THE GRAPE, o 



finely-scented fruit in the former *than in the 

 latter. 



It is not, therefore, strange that the grapes which 

 grow on the sunny side of the Johannisberg should 

 be very superior, as far as the flavour and fragrance of 

 their juice is concerned, to those produced on the 

 opposite side of the mountain ; nor that, in general, a 

 hotter and stronger wine is produced in warm regions 

 than in such as are cold or temperate. If we add to 

 this, that the peculiar nature of the soil, its con- 

 stituents, the influx and drainage of water, the light- 

 ness or stiffness of the ground in which the roots 

 spread ; that further, the dryness or dampness of the 

 air, and the change or equality of temperature, exer- 

 cise a well-known influence upon plants and the fruits 

 produced by them, we shall at least have a general 

 idea of the varieties of the juice which constitutes the 

 principal element in these berry-bearing fruits. 



It is, moreover, sufficiently known that there is a 

 general difference in the colour of grapes, between 

 black, purple or red, and white ; the juice of both is 

 colourless, and colourless wine can therefore be ob- 

 tained from both. If the black, purple or red grapes 

 are pressed, and the skins thrown aside, a colourless 

 wine, which in substance equals that procured from 

 the juice of the white grape, is obtained by fermenta- 

 tion. I say substantially, for the variety in the 

 juices, which even a slight difference in the external 

 influences occasions, would effectually prevent the one 



