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GEORGIAN WINE.
The chief production of Georgia is wine, which is of excellent quality,
and so abundant in the countries situated between the Caspian and the
Black Seas, that it would soon become a most important object of
exportation, if the people could be induced to improve their methods of
making and preserving it. At present the grapes are gathered and pressed
without any care, and the process of fermentation is so unskilfully
managed, that the wine rarely keeps till the following vintage. The skins
of animals are the vessels in which it is kept. The hair is turned
inwards, and the interior of the bag is thickly besmeared with asphaltum
or mineral tar, which renders the vessel indeed perfectly sound, but
imparts an abominable flavour to the wine, and even adds to its acescence.
The Georgians have not yet learned to keep their wine in casks, without
which it is vain to look for any improvements in its manufacture. Yet the
mountains abound in the requisite materials, and only a few coopers are
requisite to make the commencement. The consumption of wine in Georgia,
and above all at Tiflis, is prodigiously great. From the prince to the
peasant the ordinary ration of a Georgian, if we may believe M. Gamba,
is one _tonque_, (equal to five bottles and a half of Bordeaux) per day.
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