AISTD WINE MAKING. 247 



Even our common Mission grapes will do so, and th« 

 riper the grapes are when crushed the sooner this flavor 

 will appear. We have made a very fine natural sherry 

 from the Louisiana, ripened until the must showed 32°. 

 It retains quite enough sweetness, and is as much supe- 

 rior to the artificial sherries as a fine Haut Sauterne is 

 to the fortified Angelica and Muscat. In this matter, 

 as in many others, there is a wide field for experiment. 



SPARKLING WINES. 



These are made both after the French method of de- 

 veloping carbonic acid gas in the bottle, which requires 

 age, and also by the speedy method of charging the wine, 

 A third method, now pursued by the California Cham- 

 pagne Company, is the Reihlen process, of creating the 

 gas in the cask, which gives the speediest and best results. 

 All the wines made by this process seem to have a last- 

 ing mousseux, a pure flavor and sprightliness, equal to 

 good French or German sparkling wines, and are sold at 

 about half the price. Mr. Arpad Hareszthy has the old- 

 est establishment in the State in which the mousseux is 

 developed in the bottle, and his wines, after long exper- 

 imenting, seem to give general satisfaction. There are 

 several other establishments in the State, and we may 

 confidently hope that, when proper blending and manip- 

 ulation have been fully studied, this branch of the busi- 

 ness will attain much larger dimensions in the fntoro. 



