138 GRAPE CULTURE AND 



To do this, it should be rich in minerals, in iron, especially ; 

 and as enough of red wine grapes are planted already on soil 

 not adapted to them, do not let us add still more to them. 

 Nor let us plant any, red or white wine varieties, in soils and 

 locations where they are inclined to turn into sherry and port. 

 To produce fine light or dry wines, I think we will have to 

 confine ourselves to Northern California, or to those elevated 

 regions in the Southern counties, where grapes will not ripen 

 before September, and we can take the fall months, Septem- 

 ber, October and even November, to give them such gradual 

 and moderate fermentation, as will enable them to attain that 

 fine bouquet which alone will make them of permanent value 

 in the markets of the world. Let each grower confine him- 

 self to his proper sphere, taking advantage of the indications 

 which his surroundings give him, and make such a product 

 as he can make in the greatest perfection, be this light wine, 

 or the heavy ports, sherries, and sweet wines, or brandies. 



Light dry wines being used in the largest quantities, we 

 will consider them first. To make theni, we want grapes that 

 will give. 



1. Fine quality. 



2. Sufficient quantity to pay well. 



3. Varieties which are easy in cultivation and training, or 

 in other words, which will give the best returns for the least 

 labor. 



4. Varieties easy to handle and ferment in the wine cellar, 

 and which are most in demand, commanding a ready sale. 



With these points in view, we will now consider the varie- 

 ties best suited to " fill the bill." 



FOR LIGHT, DRY, WHITE WINE. 



Pedro Ximenes. Synonyms, Sauvignon Vert, White Green 

 Riesling, Columbar erronously. This is not a Riesling, 

 but one of the Sauterne type of grapes. It is a very strong, 



