Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1866-09-13
For the Journal
Cultivation OF the Grape and Wine Making
I'm North Carolina.

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NO. 2.
MEssRs. EDITORS AS still wine, in
distinction to sparkling or Champagne
wines, the Scuppernong, when properly
made, will deservedly hold high rank. I
have read of its being taken for genuine
ITokay, and intelligent gentlemen, who have
used it, assure me it bears no little resem-
blance to that celebrated wine. / cannot
but think this is no fancied flavor, for a
number of persons, and quite appropriated
in their opinion, have, within the last few
years, assured me they found in it a remark
able similarity TO the most highly esteemed
Hungarian wines, among which the Tokay
is acknowledged to be the first In perfect
agreement with this opinion, find an
article in the United States Patent Office
Report (AgricnlturaD, of 1859, PIP. 43 and
90. This Report is, of course, the testi-
mony OF an important witness DIR. Charles
L. Jackson), IL well-known and able chemist
Of Boston. On page As of that Report he
writes thus 1.-THE celebrated Scupper-
nong wine will not keep without the addi-
ton OF spirit or sugar, since the grape-!lice
will not produce more than four and nine
tenths per cent. of alcohol The rich
flavor of this grape renders it particularly
bouquet of the celebrated IokGy wine of
Hungary. This grape, however, cannot be
cultivated in the open air Of North of Vir
ginla, and is a native of North Carolina
1t Is desirable that extensive vineyards
should be established in that State, ex-
pressly for the cultivation of this grape,
which will make wine that will be most
eagerly sought as the best of American
native wines" On page so Of the same
Report he continues ''These grapes (the
! Scuppernong), are more remarkable for the
high flavor of the wines they make than
for the saccharine matter they contain. It
has always been necessary to add portion
Of brandy, or some other spirit, to keep it
from souring nevertheless, the Scupper-
nong wine is tie best thus far produced IN
| The United States. The grapes have a very
thick, leathery skin, which is of q green
color, with few rusty specks on the sur
face OF them. The pulp is soft and juicy,
and the skins give Il peculiar aroma to the
wine, which is similar to the T0hay of
| Hungeu.y. Sometimes [ have observed
peculiar bitter taste in the wine, due to the
crushed seeds of the grape, and not unfre-
quently the flavor and odor of whiskey in
dictated the introduction Of that liquor into
the wine. With proper attention aud care,
IScuppernong wine may be made SO fine as
ms :
and would earnestly advise those interested
to attend to the cultivation of this grape, |
in regions where the vine will grow, and
make use of more skill in the manufacture
OF the wine. The grape will grow and |
rpen It's fruit any where South of Wash |
ington, but has thus far proved most pro-
life in the soil of North Carolina, especi- |
ally near Halifax Near Halifax may be
a very favorable region for the production
of Scuppernong grapes but the same can
be said, with equal propriety, of all the !
Eastern shore Of our State. At the con-
clusion Of his analysis, Dr.. jackson OBJ
serves: "Thus far the vineyards are
wholly domestic institutions in North Caro- !
lima but I think the cultivation of this
grape will amply repay any one who will
devote his entire energies to planting vine
yards OF these vines, and manufacturing
the wine on q large scale" Thus far |
have but one fault to find with all DR.. |
jackson says on the subject of our Soup
pernong. He pronounces the grapes def !
cient in saccharine quality. All [ can
answer is. that [ wish DR.. J. could make
| 1t convenient to come South during the
present grape season, ana eat some of the
fruit, fully matured and wilted on the vine, |
and then report to us whether the Soup
pernong is q sweet grape Or not [ cannot
but think the samples Of fruit he had under
examination were not such as we usually
call fully matured-that is, left Oh the vine
until they begin to wilt, and become soft
and tiabby to the touch. In that condition,
know Of no grape which fairly equals,
much less SURPRISES, it in sweetness. But
DIS to the rest Dr. Jackson's remarks are
l. Just and correct, even as to the point that
wine cannot we'll be made from the Juice
| Of the ScuppernonG without sugar OF spirit
And lie does justice to the quality of the
wine. Therefore, let not the wine grower
OF Ohio, OF Kentucky, Missouri, or any
other reg ion Of the United States, imagine
that he can produce the equal of the Soup
pernong, either as still or q sparkling
wine.
| When | come to treat of the manufacture
OF wine, shall take notice of a monstrous
abuse Of the juice OF this grape, by the
addition Of apple brandy or whiskey, to
secure 1t from excessive fermentation. In
my next, will take notice of some other
varieties of grapes of this same species, |
and meantime subscribe myself,
Your obedient servant,
A. J. BUTNER.
For tho Journal.
Cultivation Of the Grape and yVine-nIaking