STATE AGRICULTURAL SOCIETY. 85 



entirely distinct kind of wine from a, white wine of Los Angeles; and 

 neither will for a moment be taken, by a competent judge, for a whito 

 wine grown in Coloma. 



These facts show that the premium schedule should call for a more 

 specific classification, particularly of white wines, and these should be 

 made the standard for excellence, because such wines are less affected by 

 extraneous matter than red wines, and in the offers of premiums 'the 

 competition should be stated to be between wines grown in districts 

 having a similarity of climate. This might be done by dividing the 

 State into three general departments: first — Los Angeles and vicinity; 

 second — all the wine growing counties west of the San Joaquin liiver 

 and south of Yolo County; third — all the section east of the San Joa- 

 quin and Sacramento Rivers and north of Yolo County, including the 

 foothills of the Sierra range. 



It is noteworthy that of wines which were put in competition as 

 wines four years old and over, that those which were the oldest took 

 the premiums. This is an encouraging circumstance to induce our vint- 

 ners to keep their wines, so that they shall command a greater value 

 by reason of improvement by age. 



A small appropriation from the legislature, so that a competent 

 chemist could be employed to analyze the soils and wines of our young 

 vineyards, would be of incalculable benefit to this growing and already 

 important branch of productive industry-. It would also enable the 

 detection of any attempt at adulteration on the part of unscrupulous 

 dealers, and be the means of keeping up the reputation of California 

 wines as being solely the product of the vine. 



One of the most important subjects connected with wine culture was 

 scarcely touched upon by the committee, for the reason, as before* 

 stated, that they were pressed for time, and this subject is the first 

 every vintner should thoroughly canvass, before embarking in the busi- 

 ness — it is as to wl ich are the best kinds of grapes for wine. 



The Spanish Mission grape, which has already borne the test of eighty 

 years of culture in the State without one recorded season of failure, still 

 maintains its prominence, both as a dessert aud wine grape. Indeed, by 

 reason of its richness in grape sugar, the abundance of its juice, the 

 evenness of its time of ripening, and the ample, broad, thick foliage, 

 which enables it to withstand our dry, hot days, and during the succeed- 

 ing cool nights absorb from the atmosphere an ample supply of moisture 

 to feed its. prodigious loads of fruit, places this variety almost without a 

 peer for extensive vineyard cultivation. Experiments, however, with 

 many European sorts, indicate that varieties may be obtained which 

 will supersede the Mission grape, by reason of their possessing a higher 

 aroma, which shall give to wines made from them that great desidera- 

 tum, " boquet." 



Among the foreign sorts, which already give evidence of great 

 promise, is the black Burgundy wine grape of France. Samples of 

 wine made from this grape, grown in a number of distinct localities, 

 were pronounced exceedingly rich, and there is no longer any question 

 but that California will produce the celebrated Burgundy wines, of an 

 excellence far superior to those grown in its native district in France. 

 Indeed, for young wines, the samples of Burgundy were remarkable for 

 their color, body, and delicacy of flavor. 



Among the wines on exhibition, were also found the famous Catawba 

 of America. It may seem superfluous to speak in commendation of the 

 Catawba grape, as a wine grape, but when its wine has already obtained 



