body, but little flavour. That of the Scharlachberg near Bingen is
sometimes classed as a Nahe wine, and is the best of this group.
The Valley of the Ahr is the most northern point at which the
grape is successfully cultivated. Its light and wholesome 'Ahr-
bleicherte' are chiefly consumed in the neighbourhood of their growth.
They are strengthening and astringent in their properties, and
resemble Burgundy of an inferior class. The best are those of
Walporzheim, Ahrweiler, and Bodendorf.
The Moselle wines are chiefly grown amidst rugged and sterile
looking slate rocks, and owing to the narrowness of the valley and
want of sun do not so frequently arrive at perfection as those of other
districts. They are distinguished by their delicate, aromatic flavour
and are considered remarkably wholesome, being frequently recom¬
mended to persons of sedentary habits. The best are Brauneberger
and Ohliysberyer, which possess a delicious 'bouquet', next to which
may be placed the wines of Zeltinyen, Graach, Pisport, and Griinhaus.
The Saar wines possess less body than those of the Moselle, but
surpass them in aroma, and contain a larger proportion of carbonic
acid gas. Scharzhofberger is a most excellent wine of this district.
Markgrafler, the wine of the Duchy of Baden (Affenthal red,
Klinyenbery white), the Neckar wines, and those of the Bergstrasse
near Weinheim are almost entirely consumed in their respective
districts. The Franconian wines which grow on the Main near
Wiirzburg are abundant, but generally coarse and earthy in flavour.
Leisten- Wein and Stein- Wein are, however, really good varieties.
The wines of the first half of the present century are now either
entirely consumed, or at most linger in stray bottles in the cellars
of a few connoisseurs. The vintage of 1846 was celebrated, that of
1848 tolerable. The crops of the following nine years were almost
an entire failure, but in 1857 the vineyard proprietors were rewarded
with one of the most admirable vintages of the century. The years
18f>K and 1859 also yielded excellent wines; the yield of 1862 was
good but limited, that of 1865 copious and of high quality, and that
of 1868 also very fine. The four subsequent vintages have been
Sparkling Wines. The effervescing Rhenish wines were first
manufactured at Esslingen (in 1826), Wiirzburg, and Treves and
subsequently at Mayence, Hochheim, and Coblenz, at the last of which
there are no fewer than nine manufactories. These wines Generally
known in England as Sparkling Hock and Moselle, are distinguished
from the French wines by the predominance of the flavour of the
grape, and when obtained in unexceptionable quarters, are a light
most agreeable, and wholesome beverage.
The process is precisely the same as that employed in the pre¬
paration of Champagne. The wine (which at the outset is an ordinary
still wine, worth Is. or Is. 6d. per bottle) is bottled after the first
fermentation is over, and by the addition of a small quantity of