Wine Racking. 



155 



operation should be done especially 

 during dry winds ; North, north-west 

 possess the great merit of liberating 

 the wine from its sediments. 



When it is done carefull3', leaving no 

 lees to disturb the wine, it allows this 

 liquid to bear with impunity the warm 

 weather, and the many phases of agi- 

 tation which it has to undergo from 

 the swelling of the buds to the ma- 

 turity of the grapes and to success- 

 fulh' come out from these numerous 

 trials. 



It is necessary' then to consider this 

 racking as absolutely indispensable ; 

 it can not too strongly be urged upon 

 all vintneis who de>ire to possess wines 

 that will keep ; this racking, well done, 

 can, in a pinch, enable us to dispense 

 with all others. The neglect of this 

 important cperation is always to be 

 much regretted, as it often gives rise 

 to serious disorders ; it is that which 

 particular}' causes wine to sour. 



RACKING INFERIOR WJNES. 



It should never be forgotten that 

 such wines are, of all wines, those that 

 most need racking. Why do we rack 

 wine ? Is it not to prevent it from be- 

 coming agitated, from souring? Then 

 it is really the best way to guard 

 against so serious a disorder ; and 

 under no pretext, should any one dis- 

 pense with this important operation at 

 the times I have specified as the most 

 suitable. The constitution of such 

 wines is so weak and so destitute of 

 the preserving elements, that they 

 would certainly turn, during hot 

 weather and thunder storms, if they 

 were not freed from the sediment they 

 always produce in quantity. Two 

 rackings cannot certainly be too much 



to obtain this desired result. This is 

 why I do insist upon it ; there is no 

 other wine that claims it so eai'nestly. 

 Some vintners may believe that I 

 exaggerate. " We save our wines 

 with but one racking, why should ^ve 

 practice two ?" Certainly one rack- 

 ing in March, well done, may prevent 

 the wine from spoiling, but I wish 

 more, I wnsh to make it better; to 

 endow it with stronger kecj^ing qual- 

 ities; and as wo are handling a wine 

 loaded with ferment, it can not be 

 doubted but that two rackings the 

 first 3'ear will more effectuall}" accom- 

 plish this purpose ; but, as I have said 

 it before, to attain the desired result^ 

 the rackings must be made in clear, 

 dry weather, and as much as possible 

 with a north wnnd. It may be asked, 

 " why should wine be racked in clear^ 

 dry weather, and with a north wind?" 

 The difference between the north and 

 the south w^ind might, on first impres- 

 sion, appear doubtful. South winds 

 may be sufficiently cold and dry not 

 to differ much from those of the north^ 

 which at times are just as damp and 

 warm, but since the discovery of Ozone 

 we can understand the difference. It 

 is not in the heat, nor in the degree 

 of dampness; it is, most likely, in the 

 presence of ozone carried along with 

 south winds from regions where elec- 

 tricity is ever producing it. Ozone 

 is a particular kind of oxygen, discov- 

 ered by VanMarum — quite active, and 

 very damaging to animal and vegeta- 

 ble liquids. It can sour wines, soups, 

 fruits, etc. This is wh}' vintners with 

 practical experience have long advised 

 to choose a particular state of the 

 atmosphere. The intention is to pre- 

 vent, as far as possible, the direful 



