174 GRAPE CULTURE AND WINE-MAKING. 



The "Wertliheimer wine is raised on the mountain sides on the 

 right shore of the River Main. The vine)' ards commence at the 

 village of Urphiir, and extend to Hasloch, Next to the Stein, 

 Leisten, and the Calmuth wines, this sort is considered the best 

 of the Franconian wines. The most superior in quality are raised 

 opposite to the cities of Werthheim, Remberg, Kaffelstein, and 

 Wetterburg. These regions lie entirely open to the sun from his 

 rising to his setting, and the soil itself is of the very best of its 

 kind, called Leber-erde (" Liver-earth"). The plantations are gen- 

 erally set out with " white grapes," and the vines of the finest 

 species, like their kindred sorts of the Riesling, CEsterreicher, and 

 Elblinger. 



Of all the Franconia wines, the Werthheimer most resembles 

 genuine Rhine wine ; in flavor they are alike, and, if not so fiery, 

 yet they are somewhat sweeter and more palatable. Many pre- 

 fer this wine, as more wholesome than the Rhine wine ; and it is 

 resorted to medicinally in hemorrhoidal affections. 



On account of the eminent qualities of these wines, we will di- 

 vide them into three classes, viz. : 1. The Remberger and Wet- 

 terburger ; 2. The Kaflfelsteiner ou Sand ; 3. The Haslocher. 

 The last-named is more pleasant to drink than cither of the oth- 

 ers, because it sooner attains its maturity in the barrel, but the 

 two former are preferable for long keeping. 



The Werthheimer wines, on account of the rich soil, are heavy, 

 and their essential qualities become developed only in the course 

 of six or eight years ; therefore they are drawn off three times 

 during the first year : first, in Carnival time ; secondly, near St. 

 John*s day ; and, thirdly, in autumn. In the second year they 

 are only drawn off twice, and in the third and fourth years only 

 once ; which depends upon whether the wine is the produce of a 

 good season or a middling one, and whether it is raised in a rich- 

 er or poorer soil. If kept in good cellars and good barrels, the 

 old wines can be preserved a long time without being drawn off; 

 but the barrels must be refilled regularly. Like the Rhine wines, 

 they are improved by age. A genuine Werthheimer wine is 

 readily distinguished by its richness, and its glow in the mouth 

 without biting the tongue ; by its pleasant bouquet ; and by the 

 circumstance that, if it be drank in excess, it will not sour the 

 stomach. 



Klingberg ou Main, about six hours below Werthheimer, ex- 

 ports good dinner-wines, especially in a favorable season, which 

 may also be said of the wines of Grosshcnbach. 



The process of wine-making in Franconia is as follows : 



The grapes arc selected where it is necessary ; then pounded 

 with a pronged stick ; then the whole mass is thrown into a wire- 

 sieve, so that, by riddling, the juice and berries may be sifted 

 through, and the stalks remain behind ; then water is poured 

 upon the strained pulp, and, after standing for twenty-four hours, 



