which are in
a very flourishing condition. The wines from this district will soon be
in the market.

The wines now made in California are known under the following names:
"White" or "Hock" Wine, "Angelica," "Port," "Muscatel," "Sparkling
California," and "Piquet." The character of the first-named wine is much
like that of the Rhine wines of Germany. It is not unlike the _Capri
bianco_ of Naples, or the white wines of the South of France. It is
richer and fuller-bodied than the German wines, without the tartness
which is strongly developed in nearly all the Rhenish varieties. It is a
fine wine, and meets the approval of many of our best connoisseurs.
Specimens of it have been sent to some of the wine-districts of Germany,
and the most flattering expressions in its favor have come from the
Rhine. The "Angelica" and "Muscatel" are both _naturally_ sweet,
intended as dessert-wines, and to suit the taste of those who do not
like a dry wine. They are both of a most excellent quality, and are very
popular. The "Port" is a rich, deep-colored, high-flavored wine, not
unlike the Burgundies of France, yet not so dry. The "Sparkling
California" and "Piquet" are as yet but little known. The latter is made
from the lees of the grape, is a sour, very light wine, and not suitable
for shipment. Messrs. Sainsivain Brothers have up to the present time
been the principal house engaged in the manufacture of Champagne. So
far, they have not been particularly successful. This wine has a certain
bitter taste, which is not agreeable; yet it is a much better wine than
some kinds of the foreign article sold in our markets. The makers are
still experimenting, and will, no doubt, improve. It is probable that
most of the good sparkling wine which we shall get from California will
be made in the northern part of the State; the grapes grown there seem
to be better adapted to the purpose than those raised in Los Angeles.
There is no doubt, too, that the foreign grape will be used for this
branch of the business, rather than the Los Angeles variety. All that is
required to obtain many other varieties of wine, including brands
similar to Sherry and Claret, is time to find a proper grape, and to
select a suitable soil for its culture. Considering the short time which
has elapsed since the business was commenced, wonders have been
accomplished. It has taken Ohio thirty years to furnish us two varieties
of wine, while in less than one-third that time Calif