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Encyclopedia Britannica - Main :: WIL-YAK |
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WINES OF THE UNITED STATES The cultivation of the vine has made very rapid strides in the United States during the past half-century. Whereas in 185o the production amounted to little more than a million gallons, the output to-day is, in good years, not far short of 5o million gallons. The result has been that the domestic wines have now very largely displaced the foreign product for ordinary beverage purposes. Atthe same time, there is no reason to believe that the finer 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 wine produced in the United States is of very fair quality, and this is largely due to the fact that the Americans have been at 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 systemfirst employed in Algeriaof cooling the must during fermentation to the proper temperature by means of a series of pipes in which iced 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 district
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