210 GRAl^E CULTURE AND WINE-MAiaNG. 



wines from Vesuvius, from Syracuse, tlie Lipari Islands, Albauo, 

 Monte Fiascone, etc., etc. ; the Cbiras, from Persia ; Muscat and 

 Eota, from the Cape of Good Hope ; Madeiras and Teneriffes. 



Third Class. 



Several white Alicante wines ; several from Upper Italy ; the 

 straw wine of Wiirzburg, and the Calmuth wine of Aschaffenburg ; 

 the wine of Chiavenna ; the Karlowitzer ; the second quality of 

 the Muscat of Languedoc ; the Picardan. 



IV, Dry Wines. 



First Glass. 

 Johannisberger, Eiidesheimer, Deidesheimer, Badenweiler. 



Second Class. 



The first qualities of the Rhine wines, principally Ilochheimer, 

 Laubenheimer, ISTierensteiner, Brauneberger ; the Ruster, Menes- 

 cher, the Karlowitzer ; the dry Xeres, Paraxeta, Olivenza ; Port 

 wine. 



Third Class. 



The wines from the Upper Rhine ; the better sorts of Franconia 

 wines ; some from Bohemia and Wiirtemberg. 



V. 



OF DRAWING OFF THE WINE. 



The purpose of this is to separate the wine from its yeasty parts. 

 It must, consequently, be principally done at times when influ- 

 ences of the weather dispose it to ferment again. The seasons are 

 when the grape-bush shoots anew in the spring ; when it blooms 

 in the months of May and June ; in August, and when the grapes 

 mature in September ; and in the beginning of winter, when rainy 

 weather lasts for several days. It ought to be a rule to draw off 

 before such influences set in. Against those of very stormy weath- 

 er the wine may be partially protected by closing the doors and 

 windows of the cellar in which it is kept. If fermentation, how- 

 ever, takes place, it is better to loosen the bungs to give the air 

 free egress, and let it go on, or to check it by sulphurization. 



Rhine and other sour wines are generally drawn off three times 

 during six years, at the above-mentioned times; then they are 

 left undisturbed for three years, being only looked after from time 

 to time, and the bung-cloth changed. 



Frequent connection with the air often injures the wine, as a 



