1933 Jack's Manual by J A Grohusko

INTRODUCTORY

(being the first) is supposed to have been imported from Mexico by the Franciscan fathers about the year 1769. Subsequently varieties of French,German,and Spanish vines were introduced into the state. In Ohio upon the shores of Lake Erie and along the Ohio River the vine is extensively cultivated. New York, Missouri, Illinois, and Pennsylvania are likewise large producing states, the largest wine-manufacturing estab lishment being in New York State, Steuben County. There are many excellent types of wines made in America which resemble the better foreign qualities in many essentials, and they are much lower in price than the imported.They are clean and palatable, with a good deal of"mousse they are good"dinner wines." New York State produces nearly four fifths of the output, from grapes grown on the steep hills around Hammondsport and Lake Keuka.These wines are light and delicate, resembling much the French Saumurs. The Ohio and Missouri wines, while being heavier in body, are somewhat rougher in flavor. California, while the largest producer of still wines, has up to present time furnished but little champagne. True Champagne True champagne is naturally effervescent — the sparkle and brilliancy being due to a naturally generated carbonic acid gas. Still wines may be charged with gas, imitating champagne, but the result is never satisfactory. It is this method which has been responsible for the delimitation of the district from which wines may be shipped as"champagne,"the French Government per mitting the use of the word"champagne"only on wine pro duced naturally in the Department of the Marne. Wine of the Department of the Aube may be labeled"Champagne of the Second Zone."