Page:The New International Encyclopædia 1st ed. v. 20.djvu/661

WINE. 563 WINE. llinvLT wine, etc.; loosely, unl'cnm'iilcd fruit allowiMl to escape before bottling or barreling; juice used as a beverage. Wine iiianvifaoture sjiiiiiilinr] or effervescent .when ehargeil with antedates history. Sketches on Egyptian inonii- earbou dio.ide formed by the fermentation of a meats indicate that it was practiced several small amount of sugar solution added to the years before our era; bililieal records abound in coniiilelely ferniciitiMl wine; ciirhonuUd when references to wines and vineyards; history cliarged artilicially with carbon dioxide under credits tlu! dissemination of the vine throughout pressure; rouyh and astrini/ent or smooth, ac- thc Mediterranean region to the Phienicians, cording to the amount of tannin derived from and, to judge by the writings of Herodotus, skins and stems during fermentation; heavy or Aristophanes, Democritus, Cato, Varro, Vergil, light according as the alcoholic content is high Columella, and Pliny, wine-making in their days or low; full when rich in body (solids). Ac- ha<l reached a high degree of perfection among cording to Ihivor and aroma the self-explanatory the Mediterranean nations. Many of the an- terms mild and delicate are frec|uently employed, cient wines, jiartieularly of Western Asia. Greece, The variations in these charaeteristics are due and Italy, owed their popularity to spices, the to dillerences in climate, soil, culture, methods addition of which, excejjt in the Mediterranean of manufacture, and varieties of grapes, region and in the East, has been connncrcially Wines are conunonly classified also according abandoned. This practice and the present com- to the country where manufactured, and within mcreial demand for natural wines is partly ac- each country into special types. Among these countable for the lower rating of formerly fa- types may be mentioned the following (see also mous wines of the countries mentioned. tli(^ various manufacturing countries mentioned Co.MMEUciAL IinpoKTANCE. Wine is one of the below) : Burdeaux or claret — an astringent, dry most important agricultural products of the red wine manufactured in the valley of the Gi- world, being made in every continent, and in al- ronde in France; Burgundij — a smooth, dry red most every country except those of the extreme wine made in Cote d'Or in France; Cham- North. The world's supply, in 1001, was esti- jiagne — the most famous sparkling wine, made- mated at 4,14().75;!,(iOO gallons, which is ecpiiva- in the Province of Champagne, France; Madeira lent to about 2.9 gallons per capita. During the — a sweet Portuguese wine from the island of fiscal year ending .Tune 30, 1000, the United Madeira; Malmse;/ — a light sw-eet Madeira; States exported 1,438,421 gallons of domestic Moselle — an acid, dry, white wine made in the wine and imported 4,222,483 I'allons of foreign valley of the Moselle in Germany; Port — a fa- wine. According to the Monitciir Viiiieole the mous sweet red wine made near Oporto, Portu- aniount manufactured in the various countries gal: Rhine wine — a white, dry wine of fine for the year 1001 is as follows: aroma from the Rhine Valley, Germany; Sau- Gallons. tertte — a superior dry, or slightly sweet white Prance 1.630.223,200 wine made in the upper vallej' of the Gironde, Italy. ..!!!"!;]""!!!.'!.'l'.'!.'!!!'!.'!l'.'!l!!!!!;;^!!!'!!!!^"!!!!!!.!l,'oi3i76o!ooo in France; Sherry — a dry, fortified Spanish iP'^i"--,- ???'??n'n!! wine; Tokay— a. rich, soft, sweet Hungarian Portugal l.'jli.TbO.OCj , ' -^ ' ' o Algeria 146.410.800 Wine. Austria ™-,^?"'*;" American Wines. About the middle of the- Rumania 87.120,000 . j. .u j. • i - r^n -j * Pljjlj. 87.l2o'oiio Sixteenth century wine was made in tlonda Russia 7e[56a!nco from wild grapes, and unsuccessful attempts Bult'aria 73,920,000 vvere made by the early settlers of Virginia to Germany 60,720.000 . , .. i • , . , .^ , . Argentine Republic 65.440,000 establish wine-making as a permanent industry. Turlii'y and Cyprus 50.160,000 In 1GG4 a man named Richards received per- Dnited .States J^oS'nlS mission from the first English Governor of New Peru 36.9()0.000 X- , . .,, .. ■ -J., . i 11 .Switzerland 31,680,000 1 ork to sell native wines without tax. and began Servia 23.760,000 the extensive cultivation of grapes in that colony. AuBtrailaV.V.'V.V.V.V.V.V.V.V.V.V.'.V.V.'.ZV.'.V.V.V.V.V.'^^^ ■'s'.mooo during the latter part of the seventeenth cen- Madeira.. "!!.!!.!"!.!, !"!!!"!.!"!.!..!...".""!r.!!!!!!!.!!".! T.Moiooo tury the manufacture of wine was begun in Tin's t-f.?'™ New Jersev and Delaware, and it was attempted. Cape Country 3,108.000 , , ,., ■■ , tt--,,- ti • ti Uruguay 2,.376,ooo "ut without success, by William Penn in Penn- Mexieo.. ..!!!!!..................,.'......,..... '924^000 sylvania. From the beginning of the industry P"8ia l'?'^, in the United States the best" grapes have been Bolivia 660,000 . iii- • 1. i- ij.i imported from wine-producmg countries, but at- Classification. Wines are red or white ac- tempts to acclimate them have been largely un- cording to the method of their manufacture, successful except in the States lying west of The former are prepared by fermenting or par- the Rocky Mountains. (See Grape.) tially fermenting on the husks (skins), the lat- There are five distinct wine-producing regions ter after the expression of the juice. Often both in the United States: (1) The Pacific district, kinds are prepared from the same grape, but of including the territory lying west "of the Rocky course a red wine cannot be made from a white Mountains, New Mexico. Arizona, and a portion .grape, nor a white wine from a dark-colored of the Rio Grande Valley in Texas; (2) New must. Red wines are fuller (have more body), York; (3) Ohio and Virginia; (4) Missouri; more astringent, and more acid than white ones, and (5) the Southern States from North Caro- Wines are classified as: Drij when completely lina to Texas. These divisions are of the most fermented — only about 0.1 per cent, of sugar re- general nature, and each would be subdivided niaining; sxveet or fortified when the fermenta- into many districts if its wines were carefully tion is checked at an early stage by the addition and comprehensively studied. For instance, the of grape brandy or alcohoT, evaporated must or soil and climatic conditions of California yield sugar also being frequently added: still when wines of widely varying charaeteristics. They the carbon dioxide produced by fermentation is are made almost exclusively from the European