WINE AND THE ART OF WINE TASTING. 



TRANSLATOR'S PREFACE. 



AGRICULTURAL EXPERIMENT STATION, UNIVERSITY OF CALIFORNIA, ) 

 BERKELEY, GAL., September 16, 1892. j 



Professor Grazzi-Soncini's book, which has been already translated 

 into French, fills a void in the literature of oenology. The part dealing 

 with the defects of wine, the diseases to which it is subject, and the 

 methods, when such exist, of remedying these diseases, will perhaps be of 

 the most practical value to the wine grower. The part which regards 

 tasting and classification, however, is worthy of careful reading, and 

 many hints may be drawn from it that will be of use towards the attain- 

 ment of that most desirable object: the production of constant types of 

 wines an object which is too little studied in California, but on which 

 our hopes of building up a trade in high-class wines very largely depends. 



Many of the numerous terms which the French and Italians have 

 invented for the technical consideration of wine it is impossible or diffi- 

 cult to translate into English, and for this reason the translation neces- 

 sarily lacks some of the scientific precision and clearness of the original. 

 I have however attempted, wherever possible, to give the English equiv- 

 alent of the term used by the author, and have also given the French 

 term, in this way making a glossary in the three languages, which may 

 possibly be of use in developing a uniform set of technical terms on this 

 subject in our own language. 



If this book should be of any use to the wine maker, and especially 

 if it should call the attention of non-wine-drinking people to some of 

 the uses and beauties of wine which they did not suspect, the translator 

 will feel amply repaid for his trouble. 



F. T. BIOLETTI. 



