266 GRAPE CULTURE AND 



white wine which France produces. But while France makes 

 some very choice white wines, her fame was mostly gained 

 by her red wines and clarets. We may therefore safely assert 

 that the French are preeminently a claret producing and con- 

 suming nation, and the Germans the consumers of white 

 wines. 



Of the Hock type we have the Riesling family, including 

 Chauche Gris, Green Hungarian, Traminer, White Elben, 

 Yellow Mosler, and for a lighter type of Moselle wines, the 

 Gutedel and Burger. 



Of the Sauterne type, including the hermitage wines, Mar- 

 sanne, Roussanne. Sauvignon Blanc, Semillion, Muscadelle de 

 Bordelais, Pedro Ximenes, (generally called Sauvignon Vert). 



The Clairette Blanche, although French, and the Herbe- 

 mont, American, I should class with the Hock varieties, on 

 account of their sprightliness, pleasant acidity and bouquet. 



For wines developing a sherry type naturally, Palomino and 

 Sultana. It will naturally be inferred that only such varieties 

 should be blended or mixed together as belong to each type. 



When our grapes are stemmed and crushed, they should 

 either be pressed at once, if the light, greenish color now in 

 vogue is desired, and a very smooth delicate wine ; or if a 

 wine of golden yellow color is the preference, they may be put 

 into the fermenting vat, and allowed to remain over night, 

 say twelve hours, on the skins. This will give the wine a 

 deeper color and more flavor and character, though not so 

 smooth and agreeable ; I know that I come into conflict here 

 with Mr. Arpad Haraszthy, who is generally considered au- 

 thority, and discourses on fermentation at every meeting. He 

 advises to leave them in the fermenting vat for three or four 

 days; in short, treat white wines about as red wines should be 

 treated. I do not pretend to be an authority, but I also do 

 not acknowledge any ; and my practice has taught me that 

 white wines, thus treated, loose all that delicacy, smoothness 



