Analysis of Wines from Asia Minor, Palestine, fyc. 253 



No. 2, from the same locality, shows us probably how much 

 alcohol it contained before the acetic fermentation commenced. 

 These specimens were from grapes grown probably not far from 

 the " valley of Eschol," whence the famous cluster was borne 

 away by the Jewish spies in the time of Moses : for that valley 

 must have been in the southeasterly part of Palestine. No 2 has 

 the taste of strong Madeira wine. Nos. 3 and 4 are from Mount 

 Lebanon, one of the most famous localities of the wines of Scrip- 

 ture. No. 3 is astringent and somewhat sweet, yet it appears to be 

 fully wrought. No. 4 has a similar taste, but it is quite thick, as 

 its high specific gravity shows ; and I strongly suspect that the 

 grape juice was partially boiled down before it was allowed to 

 ferment, as we know was formerly practiced, and is still done on 

 Mount Lebanon according to Mr. Buckingham. It has the ap- 

 pearance of the other wines after they have been heated to the 

 boiling point in the retort ; that is, a redder color than is natural. 

 No. 5 is perfect Port wine in color, taste, and the amount of sedi- 

 ment deposited in the bottle. No. 6 is from Cyprus, which is 

 one of the most famous localities of the ancient Greek wines. 

 It is sweet and astringent, but not thick, and has no appearance 

 of having been boiled before fermentation, as Mr. Buckingham 

 says is usually done on that island. It will be seen that it is 

 a very strong wine. The age of these wines mentioned in the 

 table, are their ages when obtained by Mr. Van Lennep. A year 

 more at least should be added, except perhaps in one or two 

 cases, as having elapsed before they were analyzed. No. 7, from 

 Rhodes, is a very clear strong wine, the strongest which I analy- 

 zed, and slightly astringent ; resembling some varieties of Ma- 

 deira. No. 8, from Corfu, whose age is unknown, considerably 

 resembles it in appearance and taste, and, as the analysis shows, 

 in alcoholic power. No. 9, from Samos, is less clear, more as- 

 tringent, and less strong. No. 10, from Smyrna, has the color 

 of Port wine, and is sour, astringent, and unpleasant, tasting 

 strongly of the skin of the grape. The sourness appears to have 

 been derived chiefly at least from the grape, and not from fer- 

 mentation. It was about eighteen months old when analyzed ; 

 called, however, by Mr. Van Lennep, a new wine. In short, 

 these specimens exhibit a good deal of variety of character, and 

 are, therefore, favorable for the object in view. 



