Of the Rhenish Vineyards and Wines.

The strongest and, as they are termed, fullest-bodied wines, those, of course, which are best for keeping, are produced upon mountains of a cold and strong soil; the most brisk and spirited on a warm and gravelly situation. Those produced near the middle of an ascent are esteemed the most wholesome, the soil being there sufficiently watered, without becoming too moist; and, on this account, the vineyards of Hockheim are more esteemed than some, whose produce is better flavoured; on the contrary, those at the feet of hills are thought so unwholesome, on account of their extreme humidity, that the wine is directed to be kept for several years, before it is brought to table. The finest flavour is communicated by soils either argillaceous, or marly. Of this sort is a mountain near Bacharach, the wines of which are said to have a Muscadine flavour and to be so highly valued, that an Emperor, in the fourteenth century, demanded four large barrels of them, instead of 10,000 florins, which the city of Nuremberg would have paid for its privileges.

A vineyard, newly manured, produces a strong, spirited and well flavoured, but usually an unwholesome wine; because the manure contains a corrosive salt and a fat sulphur, which, being dissolved, pass with the juices of the earth into the vines. A manure, consisting of street mud, old earth, the ruins of houses well broken, and whatever has been much exposed to the elements, is, however, laid on, once in five or six years, between the vintage and winter.

The sorts of vines, cultivated in the Rheingau, are the low ones, called the Reistinge, which are the most common and ripen the first; those of Klebroth, or red Burgundy, the wine of which is nearly purple; of Orleans and of Lambert; and lastly the tall vine, raised against houses, or supported by bowers in gardens. The wines of the two first classes are wholesome; those of the latter are reputed dangerous, or, at least, unfit to be preserved.

The vintagers do not pluck the branches by hand, but carefully cut them, that the grapes may not fall off; in the Rheingau and about Worms the cultivators afterwards bruise them with clubs, but those of Franckfort with their feet; after which the grapes are carried to the press, and the wine flows from them by wooden pipes into barrels in the cellar. That, which flows upon the first pressure, is the most delicately flavoured, but the weakest; the next is strongest and most brisk; the third is sour; but the mixture of all forms a good wine. The skins are sometimes pressed a fourth time, and a bad brandy is obtained from the fermented juice; lastly, in the scarcity of pasturage in this part of Germany, they are given for food to oxen, but not to cows, their heat being destructive of milk.

To these particulars it may be useful to add, that one of the surest proofs of the purity of Rhenish is the quick rising and disappearance of the froth, on pouring it into a glass: when the beads are formed slowly and remain long, the wine is mixed and factitious.