New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1874-08-08

drink wine not evident that the American of tue
present day consumes vast quantity and Is beginning
appreciate the juice OF his own grapes and to subs
tute 1t for the doctored stuff sold under foreign
labels. On KelIys Island there Is wine eel
lar with a storage capacity OF $4,000 gallons
surmouned by immense quadrangular building OF
stone with tall tower at each OF the corners. and
feudalcastle appearance. This belongs to the kelys
Island Wine Company. which has capital stock o.
100000 It's apparatus for crushing, fermentation,
compromising, and bottlng is said 10 be unsur
passed by anything In Europe On Middle Bass the
firm OF Wchre, Werk Co. made 100000 gallons last
year, possess excellent cellar cut in the lime
stone rock. The Putin Bay Company have cellar
capacity of 100000 gallons Beside these firms there
many large vineyard propretors who make up the pro-
duce of their own vines and have small cellars.
word in conclusion TO the quality OF the wine.
The Catawba. the most dstinctively American wine
made has been brought to perfection. and the expert
enee acquired IN Its production enables the great com
panes to guard against too great variations in the quail
ity of different years yield. This wine is continually
growing in public favor The unsweetened although less
popular, is far wholesome aud usually OF a better
quality than that to which sugar added In large guam
titles. Sweet wine is heavy heating drink which has
lost the refreshing wine properties OF the natural SUD
acid grape juice. From the Catawba wine an excellent
sparkling wine is extensively made on Keys and Mid
die Bass Islands Nv subecng it to precisely the same
processes employed in making champagne. am sorry
to observe that the good American name OF Sparkling
Catawba which Nicholas Longworth gave this
wine Is being abandoned for the borrowed
and inappropriate name Of champagDe-inappro
pirate because the wine is not like champagne ana
cannot be made like it, The peculiar flavor OF the
Catawba grape adheres to it, and plainly indicates its
origin Sparkling wines made all over the world
but champagne is produced nowhere else but III the
province of that In France and 1t has never been
successfully initiated. Applying the name OF caret 10
the red made here is equally to be deplored III
has no resemblance care beyond the fact that 1t is
red Nevertheless, it is sound fruity wine, and ex
cept for the wild, foxy taste to which one must De-
come accustomed it is to be preferred to the ordinary
grades of claret Purity and cheapness are merits OF
these island wines which should not be overlooked
The former believe be depended upon. Inc latter
can judged of when that the Still Catawba costs
in kegs or barrels 90 cents to 81 80 gallon The
red wine 81 Is to 81 So and the Sparkling CatawDa
msuamed champagne sli case for quart bottles, and
SIC dollars for pints must make exception to the
statement that the wines pure One OF the COM
panies has commenced making what they call quick
process champagne in which the efervescence Is pro-
duced by forcing carbOnic acid gas into the wine,
instead OF waiting months for nature to WORK out
the desired effect The Company claims that 1t IS Just as
good but it Is not. Even IL the efervescent principle
were chemically the same, the wine IL too raw and new
To be wholesome.