52 RAINS, 



it is this acid which gives them a peculiar taste, a sourness 

 which is not acetous, and which forms a prevalent character in 

 wines, according to their deficiency in spirit. 



The influence of the seasons upon the vine is so well known 

 in every wine country, that for a long period previous to the 

 vintage, they predict what will be the quality of the wine. 

 In general, when the season is cold, the wine is harsh and bad 

 tasted; when it is rainy, it is weak, with little spirit, and 

 abundant, and it is destined in anticipation (at least in the 

 south of France) to distillation, because it would be both 

 difficult to preserve and disagreeable to drink. 



We will now consider the effects of seasons, with all their 

 attendant variations, and the difficulties to which they give 

 rise under their respective heads, and point out as far as pos- 

 sible how these natural obstacles to success may be counter- 

 acted or modified in their injurious effects. 



Rains. 



A rainy season in any climate, or under any circumstances? 

 is neither beneficial to the vine nor to its crops. The effect of 

 continued rains upon the vine, and upon the produce of the 

 vintage varies however according to the season at which they 

 take place. If in winter, they stop the labour, at least where 

 the soil is composed of marl, or apt to become miry, and the 

 ploughing, trenching, pruning, and other operations are con- 

 sequently impeded. In the spring at the time the vines begin 

 to shoot, they cause a premature expansion of the buds and an 

 excessive growth of the branches and leaves, which is injuri- 

 ous to the fruit, and causes a diminution in the number of 

 bunches, and also of the berries on them. When the grapes are 

 in flower, rains produce the coulure, or blight, especially if the 

 weather is cold at the same time ; when the grapes are half 

 grown, they stop their growth, in consequence of the sap be- 

 coming watery and deficient in nourishment ; when the fruit is 

 more advanced, they tend to prevent their acquiring that sac- 

 charine flavour which is proper for them, and cause them to 



