The nature of the wine-press possesses many modifications. The winepresses of the Jews consisted of two receptacles, or vats, placed at different elevations, in the upper one of which the grapes were trodden, while the lower one received the expressed juice or must (see Joel iii. 13). These vats were usually hewn out of the solid rock (Isa. v. 2 (margin), and Matt. xxi. 33). In Wilkinson's Ancient Egyptians, vol. I. p. 46, there is a figure of a wine-press thus composed of two vats or receptacles. In the process of treading, which seems to have prevailed from the earliest ages, the treaders were assisted by ropes fixed to the roof of the press. A certain amount of juice was allowed to exude from the ripe fruit by its own pressure before the treading began. kept separate from the rest of the juice, 'and formed the gleucos, or " sweet noticed in Acts ii. 13. The first drops that reached the lower vat were called the dema, or tear, and formed the first-fruits of the vintage,- which were to be presented to Jehovah (Ex. xxii. 29). Although the ancient system of treading the grapes still prevails in many countries, it is being gradually displaced by various mechameal appliances. .In some parts of France, two wooden cylinders turning in opposite directions are employed to crush the fruit; and the reader will find accounts of more complicated presses in the various works on wine by Cyrus Redding and later authors.
Commerce.—The manufacture of wine has been carried on in all countries where the grape could be successfully cultivated, from the very earliest periods of history- and during the present century, it has followed the footsteps of man, and become established in the American and Australian continents, and promises to become, especially in the latter, a most important introduction. The vine, like mostiiltivated plants, is capable of producing very numerous varieties, and these, of rise to different qualities of wine; but far more influence is exerted upon the quality of the wine by climate, soil, and the position of the vineyard as to the sun's influence; so that we not only have wines peculiar to particular countries, but of those, again, we have usually very nuiner ous varieties, produced by special causes within those countries; and in addition to all these, again, we have other differences, produced by the degrees of skill in the manu facture. The earliest wines of which we have any account were Made in Asia, but of
these we know very little. Later oil, we find abundant evidence of the high esteem in which wine was held by the Greeks, Romans, and other civilized contemporary nations; and the name of one of the choicest Roman wines has continued in use till the present time viz., the Falernian. From what we learn from Pliny and other writers regarding the extraneous additions made by the Romans to their grape juice, and the treatment of the interior of their casks, we should much doubt whether even Falernian would be appreciated by the English palate. See the article " Vinum" in Smith's Dictionary of Antiquities. The medueval history of wine is involved in much obscurity; but we find such abundant mention of sack and canary, that although we are not quite clear as to the exact history of those wines, we are not left in doubt as to the high appreciation felt for them by the priesthood and nobility of those times. The Greek islands seem to have furnished a large portion of the wine then consumed in Europe, and the merchant ships of Venice in the days of her glory appear to have been largely engaged in carrying Greek and Italian wines. The Malmsey of those times was not the produce of Madeira, but of the islands of Tenedos, Lesbos, Chio, and Caudia.
Burgundy is the oldest wine-producing country of central Europe, and centuries ago the wine of this province was the choicest to be found on the tables of the rich and noble. Much of the Burgundy of the present day has excellent qualities—being of good body, velvety, and of delicate bouquet. A few scarce kinds, such as the Romance Conti, are really splendid wines. Claret or red wine, for the English market, is chiefly the produce of the Medoc district. It begins below Bordeaux, on the left bank of the Gironde, and stretches almost to the bay of Biscay. White wine, or sauterne, is also produced in the same neighborhood. The general character of the Bordeaux wines, which are of all qualities, is crispness, elegance, and fine bouquet, and they improve by keeping. Sparkling wine of great renown is produced in the Champagne, the finest qualities of which sell at exorbitant prices; but it would appear that in no other corner of the earth can wine of the same high character be obtained. See BORDEAUX, BUR