The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1874-09-12

WHEELING SATURDAY MORNING SEPTEMBER 10 1874
The Grape Cror thIr Yenr.

The Grape Crop this Year.
From oil present indications the grow
ing grape crop in this vicinity will be one
ol tho best, II not the very best, ever
grown! The season thus lar has been
everything that could be desired, apd the
weather just at this particular time seems
almost made to order, so peculiarly favor.
able is 1t. The grapes are large and plump
and are rapidly ripening. A few more
days and the sugar making process will
be complete. 1t will be great year ior
good wine. The present vintage should
be noted for its superior quality. y And
this remark brings US to notice an edito'
rial in yesterdays Cincinnati Gazette,
That paper complains Of the bad odor
into which native wines have fallen, and
are falling, owing to the fact that many
parties resort to the use Of sugar and
water in wine making. This process Is
called extending the juice" and is in
tended 10 supply alcoholic stimulant and
strength to the wine and thus not only
make 1t more popular with certain classes
but also greatly increase the profits OF the
wine maker. And yet it is very dele.
terious process and one that damages the
wine in the estimation of those who real.
" know what good, pure native wine
should Taste like. As the GdssD very
correctly says, grape juice with any addi-
tion of sugar in any stage Of the process
Of wine making is not wise. The addi.
tion destroys all the flne qualities, 'spoils
all It's adaptation to the digestive process,
and makes it heavy and Supplying. 1t is
better to have no wine at sll than that
in which any portion Of sugar has been
used. Therefore, says the Gazette,
"Do we give notice TO those who are
to improve the present vintage
that they will find the mar.
ket everywhere Overstocked with sugsred
and extra alcoholized wines which arerap,
idly destroying the sale Of all the native
wines, and that the Only chance for fair
return for their labor is TO keep the juice
Of the grape pure, let it lerment and
rlpen in the Old.lashloned slow way, and
when it is ready for use, DO able 10 give
the guarantee Of an honest name that 1t
IS pure"
The Gazette considers It srefr1ach TO
the Cincinnati wine growers, and to
American growers generally, that they
have after SO long a time produced Moth
ing that is publicly known that will take
the place Of the common, cheap red wines
Of France.
1t is not for lack of the grapes, but for
lack Of the skill, patience, and fidelity OF
the French people. Cincinnati was cal
led the center ol most promising native
vino growing region twenty years ago.
What arc now the signs Of tho establish
ment Of this as q great industry? We
are not pronouncing that oil our wine
growers have fallen into the practice Of
extending" the Juice; but we intend 10
ssy'that the manufacture Of pure wine
is the exception, and that the makers
who do it can be distinguished, and
ought 10 be celebrated. We suppose
that in fact more pure wine, skilliully
and faithfully treated, is made in Cincin.
natl andvicinitY than inthe rest Of the
State but here the faithful makers
should be distinguished, and, Of course,
the whole trade suffers by the dishonesty
Of q part.
The islands of Lake Erie produce
the Catawbs grspe-the best
grape yet discovered for wine and all
ether uses-which there will make a light
and wholesome wine, which, from it's
small alcoholic strength, needs 10 be
handled with care. But there the spoil
ing process OF aerstion has established
Itself, and the process. OF extending with
sugar and water has become general, so
that the production Of pure wine Is, the
exception. Companies are formed there
with large capital, based on the profit that
Is promised from extending one gallon OF
juice TO two or three. Oicourse the wine
trade OF the islands is doomed. 1t will be
kept alive for a time only through the
manufacture. of sparkling wines, Whose
puDgent gas conceals the false Character
Of the liquor. ,.s. ......
The practice Of tamparing with the
juice In the manufacture is so common
that they who expect TO get a fair price
for their wine, must be able 10 guarantee
Its purity, and that it has ripened in the
natural way; and they who practice the
extending and forcing methods must ex-
pect TO take lower price than they ever
supposed wine could come to, and which
will show them that they have quickly
played out their trade by their unlaith.
iulness,