Such are a few general remarks on the vine, and on the nature of the process by which wine-making is conducted. There are some minute differences in the manufacture of the various species of wine, but of these we have not room, nor is it necessary, to give a particular account. The general prin ciple which we have been analysing, may be re garded as the foundation of a process, of which the varieties are endless. There are also several sub sidiary discussions connected with the manufacture under review which we cannot at present enter upon, and shall devote the remainder of this article to the topography of wines, or to a list of the prin cipal wines which different countries in Europe produce.
France has been pronounced as more favourable than any other country for the growth of the vine. The cultivation of vineyards in that kingdom is ex tremely extensive: in 1808, for example, the quan tity of land devoted to this purpose amounted to L',988,974 acres; and the average annual produce for the preceding five years was 186,836,900 gal lons; French wines, in consequence, are exported to almost every country in the world. Of these, the Bourdeaux, or claret wines, are the most cele brated, but from the limited nature of the soil fa vourable for cultivation, their quantity is small; not sufficient for the consumption of England alone. In 1803, the total quantity of claret of the first class was only 230 gallons, and of the second 425. Of the inferior kinds the produce was much more liberal; but the mixture of claret with inferior wines must indeed be very great to supply the universal demand for them. The best of the Bourdeaux wines are those of Margaux, Latour, and Lafite. The other wines of France, some of which can be obtained only in limited quantities, are all favourite and fashionable, namely, that of Burgundy, Cham pagne, Dauphiny, Lyonnais, Avignon, Languedoc, Provence. Spain and Portugal are, after France, the most celebrated wine countries, hoth of which are distinguished by a soil and exposure very fa vourable for the purpose. In Spain, Andalusia produces the best wines, particularly sherry; the next are those of Malaga, Alicant, and Fuencaral. In Majorca and Minorca also, vineyards abound, and wine-making is cultivated. The port wine from Portugal has long been famous in this coun try; it is produced in greatest abundance in Upper Douro, but other places afford it also, though to a limited extent. Portugal exports white wines as
well as red. The wines of Madeira and the Canary Islands are well known. The Teneriffe wine cannot boast of the full body and rich flavour of the best growth of Madeira. Italy, once celebrated for the beverage under review, has lost that distinguished name, though the soil and climate are both propi tious. Italian vineyards are managed in the most imperfect manner, and the best Italian wines hold a low rank, even in comparison with those of coun tries naturally less favourable for the production. " The Falernum and Caccubum, which inspired the muse of Horace, and warmed the heart of Cato, have disappeared from the soil; and the Mixticum, which called for the eulogy of Virgil, as being second only to Falernurn, would now be sought for in vain in the Veronese territory."—(11enderson, p. 235.) Similar observations are applicable to Sicily. The Neapolitan territories produce the best; that, for example, called Lacryma Christi. Greece and its islands, once so famous for their wines, now produce none hut inferior sorts, and even these in small quantities; but now that politi cal circumstances arc more favourable, we hope for a correspondent change in this respect. The Morea was the original country of the Malvasia or Malm sey grape. Germany and Hungary have long been celebrated for their wines. The Rhine wines can vie with the very best made in France; and in va rious parts of Germany, wines of the first quality are produced. The excellence of the Tokay, and other kinds, show to what perfection the produce of the vine may be brought in Hungary, but as yet it has not been very assiduously or skilfully culti vated. In our colony at the Cape of Good Hope, we have introduced the growth of the vine; or rather it was introduced by the Dutch, ere we obtained that colony. The common Cape wine is weak and acescent; but Constantia and Cape hock are very rich and highly prized, but their value results as much from their rarity and costliness as from any other circumstance. The whole quantity of Con stantia and hock annually made, does not exceed eighty-five pipes,—See Henderson's History of 3n cient and Modern Wines, Lond. 1824, quarto, by far the best book on the subject; and our article FRANCE, Vol. IX. p. 421, 424, for more detailed information.
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