'^f.tS^x 



Pure Native Wines : what and where are they ? — Under this 

 heading, I find an article in the June number of " The Horticulturist," without 

 signature, in which the author seeks to prove, in a manner evidently very satis- 

 factory to himself. First, That wine is only the pure juice of the grape fer- 

 mented, and that no other preparation should be called wine. Secondly, That very 

 little wine, according to his definition, is now made in this country. He classes 

 the wine-maker, who simply adds water and sugar to his grape-juice, on the 

 same level with the one who would make a preparation of one-third grape-juice, 

 one-third cider, sugar-water, acetate of lead, and oil of rose. Let us see how 

 far he is right, or whether he is right at all. Grape-juice contains, in larger 

 or smaller quantities, water, sugar, tartaric-acid, other free acids (as acetic, malic, 

 phosphoric), tannin, gummy and mucous substances, flavoring-matter or bouquet- 

 aroma, and coloring-matter. These are its principal ingredients ; and if they are 

 in the must, or unfermented juice of the grape, i/i the right proportion^ the wine- 

 maker calls Stgood, and will, or at least can, make a good wine of it. But, in order 

 to work understandingly, he must know the proportions which a perfect must 

 sJioiild contain of each of the principal ingredients, which are sugar, water, 

 tartaric-acid, tannin, and flavoring-matter, just as much as a physician must 

 know the proportions of his prescriptions. If there is not enough of sugar, he 

 must add it ; if it contains too much acid, he must dilute it by an addition of 

 sugar and water ; if it contains too much tannin and aroma, he must also dilute 

 it by adding sugar and water, as it will neither be wholesome, nor agreeable to the 

 palate, if it is in the must in excess. This is the art of'Wifie-tnaking, and, so 

 far from being reprehensible, ought to be studied by every one who makes wine. 

 The wide dilTerence between the first and the vile mixture the author mentions 



