WINES OF THE
See also:vine has made very rapid strides in the
See also:United States during the past
See also:half-century . Whereas in 185o the production amounted to little more than a million gallons, the output to-
See also:day is, in
See also:good years, not far
See also:short of 5o million gallons . The result has been that the domestic wines have now very largely displaced the
See also:foreign product for ordinary beverage purposes . At the same
See also:time, there is no reason to believe that the finer
See also:European wines will be entirely displaced, inasmuch as these are characterized by qualities of delicacy and breed which cannot be reproduced at will . At the same time, there is no doubt that much of the
See also:wine produced in the United States is of very
See also:fair quality, and this is largely due to the fact that the Americans have been at
See also:great pains to introduce the latest scientific methods in regard to the vine and wine-making . Thus in parts of California, where high temperatures are liable to prevail during the vintage, the system—first employed in Algeria—of cooling the must during
See also:fermentation to the proper temperature by means of a series of pipes in which iced
See also:water circulates is now largely employed . The use of pure culture yeast derived from many of the most famous European vineyards has also done much towards improving the quality . In California there are, in addition to the native growths, vines from almost every European wine-growing centre, and the produce of these goes by such names as Riesling, Hermitage, Sauternes, Chianti, &c., in accordance with the
See also:district of origin of the vine . California is the largest wine-growing state, as the Pacific slope seems particularly suitable to vine-growing . At the
See also:present time there are about 280,000 acres under the vine in California, and the number of vines is about 90 millions . The
See also:annual production is about 30 million gallons, of which rather more than one-half is dry wine . A good
See also:deal of sweet wine is also made, particularly in the
See also:Fresno district, where, however, a large proportion of the grapes is grown with a view to making raisins .
Following California, New
See also:York and
See also:Ohio are the most important wine-producing states . The centre of the wine
See also:trade of Ohio is at
See also:Sandusky on the shores of Lake
See also:Erie . Here, as well as at
See also:Cleveland, " champagnes " and " clarets " and " sparkling
See also:Catawba " are the chief wines produced . The latter was first made by Nicolas Longworth of
See also:Cincinnati . The Catawba is the chief growth of the Lake Erie district; the other important vines being the
See also:Delaware and Concord . New York state, in which wine has been grown from a very early
See also:period, produces roughly three-quarters of all the domestic " champagnes."' There are about 75,000 acres under the vine in this state, and roughly 5 million gallons are produced annually . The wines grown on the Pacific slope are generally of a mild and sweet character, resembling in general nature the wines of
See also:Europe (Italy, Spain,
See also:Portugal) . In the eastern and
See also:middle states the wines produced are of a lighter type and of drier flavour, and are somewhat similar to the growths of Germany and France .
WINES OF THE BRITISH
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