204 RESOURCES OF CALIFORNIA. 
Wine is defined to be “the fermented juice of the grape,” 
and therefore “Angelica” is not properly a wine, though it is 
usually classed under that title. It is made by mixing brandy, 
in proportions varying from one-fifth to one-third, with the 
grape-juice fresh from the press or but a few hours old. The 
brandy prevents fermentation. Angelica is a sweet liquor, 
and is usually considered a proper drink for women; but it is 
really stronger than the fermented wines. 
The wine made of the juice that drips from the masher, or 
of the first drainings from the press, is considered superior to 
that obtained by severe pressure from the pulp. After the 
pulp has been pressed, it is sometimes covered with water, 
allowed to stand a few days, and pressed again; and the wine 
made of this liquor is called “‘ Piquet,” a very light wine; and 
generally sourish in taste. 
Some sparkling wine has been made in California, but thus 
far without great success. The only house which has engaged 
extensively in the business is that of Sainsevain Brothers, who 
brought an experienced workman from the champagne district 
of France. They own a large vineyard at Los Angeles, and 
another at San José, and have a large capital invested in the 
wine-business. Their failure in making the “sparkling Cali- 
fornia,” as they call their effervescent wine, was owing to the 
strength of the Los Angeles grape, and the “ earthiness” of its 
taste, which earthiness is stronger in the sparkling than in the 
still liquid. Effervescent wines should not be strong; and the 
grapes grown at Los Angeles, or at least the Mission grapes 
grown there, are too strong. I speak of the experiment as a 
“ failure,” meaning thereby that the Sainsevains have not made 
an article equal to the best brands of imported champagnes; 
but, for all that, it is a passably good wine. Attempts are to 
be made this year, and for. several years to come, with the 
lighter wines made in the middle and northern parts of the 
state, and there is good reason to believe that the experiment 
will prove entirely successful. 
Sparkling wine is treated like still wine until after the first 
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