The Sunday herald., 1886-10-31
WINE AND GRAPE CHAT.


1t makes the heart Of the American patriot glad to
note that the efforts Of our national grapegrowers
obc heard and obtain recognition OF their product
on the part OF consumers, Is meeting with the first
slgns OF success. "Nonc OF your wines from foreign
shores, which such enormous proilts are roazed
that como out OF the pocket OF the consumer. Know
ing where to Ind native wines OF quality and I'M
doubted purity, my own country's product is what
is good enough Tor ordinary drink for gentleman"
This was tile reply Of military gentleman TO the
Invitation, at q fashionable dnlnp-room, when the
winc-st crumcratIng strange wines Mt fancy prices
handed to select from for his meal. ON that list
prudently native wines find no place. Would there
were many imators Of that man, Whose dls6rhlnn-
tlon Of quality Is guided ny the defense OF his purse
What encouragement would II he TO the earnest en-
deavors to obtain from high class grapes good wine
which our yltcul'urlss In all States blessed with the
possibility OF maturing the fruit OF the vine are
making!
"A bottle OF Sauternc," was the order at rcstau-
rant In this city. The humble and honest label,
"To Kalon (California) Sautcrne," OF the Columbian
vino propagaiion was rendered. "None OF that for
us; give us imported Sautcrnc," was the rcrc''on
Of the command Of Tie knowing swells. Not con-
tented with tho Imported (2) wine under home
printed label Of sautefne, third attempt TO satisfy
the connoIsseurs with the label, "Iiaut Sautcrnc"
then asked for, was made. This was accepted ana
consumed TO the last drop. Instead OF the charge
&2 that Of 30 cents made, and mine host, hear
Ing that the quality had been to the liking OF his
guests, then explained that labels were cheap, and
he had the interests 0f his guests too much at heart
exact dollar aud half Of proni; that the label
had been put on the California Sauterne rendered
| the gentlemen first and refused. They had learned
lesson. There Ia no abundance OF labcl-changers
who are honest enough not to pront by the knowl-
| elge OF label.sccctors.
Quite revolution Is caused In California by the
meriorous efforts In official circles In the vitlcuu
raj Department OF that State to place the poor value
| for wine purposes Of the Mission grape In the
righ, light and induce growers to discard that var
cty. Every truly progressive vntager has gradually
| grated on the old Mission sunps scions OF high
class vinifera varieties. Los Angeles producers.
having yet an enormous proportion OF Mission fruit
In their vineyards, had to pool together, and Instead
Of getting price OF eight or nine or ten dollars per
ton OF those grapes at the basis Of value OF twelve
dollars, fernent the hulk, and at large ds,illery,
rented for the purpose, convert 1t Into brandy. Good
variety grapes fetched from $50 10 $50 very rare ones
even $35 to $40 per ton at the pending vintage. Mis-
sion grape brandy will not raise the standard of the
sillacs. Superior and ell-adapted variety grapes,
however ARE now fcrmened for dstilling high grade
brandies, and, Its tobe hoped, In quantities. Wines
| and brandles from the right kind of raw material,
splendid results our native soil and climate, Us expc
riencc OF vntagcrs, are capable of.
|
DIR. Robert Drultt began his work OF reforming the
| taste for strong drinks In England some twenty
years ago. Ills thorough study OF wines resulted In
the persuasion Of the grand properties light wines,
clarcs In first llne for tho benefit OF the healthy,
sick, and convaescents Dr. Drut;s researches
AMI rational discussions, published and indorsed by
the British press, made 1t plausible to the medical
| faculty how well deserved all the advantages at
tribued light pure winesarc "rerfccty fermented
aud free from sugar and other materials likely to
undergo imperfect digestion and provoke gout or
| headache, they are admirably well adapted for chill
ren, for literary persons, ana for all whose occupa
tiOns are chiefly carried on indoors anu which tax
the brain more than the muscles. once past thirty
beer, as a rule, can longer be taken with mpunty
| by many who can drink 1t while young, and make up
by 'anti.biliOus pills for want OF exercise and fresh
| vegetables. At the age over thirty gout and rhcu-
| matsm take the place of bilious disorders Light
caret then, is the great friend In need-asa table
drink, but not us dram. Drinking II In the proper
place during dinner as a refreshing and appetizng
lraught to entlcc the langud palate to demand an
additional slice OF mutton, would go with the
greater use OF light wlne." These few remarks,
which our children will value more than the pres
ent grownup generation, and our grandchildren will
practice as natural axiom, are speaking volumes
for the grape Industry. These and many other
truths uttered by DR.. Druitt, which we shall quote
in future letters, have worked a reform In Grca,
Britain. Statistics prove how rapidly increasing the
use In steadily growing proportions of light table
wine over strong drinks from abroad in tina,
island, while before tho instructive cxpositIons OF
wine facts the lmporatiOns Of distilled liquors and
fortified wines were vastly In excess.
IprODoS Of Sauternc wine, and extending this
to Moselle and Riesling grape wines, 1t may not be
well known what q zest Is given TO the light might
repast of oysters by accompanying II with glass
OF any of those white wines, cooled down to about
nfy degrees or less. The lesson taught by thu
honest restaurant-keeper, Of which spoke, nigh
well benefit others. The new feature OF half-pin
bottles of such quality of wines OF American
growth at fifteen cents ought to contribute to ap
probation OF how our own grapegrOwers are pro
crossing. oysters stewcd In milk Will not bear the
wine accompaniment. Tho white wine, however
assimilates the bivalve az well as milk. F.P.