and the Method of making Wines . 
The aroma, or perfume of the grapes, as well as the 
saccharine principle, are the production then of a bright 
and a constant sun. The sour or harsh juice produced 
in grapes during the first period of their formation cannot 
be properly matured in the north, and this primitive cha- 
racter of greenness still exists when the first frosts come 
to freeze the organs of maturation. 
Thus, in the north, the grapes rich in principles of pu- 
trefaction contain scarcely any element of spirituous fer- 
mentation, and the expressed juice of the fruit, having 
experienced the phenomena of fermentation, produces a 
sour liquor, in which there exists only that proportion of 
alcohol necessary for interrupting the movements of pu- 
trid fermentation. 
The vine, therefore, as well as the other productions 
of nature, has climates peculiar to itself : it is between 
the 40th and 50th degrees of latitude that this vegetable 
production can be cultivated with any degree of advan- 
tage. It is also between these points that the most cele- 
brated vineyards are found, and the countries richest in 
vines ; such as Spain, Portugal, France, Italy, Austria, 
Styria, Carintliia, Hungary, Transylvania, and a part of 
Greece. 
But of all countries none perhaps presents so happy a 
situation for the vine as France ; none exhibits so large 
an extent of vineyards, nor exposures more varied ; and 
no country has such an astonishing variety of tempera- 
ture. Faom the banks of the Rhine to the bottom of the 
Pyrenees, the vine is almost every where cultivated, and 
in this vast extent the most agreeable and most spirituous 
wines of Europe are to be found. 
But though climate stamps a general and indelible cha- 
racter on its productions, there are certain circumstances 
which modify and limit its action ; and it is only by care- 
fully attending to what each of them produces that we 
