Note 179 — PART I. (continued 2)

Amongst these may be cited the Abbé Bignon, who, in a letter to Bertin du Rocheret dated January 1734, says: ‘The less the wine is mousseux and glittering, and the more, on the contrary, it shows at the outset of what you style liqueur, and I, in chemical terms, should rather call balsamic parts, the better I shall think of it.’