Of the red grapes the following may be instanced:—­The Carbenet (pronounced Car’-ben-ay); of which-there are two varieties, the Gros or large, and the Sauvignon or smaller kind.  The latter is perhaps the choicest of all the red wine grapes, and has a characteristic flavour, with delicious bouquet and perfume.  It forms the basis of all the best vineyards of Bordeaux, and is largely cultivated in Australia, for it does well in the cooler parts.  And it will be just as well to take this opportunity of referring to the word “Carbenet,” as in Australia it is much too often erroneously spelt “Cabernet.”  The best authorities, however, are all in favour of “Carbenet” as the proper mode of spelling.  In the same way an unfortunate orthography in the case of Riesling, which was given as “Reisling” in the London exhibition of 1886, gave a writer in the Saturday review the opportunity of a tirade against Australian wine-makers.

The Pinot (pronounced Peen’-o) Noir or Noirier will serve excellently to demonstrate the significance of the word “cepage.”  This is the dominating grape of the best vineyards of Burgundy, and enters into the composition of many famous wines, such as Romanee-Conti Chambertin, Corton, &c.; just as the Carbenet Sauvignon belongs to the renowned clarets of Bordeaux, Chateau Margaux, Chateau Lafitte, and Chateau Latour.  This black Burgundy does well in our cooler regions, and is usually pruned short, although it gives far better results with long pruning.

Shiraz (pronounced Shir-az’) is another red variety which is extensively cultivated in Australia.  It is the grape from which the celebrated Hermitage red wine of France is made, and was first planted by a monk, who brought the cuttings from Shiraz, in Persia.  It is one of our most reliable red varieties, and prospers best in a moderate temperature.  But the white varieties will perhaps afford us a better idea of the expression “cepage,” for three different varieties may be adduced, whose characteristics are well known.  First of all there is Riesling (pronounced Rees’-ling, but too often, as I have just mentioned, erroneously spelt Reisling), whose prototype is that delicate Riesling of the Rhine, from which those famous wines of the Rheingau, namely Steinberg, Marcobrunner, Johannisberg, as well as Hock, are made.  It is probably the best of our white wines, and does well in the cooler districts.  But it should be borne in mind that long pruning is indispensable for it, as it gives very poor crops when pruned short.

Then we have Tokay (pronounced Tok’-ay), so nearly corresponding to the Furmint, which is the chief grape grown in the well-known Tokay vineyards of Hungary.  It yields a most excellent wine, and does well in the same regions as the preceding.  And lastly, Verdeilho (pronounced Ver-dell’-o) deserves to be referred to amongst the white wines.  It is the principal white variety grown in Madeira, and Madeira is a wine that is especially held in repute.  It is better suited for the warm districts, and requires to be completely ripe before vintage.