()4 ON THE ART OF MAKING WINE. 



to make, and does not intend to trust the result to 

 chance, he should consider of what kind he wishes 

 his wine to be, or which of the several modifica- 

 tions of foreign wines he means it to resemble. > 

 By these considerations, he must be guided in his 

 practice ; and to assist his views, I will briefly 

 enumerate the several varieties which it is in his 

 power to imitate, in their general and fundamen- 

 tal qualities. 



The first and simple class, are the sweet wines, 

 of which the fermentation is incomplete. This 

 incompleteness may arise from two sources, either 

 the disproportion of sugar in the must, or the arti- 

 ficial means adopted for suspending the fermenta- 

 tion, and which have been already described. It 

 is to this class that our native wines bear the great- 

 est resemblance ; a resemblance indeed so general, 

 that few makers of this article appear to possess 

 sufficient knowledge of the art, to enable them- 

 selves to steer clear of that which may be fairly 

 called the radical defect of domestic wines. But 

 a consideration of the causes of sweetness in wines, 

 already amply laid down, and of the modes in 

 which it may be avoided ; will, I trust, enable the 

 manufacturer to choose, whether his wine shall be 

 sweet or not, a choice, which in the present mode 

 of management, is rarely left to him. 



The next leading description of wines, is that 

 to which, either in a state of sweetness, or com- 

 parative dryness, is super-added the effervescence 



