SJtiASOXS. 51 



perfect equilibrium between the water which is to supply the 

 aliment of the plant, and the warmth which can alone facili- 

 tate the elaboration. 



CHAPTER VIII. . 



Seasons. 







It is a well known fact that the character of the season ma* 

 terially affects the quality of the wine, and its influence may be 

 naturally deduced from the principles which we have esta- 

 blished in speaking of the effects of climate, soil, and expo- 

 sure, since we have stated the influence which humidity, cold, 

 and heat exercise on the formation and the quality of the 

 grape. In fact, a cold and rainy season, in a country natu- 

 rally hot and dry, will produce the same effect upon the 

 grapes as a northern climate ; this variation in the tempera- 

 ture, by making climates more like each other, assimilates 

 their various productions. 



The vine delights in a regular heat, and as the grape at- 

 tains to perfection only in dry and sunny situations, there- 

 fore when a rainy season keeps the soil in a constant state of 

 humidity, and maintains in the atmosphere a cold and moist 

 temperature, the grape will not acquire either sweetness or 

 flavour, and the wine made from it will necessarily be weak 

 and insipid, although abundant. Such wines are preserved 

 with difficulty, the small quantity of alcohol they contain be- 

 ing often insufficient to preserve them from decomposition ; 

 and the great evaporation which is natural to wines of this 

 description, causes movements that continually tend to change 

 their character. .These vines often become ropy, and some- 

 times turn to vinegar, but their small portion of alcohol does 

 not even allow of their making good vinegar ; they also con- 

 tain a great deal of malic acid, as will be shown hereafter ; 



