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wine making. This society commenced in 1863, by putting up 9,000 bottles of wine, which, 
failing to sparkle, were uncorked and the wine sold for vinegar or distilling. The next 
year they put up 72,000 bottles, of which they sold between 500 and 600 dozen, and had to 
uncork the balance and dispose of as in 1863, for making vinegar, &c. In 1865, they put 
up 42,000 bottles, which, fermenting too vigorously, after losing 50 per cent. by breakage, 
the balance had mostly to be uncorked to save the bottles. The wine uncorked was sold for 
the same purposes as in preceding years. In 1866 they put up about 40,000 bottles (a portion of 
which is still in process of manufacture,) from which the officers of the society expect, in 
connection with the 1865 wine, to market about 2,000 dozen. In 1867 the society put up 
90,000 bottles of wine, which, it is expected, will prove of excellent quality. All the wine 
used by the foregoing named parties was of the California grape, and considered well suited 
for champagne making. (‘This wine received ‘‘ honorable mention ”’ at the Paris Exposition, 
this being the highest grade of pie awarded to any American wine.) In the spring of 
1867, Isador Landsberger, who had associated with him Arpad Haraszthy, concluded to 
attempt the making of sparkling wine in this city, the latter named gentleman having been 
educated in France and served an apprenticeship for several years in some of the best cham- 
pagne making establishments in that country. Making experiments with small quantities 
of wine, and using artificial heat to stimulate fermentation, these parties, after several failures, 
succeeded in making an excellent quality of wine, and at once engaged in manufacturing to 
supply the market. The first wine for sale was put on the market about the 10th of Septem- 
ber last, since which time Mr. Landsberger has delivered an average of 200 dozen per month, 
say 750 dozen in all. The demand for this wine has been in excess of its production, so that 
preparations have been made to extend the manufacture in 1868 to an average of 600 dozen 
per month, deliveries at that rate to commence in April next. Finding it difficult to obtain 
wine of suitable quality for the manufacture, the proprietor of the enterprise purchased in 
advance 20,000 gallons of wine, the product of a desirable vineyard in Sonoma valley, and 
had the wine made according to instructions at the late vintage. The method of making the 
wine was different from the ordinary manner, and the result was so favorable that the wine 
was found of the desired quality and fit to remove to this city within a month of the grapes 
being pressed. Believing that wine made in whole or part from foreign grapes would pos- 
sess a finer bouquet and aroma, Mr. Landsberger has bottled considerable Muscatel, white 
Muscat and Reisling wines, which are now in course of manufacture. From the manner in 
which the wine is ripening, it is believed that a wine resembling sparkling Moselle in its 
most valuable qualities will be produced. The manufacture of sparkling wines of good 
quality in California will not only benefit wme growers generally, by giving them a new 
market for their product, but will also drive out in time imported champagne, not only from 
this State but from the other sections of the Union. The home market of itself is a large 
one, the importation of French champagne in 1866 being over 11,000 dozen, which cost, 
duty paid, laid down to importers, fully $200,000. The importations for 1867 were still 
larger than those of the preceding year. The lowest-priced champagnes sell at $15 per dozen ; 
the second quality at from $20 to $22; and the best at $28 to $36 per dozen. The wine made 
by Mr. Landsberger is fully equal in quality to the second-class imported champagnes, and is 
sold for about half the price. Competent and disinterested judges who have examined the 
wine state that it will, in time, take high rank for its excellence, it needing a little age before 
drinking, and possibly a somewhat different flavoring. In the latter respect experience has 
shown that the ingredients used in France to flavor do not produce the same taste in Cali- 
fornia wines ; also that the latter need no addition of brandy in making, as is the case in 
Europe. 
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