CHOICE OF VARIETIES OF GRAPHS 27 



eties with proper blends may be turned into good wines even in 

 the warmer localities, as also varieties with a high acid may be val- 

 uable in small quantities for blending purposes in the cooler re- 

 gions. 



High tartaric acid contents of a grape in the fermenting tank 

 especially during hot weather, are conducive of a sound ferment- 

 ation in checking the development of secondary, injurious fer- 

 ments, but give a wine a harsh, rough taste if too much is present. 

 First-class white wine should contain about .06 per cent and red 

 wines about .05 per cent of tartaric acid, or rather, bitartrate of 

 potash (cream of tartar) as which it occurs in wines. Free tartaric 

 acid is generally not present, except where unripe grapes went into 

 the fermenting tank ; wines made thus have a very harsh flavor. A 

 wine fermenting its sugar contents out is not proof that the fer- 

 mentation has been conducted properly. Low-acid grapes like 

 Pinot, Meunier, Franken Riesling and Grenache, although they may 

 apparently go through fermentation all right, favor the development 

 of injurious bacteria, as acetic, lactic and tartaric, which cause, com- 

 mencing generally during the after-fermentation, a steady increase 

 of the general acid contents of the wine and finally spoil it. If the 

 fermentation took place during cold weather in a well-protected cel- 

 lar of an even temperature, such a condition need not be feared so 

 much as if it occurred during hot weather. 



For this reason all best dry wines are made in cool countries 

 of grapes with a comparatively low or medium acid, which leaves 

 the wine with a smoother, pleasanter taste. In hot countries like 

 Italy, grapes must contain a high acid, besides high contents of 

 sugar, body and tannin, in order to give the wine a sound fermenta- 

 tion and good keeping qualities. Such obstacles have been over- 

 come at the present day, at least to some extent, with modern meth- 

 ods of pasteurization and filtration. Thin wines are also very much 

 subject to' injury from secondary ferments ; such wines should be 

 pasteurized. 



Red wines intended for export or eastern shipments should con- 

 tain a higher percentage of tannin than would be palatable for im- 

 mediate or home consumption. The superfluous tannin will pre- 

 cipitate through the shaking of the wine in the casks, while in tran- 

 sit, and at the same time keep it in good condition and improve it. 

 While the wine remains in the cellar its development is accelerated 

 by a moderate amount of tannin and retarded by an excess of it. 

 The best tannin and color grape for California is the Tannat, with 

 the Alicante Bouschet for second place. Other varieties like Caber- 

 net, Petite Sirah, St. Macaine, Mondeuse and Valdepenas contain 

 good contents of tannin, in most localities enough for their own 

 safety. 



The above remarks are not made to give any information con- 

 cerning winemaking, but to assist in the selection of proper varieties 

 for a particular locality and in regard to the purpose for which 

 grapes are wanted. 



