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After such a eulogy, the mouth waters for Claret ; but it is quite evident that the writer refers to the higher classes of wine, such as Chateau Lafitte, Chateau Latour, Margaux, and some others, the genuine productions of the primest vineyards along the sloping banks of the Dordogne, Garonne, and Gironde; but it must not be forgotten that some so-called Clarets are prepared on the banks of the Thames, and, unfortunately, find a ready market amongst certain classes in this country, who purchase these crimson liquids, and hope to drown their terrible imperfections by boiling them with lemon, spice, and sugar. These wretched concoctions it is not our business to recognise, under this heading or any other, but they intrude themselves upon us as so nearly approaching the price of some vins ordinaires that it is difficult to distinguish one from the other, unless the palate is sufficiently educated in vinology to detect the inimitable flavour of the grape where it exists. The imitation Claret may make an excellent gargle for a sore or relaxed throat, by reason of its acid and astringent qualities — but genuine Claret does not act like that. Of the various kinds of Claret some words are necessary, although it may be fairly stated that their names are legion. Those best known to us are Chateau Lafitte, Chateau Latour, Chateau Margaux, Mouton Rothschild, Haut Bages, and many others, down to St. Julien, Medoc, and Yin Ordinaire— from 40s. to Is. per bottle. From the simplicity of its manufacture, Claret is essentially a vintage wine, its quality depending firstly upon the grapes used, and, secondly, upon the seasonableness of the year. The best Clarets are made from the juice of the Cabernet grape, which differs in quality according to soil and situation. Lafitte, Margaux, St. Julien, and Medoc are all made from this grape, and yet they differ considerably in their respective qualities and flavours ; but what may be said of almost all wines is that a good year affects all grapes alike, although it does not always follow that a good year in one part of the Continent should be a good year throughout. Indeed, it very rarely happens that this is the case. Hence, even Clarets, or Bordeaux wines proper, differ in different situations. The year 1864 was a grand vintage for Lafitte, 1869 answered well for Lafitte and Latour, and then follows Latour again in 1870. The vintage of 1874 was fairly ' duces , ifrc., referred to, see under their special heads. Claret — continued. good in some places, so also was that of 1875 ; and then come 1877, generally good, 1878, 1879, 1880, and so on. Any wine-merchant of good reputation will know all the best vintages by heart, and take pleasure in guiding his customer’s choice ; but to pronounce an opinion on Claret requires familiarity with the best. The following are a few of the most acceptable uses to which ordinary Clarets may be adapted with some advantage to themselves. Prime Clarets should never be interfered with, beyond placing in a warm room lief ore drawing the cork. Claret Cup. — (1) Pour into a jug J pint of Claret and 1 pint of filtered water, add 1 teaspoonful of caster sugar, 2 teaspoonfuls of brandy, and two or three slices of orange, and thoroughly mix them. Stand the jug on ice for half-an-hour, strain, and decant.