AND WINE MAKING. 253 



CHAPTER MIL 



AGING WINE BOTTLING. 



A great deal has been said about the importance of 

 age for wines, and the evils of selling California wines 

 too young. There is doubtless some foundation for all 

 this, but it is greatly exaggerated. There are great dif- 

 ferences in varieties, some ripening in much less time 

 than others, and all depending largely on their treat- 

 ment. Strong, full-bodied wines require more time to 

 develop their best qualities than light wines, which are 

 bright and clear after a season or two. I regard a wine 

 as old when it is perfectly bright and clear, having de- 

 posited all its impurities, developed its flavor and bou- 

 quet, and attained its highest degree of perfection. 

 When it has arrived at this stage it should be bottled or 

 sold. In bottles it will retain its good qualities, and we 

 cannot look for further improvement in casks. It is 

 better, under ordinary circumstances, to sell as soon as a 

 reasonable offer can be obtained. It is seldom to the 

 interest of the producer to bottle the wine, for bottling 

 is, in fact, a distinct branch of the business. To age 

 wines is more properly the business of the dealer, but 

 the producer will, under ordinary circumstances, find it 

 better to sell as soon as the wine has reached maturity. 

 It will enable him to prepare for the next vintage, and 

 to save room and cooperage. If he wishes to retain any 

 wines for experiment or other purpose, he can reserve 

 them. If, for any reason, it should become desirable to 

 bottle wine, the one essential requirement is that it 

 shall be perfectly clear. There are differences in varie- 

 ties and locations. For example, our Zinfandels, even 

 from the choicest locations, are at their best when two 

 years old, and lose their sprightliness and fine bouquet 



