ON COLONIAL WINES. 253 
Jeres de la Frontera, and a few varieties common about 
Roussillon, found themselves in climates not very 
different from those they had been taken out of But 
when these same kinds made their way into Victoria 
circumstances were materially altered. As a rule the 
vine brought from a warmer into a colder climate 
deteriorates for some years, both in its growth and 
produce; and, on the other hand, those removed 
trorn a colder to warmer, improve. One remarkable 
instance of this is the Chasselas. It was brouo-ht 
to us, I think, originally from the northern, or°at 
any rate from the central, parts of France, on 
account of its being a good table grape and a 
prolific bearer. But in France it yields a wine 
generally poor in quality, bad in colour, weak, and 
with a mousey odour. Aud, indeed, for a length of 
time it retained most of these peculiar properties in 
the colder regions of Victoria. At a time, when it was 
considered the correct thing to run down our native 
wines, I remember reading in Melbourne Punch a 
receipt for making colonial wine, much like the follow- 
ing:-"^. 1 Chas S elas.-Take one gallon of cold 
water (Van Yean will do), one pint vinegar, 2 lbs 
sugar, mix, and add two dirty, well-seasoned mouse- 
traps. Product equal to the ordinary run of this 
variety." 
ANTICIPATION OF FUTURE SUCCESS IN VICTOEIAN 
WINES. 
Yet this same Chasselas vine produces in our 
warmer climates-such as from Sunbury to Sandhurst 
