The daily union. [volume] (Washington [D.C.]) 1845-1857, 1851-06-17

From the NJ .. Dsiy Herald and Irbune.
Grape Csit~xv an Post~gsI.
Mr. James b Clay, whils charge dafhirss to Portugal,
addressed MIR nnei the subject Of grape culture and
wine-making in that country. Mi. Tine had been for
many years American consul at Oporto and. having a
tasIe that way. he had every opportunity to be wellin.
formed upon the subject he treats Of The following is
his reply
CONSULATE OF THE UNITED STATES.
Oporto. Dec. ~, ls49.
My DEAR SIR | am now in possession OF The letter
which YOU have done the honor to address TO me on
the I'd instant asking me TO answer some queries IN
regard 10 the culture OF grape vines and The production
Of wine in the wine region Of the Douro. which shall
now endeayor do in the best consistent with
my practical knowledge of the subject.
The wiue properly known by wine dealers as "Port
wne," is only produced tract OF land, comprising
about twenty square leagues, on the right border OF the
Douro distance of from ten TO twenty leagues from
Oporto The limits of that wine district are established
by law and by the regulations OF the Wine Company OF
the Douro.
the Douros bank the following. VIZ The white
Muscate and The white Malmsey which make parcu-
lar qualities OF wine, known in commerce under The same
The grapes The Bastado (red) produces very
delicate and rather sweet quality of vine, which is
generally used TO improve the less favored qualities OF
wine The Alrarlkas, the Toiriga, the Tina, the Ia
and the Arinto (al red come next above the best
qualities of grapes from which the Port wine is made
although than thirty varieties OF grapes are raised in
the Wine region OF the Douro.
ID The soil upon which the best wine IS raised is
mixture OF schst, me and vegetable earth the best ex
posure Is the southeastern.
3D. The vine is generally planted and propagaied from
cuttings which branches cut from old stocks OF the
vine, having about foot OF the old wood and two or
three feet of the shoots OF one year these cuttings be
kept in water Tor about one month before planting their
growth will prove more sure and luxurlant They are
cut during the winter, when the vines are pruned and
planted early in the spring, at the distance OF about three
feet apar! each way, in trenches about fourteen inches
deep and wide, into which old rotten dung is
thrown and afterwards be covered with the earth
from the surface Of the SOIL The cutting is afterwards
ground. In the following year.. the three branches,
sproung from the three eyes left to the cutting, Will
also be cut leaving three buds to each of hem the third
year they will begin to yield Another mode OF prOpa-
eating, and Of improving the quality OF the grapes.
that commonly known and called by agricu by
layers Vines are always pruned during winter, and
great is taken TO cut of the old branches and TO
leave three shoots of the last growth, which is also cut
about eight inches from the old stock they like
wise hoed and weeded at least once in winter and once
in In june when the vegetation OF vines is in
its greatest growth, digen farmer is always careful to
cut with the fingers the smallest sprouts which only
10 enfeeble the vegetation OF the larger branches,
and in many vineyards the good method has been also
adopted to plant sticks stocks OF canes to
which they tie with straw young willows the young
luxuriant branches of the vines.
4th In many parts Of Europe the epoch OF the vintage
OF every year determined by the municipal authorities
In the district OF the Douro the farmers led
mence the gathering OF their own experience The deli
cate flavor OF the grape, and kind OF guish adhesion to
the fingers in handling the grapes, will easily apprize the
farmer OF their complete maturity.
",
day. and after sunrise They must be clean Of ali leaves
and OF either rotten green PITS they are brought in
baskets to the press vat where after the vat com
pleteiy full, they carefully pressed by mems feet
Twenty -four hours after this operation the ebution OF
the liquid will commence, which will bring up to the
surface of the vat the stalks and skins OF the and
form kind of crust 1t will be well TO break with some
wooden instrument that crust and to mix it again with
the liquid four five times during the fermentation,
which will be prolonged by this operation, and thus the
wine acquire color and strength The ferRentng
process will last five days good year, when the grapes
good and sound but less if the grapes be not very
sound or If they have been gathered in damp weather
After the fermentation is over, and before the liquid be-
comes completely cold the wine is taken from the press
vat TO the wooden tunnel, (cask) The residuum-tha
is to the stalks and skins OF the grapes. which still
contain good quantity OF juiceare heavily pressed by
the press OF the vat, and the wine thus obtained is
RED inlo another tunnel, being Of inferior quality.
9th A second fermentation Of wine takes place short
time after is put in the tunnels, that will be necessary
to keep during the process always the hung hole open
10 let part Of the gas escape and avoid the explosion
of the vessel. When this second fermentation is finished
and the liquid becomes cold. then considered ready
put into pipes and brought to market. but previous to
this must b. we'll clarified with whites of eggs. pro-
per cent of good old brandy is added to the wine.
1t is known TO the analy that Port wine, in its pri
mary and natural state contains about twelve per cent
OF alcohol, which quantity is far beyond what
tanned in the strongest OF France Spain, and Sicily
But, Notwithstanding this natural auence OF spirit, by
its peculiar idosyncracy. Port wne when intended to be
preserved for many years. requires almost every year.
addition OF brandy, and to be moved from vessel into
another. careful Qualification and settling is also
CURED before the wine is shipped, and especially in
cold season.
There is a strong bodied, heavy. colored. and very
quality OF artificial wine called Geropga which is
used BY ill advised dishonest dealers increase the
body and strength OF inferior wines More than five
hundred pipes Of that stuff is yearly shipped to New
York, under the ironical name OF pure juice, which
quickly sold TO certain class Of merchants who mix that
liquid with common Catalonia, Calabra, and even low
French wines. The real Geropiga is made by boiling
The pure juice OF the grape until reduced TO two thirds Of
lis volume, TO which certain quantity OF sugar also
added and one-third of good brandy but in many in
stances, TO give deeper color TO this stuff, large guam
titles OF elder berries and of other obnoxious
teria, mixed with the liquid
beg TO renerae to your excellency the assurance OF
.he ghest consideration, with which have the honor
to be, your obedient servant
L. w. TINELLI.