What California Offers to 

 The Viticulturist. 



ProteMor B. H. TWIQMT 



THOSE who have not travelled through the vineyards of other lands, 

 who have not studied the methods of cultivating and handling grapes 

 and of wine-making in use in foreign countries, can certainly not 

 appreciate the many advantages that California offers to the practical 

 vineyardist. 



If we go through the principal wine-making districts of Europe 

 we find that each locality possesses only a limited number of varieties and 

 produces only a certain local type of wine. Very little, if anything, is done 

 towards trying other varieties or making other types of wine. 



Thus we find that in the vineyards of the south of France the Aramon, 

 Carignane, Grenache, Cinsaut, Bouschets, O'Eillade, Mataro, Colombeau, 

 Ugni Blanc, are used to make the ordinary "Vin ordinaire." In the valleys 

 of the southeast the Syrah, Mondeuse, Persan, Hibou, Durif, Pulsard, Trous- 

 seau, Govai, Roussanne, Marsanne, give wines of a little better grade. In 

 Burgundy the Gamais, Pinots, Cesar, and in Medoc the Cabernets, Verdot, 

 Cot, Semillion, Sauvignon, furnish the material for the famous "crus" of 

 Bordeaux and Bourgogne. In the Cognac region the Folle-Blanche, is turned 

 into a white wine that will make the "Cognac" brandy. 



If we go to Portugal and Spain the Alvarelhao, Bastardo, Mourisco, 

 Donzellinho, Verdelho, Pedro Ximenes, Listan, Almunacar, Ferrar, Bobal, 

 are used to make the renowned brands of these countries. We could go 

 through the vineyards of Italy, Hungary, Germany and again find different 

 varieties different types of wines, each section thinking they have the varie- 

 ties best adapted to their district. 



If we come back to the United States and go through the vineyards 

 of our Eastern States, we see again different varieties, but here it is no 

 more the Vitis Vinifera that is found in its numerous forms as in Europe, 

 but the native grapes have been selected; often, however, these native 

 varieties of Vitis have been crossed with the Vinifera to improve the appear- 

 ance, flavor or bearing. 



Is it only the wish to produce a certain type that makes each locality 

 choose only a few varieties? In the districts where the "Grands Crus" are 

 made, no doubt this is one of the most important factors, but the soil, 

 the climate and the diseases that they may help to implant have generally 

 brought a natural selection that in some instances could not be prevented. 

 In the Eastern States the planting of Vinifera varieties has been repeatedly 

 tried, but they cannot stand the attacks of the fungi disease that thrive 

 on the vine during the moist summer months; the cold winters also may 

 do them some damage. In a similar way since the introduction of some 

 of those diseases (Peronospora, Black Rot, Anthracnose) some vineyard 

 sections of Europe had to replant new varieties more resistant to the attacks 

 of these diseases, and this brought a change in the local type of wine 

 manufactured. 



In California we find in our vineyards varieties from all the vineyard 

 districts of the world: France, Italy, Spain, Portugal, Hungary, Germany, 

 even Greece and Persia have furnished their best stocks. All thrive well 

 in their new home. The dry summers of California are not favorable to 

 the spread of the fungi diseases so dangerous in most vine growing coun- 

 tries. 



It is evident that varieties of grapes imported from so many different 

 lands cannot do equally well in all locations, but a place for all of them 

 can be found in California. Thus in the cooler districts of the coast, and 

 on the higher locations the varieties from Alsace, Germany, Northern 

 France and Italy find a natural habitat. Further inland in the counties of 

 Santa Clara, Alameda, Contra Costa, Napa, Sonoma, the finest grades of 

 dry wines can be made from the choicest French and Italian varieties. 



