CHAPTER II. 



OF STEMMING THE GRAPES. 



Vine-dressers are still divided on the question whether it is better 

 to remove or to leave the stems of the bunch in the press. Rozier 

 recommends stemming ; and owing to him it is universally practised 

 in the neighbourhood of Lyons, and particularly in the famous vine- 

 grounds of Ampuis and St. Cyr. Near Bordeaux they carefully stem 

 all the red grapes from which they wish to make a better wine than 

 common ; and it is generally done, also, wherever pure, superior wines 

 are wanted 



The authority of the celebrated Rozier, and of the vine-gromids 

 mentioned seems beyond questioning ; and yet the stemming of grapes 

 has had to be given up in the Orleannois and all those districts which 

 do not raise sweet grapes. Experience goes before science, says 

 Bernard de Palissy ; the facts are such, and science has resolved the 

 problem. 



We now therefore know that stemmmg is proper in the South, 

 where the wine is rich and generous ; while in the North, where the 

 wine is weak or insipid, in seasons that the grape is very ripe and 

 juicy, it is better not to stem, or if it is done it is better to spare the 

 stems of at least part of a the crop. 



; The stem contains an acerb astringent principle which renders the 

 wine rough during the two first years, but contributes to its preser- 

 vation. This principle corrects the weakness of the must, and facili- 

 tates the fermentation according to the temperature of the year. It 

 then becomes an agreeable quality, and by increasing and heightening 

 the flavour of the wine, adds to its value. 



There are several ways of stemming ; the readiest and easiest is 

 that practised in the district ot Besancon. A large vat is constructed, 

 ten or twelve feet in circumference, or 3* in diameter by 2i feet in 

 height. On the inside, about ten inches below the rim of the staves, 

 there are three brackets to support a false bottom ; this is made of 

 three or four pieces of plank [fastened together by two cross-pieces 

 nailed athwart,] shaped round, to fit close in the vat. It is pierced 

 with holes large enough for two or three grapes to pass at once ; and 



