The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1900-02-17
CONNECTICUT WINE.
Mr. Bernhard Points Out the Great
Possibilities for Such Industry in This

- Mr.. Bernhard Points Out the Great
Possibilities for Such Industry in This
State.
Connecticut may, within a few years,
become great, wine-making state,
equal, perhaps, to California. The
great possibilities of this industry for
this state were discussed by Albert
Bernhard of Meriden, an experiment.
list in grape growing for wine pur-
poses of considerable reputation, be-
fore the Connecticut Pathological So
clety at Hartford, Thursday.
He had on exhibition samples as fol-
lows: 1896 claret 1895 Delaware (Tokay).
1897 port, Sauternee Green Mountain).
4 These We're produced from Connecti-
cut grown grapes from the vineyards of
Charles l. Allen of Terryville and
stephen Hoyt's sons of New Canaan,
Mr.. Bernhard said that experiments
made since 1898 in Waterbury have
| conclusively proven that wine making
can be brought to a success in this part
OF New England not meaning the
sweet wines made generally by many
people all over the state, but the pure,
fermented grape Juice, treated Just the
same as is customary in the best
wine growing region of France
White, red and black grapes, as
r'Early Victor "Worden," Concord
for port and claret; Niagara" Green
Mountain and Delaware for white
Sauternes of Rhine wine, were used in
producing the wines exhibited, which
the speaker felt sure would compare,
favorably with either. California or
even imported wines.
California wines, he said. resembled
the French wines nearer than anv 9TH !
er of this country. New England and
more especially Connecticut is well
adapted for the perfect fermentation
of the grape juice and the different
wines with proper care attain the hieh
qualities of European Wines as for in
stance, claret of 1895 or Delaware of
the same vintage which rank as high
as the imported as several instances
nave proven. Connoisseurs in testing
them have mistaken them for Cali
fornias and 1898 and 1894 clarets were
found ae good os some Bordeaux clar-
cts.
| ,
this can be easily overcome by the
small addition of sugar or by plant
ing better qualities of grapes. The vine
yards here produce more juice to the
acre than in California. Some of this
vine, say white, when still sweet, finds
ready market, but claret, port or saul
erne will require one year or much :,
more to produce perfection. The re-
'eated racking off of young wines gives
hem their brilliant, clear color their ,
bouquet and fruitness. The market
'alue of new wine is so or rs cents a q
'allon, but old, matured wines range ;,
rom $1.5O SIZE to $3.50 per gallon.
What is to be aimed at, said Mr.. Bern
ard, is quality and Connecticut can
roduce it, as shown by the samples.
'oor wines and quantities of them will y
ever do; there are too many gallons y
ready on the market; but good, sound =
ealth- giving products will be welcom- -
d and give Connecticut a place among
he wine producing states of the Union u u
Wine making is an art which REQUIRES
ing training and unless man has been 9,
rought UP with it from youth it is diff - !,
alt to attain the perfection of the u
2 said, We're from a few hundred gall ~
ms made in 1S95-96-97, and have had u
,er since the best of care, being rack 81
off every three months. They were .. 81
lie natural result of well regulted fer ~
entation and of vigilant and constant ie
re. VI
Mr.. Bernhard said that naturally if u
tier grapes We're grown it would be -
ssible to perfect the quality. To at =, -,
in this he had started a small vine - -
I'd in Waterbury for the testing of VI
w varieties, like tEumelan," black y. "
adeira and T. V. Munson, "Elvira No. -
~ and succeeded in making five gal -
IS, which was yet too young to be -
esented for sampling. From his re- =,
inks Mr.. Bernhard showed that he -
d great faith in the possibilities of ~
wine-making for Connecti- 90
t, and prophesied that it would be- r e
ne an extensive industry in the state. ~: