STATE AGRICULTURAL SOCIETY. 179 



word blending always has a suspicious sound to me, and nine times 

 out of ten it means that the wine to be blended lias a grave fault or 

 defect, generally excessive acidity; and much good wine is spoiled 

 by trying to make a bad wine passable. I do not wish to say that 

 blending may not be done, to the benefit of two or more kinds, for 

 one wine may have too little color, or not enough astringency; while 

 another may have an excess of either, or both, unfitting it to be 

 drank as it is; or one wine may be almost neutral in flavor and bou- 

 quet, while another may have too much. kSuch blends are of utility 

 in the hands of a man who understands his calling. It is quite 

 likely that one locality may not be able to produce a wine of such 

 quality as will fill all the requirements of a good wine. The cold, 

 wet coast counties may make wine of too low spirit, lacking in color 

 or body, when the interior counties, where th.ere is a longer and hot- 

 ter season, may be able only to raise heavy-bodied wines, strong in 

 spirit and dark in color. If these should be actual conditions, then 

 both sections would be benefited by an interchange. This is a fact 

 in France, and doubtless will be so here. 



California has made great progress in experimenting with many 

 varieties— especially French varieties — of grapes in the last four 

 years. In fact, more has been done in that direction in that time 

 than in all time before, and we have already results in this experi- 

 mental stage to show that we shall succeed and find the grape that we 

 need. It is not certain that the same grape will be the desired grape 

 for all sections of California; in fact it is almost certain that every 

 marked difference in climate will have a different variety which may 

 be especially suited to such climate; but there is a great variety of 

 grapes coming from different countries with different climates, as 

 different as the climate of our State and similar to ours. As yet 

 experience is too limited to recommend with confidence any varieties 

 for special localities. I wish I knew what to recommend to each 

 locality, for I would like to be good even to myself. I can, however, 

 tell you some general characteristics of some of the noted new kinds, 

 as I have had probably better opportunities of seeing than many of 

 you, and have heard the opinions of some of our most prominent 

 growers and wine makers. The variety which stands, perhaps, the 

 highest of all the new ones, is the — 



Mataro. — It is claimed by those who have worked it up that it is a 

 true claret grape, making a wine of dark color, somewhat rough to 

 the taste when \\q\x, but improving with age — a wine that carries 

 well and is almost impossible to spoil. I have seen it growing and 

 bearing both in Los Angeles and Napa, and it is a good grower and 

 heavy bearer. 



Grosser Blaner is another of the grapes of very bright promise. It is 

 very rich in tannin, making a dark, bright red wine of fine quality. 

 The vine is healthy and a good bearer. 



Ca?-ir7?ia7) makes a smooth, pleasant red wine from the beginning, 

 but it is claimed does not improve much by age. A heavy bearer, 

 but is liable to mildew. 



Tronsscav makes a fair to dark colored wine of the highest quality 

 for flavor and bouquet, and makes in the southern counties the best 

 port wine yet made. It makes, too, a superior red dry wine, if the 

 grapes are gathered when not over-ripe. It is free from mildew; a 

 good grower; perhaps medium bearer. I consider it valuable, and 

 have had some experience with it. 



