1872 Tlie Western Pomologlst and Gardener. 85 



Grapes for IVIne— The True Policy of Vineyard Proprietors. 



The production of grapes anil wine has bi'Ciiiuc an important interest in America. 

 Growing grapes for marlcet is still pursueil with profit, and probably will be for years to 

 come, especially in those localities which are within reasonable proximity to the markets. 

 But a national enthusiasm is being awakened on the subject of American wires, and a few 

 years will suffice to make the wine-cellar the indispensible accessory to every successful 

 vineyard. In other word-s with a largely increasing extent of vineyard property, grapes 

 must be grown for wine, if the wine-grower is to realize the best results from his invest- 

 ments, care and labor. 



Already the wine of this country, by reason of increased production, has fallen fifty per 

 cent in price, and that within a few years. Good, palatable wines of some varieties, eigh- 

 teen months old, can be bought from the manufacturers as low as $1.35 per gallon, and I 

 have known packages to be sold at even lower figures. Even these prices cannot be 

 always maintained, and within the next ten j'ears I am confident that even seventy-five 

 cents per gallon will purchase good, pure, light wines by the cask at the wine-cellars. 



With this fact, even possible, it behooves vineyard proprietors who shall manufacture 

 wine to lessen the cost of their product as much as possible, in order that their rewards 

 shall be adequate to their investment. And, as the varieties of grapes to be planted are an 

 important consideration, I am confident that in this respect many vine planters are making 

 mistakes, which they will ultimately discover and regret. 



The must or juice of the grape, as it runs from the press, is composed of water, sugar 

 and certain acids. The acids give to the wine the qualities known as flavor, aroma and 

 bouquet. It is the sugar which, by fermentation, produces the alcohol ; and hence, the 

 more sugar there is in the must the greater will be the alcoholic strength of the wine. 

 Therefore it is the ability of the grape to secrete sugar, supposing the variety to be hardy 

 and productive, which should first engage the attention of the vineyard owner in planting, 

 for the purposes of wine production ; for unless it secretes sufficient sugar to furnish the 

 proper proportion of alcohol, then sugar made from other vegetable growths must be 

 added to bring the product up to the alcoholic standard of good wine. By this process 

 only can wines be successfully made from grapes which are not naturally adapted to that 

 product ; and in the production of not a few varieties of American wines sugar is added 

 in proportions, varying from a half pound to two pounds to the gallon of must, to give the 

 product the alcoholic strength of even dry wines, not to mention the increased quantity 

 required to make the so-called wines sweetened to insipidity to suit the uncultivated Amer- 

 ican taste. 



But sui;ar costs money ; and until sugar planters and refiners shall organize and conduct 

 their pursuits on the principles of broad philanthropy (which day is indefinitely post- 

 poned), the consumer must continue to pay cash therefor. To add it to the must enhances 

 the cost of every gallon of wine from eight to thirty cents. At the present prices realized 

 for wines, this increased cost can be borne ; but take fifty cents a gallon from the prices 

 realized by the producer, and the margin for profit is largely reduced. 



I have been led into this train of thought more especially by reasons of observations in 

 South and North Carolina, having passed more than six months in those States during 

 the last and the present year, and having been afforded opportunities to taste the native 

 wines produced there, in considerable variety, and to learn the processes of manufacture. 

 The Scuppernong is the variety which stands in the highest favor, and many hundreds, if 

 not thousands, of acres have been planted with it since the close of the war. The vine is 

 certainly vigorous, is of rampant growth and is productive. It requires but little care, 

 and usually receives much less than it requires. The wine made from it is pure in flavor 

 and " smooth ; " but as the must lacks in sugar, the wine naturally produced is deficient in 

 alcohol, and hence wine-makers have learned that cane-sugar must be added to make the 

 product saleable even as a dry wine, while to the average Southern palate more sugar is 

 essential, and the addition of a little corn whisky is with them no insuperable objection 

 to the " wine." And with a pound or two of sugar added to each gallon of must, it is easy 



