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 Ohligsberger, which possess a delicious 'bouquet', next to which
may be placed the wines of Zeltingen, 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,
Klingenberg white), the wines of Alsace, the Neckar wines, and
those of the Bergstrasse (pp. 216, 219) are almost entirely con¬
sumed 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 very
poor, but in 1857, 1858, and 1859 the vineyard - proprietors were
rewarded with three vintages of a very high class, which were at
first thought to be the best of the present century, but did not
afterwards realise the expectations to which they had given rise.
The yield of 1862 was very good, particularly in the Rheingau,
but limited, that of 1865 copious and of high quality, except in
the Rheingau, and that of 1868 also very fine and plentiful. The
years 1869 and 1870 yielded good average wines, which gradu¬
ally came into notice as those of earlier vintages became scarce.
The crop of 1871 was a failure, that of 1872 was of good average
value, and that of 1873 poor. The wines of 1874 were generally of
fair quality, but those of the Rheingau were not quite satisfactory.
The vintage of 1875, though excellent at places (such as Deidesheim
and Forst in the Haardt), was on the whole inferior to that of 1874.
The vintages of 1876-78 were mediocre both in quality and quan¬
tity ; that of 1879 was almost an entire failure.
Sparkling Wines. The effervescing German wines were first
manufactured at Esslingen (in 1826), Wiirzburg, and Treves, and
afterwards at Mayence, Hochheim, Riidesheim, Coblenz, and various
other places. 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