204 RESOURCES OF CAJ.IFORNIA. 



Wine is defined to be "the fermented juice of the grape," 

 and therefore "Angelica" is not properly a wine, though it is 

 usually classed under that title. It is made by mixing brandy, 

 in proportions varying from one-fourth to one-half, with the 

 grape-juice fresh from the press, and then adding some sugar. 

 The brandy prevents fermentation. Angelica is a sweet liquor, 

 and is usually considered a proper drink for w^omen ; but it is 

 reallv stron2:er than the fermented wines. 



The wine made of the juice that drips from the masher, or 

 of the first drainings from the press, is considered superior to 

 that obtained by severe pressure from the pulp. After the 

 pulp has been pressed, it is sometimes covered with water, 

 ailow^ed to stand a few days, and pressed again ; and the wine 

 made of this liquor is called " Piquet," a very light wine, and 

 generally sourish in taste. 



Some sparkling wine has been made in California, but thus 

 far without o;reat success. The onlv house which has eno-agred 

 extensively in the business is that of Sainsevain Brothers, who 

 brought an experienced workman from the champagne district 

 of France. They own a large vineyard at Los Angeles, and 

 another at San Jose, and have a large capital invested in the 

 wine-business. Their failure in making the " sparkling Cali- 

 fornia," as they call their effervescent wine, was owing to the 

 strength of the Los Angeles grape, and the " earthiness" of its 

 taste, which earthiness is stronger in the sparkling than in the 

 still liquid. Effervescent wines should not be strong ; and the 

 grapes grown at Los Angeles, or at least the Mission grapes 

 growm there, are too strong. I speak of the experiment as a 

 " failure," meaning thereby that the Sainsevains have not made 

 an article equal to the best brands of imported champagnes ; 

 but, for all that, it is a passably good wine. Attempts are to 

 be made this year, and for several years to come, with the 

 lighter wines made in the middle and northern parts of the 

 state, and there is good reason to believe that the experiment 

 will prove entirely successful. 



Sparkling wine is treated like still wine until after the first 



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