The consumption of wine by Parisians increased during the Second Empire, while the quality decreased. It was unusual for women to drink; but, for both the workers and the middle and upper classes, wine was part of the daily meal. The number of "debits de boissons", bars where wine was sold, doubled. Ordinary wine was produced by mixing several different wines of different qualities from different places in a cask and shaking it. The wine sold as ordinary Mâcon was made by mixing wine from Beaujolais, Tavel, and Bergerac. The best wines were treated much more respectfully; in 1855, Napoleon III ordered the classification of Bordeaux wines by place of origin and quality, so that they could be displayed and sold at the Paris Universal Exposition.