Pure Concord Wine. 



55 



from Portland have less of foxy char- 

 actei" as well as acid and body ; Avhich 

 on the whole, may be considered an 

 advantage. . The fact is, that the 

 Concord of Portland is a more agree- 

 able and pleasant wine, than that of 

 the same variety grown at Hermann, 

 which latter will only loose some of 

 its disagreeable qualities b}' age and 

 rational treatment. 



For Norton s Virginia, however, 

 this prince of American red wines, in 

 which the flavor, Avhich Ave find re- 

 pugnant in the Concord and call it 

 foxy, has been developed into real 

 aroma, Hermann and its vicinity 

 seems to be the most suitable soil. 



We shall refer to this subject again, 

 in one of our future numbers. 



C. H. Frings. 



PUEE CONCORD WINE. 



In the Journal of Agriculture our 

 honored friend Fred. Mucnch wrote 

 in reply to an advertisement, asking 

 for "Concord "Wine not Gallized" 

 that "we may run over the whole 

 world and not meet with Concord 

 wine not gallized, and yet worth drin- 

 king." Upon this Mr. J. J. Kelly, of 

 Webster, St. Louis Co , conies out in 

 an article in defence of ungallized 

 Concord ; as he has produced such, 

 Avhich stood a severe test and came 

 off victorious. 



It took the first Premium at the 

 Great National Wine trial at Her- 

 mann, and also the first Premium at 

 oar great Agricultural and Mechani- 

 cal fair in St. Louis last Fall. (Mr. 

 Kelly forgets to state, however, that 

 this was white Concord, made from 

 the first light pressings.) 



To this article Mr. Mueuch now 

 anwcrs, through the Journal of Agri- 

 culture, from which we copj' the fol- 

 lowing : 



My own experience on the Concord 

 is extensive and of many years stan- 

 ding, so completely coinciding with 

 the judgement of all my friends of 

 vintner fraternity, that as yet, I had 



no reason to doubt the correctness of 

 my view on the matter. I was con- 

 firmed in this at the meeting of the 

 Am. Pom. Soc, held at St Louis in 

 September, 1867. I there and then 

 acted as a member of the Committee 

 on Eed W'ines. We had nearly 70 

 samples of Concord wines before us ; 

 very easily I could detect the so called 

 pure and unmixed wines, and all of 

 them were by the unanimous verdict 

 of the Committee declared "inferior, 

 poor, and very poor," while 6 samples, 

 judiciously gallized, were pronounced 

 to be "good, very good, fair, fine." 

 Thus your statement appears to me 

 as an exception to the rule to be ac- 

 counted for by circumstances un- 

 known to me. 



I too can make very good genuine 

 or unmixed Concord wine in the fol- 

 lowing manner : I press the grapes 

 but slightly, and stop pressing as 

 soon as the juice shows a darker color. 

 Yet these first runnings may be im- 

 proved by some gallizing. "What then 

 is to be done with the mash ? Throw 

 it awaj^ — 3'ou must nvcy — and there- 

 with cast off one fourth of the juice 

 and also by far the greatest portion 



