26 How TO MAKE GRAPE CULTURE PROFITABLE IN CALIFORNIA 



losses of money. The difficulty was greatly augmented by the 

 passing under wrong and several names of some of our best vari- 

 eties, which would have come undoubtedly sooner to greater prom- 

 inence, if this had not been the case. Also giving wines of poor- 

 grade varieties fine-sounding names, in order to enhance their 

 salableness, as is sometimes imagined, is a reprehensible practice, 

 which can only do harm. Some 30 or 40 years ago, when grape- 

 culture took the form of a more general occupation, a great mis- 

 take was made in presuming that the most famous wine-grape vari- 

 eties of Europe would also make the best wines in most any local- 

 ity of California. Although our climatic conditions are not so 

 varied as those of European countries where grape-culture is prac- 

 ticed, the fact has made itself felt, that it requires different varieties 

 for the different localities to produce best quality and largest quan- 

 tity, not considering our manifold soil conditions. Our past experi- 

 ence in this line will be of incalculable benefit to us, as the rehab- 

 ilitation of our vineyards on resistant stocks is somewhat more 

 expensive, and mistakes made now will be felt with much greater 

 severity than in former times. Without fear of contradiction, I 

 shall say that the highest quality, combined with from fair to good 

 quantity should be the most desired aim in viticultural pursuits. 

 To gain this object is not a difficult task at present, as we have 

 it in our hand with the proper selection of resistant grafting stocks, 

 to make choice varieties like the Petite Sirah, Beclan, Cabernet, 

 Sauvignon blanc and Red Veltliner bear much heavier crops than 

 they do on their own roots. 



As the planting of white-wine varieties has been neglected in 

 late years and less localities are adapted to the production of first- 

 class white than of red wines, all lands well suited to them, should 

 be used for this purpose. All poor gravelly or sandy soils of the 

 coast mountain regions of northern California, excepting those in 

 very close proximity of the coast or where for other reasons too 

 moist atmospheric conditions prevail, where the more-rot-resistant 

 red varieties like Beclan, Cabernet, Tannat and Petite Sirah are 

 preferable, are best for white grapes, especially the early kinds 

 as Red Veltliner, Sauvignon blanc, Semillon, Johannisberg and 

 Franken Reisling. In more interior points where the acid of most 

 of these would be too low for a sound fermentation, other kinds 

 are probably better. In such places even richer soils may be used 

 for the planting of white varieties. All rich lands, especially in the 

 coast region, are best for the growing of red grapes. Some excep- 

 tions will be found to these rules and past experience where such 

 is at hand, is the best guide in this respect. 



Dry wine varieties with a high acid in their fruit like Alicante 

 Bouschet, Gros Mansene and all Italian varieties, are best 

 adapted to warm interior points, as also the Valdepe- 

 nas, which in spite of a comparatively low acid has the ex- 

 ceptional quality of a perfect fermentation, while varieties with 

 medium to low acid like the Beclan, Cabernet, Tannat and Petite 

 Sirah are better for the cooler coast regions. Such latter vari- 



