THE NEW YORK WINE INDUSTRY 1253 



or eighteen kinds are used to any extent by the wine makers. In 

 fact, the great bulk of the New York grape crop is limited to 

 only three varieties Concord, Catawba, and Delaware. 



Foreign Grapes 



Thus far, efforts to establish vineyards of Vitis vinifera, or 

 Kuropean grapes, in Now York and other eastern states have 

 not met with success. However, tests now being made at the 

 Geneva Experiment Station go to show that European grapes will 

 ii-row and flourish in Xew York State, and those growing there 

 are as vigorous and thrifty as the native vines. 



If vineyards of European grapes "should be established in Xew 

 York, it would revolutionize the wine industry; for they would 

 supply our wine makers with an entirely new variety of grape, 

 which would enable them to produce wines of a type and char- 

 acter very similar to the foreign kinds. 



The following is a list of wines and the varieties of grapes now 

 used in making them: 



Red dry wines (Claret and Burgundy types) Ives, Clinton, 

 Concorn, Eumeland, and the like. 



White dry wines (Rhine and Sauterne types) Catawba, 

 Delaware, lona, and the like. 



Sparkling wines (Champagnes) Delaware, .Catawba, Dut- 

 chess, Diana, Elvira, Bacchus, Diamond, and the like. 



For red dry wines, Ives, Clinton and Concord are in demand, 

 as they give a bright ruby color, fine body, and fruity flavor. 



For white dry wines, the grapes most suitable are the Catawba, 

 Delaware, and lona. A dry Catawba wine resembles in style a 

 German hock or Rhine wine, although it has other characteristics 

 of its own. Fine wines of the dry Sauterne and Graves types 

 are made from the Delaware, which is rightly regarded as one 

 of the choicest American grapes. lona produces a splendid 

 white wine, which, when carefully made and fully matured, has 

 a sweetness and fragrance similar to that which is found in the 

 best French <Sauternes. 



For sparkling wines, or champagnes, a large proportion of 

 Delaware and Catawba is used in combination with the juices 

 from other grapes, the whole forming what is called the " blend," 



