"Wine put upon its trial is subjected to two jurisdictions; the one altogether belonging to the senses, the other wholly physiological. The appreciation of wine by the senses is referred to three of our organs of sense--the eye; the nasal chambers, in front and behind; and the mouth, equally at its anterior and posterior part.
"WINE JUDGED BY THE SIGHT.--Wine pleases the eye by its clearness and colour: and be it ruby, rose, amber, or white, it ought always to have perfect clearness and freshness of colour. Neither of these latter tones will be out of harmony in a really good wine, even in extreme old age. If you will not take upon yourself to decide whether a wine is good when it is attractive to the sight, you can always say that it is not good or at least that it is not in the best condition, when its transparency and shades of colour are questionable. Freshness of colour and clearness are good signs. Though they are not to be regarded as qualities, yet any appearance to the contrary betokens real defects in the wine.
"WINE JUDGED BY THE SENSE OF SMELL; THE TWO ODOURS OF WINE.--Wine reveals itself by two sorts of odours (the aroma and the bouquet) to the outer organ of smell--that is to say, when that sense is exercised by inhaling (or sniffing) the wine. The first, or aroma, is the general and common odour peculiar to most wines. It is always strongest when the wine is newest, but it always characterises good wine, however old it may be. This first odour seems to be due to the volatilization of the spirit, which holds in solution an essential oil, more or less volatile, more or less powerful, and more or less characteristic of each kind of wine. This aroma is a sign of real quality in the wine, and is generally very strong and very noticeable during the first years; it becomes concentrated, refined, and attenuated as the wine ages. The second kind of odour the bouquet, on the contrary, is developed with age, and would appear to be owing to the reaction of vinous acids on the spirit, which gives rise to certain ethereal combinations.
"WINES ARE NOT MADE CHIEFLY TO PLEASE THE SENSES OF SIGHT AND SMELL-- Aroma, like colour, is a favourable or unfavourable sign, agreeable or disagreeable. Yet before everything wine is a nourishing beverage. It is a very good thing that sight and smell should be gratified in this way, but it would be puerile and ridiculous to exalt beyond measure the importance of these organs of sense; and to pretend that the superiority of wine rests almost exclusively on the pleasurable impressions which are derived therefrom. I have seen many hosts bother their guests with vexatious insistence to look at, hold up to the light, sniff their wine, even the empty glasses, almost throughout the whole duration of a banquet--at the risk of making them well nigh die of thirst. The true amateur, the wine-taster, knows perfectly well how to look at and how to smell his wine; but he knows full well also that these two preliminaries ought to be immediately followed by the taking of the fluid into the front part of the mouth. Colour and smell are merely two notes introductory to a gastronomic theme; if they are only by themselves they lose their relative value, and the theme is not properly understood.
"WINE JUDGED BY TASTE; THAT IS, BY THE MOUTH AT ITS ANTERIOR AND POSTERIOR PART.--Before speaking of the impression wine gives to the sense of taste, I ought to say that this sense is the only one in the animal organization which possesses a double apparatus for perception-- one at the tip and edges of the tongue, the other at its root and at the soft palate. The first perceives acid or electro-positive tastes through the two lingual nerves; the second detects alkaline tastes by the two glosso-pharyngeal nerves. Tastes perceived by the front part of the mouth, in the case of liquids as well as solids, are not the same as those discriminated by the back part of the mouth. An alkaline salt, for instance, gives to the front part an acid, styptic, salt, or sweet taste, but communicates to the posterior part a basic, bitter, or saponaceous taste.
"WINE-TASTING PROPERLY SO CALLED.--Wine taken into the front part of the mouth gives rise to acid, sweet, and styptic tastes at the outer edges and tip of the tongue. All shades, in harmony, ought to give a pleasing sensation to the organ, when neither acidity, sweetness, nor astringency predominates. Next we pass the wine to the posterior part of the mouth, and delay it there by a kind of gargling. It is now that we get the smack of the soil, the taste of cask or wood, the insipidity of salts, or any bitterness. If the whole effect is pleasing to the back part of the mouth, with the absence of all disagreeable impressions, we must, to put the finishing touch on the wine-tasting, not spit it out, but swallow it. As soon as the wine has passed over the root of the tongue and the soft palate and its pillars, a most pronounced odour ascends from the pharynx into the nasal cavities, and gives forth newer and more powerful revelations, AS to the qualities or defects of the bouquet of wine, than can ever be obtained by the outward sense of smell. Moreover, the last contact of wine with the mucous membrane of the pharynx and of the base of the tongue leaves a lasting impression of taste, and when this sensation is disagreeable it is designated under the collective name of 'after-taste.'
"GOOD AND BAD WINE JUDGED BY THE SENSES.--If, then, a wine possesses perfect clearness and freshness of colour, if it has an agreeable odour, if the combined effect of the acid, sweet, and astringent tastes is gratifying to the anterior part of the mouth by a fusion, seeming to form a unique taste like many notes in a complete harmony; if to this harmonious impression the back part of the mouth adds a feeling of glow and vinous richness, without alcohol being noticed; and if, at last, the act of swallowing crowns the whole with a natural bouquet, not followed by any 'after-taste,' we may pronounce the wine to be good as judged by the senses. But, on the other hand, the wine is unsatisfactory if it fail in any of these points. It will be inferior in proportion as the acids, sugar, and the salts become individually perceived by the tip of the tongue. Again, it is imperfect when the chilliness, flatness, the essential oils, the taste of earth and of cask, and above all, an excess of froe spirit, are manifestly noticed at the base of that organ. And lastly, it is defective just as the 'ARRIERE BOUQUET' is less pleasant, and the 'after-taste' more disagreeably prolonged.
"THE DIFFICULTY OF JUDGING BY TASTES.--In this unfolding of the process of wine-tasting I have endeavoured to be clear, and yet I feel I have not been sufficiently so. It will be impossible to judge by tastes until science has laid down signs or words representative of their quality, of their stamp, or of their harmonious relations. The science of tastes has yet to be founded. Till then, chefs de cuisine and the clever caterers for banquets will remain isolated geniuses or empirics; while, as regards wine-tasters and gastronomists, they approve or they criticise, but they do not establish any rules. It would be a curious collection that would comprise all the expressions used by wine-tasters, wine-merchants, commercial travellers, amateurs (by far, indeed, the most numerous class), to express the feelings they experience in tasting wines. I know an English traveller who only liked a wine when it caused a 'peacock's tail in the mouth'; and everybody knows the expression of the Auvergnian drinking a glass of generous old wine--'It's a yard of velvet going down the throat.'
"THE PHYSIOLOGICAL EFFECT OF WINES.--The inhabitants of a beer-drinking or spirit-drinking country will never possess the vivacity of wit and the light-heartedness of those who live in a wine-producing land. It is not by any means the alcohol in itself which constitutes the worth and goodness of wine, for beer may contain as much, and spirits certainly contain more. To be more or less spirituous does not constitute good wine. All natural wine is good, whether it be strong or weak in spirit, if it keeps its organic life. It is good, too, if it reveals itself by a fresh odour, by a union of all its elements in a taste harmonious to the palate, by being easily digested, and by causing greater activity of body and mind, and a sensible augmentation of muscular force. Be the taste of the wine fresh, sharp, or delicate; be it soft, unctuous, or rich; be it acid or strong, the wine is good if it supports and increases the forces of body and mind, without wearing out the digestive Organs.
"WINE IS GOOD RELATIVELY AND NOT ABSOLUTELY. WE OUGHT TO HAVE BEFORE EVERYTHING GOOD COMMON WINES.--A wine is good according to the use to which we put it. Even an excellent liqueur or dessert vine is undesirable and out of place for ordinary drinking purposes or for nourishment. We must distinguish between wines for ordinary use, those for side dishes (ENTREMETS), and those for dessert. And these again should be differentiated into wines for small, medium, or large glasses, relatively, proportional to the quantity which we can or ought to drink. A good cake is always good if we only eat a little at a time, and seldom take it; but bread is infinitely better and preferred by everybody to eating cake always. It is vastly more important to have good ordinary wines than to have good VINS D'ENTREMETS or good liqueur wines. And, indeed, this very matter affects the total consumption within and out of France, and the interests of producer and consumer, as well as the interests of public hygiene. Good ordinary wine, alimentary wine--for wine is a real and excellent food--by no means a wine strong in spirit, nor is it a wine of great age; but it is a wine of fine CEPAGE, not going beyond 10 per cent. of spirit, or even 6 per cent."
UNIFORMITY IN AUSTRALIAN WINES.
This is a subject the importance of which cannot be over estimated. And it is one markedly calling for consideration, as there have been, and still are, grounds for complaint in this direction. It will be advisable, therefore, to look well into the question, because it will amply repay the trouble bestowed upon it. First of all, then, let us refer to the remarks of Mr. Francois de Castella, the author of the Handbook on Viticulture for Victoria. He points out that in each district there will be one class of wine which will surpass all others in excellence, and that this is the type which the grower should produce. All the vine-growers in any one district should endeavour to make their wines of the type specially adapted for that particular district; and of course the type will vary in different districts. In this way, and only in this way, will it be possible for the public to obtain an unvarying article.
At the present time there are in each district a number of wines possessing various names, such as Hermitage, Shiraz, Carbenet, Burgundy, Chasselas, Riesling, Tokay, &c., but these names actually mean nothing. Each district should produce a different type of wine. A Riesling from the Yarra and a Riesling from the Murray are as distinct as Hock and Sherry. Mr. de Castella further advises that each vine-grower should join the Vine-Growers' Association in his locality. In this way the members of each district can agree amongst themselves to produce one class of wine, or at most two--say one white and one red.
Instead of the same names being applied to entirely different wines, the nine will come to be known by the name of the district in which it is produced. One will then be able to have some idea of the contents of a bottle, from the label upon it. At present the name on the bottle is no indication whatever of the wine within; indeed, the same name is on the outside of many totally distinct wines. This change must assuredly come, and the sooner it does the better for Australian wines.
Mr. Pownall, in the course of his evidence before the Royal Commission on Vegetable Products in Victoria, also drew attention to this same want of uniformity. He believed that each vineyard ought to aim at making a standard quality of wine, so that wine-merchants might know what to expect from that vineyard. The wines throughout Australia should likewise, as far as possible, bear uniform names. He stated that he had met wines in various vineyards grown from the same grape, and called by different names; and though this might seem a trivial matter, yet it led to endless confusion. Moreover, it should not be permitted to continue, especially as it could be so easily rectified.
It must be said, however, that at the Great Western district, in Victoria, a start has been made in the right direction. A report on the vineyards of that locality referred to the gratifying fact that a marked tendency existed towards the adoption of a rational nomenclature of wines. Many of the leading growers were confining themselves to one red and one white wine. Some of them called their wine by the name of the vineyard, adding the words Hock, Chablis, Claret, &c. after them.
This is unquestionably so far an improvement, and it is to be hoped that before long the wine will be known by the name of the vineyard or district, and by nothing else.
Mr. James Smith has also strongly insisted upon the supreme importance of this uniformity, especially as regards the quality of the wine. And this is perfectly true. The quality of any particular wine is solely dependent upon the season, but the produce of any given vineyard should surely possess, as he remarks, a distinctive CACHET, by which the palate is enabled to recognise it. For instance, an expert would not fail to distinguish between a Chateau Margaux and a Chateau Lafitte, nor between a Chateau Latour and a Haut Brion. Notwithstanding the different vintages, there is always a uniformity and continuity of flavour maintained through all these great growths. But in the case of our Australian wines there is a lamentable difference. Wines of the same denomination and from the same grower DIFFER SO MATERIALLY one year from those bearing a similar name, and coming from the same cellar, in another, that it is difficult to believe they are the same.
As Mr. Smith justly observes, this is an unpardonable defect in the estimation of connoisseurs; more especially such as attach themselves to a particular kind of wine, and naturally drink it by preference.
Constancy of type should be unremittingly aimed at by the vigneron. And this can only be possible by continuous attention to each individual factor concerned in vine-growing and wine-making.
THE FUTURE SUCCESS OF THE AUSTRALIAN WINE INDUSTRY--AND UPON WHAT IT DEPENDS.
Figures help us considerably more than words in enforcing a proper idea of the magnitude to which the Australian wine industry should develop.
It will be appropriate, therefore, to preface this portion by bringing forward a few speculative data. In an earlier part of this chapter it was stated that the city of Paris alone requires nearly 300,000 gallons of wine daily, and that this single city would consume in 12 days all the wine which the whole of Australia takes 12 MONTHS to make. The population of Paris is nearly two and a half millions, while that of Australia is three millions odd. By considering these together it will be seen that the wine which it takes over three million people all the year to make, lasts another two and a half million people only 12 days.
Now, the total annual wine yield of Australia, including both that used here and that which is exported, is only worth about 800,000 L. It follows from the foregoing, then, that Paris will in 12 days consume about 800,000 L. worth of wine, and for the whole year the Parisian figures for wine consumption will reach to something like 20,000,000 L.
Let us suppose that Australia were only a wine-drinking community, as her climate unceasingly calls for. It would be fair to assume that her yearly wine bill would be in accordance with the following rule of proportion. If Paris with her two and a half millions annually consumes wine to the amount of 20,000,000 L., then Australia with her three millions odd would surely require for her own use at least 20,000,000 l. worth year by year. And when it is remembered in addition that the export trade should be enormously in excess of any local requirements, it will readily be see what a magnificent future only awaits its calling into being.
We cannot hope that our Australian wines will take a high place amongst those of the world as long as they are not in general use by our own people. There can be no keener reproach than to have it said: "Why, even the Australians themselves do not drink their own wines." And this is regrettedly the fact. It is necessary, therefore, that first of all our people should take a very deep interest in all the details connected with vine-growing and wine-making, and thus give some encouragement to those who are doing their best to establish what will ultimately become Australia's brightest glory. And it will be a good thing for this land when a knowledge of every point in the growing of the grape, and every step in the making of the wine, becomes part and parcel of our daily life. The very hoardings of our streets are covered with advertisements of countless brands of whisky, and of numberless varieties of ale. But those setting forth the virtues of our wines are conspicuous by their absence. It would seem that Australia, where our own wine should be the national beverage, is almost the last country in which to find it.
It may be asked, what are the reasons which lead to this disregard of the virtues possessed by our own wines? The reply to this question is not an easy matter, but I shall endeavour to answer it to the best of my ability. The probability is, if a dozen people were asked, at random, why Australian wine is so little used in Australia, that at least that number of different explanations would be forthcoming. The truth, however, is more likely to be found in a combination of reasons, rather than from any one single cause. These are obviously worth considering, from the very fact that the knowing of what they consist is of the first importance in rectifying them.
I shall begin, then, by saving that the label on the bottle has much to answer for, in that it is misleading. It does not give any idea of what is to be found inside. Thus the word Riesling, on one bottle, may be attached to a wine grown on the Hunter, in New South Wales, and on another to a wine from the Yarra, in Victoria. It is true that the wine from these two places may be grown from the same "cepage." But while the river Yarra wine will contain perhaps 11 per cent. of alcohol, that from the Hunter River will have quite 20 per cent.--so much does an increase in the warmth of the climate increase the alcoholic strength of the wine.
And while we are on the subject of labels, I must certainly take exception to the unattractive character of those employed on the bottles of our Australian wines. There is no reason whatever why a little consideration should not be paid to the artistic sense in this respect. Our wine merchants, it would appear, fail to understand the selling power which belongs to the "get-up" of the label on a wine bottle. I feel sure this attractiveness has a great deal to do with the success of many products, notably in the case of the American preserved fruits. Some of these are labelled in a manner which is creditable in the highest degree--and what is more, from a practical point, it is no unimportant factor in their huge sale.
Then again, there is that want of uniformity which Mr. James Smith has so ably descanted upon, and to which I have already referred. It is bad enough to have a wine labelled Riesling, or whatever it may be, from one place differing entirely from a wine of the same name which comes from some other locality. But it is a far more serious defect when the wine of any particular place one year differs entirely from the same wine coming from the same locality at another. For the same variety of wine, of the same vineyard, thus to vary, year by year, is simply unpardonable. This must not be allowed to continue, for while it exists Australian nines will always be subject to reproach--a reproach, indeed, which cannot be explained away.
And while dealing with these shortcomings I propose to speak of another matter, which is by no means unimportant. I refer to the size of the bottle. It has frequently happened that visitors to Australia hare said to me, "I should very much like--indeed, I am anxious--to try your Australian wines; but unfortunately I cannot drink a whole bottle at table, and I am unable to obtain less." Now, this is undoubtedly a grievance, and should be overcome in some way; either by putting up a portion of our wines in smaller bottles, or else by making some arrangement so that a smaller quantity may be obtained. Since these lines were written, however, it is very pleasing to record the fact that one enterprising firm in Sydney has taken a highly commendable step in this very direction; and already smaller bottles of Australian wine may be obtained for the low prices of 6d. and 9d.
Up to this point I have made no remarks with regard to the knowledge of wine possessed by the majority of Australians, and yet in many respects it is the most important of all. They are not called upon to pronounce an opinion upon a wine, such as would be looked for from an expert. But I do think it is very desirable that they should know, at least, the kind of wine that is suitable for Australian use. Once this is accomplished, and it is by no means difficult to learn, a great deal will have been achieved. It is quite a mistake to imagine that the value of a wine increases with its strength, and that the stronger a wine is, the more valuable it becomes. Even in Europe itself strong wines are going out of fashion, and lighter ones are taking their place. People much prefer a light wine, of which they can take a fair amount and quench their thirst, in preference to a strong wine of the port or sherry type, of which they can only take a small wineglassful.
But in Australia, the very place where one would expect a demand for all lighter wines, the taste for strong wines as the rule. This is another striking example of the same antagonism to climatic environment which is found all through our food habits. A light wine is the wine above all others which should be most sought after. What Australia requires as a national beverage is a wine of low alcoholic strength. It should be so cheap as to come within the easy every-day reach of all classes. And finally, it should take the place of all other liquids, since it is essentially wholesome, hygienic, restorative, and cheering.
The reputation of Australian wines in the English market has hitherto been damaged to a considerable extent by the practices which have been followed on the part of some of the large buyers. But before referring to these proceedings, to which Mr. Hans Irvine, of the Great Western Vineyard, in Victoria, has so properly and powerfully drawn attention, it must be distinctly understood that any subsequent remarks do not apply to all the London wine-merchants. On the contrary, there are many whose characters are irreproachable, and whose integrity is above suspicion. By clearing the ground in this way one is enabled to protest against the treatment which Australian wine receives in London, without levelling charges against estimable men, who command respect, and who deserve the gratitude of all Australians for their fair dealings.
Well then, most of our wines purchased by English buyers have been those of full-bodied, crude, and coarse young wines, containing a great amount of alcohol. Two reasons have been assigned for this proceeding; the first being that Australian wines would not bear the voyage unless they were sufficiently strong; and the second, that in England the demand was more particularly for such a class of wine. But many of these firms are utterly ignorant of any special knowledge as to treating the finer and more delicate wines. It has suited these buyers to deal only with the stronger wines, as they are the more secured from any loss or trouble. For the fact is, these wines, while being of a greater alcoholic strength, are really of most excellent character and quality. And besides this, they release certain customers, whose idea of a good wine--even at the present time--is a wine of great body and strength, and not so much one with that delicacy of character and bouquet which the finer wines possess.
Some of the merchants, having but little bother with the heavier wines, have encouraged their sale to as great an extent as possible. From this it follows that those who prefer and habitually drink a better class of wine have never had the opportunity of becoming acquainted with the magnificent wines which Australia can supply. As Mr. Irvine tells us, the higher types of fine, light, delicate, dry wines, with a richness of bouquet, such as most districts in Australia are capable of producing, are the kinds of wine we must look forward to for establishing a name and fame for our produce. It is not too much to assert that before very long Australia will be able to supply wines whose quality will rival the choicest vintages of the most famous vineyards of Europe. Even as it is, the delicacy of bouquet and excellent characters of many of the Australian red and white wines have fairly astonished connoisseurs on being submitted to them.
It seems a thousand pities, then, that such misconception should exist with regard to our wines. And quite undeservedly so, for as a matter of fact these lighter wines are most unfairly neglected. They simply require to be properly fined and carefully attended to. The casks in which they are shipped should be thoroughly cleansed and treated before being filled, in order to take out any taint of spirits they may contain; or any excess of tannin, which is always present in Dew wood.
If these different matters be looked to they will improve to a wonderful extent on the voyage, and after being allowed a week or fortnight's rest on arrival, they will be found in a highly satisfactory condition. After this time these delicate wines of a low alcoholic strength require to be duly cared for. But they are worth a little extra attention, for it is absolutely certain that through them, and through them alone, will our Australian wines be accorded the merit and the appreciation which they so undoubtedly deserve.
It must not be imagined, however, that the foregoing is the only handicap which Australian wine has to carry. In other cases there are many reprehensible proceedings adopted, which irretrievably injure the reputation of our wines in the English market. Some of the inferior wines are shipped home and "restored," by blending them with full, heavy, rich wines from warmer districts. When "clothed" in this way, their imperfections are for a time hidden, but the bad soon contaminates the whole. It is true that a good, sound, and well-made wine improves with age. But with these "restored" and "clothed"
wines the reverse happens, and they become worse and worse by keeping.
Then again, many of the widely advertised Australian wines in the old country are sold too young; and unfortunately these young wines constitute the bulk of the trade done with England. They are bottled when too green and crude, and have not been given a sufficient time in cask to develop into high-class wines. They must be allowed to acquire a proper amount of cask ripeness, and if they were stored and attended to for twelve months before being bottled they would vastly improve. In some cases, also, wines are shipped from Australia before they are twelve months old, and as they are usually fined, bottled, and sold as soon as possible after arrival, it has actually happened that the British public have repeatedly drunk wines that are hardly one year old. Indeed, the wines are frequently bottled when in a state of fermentation, consequently secondary fermentation goes on in the bottle, and the bottles are often shattered by an explosion. And more than this, they are often badly blended; they do not receive sufficient care and attention; and they are not uncommonly in the hands of a few men whose sole object is to make money.
There is still something further which is greatly prejudicial to the fair name of Australian wine, and it is this: Many of the wine merchants hold very small stocks, so that any one supply soon runs out and is no longer obtainable. As a result it is urged against the wines that they are not constant, and that it is impossible to procure the same wine twice running. With larger stocks, too, there would be some certainty that the wine was matured, as for example with a merchant holding a three years' supply. In this case, also, the consumer would be enabled to obtain a continued supply of any particular wine to which he might have become attached.
My own belief, however, is that the most powerful impetus to our wine industry will arise from the Australians themselves taking an interest in all that concerns this great source of health, wealth, and employment. I have said so before, and take this opportunity of saying so again. Let our people take an active interest in every detail connected with the growing of the grape, and with the making of the wine! Let a light, wholesome wine, also, enter into the daily dietary of the whole people! For the national drink for Australian use is unquestionably a wine of low alcoholic strength; a wine of a sufficient age to be free from any reproach of newness; and a wine possessing those qualities which render it wholesome, beneficial, hygienic, cheering, and restorative.
There are two other matters which require to be noticed before leaping the whole subject of Australian wine. The first of these is a reference to the establishment of Viticultural Colleges, and it is one of very great importance, because it has much to do with the development of the wine industry. Now, I am not one of those who look to the State for everything, but it seems to me that if you recognise the necessity of State education, you must at least equally recognise the necessity of affording the youthful population of Australia the opportunity of learning that which must eventually develop into the one distinctive industry of this land. France at the present day, even with her unrivalled reputation as the wine-growing country of the world, avails herself of the advantages of Viticultural Colleges. Italy, also, by means of their help is making strides in a manner actually bordering on the miraculous. If these countries, then, in which vine-growing and winemaking have been carried on for centuries find Viticultural Colleges indispensable, how much more must a young country, with its wine industry quite undeveloped, need them!
It must with confidence be said, therefore, that Australia cannot do without these Viticultural Colleges. Something has already been done by the establishment of Agricultural Colleges, and this is most commendable. But what I believe is this, that a wine-grower must be a wine-grower and nothing else. To know everything connected with the growth of the grape and cellar management thoroughly is quite enough for any ordinary man to attempt to master. Therefore viticulture must either be made a distinctly separate course at the Agricultural Colleges; or, what if better still, Viticultural Colleges must be established for the purpose alone.
At Montpellier, in France, the course of viticultural education is elaborately comprehensive, and includes the study of the anatomy of the vine, its flowers, leaves, seeds, &c. The pupils become thoroughly acquainted with every variety of wine in practical form; they see it grow, learn the art of pruning, and of everything pertaining to the growth of the vine. They also master all the details connected with grafting, the laying out of vineyards, the diseases to which the vine is liable, and the remedies which are most effectual. And, in addition, there is minute instruction in every step in cellar management and the after care and treatment of the wine itself, from the start to the finish. In this way the subject is studied from a thoroughly scientific standpoint, with a result that influences for good the whole of French viticulture.
But if the benefits derived from the establishment of Viticultural Colleges in France are thus remarkable, those which have followed their introduction into Italy are nothing less than wonderful. The School of Viticulture at Conegliano has been the means of increasing the wine production of Italy to an incredible extent. In 1870 Italy exported only 4,000,000 gallons of wine; yet in 1890, in the short space of twenty years, this had risen to 88,000,000 gallons. This school has taught the people to make good wine; it has induced people who had never dreamt of it to plant vineyards; it hag led people to plant them properly, since they were shown the way on a rational principle; and lastly, they have thus learnt how to make wine on a scientific basis. The course of study there is extremely severe, and as a result all those who receive diplomas from it thoroughly understand the cultivation of the vine and the management of the cellar. This School of Viticulture has been such a phenomenal success that other provinces of Italy brought pressure upon the Government. As a consequence therefrom, secondary schools have been established at many places, notably Gioia del Colle, Pozzuolo, Tmola, Avellino, Alda, Catania, &c.
In conclusion, there is that other most important matter to which I should like to draw attention. It is to advocate the establishment of an Australian Wine-Growers' Association on a federal basis. The advantage resulting from the formation of a strong Association, with a numerically powerful membership roll, would be very great. Such an organization would be well able to conduct a weekly paper of its own, with contributors from all the different colonies. There would be no dearth of literary material, for the whole subject is one teeming with interest. Even now a substantial beginning has been made, and THE AUSTRALIAN VIGNERON AND FRUIT-GROWERS JOURNAL is well deserving of success, and is already doing good work in this very direction. And besides the foregoing, an Intercolonial Wine-Growers' Congress should meet annually at the different Australian metropolitan centres (Sydney, Melbourne, Adelaide, Brisbane, &c.), in rotation, where there would be the opportunity of discussing theoretical questions, and of tasting practical results. In all these many ways public interest in the Australian wine industry would be continually sustained; and, rising from its unfairly neglected position, it would speedily attain to that pride of place which is manifestly its destiny.
PART II.