Mr. Cist, in a recent number of his Advertiser, gives the following interesting account of the present and prospective conditions of grape culture and wine making in Cincinnati and in the vicinity. He says:— " I have recently visited the wire cellars of Messrs. Longworth and Zimmerman, on Sycamore street. Mr. Zimmerman, the active partner, with his two sons, has been engaged in Europe for years in the manufacture of wine, and considers the Catawba a finer basis for first rate wine, than any in Germany or Francft.__Theflrawtng nffand rirnnarlv riym.. ing wine they consider of more importance to the development of a fine article, than the original manufacture. The wine cellars of this establishment are 105 feet in length, an average of 35 in width, and IS in height. Each seasons wine is kept by itself, in casks of 2,000, to 2,500 gallons capacity, and none of our native wine is bottled in this establishment until it has been four years in casks. Thus the wine bottled this season is the vintage of 1848, as that of next year will be the vintage of 1849. In this way the entire sediment, precipitated by successive fermentation, is retained within the cask. Messrs. Zimmerman will put up this season 30,000 bottles; in 1853, 50,000; and in 1855, 100,000. What will be done beyond that period must depend on the yield of the grape crop in 1853; and later seasons. All this is Catawba wine, termed Still, in distinction trom Sparkling Catawba. Mr. Longworth is engaged in the manufacture of Sparkling Catawba, at his wine cellars on Butler street, of Broad way. He made in 1850. 50,000 bottles; in 1851, 75,000, and this year he will put up 105,000 bottles.— Sparkling Catawba requires fifteen to twenty months for ripening before being ready for market. Mr. L. has also dry and sweet wines, the first of the Catawba, and the other from the Isabella grape. Messrs. R. Buchanan, Corneau and Sons, G. P. Bergen, Rehfuss, Yeatman, Miller, and others, are also extensively engaged in the manufacture of Catawba wine. All these persons label their wines. The aggregate annual manufacture of first wine may be put down at 150,000 bottles Still, and 180,000 Sparkling Catawba. Probably 30,000 bottles Still Catawba wine is made, sold, and drank in this vicinity by Germans, mostly the product of small vineyards. This is unbranded, and of various qualities—the greater part of inferior quality. But whatever may be the quality of our native wines, they are all pure; that is from anything else than the juice of the grape.— One or two manufacturers maka sweet wines to a small extent, acknowledged to be fictitious. The supply of native wines, greatly as it is on the increase, hardly keeps up with the increasing demand. All the wine older than five years, of Catawba, is out of market, and the Sparkling, although not requiring such a large lapse of time to fit it for use, is taken off as last as it can be made for market. There are about 1,200 acres of grapes in cultivation in the vicinity of this city. Every year adds to the quantity of bearing vines, and to the number of persons engaging in the business.”
This article was originally published with the title "American Wine"