UNIVERSITY OF CALIFORNIA. J 
 
 AGRICULTURAL EXPERIMENT STATION. 
 
 BUIjIiETIN NO. 43. 
 
 [In order to render the results of investigations 
 and experiments conducted by the Agricutural De- 
 partment of the University of California more quick- 
 ly and more generally available than has heretofore 
 been done through the annual or biennial reports, 
 it is proposed to embody hereafter, in the form of 
 "Bulletins," to be issued as often as may seem de- 
 sirable, reports of results, as well as such other dis- 
 cussions, information or answers to questions as may 
 be of general interest. It is intended to make these 
 bulletins, as a rule, short enough for insertion in the 
 daily or weekly papers of the State, and proof-slips 
 of the same will be regularly mailed to papers apply- 
 ing therefor. The substance of these bulletins will 
 ultimately be embodied in a more complete and con- 
 nected form, in the annual reports of the College of 
 Agriculture.] 
 
 Analyses of Santa Clara Valley Red 
 Wines. 
 
 As it is of great interest to viticulturists to 
 know what is likely to be the prevalent charac- 
 ter of the wines of each region or locality, so as 
 to adapt their blends to the production of defi- 
 nite qualities, I give below a table cf the ana- 
 lyses of wines from the Santa Clara valley made 
 thus far; excluding therefrom some cases in 
 which the wines were either not sound or mani- 
 festly not what they claimed to be, in kind. 
 Some of these analyses have, of course, been 
 given in previous bulletins and reports, but 
 they are here placed alongside of later results 
 which complement them without, however, 
 being as yet sufficiently numerous to be finally 
 conclusive. 
 
 It !*a hardly necessary to repeat here, as 
 regards the claims of chemical analysis in 
 showing the character of wines for purposes 
 of blending, that analysis can only determine 
 certain conditions which must be fulfilled in a 
 successful blend; but cannot speak of the flavors 
 which must likewise be harmonized in order to 
 render a wine palatable. The taster must of 
 necessity be the ultimate arbiter in the prem- 
 
 As regards, first, the Zinfandels, the conclu- 
 sion previously reached (see Bulletin No. 12), 
 that those of the Sinta Clara region are of ex 
 ceptionally heavy body, as compared with thoi 
 of the Napa and Sonoma valley lands, is con- 
 firmed; viz., a little over 3 per cent, against) 
 average of 2.3 in the latter. Tne difference 
 so great that it strikes the taste at once; an< 
 parallel with it runs the always intense color ol 
 the Santa Clara Zinfandels, which seems to ex- 
 ceed, in general, that of any other region in the 
 State, even where, as in the hill Zinfandels of 
 Napa, Santa Rosa andCloverdale, the body reach- 
 es nearly the average of 3 per cent. The alcoholic 
 strength also reaches an exceptionally hig;h av- 
 erage, that of 13 6, against 11.3 for all Zinfan- 
 dels of Napa and Sonoma, and 13.2 for the hill 
 Zinfandels alone of the latter counties. As re- 
 gards tannin, there seems to be a difference be- 
 tween the wines from the deep gravelly loam 
 lands of the western border of the valley, and 
 those from the dark adobes of the eastern; the 
 former showing in two cases quite a high pro- 
 portion of tannin, while the Mission San Jose 
 wines range rather low. In acid the average 
 of the five Santa Clara Zinfandels runs nearly 
 1 pro mille above the average of eleven from 
 Napa and Sonoma (.630 against .537). 
 
 If this comparison be taken as representing 
 approximately the relations of the two regions 
 to each other as to the product of the Zinfandel 
 vine, it would appear that notwithstanding its 
 location so near the coast, and more or less un- 
 der the influence of the summer fogs, the Santa 
 Clara valley represents in most of the above 
 points regions having a much hotter climate; 
 for its Zinfandels run with those of Stockton 
 and Fresno,. and are more of a Burgundy than 
 of a claret type, save in one particular, viz., 
 that of acid. The average of seven Zinfandel 
 wines from the great valley (Stockton and 
 Fresno) is .488 of acid, against the above, .630, 
 from the Santa Clara valley. 
 
 While tastes may differ as to which of the 
 two is the preferable average, it is well estab- 
 
ANALYSES OP SANTA CL A.RA VALLEY RED WINES. 
 
 Variety. 
 
 Zinfandel 
 
 Zinfandel 
 
 Ziofand«-l 
 
 Zinfandel 
 
 Zinfandel 
 
 Mataro 
 
 Mataro 
 
 MaUro 
 
 Mataro 
 
 Malbec 
 
 Malbec 
 
 Charbono, No. 1 
 
 Charbono, No. 2 
 
 •Charbono 
 
 G re n ache 
 
 *Grenaehe 
 
 Grenache 
 
 Cabernet Fr nc (?). . 
 ♦Cabernet Franc (?). 
 
 Burgundy 
 
 Carignan 
 
 Ploussard 
 
 Malvoisie 
 
 Malvoiaie 
 
 Trou38e»u 
 
 *Trousseau , 
 
 J. Gallegos 
 
 J. Gallegos 
 
 J. T. Doyle 
 
 J. T. Doyle 
 
 J. B. J. Portal... 
 
 apt. Merithew.. . 
 Jesuit Fathers. . . 
 J. B. J. Portal. . . 
 J. B. J. Portal . . . 
 Chas. Le Franc . . . 
 
 J. T. Doyle 
 
 J. T Doyle 
 
 I. T. Doyle 
 
 H. M. Naglee. . . . 
 J. B. J. Portal . . . 
 
 Wm. Pfeff*r 
 
 ' has. Le Franc. . 
 J. B. J. Poital... 
 
 Wm. Pfeffer 
 
 J. B. J Portal . . . 
 J. B. J. Portal . . . 
 
 R J. Portal... 
 J. TP. Doylo. 
 
 Locality. 
 
 Mission San Jose 
 Mission San Jose. 
 
 Cupertino 
 
 Cupertino 
 
 West ^an Jose . . . 
 
 ^an Jose 
 
 Santa Clara 
 
 West San Jose. . . 
 West San Jose . . . 
 West San Jose . . . 
 
 Cupertino 
 
 Cupertino 
 
 Cupertino 
 
 an Jose 
 
 West San Jose 
 
 Gubserville 
 
 West San Jose. . . 
 
 West San Jose 
 
 Gubserville 
 
 West San Jose 
 
 West San Jose 
 
 West San Jose 
 
 \ipertino. 
 
 J. Gal leu os Mission San Jose. . 
 
 J. T. Doyle Cupertino... 
 
 Wm. Pfeffer Gubserville. 
 
 < 
 = 
 
 Body. 
 
 Alcohol. 
 
 
 
 
 f 
 
 R y 
 
 Weight. 
 
 By 
 Volume. 
 
 Tannin 
 
 :id as 
 rtaric 
 
 Ash. 
 
 1SS1 
 
 3.19 
 
 11 .69 
 
 1 4 . 30 — 
 
 .040 
 
 .730 
 
 . 
 
 .260 
 
 | 1882 
 
 2.94 
 
 10.81 
 
 13.27 
 
 .079 
 
 .590 
 
 .280 
 
 1 1884 
 
 3.44 
 
 10.54 
 
 13.00 
 
 .077 
 
 .692 
 
 .344 
 
 ■ 1883 
 
 3.07 
 
 11 .62 
 
 14.20 
 
 . 128 
 
 .643 
 
 .276 
 
 1 1883 
 
 3.07 
 
 11.08 
 
 13.64 
 
 J68 
 
 .690 
 
 .266 
 
 1883 
 
 2.26 
 
 7.23 
 
 9.00 
 
 .080 
 
 .633 
 
 !246 
 
 1883 
 
 2.44 
 
 7.50 
 
 9.37 
 
 .073 
 
 .315 
 
 .346 
 
 i 1883 
 
 2.18 
 
 9.85 
 
 12.30 
 
 .100 
 
 .375 
 
 .266 
 
 18S4 
 
 2.90 
 
 9.92 
 
 12.36 
 
 .138 
 
 .600 
 
 .2 0 
 
 1884 
 
 3.62 
 
 9.99 
 
 12.45 
 
 .172 
 
 .461 
 
 .446 
 
 18^3 
 
 3.59 
 
 11. 15 
 
 13.63 
 
 .240 
 
 .345 
 
 .365 
 
 18S4 
 
 2.84 
 
 8.34 
 
 10.40 
 
 .176 
 
 .606 
 
 .463 
 
 18S4 
 
 2.84 
 
 7 .99 
 
 10.00 
 
 .200 
 
 .507 
 
 .409 
 
 1880 
 
 1.53 
 
 5.21 
 
 6.60 
 
 Not det'd. 
 
 .442 
 
 .319 
 
 1883 
 
 2.17 
 
 9.78 
 
 12.17 
 
 .093 
 
 .643 
 
 .219 
 
 1884 
 
 1.93 
 
 7.43 
 
 9.27 
 
 .065 
 
 .532 
 
 .J 77 
 
 1876 
 
 2.49 
 
 9.36 
 
 11.60 
 
 Notdefd. 
 
 .792 
 
 .364 
 
 1884 
 
 3.02 
 
 9.78 
 
 12.18 
 
 .110 
 
 .480 
 
 • 27o 
 
 i 1884 
 
 2.13 
 
 8.48 
 
 10.58 
 
 .070 
 
 .607 
 
 .293 
 
 1883 
 
 2.45 
 
 9.70 
 
 12.10 
 
 .073 
 
 .750 
 
 .277 
 
 18*3 
 
 2.06 
 
 9.27 
 
 11.54 
 
 .P55 
 
 .627 
 
 .227 
 
 1884 | 
 
 2.77 
 
 10.69 
 
 13.12 
 
 .091 
 
 .543 
 
 273 
 
 1884 
 
 2.05 
 
 7.64 
 
 9.64 
 
 .050 
 
 .590 
 
 .250 
 
 1888 
 
 2 43 
 
 9.27 
 
 11.54 
 
 Slight. 
 
 .467 
 
 .220 
 
 1883 i 
 
 2.69 
 
 11.15 
 
 13.50 
 
 .040 
 
 .600 
 
 .447 
 
 18 4 
 
 2.28 
 
 9.92 
 
 11.64 
 
 .050 
 
 .474 
 
 .349 
 
 * Wines made at the University Viticultural Laboratory. 
 
 . glance at the tannin column above shows that 
 
 hshed that wines of very heavy body and alco- the varieties represented, the Malbeck and 
 hohc strength acquire a special zest from the the CnaHbono (fror £ Lefranc and J) 0 yle, West 
 presence ot a large proportion of acid, which in gid are the ones pre-eminently adapted to this 
 lighter wines would be considered excessive. „ oo tonnm \,««t««*« ^noi™ f™m 17 9 
 
 The question naturally arises whether what 
 is true of the Zinfandel holds good also with 
 other grape varieties; whether, in other words, 
 there is in the Santa Clara valley a general ten- 
 dency to the above characteristics, that should 
 be taken into account in proportioning the 
 grape varieties intended to produce e. g. a 
 moderately light table claret, such as is usually 
 desired by those accustomed to its use. 
 
 The data thus far at hand are too scanty to 
 determine this question definitely; but in re- 
 viewing such as we have, there appears to be 
 reason for the belief that what is true of the Zin- 
 fandel holds also, more or less, as regards other 
 wine grapes now grown in the Santa Clara val- 
 ley. 
 
 use, their tannin contents ranging from 17 2 
 ten thousandths to 24.0. The innate and in- 
 vincible coarseness of the Charbono excludes it 
 from use in the better class of blends; but the 
 Malbeck is eminently the third ingredient 
 needed, both for tannin and for the modifica- 
 tion of the Zinfandel peculiarities; its character 
 being decided and harmonious, and its acid low i 
 and mild. In the future, the Grossblaue, 
 Tannat. and nerhaDS Crabb's Burgundy, will I 
 
 take their place in the combination, to suit the 
 various tastes of consumers. It should be noted 
 that of all wines in the table the Malbeck shows, 
 from both localities, the heaviest body (3.61 
 per cent); it has also a very intense color. In 
 from Folsom, Malbeck 
 
 last year's vintage 
 
 Taking first the Mataro, we unfortunately showed only 2.63 of body and 10 ten-thou 
 tve no means of comparing its wines with sandths of tannin. 
 
 have no means of comparing 
 those from other localities. But it will be 
 noted that not only in eeneral, but for corres- 
 ponding vintages and localities, the Mataro has 
 a notably lighter body as well as lower alcoholic 
 contents and lower acid than the Zinfandels. It 
 is therefore in these respects a very proper 
 blend for the heavy Zinfandels, with a view to 
 modifying them for table use; and as the two 
 wines are perfectly harmonious in taste, this 
 will doubtless be one of the prominent blends 
 in the future. But it must be remembered that 
 the Mataro carries no larger proportion of tan- 
 nin than the average Zinfandel, so that where 
 the latter is deficient a third, tannin-bearing 
 crape should enter into the combination. £ 
 
 It is instructive to note that Portal's and 
 Pfeffer's Cabernet, which has been claimed as 
 simply a variety of the Malbeck or Cot, differs 
 remarkably in composition from the true Mal- 
 becks of the valley; having a much lower body 
 and tannin, so that, however high their general 
 quality, they cannot take the place of the Mal- 
 beck in blends, and in fact themselves need the 
 latter, or some equivalent, to eke out the tannin. 
 I doubt that their most profitable use will be 
 found to lie in the direction of blends with the 
 Zinfandel, which is too pronounced in character 
 not to overshadow the delicate qualities of the 
 Cabernets, whose natural combinations would 
 be rather with the Malbeck, Ploussard and 
 
Merlot for high quality wines, and with Verdotl The Trousseau and Malvoisie wines of the val- 
 for the commoner sorts. le y do not appear to differ materially from 
 
 The low body and relatively low alcoholic J hose °^ ot 1 ^. regions save that, as noted in a 
 contents of Grenache and Carignan wines seem forme V Z*®** 0 ' . fche Trousaeau seems to be 
 to justify their use for Zinfandel blends along, remarkably low m tannin here, as the Mai- 
 side of Mataro, as has been customary; the more J™? 16 " everywhere. The latter is hardly to 
 as their defects of color will not make any dif- be . taken * n . to consideration as a material for dry 
 ference in the intensely-tinted Zinfandels of the J m + e f ln region; the Trousseau must en- 
 Santa Clara valley. But both are high in acid, de ntly, when so used, be blended with other 
 and thus do not modify to the desirable extent F a P es hav n>g an adequate astnngency; while 
 the sharp acidity of the Zinfandel; nor does the ! n th . e & /r 1 eat ^ allev !* seem f to be provided with 
 latter, to many persons' taste, blend agreeably tannin almost as fully as the Zmfandels. 
 with the burnt-sugar flavor of the Grenache. E. W. Hilgard. 
 
 Berkeley, Sept. 10, 1885.