Publisher's Synopsis
Excerpt from On the Uses of Wines in Health and Disease: Reprinted From the Practitioner
One of the richest in sugar of all the natural wines is bordeaux-sauterne, a white wine of great popularity, from its fragrant bouquet and ?avor. Bence Jones's analysis of a sample of a fine Sauterne (72s. Per doz.) gives 125 grains of sugar to the bottle; and the taste of this wine, until it has been many years in bottle, is distinctly sweet, too much so, indeed, for the taste of many wine-drinkers. On the other hand, among the fortified wines we occasionally meet with sherries of extreme dryness, containing, in fact, almost no sugar at all: such, for instance, as an amontillado (marked very good in Bence Jones's tables). But such wines, wlien genuine, are too expensive for common use.
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