270 GRAPE CULTURE AND 



by taking off the first run immediately after crushing ; and 

 fermenting the'remainder for five or six days. 



Among the grapes which make choice white wines if pressed 

 lightly are Chauche Noir, Meunier and Carignane ; the Zin- 

 fandel, Blaue Elben, Mataro, Beclan, Grosse Blaue, 

 Mondeuse and Petit Syrah can all be utilized in this way, and 

 make very nice wine. The Herbemont should also be treated 

 in this way, as well as the Rulander and they make delightful 

 white wine. Press very light, and quit pressing as soon as 

 the juice assumes a red tinge, using the remainder for red 

 wine. Treat the " first run " just as the white wine proper, 

 and you can thus increase the quantity of white wine, if it 

 should be desirable. If you have fresh pomace at same time, 

 of Marsanne, Riesling or any of the choice Sauterne or Hock 

 varieties, and will ferment your must from red grapes on them 

 for a single night, you will find that you can give it the char- 

 acter of that special variety, and thus utilize your product 

 much better. I have thus fermented white Malvasia on 

 Marsanne and Pedro Ximehes pomace, which would pass for 

 very fair Hermitage, although of course, it could not be 

 called a " grand vin." There is a wide field of useful experi- 

 ment open for us in this direction, and it certainly is legiti- 

 mate blending, the highest art in viticulture. It seems to 

 me there is a more paying field in that direction than to try 

 to improve and ameliorate our clarets by cutting them with 

 light white wines, to make them acceptable to the public 

 taste. 



(c) RED WINES. 



In making red wine, we have of course a different object in 

 view. In white wines, we desire sprightliness, delicacy, 

 smoothness and. bouquet; in red wines, we want good color, 

 and astringency mainly, and in this State, even the fine bou- 

 quet, .which ougbt to characterize good red, as well as white 

 wine, has often been sacrificed to attain the two first, and the 



