220 THE ART OF WINE MAKING. 



this situation, it was allowed to remain during 

 the winter, in a cask. On examination in the 

 month of March, I found that without any at- 

 tempt to clarify it, either by isinglass, or by 

 transvasing it, the wine had become clear and 

 transparent; the flavour still lively audpiquante T 

 was much improved, and more pleasant than im- 

 mediately after the active fermentation. 



There was a flavour which was more sweet and 

 soft, and possessing no character which would at 

 all indicate a mixture of sugar. In this condi- 

 tion I put it into bottles, where it remained in 

 repose till the month of October, 1777, when on 

 examination it was found to be clear, brilliant, 

 and of agreeable flavour, resembling a wine from 

 the white grape of good selection, and might be 

 supposed the production of a good vineyard, in 

 a favourable season. Several connoisseurs, to 

 whose judgment I submitted this wine, decided 

 it to be that of a fair production, and eould 

 scarcely be convinced that it was from unripe 

 fruit, the acidity and astringency of which had 

 been corrected by sugar. 



The success of this experiment surpassing my 

 most sanguine expectations, led me into a new 

 trial of the same character, the result of which 

 was still more decisive of my theory, as the fruit 

 employed was yet more unripe, and the grapes 

 of a quality inferior to that of the former cited. 



On the 6th November, 1777, I collected from 

 an arbour, in a garden near Paris, a quantity of 

 large grapes, which, from their shaded position 

 beneath a semi-circular trellice, had received 

 but little advantage from the sun's rays. This 



