotland along whose banks is made the finest Highland whisky.
Spigot
A cone shaped wooden peg used for plugging an examining hole in the head of a cask.
Spile
The same as spigot, see above.
Spionian.
A popular wine of ancient times made in the Greek Archipelago.
Spirit
The alcoholic liquid resulting after the distillation of such substances as fermented grape juice, grain, potatoes, sugar cane, etc.
Spirit Expansion.

Spirit, especially when of a high strength, is capable of expansion with increasing temperatures.

Spirit, Fortifying.

When it is necessary to raise the strength of a wine, a quantity of spirit is added according to a definite scale. This operation is technically known as fortifying. See also vintage.

Splash, Port

After a vintage port has been bottled, a splash of whitewash is run the upper side of the bottles when they have been binned so that future purchasers can always tell which way up to bin away the wine.
Spritzig
German for petillant
Spumante. (Italian-sparkling).

All Italian wines which are manufactured to sparkle are so called.
Star Bright.

Applied to wines which are bottled with absolutely no trace of cloudiness.
Starch.
A soft white substance found in most plant forms which renders them capable of fermentation.

Staves.
The curved pieces of wood that form the sides of casks. Oak is the timber mainly preferred, but chestnut (and other woods more rarely) is sometimes employed.

Steaming Casks.

In several wine-making countries, casks are treated by steam for cleansing and sterilising the interiors.
Steinberger
Wine from the State owned Steinberg vineyard at Hattenheirn in the Rheingau. Now ranks with Schloss Johannisberg as one of the most noted hocks. With Schloss Vollrads and Schloss Johannisberg, the only estates in the Rheingau not divided among several owners.
Steinwein
This is wine from a precipitously steep vineyard over-looking and within the municipal limits of Würzburg (q.v.), which is the centre of the Franconian (q.v.) wine district. But the name of this vineyard has become so popular that not infrequently now all Franconian wines are called Stein wines. Stein also in German means an earthenware drinking vessel.
Stellenbosch.
An attractive university town and one of the most noted vineyard districts of the Cape.
Sterile Bottling

This is a method which has been developed with great success, especially in Germany and Alsace, where the low strength white wines made there are liable to infection. Generally, wines with an alcoholic content of less than 10.5 %. by volume are those which will be attacked by yeasts, bacteria and fungi, and as the law prohibits more than a certain amount of S02 being added, the answer is to remove these micro-organisms by killing them in filters, empty bottles, corks, etc. Sterilisation of filters and sheets. The filter should first be broken down, all plates removed and the entire machine cleaned with hot water, after which steam is passed through the filters ; it is essential to start using the machine as soon as it has cooled. Bottle sterilisation. These should be treated with a 1.5 per cent. to 2 per cent. water solution of S02 and the bottles (and this is important since otherwise there will be a con-siderable addition of free SO2, in the wine) must either be very well drained (and the more free SO2, there is in the wine to be bottled the longer must be the draining period) before the bottling takes place or they must even be again rinsed in distilled water.
Still Wines

A term used to describe non-sparkling wines, in contrast to those of a sparkling character.

Stillage
A stand for casks.
Stills
Apparatus used for distillation. There are two main kinds of stills used for this purpose : the old-fashioned still, which is for brandies and certain types of whisky, is still in use ; and the patent still of various kinds employed in the manufacture of gin, grain whiskies, etc.

Stirrup Cup

A cup of wine or some other drink offered to a parting guest.
Storage
The best temperature for practically all wines is 16ºC and it is to be noted that it is the subjection of wines to sudden changes of temperature (the hot cupboard in the winter which is allowed to become freezing cold at night) which can do them the greatest harm. It is also bad to leave wine in the light as the reds have their colour extracted from them and the whites turn cloudy; therefore, if a shop front display of bottles is wanted, the well made-up dummy is better than the bottle full of wine, particularly as a burst of sunshine will cause the wine to expand, weep out through the side of the cork and trickle down on to the label, spoiling the effect. The private customer should be advised that table wines, sherries. and especially vintage port and champagne should be stored away lying down, so that continuous contact of the liquid with the cork will ensure that the latter does not shrink . Spirits are best left standing up. Little is known about the effect of light on various types of wine, and as sunlight and normal filament light are composed of various wavelengths, the problem is rendered complex. The only established fact is that infra-red radiation helps towards the formation of copper casse in wines where such a tendency is already apparent.
Strabo
A Greek traveller and writer of the beginning of the Christian era who recorded much interesting information about wine and wine-making.
Strasbourg
Although actually near to only a few acres of vines immediately to the south, this town of 200,000 inhabitants is the centre of the Bas-Rhin subdivision of Alsace and a good jumping-off place for touring its vineyards.
Straw Wines

A translation from the French vin de paille which are wines, usually very sweet, made from grapes which have according to the French Code du Vin, been laid out on straw mats or hung up for a minimum of two months.
Stringing, Cork

Before the advent of the all-wire fastener, sparkling wines were secured by string fastenings in addition to the wire ones.
Stromboli
One of the Liparl islands where a golden Malvasia is of repute.
Stück
The standard measure for casks used in the Rheingau and Hessia of 1200 litres, though wines are more often quoted by Halbstuk or half piece of 600 litres.
Stum
Unfermented or partly fermented grape juice or must used to revitalise flabby wine. In German, stummer Wein is one which tastes flat.
Style
Used to describe wines which in their taste and flavour follow the accepted style of the region they come from. Or again, a firm may ship a range of hocks, burgundies, ports, sherries, etc., which have a recognised style of their own and yet to a larger or smaller degree are alien to the general style of their district.
Suave-
One French writer describes such a wine as one which “creates a peacock’s tail in the mouth” -moelleux, harmonious, near perfection.
Suau, Chateaux

A second classified growth of Sauternes in the commune of Barsac, making 60 hogsheads of wine annually. There is another Chateaux Suari in the commune of Capian (Premieres Cotes du Bordeaux) which makes 800 hogsheads of white wine annually.

Suduiraut, Chateaux de

A first classified growth of Sauternes in the commune of Preignac, formerly belonging to the ancient family of Suduiraut and at present a splendid property (it used to be called Cru du Roy) and 500 acre estate producing (on 250 acres of vines) 400 hogsheads of wine annually.
Sugar Cane

A cane grown extensively in the tropics, the juice of which has a high content of Saccharose (cane sugar) used in the fermentation for the production of rum.
Sugar, Grape

Grape sugar is mainly composed of Dextrose (Glucose) and Levulose (Fructose) and traces of other reducing and non-reducing sugars. During fermentation these sugars are decomposed into alcohol and carbonic acid gas (CO2). The higher the sugar content, the greater will be the residual sugar after fermentation, hence, a sweet wine. When the sugar has fully fermented out, the result is a dry wine.
Sulphur
Called in popular language brimstone and coming from the thirteenth century Provencial word solfre (and old Spanish ‘cufre’ and Portuguese ‘xofre’), sulphur is a yellowish-greenish non-metallic substance found in large quantities in volcanic regions. It is so much the most important chemical (atomic weight 32) in use in the wine trade that a few notes of explanation may be useful. When the ordinary yellow sulphur is burned it forms a gas, sulphur dioxide-SO2. A solution of S02 in water becomes sulphurous acid, and some experts do not approve of its use. Formerly wine cellars relied solely on burning sulphur as their source of SO2, but now this has largely been replaced by solutions of SO2 liquefied under pressure. Wide use is also now being made of potassium metabisulphate which, of course, must be dissolved in water before being added to the wine. Some experts, however, aver that this treatment has the disadvantage of increasing the potassium concentration of the wine and leads to the form-ation of potassium bitartrate deposits. The SO2 which is in any wine (the amount incidentally in bulk wine arriving in this country is very varied) can be divided into two parts : (a) the bound, which married up with certain substances in the wine ; and (b) the free SO2, which has not gone into chemical combination but remains there in its free state. It is this S02 which generally speaking does the bacteria killing and the preserving. Both in England (Regulations in the Merchandising and Public Health Acts of 1887, 1891, 1953) and France (Code du Vin) the maximum amount allowed is 450 milligrams per litre. The burning of suphur sticks (Fr. meche) in casks (which must positively have no water in them) is done by affixing the stick to an iron hook, which is, in turn, stuck into the bottom of the wooden bung. The sulphur is then lit and the bung and burning stick is securely fixed into the bung hole. But this method has now been discontinued in favour of gaseous SO2 injection. See also Oidium.

Surrentine Wines

A wine of the ancients much appreciated by Athenaeus.
Sussling
One of the many synonymous names for the Chasselas grape.
Sweets
A technical and official name (used in various liquor Acts before the eighteenth century) to describe certain types of British made wines.
Swiss Wines

Making annually thirteen million gallons (the same as Tunisia and Austria) of wine (nearly all white), Switzerland is the twentieth largest wine producing country in the world. She makes no truly great wines, but equally very little is bad. The foremost viticultural canton is undoubtedly the Vaud (q.v.). The others are the Valais, Schaffhausen, Neuchâtel, Tessin, Zürich, Berne (qq.v.). Of the cantons which have not separate entries there is Geneva with 25 acres under vines ; Fribourg, with 320 acres, where a red Vully is made ; Argovin with 850 acres-some names are Ennetbaden, Wettingen, Klingau and Dottingen ; Grisons, with 450 acres of vines-the principal vineyards are around Chur ; Thurgovia, 320 acres-some names are Warth, Weinfelden, Ottenberg and Boltshausen ; Basel-Land, 200 acres-some names are Buus, Maisprach and Wintersingen.
Swizzle Stick

Originally a slang word for various compounded drinks and for intoxicating drink in general, a swizzle stick was first one for getting a froth into drinks. Now, in England especially, it is a small five or six-pronged metal contraption used for taking the effervescence out of any sparkling wine.
Sydney-

See Australia (New South Wales).
Syllabubs-Also Sillibubs.

This very old word is of obscure origin. A drink (in common use from the 16th to the middle of the 19th centuries) made by curdling milk or cream by the addition of wine or cider. Within the last century it was customary to see people taking their syllabub bowls into Hyde Park.

Randersacker
Rabaud, Chateau.-Also known as Rabaud-Promis, this ancient property has been in existence certainly since the beginning of the 17th century. it is a first classified growth of Sauternes, in the commune of Bommes, and produces 240 hogs-heads of white wine annually.
Rabelais, Francois.

(c. 1490- 1553) The famous French satirist and humourist who loved and left several appreciations of the wines of Anjou, Saumur and especially Chinon. His memory as a wine connoisseur has been commemorated by he Confrérie des Sacavins d’Anjou.
Rablay
A white wine wine making commune of the Coteau du Layon, Loire. Some growths : L’Argonette, Les Sablonettes, Les Gonnordes, La Roche.
Race.

(French) Applied to a wine of race and breeding.
Racking
The drawing-off of wines from their lees. It is a most important operation and some types of wines are racked many times. An old saying as it that The racking can\make a wine. The term is aIso used to describe the drawing off of liquors from large casks to smaller ones.
Raide

(French-stiff, unbending) Used to describe a wine which, though robust and powerful, lacks suppleness. The opposite of coulant (flowing) which is applied to a moelleux wine which leaves an agreeable sensation in the mouth.
Raisin Wine

Wine is still made om raisins in quite a number of countries and by a number methods. Most of the old types of English wines had a raisin wine basis.
Raisins
As Malaga and Hungarian Tokay (to mention only two wines) are produced from partially dried raisins, the word deserves inclusion in this work. Raisins are “Rosinenweinbeeren” in German, “uve passe” in Italian, “pasas” in Spanish, and “raisins secs” in French, and are any variety of dried grapes, seedless or otherwise, in contradistinction to currants, which are a dwarf species of grape known as Vitis vinifera var. Corinthiaca the word comes, as it implies, from Corinth which was once famous for this particular fruit, and indeed currants are still in some places called Corinth Grapes.

Raki, Raka, Rakia

From the Turkish “raqi”, this is an aromatic liquor made from grapes, grain spirit, palm toddy or rice, and much consumed in the Levant and Greece.
Rancio
The Spanish word for rank or rancid, but so far as the wine trade is concerned nearly every definition in current literature differs. To say that a wine has acquired a taste of rancio is nearly always a compliment and implies that it has taken on a pungent, concen-trated flavour and taste through remaining a long while, generally in cask, but occasionally in bottle. It is to sweet natural dessert wines from Malaga, Valencia, Tarragona and Banyuls that the term is generally given.
Randersacker
A village and commune (of 400 acres) in the Franconian wine district of Germany. Some vineyards : Tetifelskeller, Pfiilben, Riedern, Beerer, Spielberg, Marsberg.
Rangen

A famous vineyard of Thann, Alsace.
Rape

A French word to denote a wine which has a light taste of wood about it.
Rassig.

(German). -Racy. Pleasant. Strong taste and aroma.
Rasteau
An extremely small (almost unknown in England) wine-making (Vins doux naturels) district just north of Chdteauneuf-du-pape, France.
Ratafla
A cordial or liqueur dating back to the 16th century, flavoured with various kinds of fruits or their kernels, especially almond, cherry and peach. The word comes from the French but its origin is unknown.
Rauenthal
A small village and commune some two miles from Eltville in the Rheingau. Some vineyards : Baiken, Willfen, Gchrn, Wieshell, Maasborn, Pfafrenberg, Rothenberg, Burg-graben, Hilpitz, Siebenmorgen, Kesselring.
Rauschling.
Another German name for the species of white grape called the Elbling or white Kleinberger.
Rausan-Segla, Chateau.

A second classified growth of the Medoc, in the commune of Margaux, producing 240 hogsheads of wine annually.
Rauzan-Gassies, Chateau

A second classified growth of the Medoc. This property used at one time to be united with Rausan-Segla. Annual output is 200 hogsheads.
Ravello

A winemaking district near Naples, Italy.
Raya
This word is Spanish for a line, stripe or stroke, and is the term used in Jerez bodegas for an identifying and classifying chalk mark made on butts when they are being classified. A raya wine has been called in many books on sherry a poor relation of an oloroso and an embryo oloroso. These rayas are classified as una raya, dos rayas, down to four in decreasing order of value. A raya wine is coarser than a fino or an oloroso.

Rayne Vigneau, Chateau.

A first classified growth of Sauternes in the commune of Bommes, producing 300 hogsheads annually.
Reaumur, Rene Antoine

This French scientist (1683-1757) invented a thermometer scale which is still in use in France and other continental countries.
Rebeche
This is the French word used (mainly in connection with champagne making) to signify the third pressing of the grapes, which goes to make a vin ordinaire. See also tailles.
Recioto
Also Recioto Veronese. An unusual wine and a speciality of the province of Venetia, Italy. The name Recioto comes from an Italian dialect word for orecchio-ear. This is because in harvesting the grapes for this wine the lower middle part of each bunch of grapes is cut off before full ripening and the two clusters (the ears) are left on to develop full ripeness. Two wines (both now fairly rare) are made, called Recioto ; one is a sweet, potent dessert wine, and the other a red sparkling wine.
Recorking Wines

Sometimes a vintage port or a particularly long lived claret will have enough life left in it and be available in a cellar in sufficiently large quantities, yet with the cork deteriorating, for it to be worth while scrapping the old cork and puting in a new one. This operation is very infrequently needed now, and as few members of the public have heard about it, there is a real necessity to explain what has been done so that no lack of confidence occurs.
Rectifying
In a trade sense this means a second or further distillation of already distilled spirits practised in several forms of spirit making. Those performing such operations are termed rectifiers.
Red Biddy or Red Lizzie

Slang names applied in Britain to mixtures of cheap wines, sometimes mixed by the consumer with de-flavoured methylated and other spirits.
Red Wines

The description generally applies to wines with a dark red, ruby, violet, purple, etc. colour, as distinct from white, amber, golden wines. The pigments responsible for this colour are contained in little pockets or cells within the skins of the grapes. After pressing, the skins are allowed to remain in con-tact with the juice. At this stage very little pigment is absorbed into the liquid. However, during fermentation, the bubbles of carbon dioxide impinge on the cells and release pigments into the liquid. The production of alcohol and the increase in acidity during fermentation enhance the solubility of the pigments. Another important factor governing the amount of pigments absorbed is the pressure within the fermentation tank ; the amount absorbed being directly proportional to the pressure.
Redding, Cyrus

The author of A history and description of modern wines, a work of 145,000 words (and in later edi-tions 165,000 words) and of great erudition and accuracy. Several editions came out between 1830 and 1851 and it is the most important work on wine in English of the nineteenth century.
Redi
A celebrated Italian poet and court physician to the Grand Dukes of Tuscany in the seventeenth century. He wrote a long, jovial, rollicking poem called Bacchus in Tuscany, which depicts with graphic effect the fervent love of his countrymen for the product of the vine.
Reducing
The name given to the operation of reducing spirits from a higher strength to a lower one.

Refosco
A semi-sparkling red wine, possibly older than champagne, which used to be made around Trieste, Italy.
Refreshing.
Adding a fuller younger wine to an older one in order to give the latter something to feed on and to prolong its life.
Reggio
Chief town of the province of Calabria, with important wine trade interests and where the Greeks first landed (finding vines clinging to poplars and wild fig trees) when they wanted to found a new colony.
Regoa
The effective centre of the port wine district, about 50 miles East of Oporto.
Rehoboam
The name of a mighty king of Israel, but in the wine world an outsize bottle taking six ordinary bottles.
Reif.

(German-ripe) -Wine from sound, fully ripened grapes.
Reil
A village and commune near Zell on the Middle Moselle, Germany. Some vineyards . Falklay, Sorrentberg, Steinbach, Goldlay, Wolfskaul.
Reims

(Generally spelt in English-Rheims) -This handsome town, with its 120,000 inhabitants, its wide, well kept boulevards, its superb cathedral, and its relative lack of top flight hotels, is spiritually the chief town of the champagne trade, though in many ways Epernay (q.v.) is, in proportion to its size and its position in the vineyards, commercially more important. Many of the leading shippers have their offices and cellars in Reims, which latter are so vast that they are of interest for a visit, apart from any question of their containing wine. To get some idea of their size, it is to be noted that in the First World War a fair number of the population of the city of Reims spent a greater part of the war at work in these champagne cellars and, according to official accounts, several women did not see the light of day for two years. There was an underground tailor, watch repairer and shoesmith, and the Protestant chapel was installed underground with one big firm, while the Cardinal’s altar, surrounded by 100,000 bottles of 1911, was in another. In March 1916, the military circulated an official but highly secret memorandum on the potentialities of the champagne cellars, in which it was stated that 34 battalions, nearly 50,000 men, could be housed therein.
Rein.

(German-clean) Used of a wine free from all unpleasant ingredients.

Reiterpfad.

(German-riders’ path). -The name of a vineyard in Ruppertsberg, RheiripfaIz.
Remagen
A village and commune on the Middle Rhine making a small amount of not very distinguished red and white wine. Some vineyards : Schaffenberg, Hippenberg.
Remuage.

(French-moving, stirring) -An operation in the making of champagne and other sparkling wines, for shifting of deposit or sediment on to the cork of the bottle. During this operation each bottle is placed neck downwards in a pupitre (q.v.) and after being shaken by hand is tilted gradually until it is quite perpendicular in the pupitre and the deposit has settled on the inside face of the cork, preparatory to disgorging.
Rennes
A French town north of Nantes with certain distilling and liqueur making interests.
Resin
The residue left after the distillation of oil of turpentine from the olio turpentini or crude turpentine that comes from wounds or cuts in trees, and especially the pine. It was (and still is in Greece) put into wines to preserve them and give them added piquancy. See also Pitch.
Resine.

(French-resinated). -Used by the French in a different sense, namely, a wine which has taken the taste of resin from coming (by mistake) into contact with resinous wood of casks.
Retorts
Vessels used for the distillation of substances by heat. They are associated with the alembics of spirit distillation.
Retsina
The Greek name for a wine which has been flavoured with sandarac, a resin obtained from the tree Calitris quadrivalvis which grows in the Aegean Islands and N.W. Africa.
Reus
Although one speaks of Tarragona, referring to the wines of this region, it is more in and around Reus, the industrial centre of the province with a population of 33,000 inhabitants, that they are made. It is 13 kilometres from Tarragona and is also at the foot of the winemaking Priorato area.
Reutlingen

A viticultural wine centre of the Wurttemberg area, Germany.
Rheingau
Not by any means the largest (4,500 acres, as against 28,000 Rheinpfalz and 26,000 Rheinhesse), but generally con-sidered the finest wine district of Germany, making almost solely white wine. It starts on the Rhine at Wiesbaden and Mainz (though it takes in the commune of Hochheirn on the River Main) and continues along past Rildesheim up to and including Lorch and Bacharach. Within this span, where the vines are between the Taunus Mountains and the Rhine, the less great wines are to be found between Rfidesheim and Lorch and the greater ones between Rildesheim and Wiesbaden-Mainz. The greatest communes and names, going from Rildesheim towards Mainz are: Riidesheim, Geisenheim, Johannisberg, Vollrads, Winkel, Oestrich, Hallgarten, Steinberg, Hatten-heim, Kiedrich, Erbach, Eltville, Rauenthal and Hochheim.

Rheinhesse
-Also called Hessia, this is a rectangle of bare rolling country, of which the most important part is a strip running along the left, or western, bank of the Rhine from Mainz down to Worms. The most important communes and names are :Laubenheim, Bodenheim,Gaubischofsheim, Nackenheim, Nierstein, Oppenheim, Gunters-blum, Alsheim, Mettenheim and Worms, which town has within its borders the famous vineyard of Liebfrauenstift (q.v.)
Rheinpfalz.

See Palatinate.
Rhine, The

That mighty and celebrated river of Europe which rises in Switzerland and forming the borders of France and Germany for part of its course finally flows into the North Sea. On its banks and its tributaries are situated many vineyards. On the eastern bank is the Rheingau and on the opposite side the Rheinhesse and Rheinpfalz (Palatinate). Less well known is the fact that from Strasbourg down to Basle are also grown on the Rhine a great deal of Baden wines, and that Alsatian wines are often now called French Rhine wines.
Rhodes
Wines are made on an extensive scale in this island of the Greek Archipelago, but in ancient times this island had a very considerable wine vogue, being praised especially by Virgil.
Rhodt
Also called Rhodt unter Rietburg ; a not great wine commune of the Ober Haardt (Upper Palatinate), Germany. Some vineyards : Blenk, Haseneck, Nussbaum, Guth, Bremen, and over 35 more.

Rhone Wines

Along the banks of this truly majestic river from Lyon down to Avignon are made some of the most interesting, excellent, and ever increasingly popular wines of all France. Starting just south of Lyon, at Vienne, come Cote Rotie, Condrieu and Chateau Grillet. Then there is a short break and further south come Crozes-Hermitage, Hermitage, Cornas, St. Peray, and Privas. Then a bigger gap and, just north of Avignon, come Tavel, Rasteau, Beaume de Venise, and, the most famous of all, Chateau neuf-du-pape. (all q. v.).
Rhubarb Wine

A very old English wine made with the stalks of rhubarb, heavily crushed and with sugar added.
Rhum
The French spelling of rum.
Ribeauville
A most picturesque 5,000 inhabitant town of the Haut-Rhin Upartement of France, in the Alsace district. The German name is Rappoltsweiler.
Rice Wine

In many parts of the Far East, China and Japan, etc., a wine is made from rice and is generally known as sake ; a spirit is also distilled from this.
Richebourg
An outstanding t8te de cuv6e vineyard, of some 15 acres, of the commune of Vosne-Romanee in the Cote de Nuits.
Richter

The inventor of a particular kind of hydrometer.
Riesling
This grape, which is a very close relation of the French Pinot blanc, is almost exclusively used on the Moselle and its tributaries, the Saar and the Ruwer, and as well along the Rhine in the Rheingau. It is also grown, but less predominantly so, in the Rheinhesse and Palatinate. Though mainly a German grape (and one esteemed writer says it loses its character when transplanted to other soils), it also makes by far the best wine of Alsace, where it is called the King of Alsace. In both places, the Riesling grape (which succeeds best on dry, gravelly or rocky soils) is late-blossoming and late-ripening, and produces far less (but far better) wine than the Sylvaner grape (q.v.) with which it is usual to compare it. As for the Riesling’s history in Germany, it is almost certain that it was first cultivated on the Moselle and that its arrival in the vineyards of the Rheingau and Palatinate is comparatively recent. This occurred in the very hard winter of 1889-1890, when many of the vineyards in this area were destroyed by the heavy frosts, and also in the early nineties, when the Phyl-loxera was taking its deadly toll. Here the vineyards were re-planted with the Riesling grape. It is also much used in South Africa, Yugoslavia, the U.S.A. and Australia.
Rieussec, Chateau.

A first classified growth of Sauternes, in the Fargues commune, and contiguous to Ch.Yquem. Produces 280 hogsheads annually.
Rigailhou, Chateau.

A vineyard producing 100 hogsheads of red wine annually in the Graves district of Bordeaux.

Rilly.

Also Rilly-la-Montagne. A village and district in the Montagne de Reims champagne area, half-way between Reims and Epernay.
Riocaud
A small village in the St.-Foy-de-Bordeaux area, almost on the border where the departement of the Dordogne joins that of the Gironde. Makes both red and white wine.
Rioja
Spain’s best table wine district. It occupies most of the north of the province of Logrofto (in the district of Aragon), which is bounded to the north by the provinces of Navarra and Alava and to the south by that of Soria. The word comes from the fact that the small River (Rio) Oja runs through the western part of the district. Both red and white wines are made, in the style of a Burgundy, Claret, Chablis and Sauternes, and, indeed, in Spain (as in England) these names are used when describing and marketing them. The Rioja is subdivided into two districts : (a) the Rioja Bajo to the west, in which are the towns of Calahorra, Alfaro and Arnedo ; (b) the far more im-portant Rioja Alto, in which is Logrofio, the capital city, with two bodegas dealing with exports and Haro with no less than twelve.
Rions
A commune (2,500 acres) and village (1,000 inhabitants) south of Bordeaux, on the banks of the River Garonne, in the Premières Côtes de Bordeaux. Makes both red and white wines. Some vineyards, with annual production in hogsheads (in brackets) : Ch. Mony (120 white), Ch. Carsin (40 red, 160 white), Ch. Calla (40 red, 200 white), Ch. des Ramparts (100 red, 200 white).
Riquewihr
An Alsatian town (1,000 inhabitants) as picturesque and as closely connected with wine as is Ribeauville (q. v.), which is only three miles away.
Rivesaltes
A town (6,000 in-habitants) five miles from Perpignan on the Mediterranean seaboard and almost touching Spain, which has given its name to a sweet dessert wine made in the locality.
Roaillan.
A village and commune, between Langon and Bazas, of the Graves district, Bordeaux, making more white wine than red.
Robe.

(French). In this sense means colour. By examining a wine’s robe, one gets a fair indication of its age. A purple or red colour denotes a young red wine which turns to pelure d’oignon (q.v.) when older. A greenish or olive green colour denotes a young white wine.
Roborant
A medical term for a strengthening or tonic medicine, hence its use for certain suitable types of tonic wines.
Rochecorboo
A commune between Vouvray and Tours, with the legal right to call its wines Vouvray.
Rochefort- sur- Loire.

A village and commune twenty kilometres from Angers in the heart of the Coteau du Layon district. Here is situated the famous Quart de Chaume vineyard.
Rochelle, La

A port and town (60,000 inhabitants) in the Charente- Maritime departement of France, from which a great deal of brandy was shipped in earlier times.
Rocher, Chateau du.

A St. Emilion growth from the commune of St.Etienne-de-Lisse, producing 100 hogsheads of red wine annually. There is also a Domaine and a Crû du Rocher in the Gironde.
Rochet, Château.

A fourth classifled growth of the Medoc, in the commune of St. Estephe, pro-ducing 240 hogsheads of wine annually.
Rod, Dipping

A specially graded rod used for dipping into a cask to ascertain the quantity held.
Rohfaule. (German).

Acid rot caused by late frosts.
Rolland, Chateau.

A cru bourgeois vineyard of the Medoc, in the commune of Pauillac, producing 80 hogsheads yearly.

Rollin, Nicholas

A Burgundian tax collector under Louis XI who in 1443 founded the famous Hospices de Beaune (q.v.) which draws its revenues for charitable purposes from certain good vine-yards in the district.
Romagna
Now generally called Emilia Romagna. A province of Italy making red and white wines. Red : Lambrusco, Sangiovese ; white : Albana di Romagna.
Roman Wines

Rome has for centuries been noted as a great wine centre and it remains so even to the present day. The older types of Roman wine received much appreciation from several great writers, and today Castelli Romani, which comes from the hills south-east of Rome beyond the Ciampino airport is a wine of distinction. It was this wine, in fact, which caused someone to remark that the Eternal City is watered by three rivers, the Tiber, the Aniene and the river of wine from the Castelli Romani.
Romaneche-Thorins.
A town (1800 inhabitants) and commune 10 miles from Macon in the Beaujolais district, giving its name to a wine.
Romanee, La

A smaller vineyard (2 acres) than Romanee-Conti (q.v.), in the same commune. These wines, too, are greatly esteemed.
Romanee-Conti
Generally considered the greatest of all red Burgundies, this vineyard is only 41 acres in extent, in the commune of Vosne-Romanee, Cote de Nuits.
Romanée La Tâche.

See Tâche, La.
Romanee-St.-Vivant.

The largest of the Romanee vineyards (24 acres).
Romer, Chateau.

A second classified growth of Sauternes, in the commune of Fargues. Output is 60 hogsheads a year.
Rond.

(French-round). Used to describe wines which are harmonious, full and supple. According to one French wine writer, the rondeur of a great wine only appears after eight to ten years, whereas the time for ordinary wines is after their second year.
Roquemaure
A winemaking village and district near Avignon, France.
Rose, Vin

If this has to be translated, it must be pink wine. The true vins roses of the world are made by crushing red grapes but allowing the juice to remain with the colour-giving skins and stalks only long enough for it to take on a greyish, pinkish, light red, or even red (according to the country it is made) tinge. Vin rose (which is seldom a great wine with vintages attached to it) can be made in any wine district where red grapes are grown and can be made to suit the law of supply and de-mand. In France, Tavel (near Avignon) rose is reputed, and so is Anjou rose. Beaujolais and Bor-deaux roses are also seen on English wine merchants’ lists. Spain and Portugal both produce roses.
Rosolis or Ros Solis

The latter appears to be the older form and comes from ros (dew) and sol (sun), in other words, the plant sundew and it was from this that the drink was formerly made. Later, rosolis was a com-pound beverage made of spirits, raisins and sugar, its home being chiefly Southern Europe.
Rota Tent

A luscious reddish-brown wine which used to be made around Rota, near Cadiz, Andalucia. Now this town is the centre of the largest American air-sea base in Europe. Rota wine used to be used by the Church of England for Com-munion purposes.
Roterd
A vineyard name in Dhron, Moselle.
Rothenburg
There are vineyards of this name in various Rhine districts, the best known growths being : Geisenheimer Rothenburg, Rauenthaler Rothenburg, and Hattenheimer Rothenburg (Rheingau), and Nackenheimer Rothenburg (Hesse).
Roti.

(French-roasted) Said of a red wine made with over-matured grapes or of grapes which have become overripe on the vine itself. But the French also talk of a vin de roti, meaning one which harmonises with roast meats.
Rotie, Cote

See Cote Rotie.
Rotlay
A vineyard name in Zeltingen, Moselle.
Rougeot.

(French-red rot). -A disease of vines which manifests itself by the leaves, at the very beginning of the summer, turning red, like those of certain ordi-narily healthy vines at vintage time. Often due to insufficient chalk or magnesia in the soil.
Roumania
The ninth largest wine producing country in the world, with an output of some 90 million gallow annually.
Rousette
The name of a light wine made around Seyssel Savoie, France.
Rousing Stick

A long stout stick used for rousing or stirring wine in cask after the fining has been put in.
Roussane
A very late ripening white grape used in the Cotes du Rhone and especially for the fine white Hermitage.
Roussillon
lt is important not to get confused here. First, there is a tiny village in the Isere, just by Ampuis, which is in a vinous district of France but otherwise has no special connection with wine. Second, there is another village, of 800 inhabitants, in the département of the Vaucluse, not far from Avignon, and around here are made Gigondas and Apt wines. Third, and by far the most important, there is the Roussillon which was a former province of France (acquired in 1659) and which is now in the département of the Pyrénées Orientales. Here, made with the Muscat, Grenache, Maccabéo and Malvoisie grapes, are those super sweet dessert wines which go by the title of Vins Doux Naturels (q.v.) and are called either Roussillon or Banytils (q.v.). There are two sub divisions-Côtes de Haut Roussillon and Grand Roussillon.
Roux.

(French-russet, reddish brown) Applied to a white wine where the colour has deepened and taken on the colour of a dead leaf.
Roxheim.
A village and commune near Bad Kreuznach on the Nahe Germany. Some vineyards : Hollenpfad, Birkenberg, Wiesberg, Huttenberg, Helfert, Lett, Bangert.
Ruby Wines

Port with the colour of this jewel is often called Ruby to distinguish it from its browner cousin, Tawny.
Ruch
A village and commune in the Entre-deux-Mers district of Bordeaux, making mostly white wine, of which ChAteau Cour-teillac produces 1,200 hogsheads annually.
Ruchottes
The name of a white wine vineyard in Chassagne-Montrachet, Cote de Beaune.
Rude.

(French-uncouth. harsh) Such a wine has the faults of harshness and astringence. Often said of a common wine which sticks in the mouth.
Rudesheim.
Town-Formerly the home of many belligerent noble families, their fortresses and towers still set the architectural tone of the town, which now (right on the very borders of the Rhine) has a population of 6,500. It is not only beautiful but picturesque and a great centre for tourists, especially as it abounds in many attractive wine bars as well as cellars which are open to the public. Commune : Behind the town, overlooked by the imposing NiederwaIddenkmal (a somewhat graceless monument) are the vineyards of the commune, which are among the finest of the Rheingau. Some growths are : Linngrub, Ramstein, Stoll, Wilgert, Platz, Rottland, Roseneck, Lay, Millilstein, Bischofsberg, Paares, Burgweg, Hduserweg, Hasenlatifer, Engerweg, Dickerstein, Katerloch, Hinterhaus, Stumpfenort, Zollhaus, Bronnen, Hellpfad, Wust, Floss, Spess, Frenz and some 25 more.
Rugiens
There is a Rugiens-Bas (15 acres) and a Rugiens-Haut (14 acres) and both are premire cuvee vineyards of Pommard, Cote de Beaune.
Rulander
Also called the Pinot Gris, this is a minor white wine making grape much used in southern Germany and Alsace.
Rally
One of the best known communes of the Cote Chalonnaise which, with Mercurey, Givry and Montagny, have the appellation controlee names for this district. It lies on the Rhone, between Burgundy and Beaujolais.
Rum
The British definition of rum is as follows : A spirit distilled direct from sugarcane products in sugarcane producing countries. One of the earliest references to the spirit occurs in 1651 in a book on Barbados, where it was called rumbullion (Devonshire dialect word for a tumult) and also rumbustion, and both of these words were shortened to rumbo and then rum. This spirit (of which the West Indies provide the most import-ant supply of the finer quality rum) is either distilled direct (which is rare now) from fermen-ted cane juice, or from molasses. which can be described as the residue of sugar syrup remaining after the cane juice has been boiled and the sugar crystals extracted. In greater detail, the process is as follows: at the factory, the cane (a tall, stout, perennial grass, Saccharum officinarum) is cut up and crushed between rollers, and the juice therefrom runs off into tanks. The water in the juice is evaporated and the remainder becemes a syrup which is boiled in a vacuum con-tainer. From this operation comes sugar and an uncrystallisable mass of a deep brown colour and treacly appearance, which is molasses. This is fermented and when distilled, rum is the result. See Jamaica.
Rummer
A kind of large drinking glass, usually made from very thick glass. From the German Roerner, which in turn is probably from Roman glass.
Ruppertsberg
A very celebrated commune of 400 acres, only half a mile from Deidesheim in the Palatinate, Germany. Some vineyards : Nussbien, Spiess, Kreuz, Reiterpfad, Hofstfick, Mandelacker, Goldschmied, Achtmorgen, Linsenbusch, Hoheburg.
Ruskin, John

This famous Victorian art critic had a training in his father’s firm of wine mer-chants. He wrote much in favour of wine.
Russian Wines

These are made in many parts of the country, but perhaps the best three districts are : (1) around the mouth of the Volga ; (2) an area between the Black Sea and the Caspian ; (3) southern Crimea, and it is here, behind Yalta, that the best wines (they are rich and full-bodied) are made. She also produces much sparkling wine.
Rust
A sweetish white wine made in Austria.
Ruwer Wines

A small tributary of the Moselle, which it joins near Trier (q.v.). In England, Ruwer wines are generally classed as Moselles, whereas in Germany they go under their own separate headings. The most important wine communes on this river are : Casel (or Kasel), Grunhaus, Waldrach and Eitelsbach. In flavour it is usual to consider them very close to Moselles, but a little lighter and drier.
Rye Whisky

This spirit is made in the U.S.A. and Canada. The fermented mash contains a higher proportion (not of necessity 100 per cent.) of this grain.

Quai des Chartrons

A shabby but distinguished waterfront quay side which houses the cellars and offices of some of the largest and most distinguished of Bordeaux shippers.
Quart
A common English liquid measure of two pints or a fourth part of a gallon. Most wines and spirits, however, are sold in Britain in bottles known as reputed quarts, which actually only hold one and one- third pints.
Quart de Chaume

The greatest white Loire wine, made near Rochefort- sur- Loire where the River Layon joins the Loire.
Quarter Bottles

Small bottles generally equal, as their name indicates, to a quarter of a Quarter of a standard bottle. They are in fairly common use for champagne and spirits.

Quarter Casks

The gauge of these varies according to the type of wine for which they are used, but it is generally about 26 to 28 gallons.
Quartern
The popular phrase for a quarter of a pint, or gill, used for the retailing of wines or spirits at on licensed premises.
Quartier de Marci Haut

The name of a section of Clos de Vougeot, Cote de Nuits.
Quass or Kvass

A Russian beverage or beer made of malted barley and rye. It would appear to have no connection with the old English verb quass, to drink or quaff immoderately or to excess.
Quassia
The bark of a South American tree from which a bitter decoction (chiefly used for medicinal purposes) is made.
Quatorze Journaux

The name of a section of Clos de Vougeot, Cote de Nuits, journal being an old land measure.
Quatre Vents, Aux

The name of a vineyard in the Chenas district of Beaujolais.
Quelltaler
A well- known vineyard centre of South Australia.
Quetard
A small district near Auxerre in the Yonne, which had a fair reputation for wine a hundred and fifty years ago but now would appear to have almost disappeared.
Quetsch
A sort of plum brandy made chiefly in Alsace and Germany. It is colourless and made usually from the juice of ripe plums.
Queyrac
A village of one thousand inhabitants and commune of 7,500 acres of the Medoc, some 35 kilometres north of Bordeaux. There is a cave cooperative here.
Queue
See Demi Queue.
Queue, Vin de

Wine made from the last pressing.
Quince Wine

A home- made wine made in some countries from the quince fruit.
Quincy
A fine, bone dry white wine of the Loire, made some 20 kilometres west of Bourges in the departement of the Cher. Some vineyards: Rimonet, Crevecoeur, La Victoire. Grape species used is the Sauvignon.
Quinine Wine

Quinine, a bitter alkaloid drug made from cinchona bark. is used for medicinal purposes in several wine combinations and especially with sherry.
Quinquina-
The French name for a type of aperitif. Certain tonic wines have also embodied the word in their descriptions.
Quinsac-
A commune and hamlet 15 kilometres south of Bordeaux in the Premieres Cotes de Bordeaux region.
Quintal-
A Spanish and Portuguese weight of about two pounds and a French one of 100.
Quinta-
A Spanish and Portuguese word originally denoting a house and farm let at a fifth part (quinta parte) of the produce of the latter. Now, so far as the wine trade is concerned, it signifies those Douro (Portugal) vineyards and farmhouses from which come some of the most distinguished ports. A single quinta wine is a phrase to denote a wine from one only vineyard and unblended.
Quintigny
A commune making fine white wine in the Jura district, near Chateau Chalon. Some of it is sparkling.