lo Feb., 19 io.] The \\ iiic hidiistrx in Southerii trance. 



69 



This table brings out several interesting facts. France has during the 

 past ten years produced one-third of the total wine supply of the world. 

 It can be seen that little Switzerland, a country so cold that only small 

 patches are fit for the growth of the yine, produces seven times as much 

 as our Commonwealth. The population of both countries is about the 

 same. We also find that such countries as Roumania, Bulgaria, Turkey, 

 Greece and Servia, countries .seldom considered by us. produce between 

 them the respectable total of over 200,000.000 gallons. 



The abo\e figures are average ones. Turning to those for the 1907 

 vintage we find that France, including Algeria, produced the enormous yield 

 of 1,642,760,000 gallons (France 1,453,564,000 and Algeria 189.200.000), 

 or more than half the average annual world yield of wine. \Mien we 

 consider this enormous volume of wine, two questions present themsehes. 

 What is this wine? What happens to it? 



The first question is answered bv the following table: — 



Wine Vintaged in France in 1907. 



Production of each Department (Quantities Officially Declared by 

 A'ine-growers.) 



Gironde 

 Cote d'Or 

 Marne ... 

 Both Charentes 



Herault 

 294,S00,0()0 



Aude 

 184,800,000 



Gard 

 93,500,000 



Pyrenees-Orientales I 

 99.440,000 J 



Gallons. 



119,660,000 Claret. 

 14,960,000 Burgundy. 

 6,600,000 Champagne. 

 65,560,000 Cognac (wine distilled). 



J> <i7-2,.34O,OO0 < 



Produce of 4 Southern Departments, 

 known in France as Le Midi, 

 producing Vins ordinaires. Whole- 

 sale price at the vineyard from 

 6d. to Is. 6d. per gallon, accord- 

 ing to quality and vintage. 



Other 69 wine- 

 producing 

 Departments 



France 



Algeria 



574,244,000 



1,453,564,000 

 189,200,000 



1,642,764,000 



Outside of France, we only know the wines she exports — a ^•ery 

 small proportion of the annual 'yield. The districts producing Clarets, 

 Burgundies, Champagnes and Brandy (the last-named estimated as wine 

 distilled) yielded between them, in 1907, 206,780,000 gallons, whilst the 

 Midi and the 69 other departments produced between them 1,246,784,000, 

 or more than six times as much wine. Practically the whole of the latter 

 quantity, as well as part of the former, consists of what is known as 

 " vin ordinaire "' (common wine), a type quite unknown to us in Australia 

 and which will be described in detail presently. 



