54 



VARIETIES OF VINES 



asses, the wine being carried in sheepskins ; these skins, 

 from being constantly used, do not, however, give any 

 taste to the wine. No difference seems to be made in 

 price in consequence of any real or supposed difference 

 in quality ; and the culture of the vine, excepting that 

 of the jMuscatel for raisins, seems to be a very poor 

 pursuit. 



Messrs. Heredia and Co. sent a quantity of wine to 

 America without brandy, and it was much liked, and 

 considered to bear a resemblance to Champagne. I also 

 tasted wine of a year old, which he said resembled what 

 had been sent. It was very deficient in flavour, but pro- 

 mised to be a wine of a good body when older. I also 

 tasted some wine which had been sent to Havannah for 

 the voyage, but it seemed to me to be exceedingly vapid 

 and flavourless. Mr. Bryan complained of the presence 

 of tartaric acid in their wines, which gives it, when new, 

 a harsh taste. It appeared to me that this acid was rather 

 deficient than in excess, and I told him I thought their 

 wines would have more character if fermented with the 

 husks, and perhaps even a part of the stalks. I think 

 their vapid taste, orjudeur, to use a French expression, is 

 chiefly owing to the must containing only the purest prin- 

 ciples of the grape. A more violent fermentation, pro- 

 duced by a larger quantity being fermented in a mass, 

 would, on the other hand, make the wine ripen as early 

 as at present, notwithstanding the addition of these other 

 principles. Indeed, there can be little doubt, that by 

 allowing a large portion of tartaric acid to mingle in the 

 must with the husks and stalks, a more perfect fermenta- 

 tion would be much earlier effected. 



The best wine in Mr. Heredia's cellars falls far short of 

 a good Sherry. They have not yet adopted the system of 

 having soleras, which are never exhausted. But Mr. Bryan 



