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Cabanet, the Shirraz, and Malhec are grapes which make in Europe 

 the finest of all wines, but where I have seen them growing (Napa 

 Valley in 1883) they are very shy bearers; and for that reason of 

 doubtful value, and would recommend them for experiment only. 



Pri de Pedrix and Gamay Teinturier are two varieties of grapes 

 whose juice, even before fermentation, is dark red, and when fer- 

 mented make a wine of intense color — so dark that mixing one gallon 

 of this wine with two of white wine would make a dark red wine, 

 and I have much faith that red wines could thus be made of superior 

 quality. Both of these grapes are heavy bearers, and I am very sure 

 that such dark wines will always be in demand for mixing with 

 wines that are deficient in color, and I intend to plant largely of both. 



Petit Pinot or Black Burgundy is also a grape of much promise as a 

 red wine grape, and a good bearer. 



Ploussard has a good reputation about San Jose, the only place 

 where it has yet been tried. 



There are some varieties of American origin which I think may be 

 very valuable for the warm localities in this State. I have no actual 

 experience with them, and some of the wine men do not share in 

 some of the beliefs I entertain. I speak of three varieties — 



Lenoir, Cynthiana, and Norton's Virginia. We all agree that they 

 are phylloxera proof; that the Lenoir makes a wine of intense dark 

 color and valuable for mixing purposes; but when I claim that the 

 Cynthiana and the Norton make a very superior wine, then we differ. 

 I have drank the wine at diff'erent times, and I like it better than 

 any other red wine. It is held, too, in high esteem East, selling for 

 the highest price, fifteen dollars per case. This high price, no doubt, 

 is partly owing to the limited supply. It is agreed that the wine has 

 a most beautiful color and that it might be valuable for blending 

 with others, and it is said that they all are good bearers. Another 

 very valuable quality these grapes have for warm localities is that 

 the vines retain their leaves under all trying and hot conditions of 

 climate, and that no sunshine can scorch them, and that their large, 

 dark green surface remains intact until Winter, fully protecting the 

 grapes. Their drawback is that all root from cuttings with difficulty, 

 and have to be rooted in nursery before planting in vineyard. I feel 

 very safe, however, in recommending their extensive planting, for 

 should my belief in their good qualities for wine purposes be erro- 

 neous, then they could be used for grafting upon, and, being phyl- 

 loxera proof, would be very valuable. 



As regards grapes for the making of white wine, I can speak with 

 much more confidence, for our white wines, especially in the south, 

 are much more satisfactory than our red wines, excepting our sweet 

 wines, whether white or red, which are always satisfactory. 



For warm localities, I can with confidence recommend the Burger. 

 1 have had it now for over ten years. It is the heaviest of all bearers, 

 and makes a wine of good quality, which can be drank without tiring 

 the palate day after day in generous quantity, and with pleasant effect 

 to mind and body. It is a wine which will always be popular on 

 account of its neutral flavor and aroma, and mild, pleasant acid. It 

 also makes a superior brandy. 



Blaue Elhen makes a good white wine, is a good bearer, and usually 

 healthy, but is not quite so desirable as Burger and some others. 



Semillon and Sauvignon Vert are two very valuable grapes for mak- 



