It is the general opinion in this country that California presents remarkable natural facilities for the growth of the grape and the manufacture of wine. This is true in many respects, but I do not believe it is true that California is by any means the only part of the country where excellent wines may be produced. In one respect the California grapes are superior to those grown in other parts of the country, namely, the content of sugar. The natural result of this is that the California wines contain a larger percentage of alcohol than those produced in other localities. While this is advantageous in making them more easy to keep in a sound condition, it is in another respect a prejudicial feature. Wines are not valued on account of the alcohol which they contain, but because of their aroma, their fineness, their bouquet, and their palatability, all of which depend on other ingredients than alcohol. If a wine of fine character in all respects could be made with a content of only 5 or 6 percent of alcohol, it would be better both for the wine grower and the wine drinker. The American viticulturist must learn the method of making a wine light in alcohol, and yet which is perfectly sound and of sufficient keeping properties to enable it to be put on the market at proper ages and kept until consumed. That this highly desirable result may be secured with grapes containing much less sugar than those produced in California there is no reason to doubt. Nevertheless, California presents advantages of climate, soil and environment which have placed it easily at the head of the wine-producing regions of the United States, and will probably keep it there for an indefinite number of years. There is very much more wine made in the State of California alone than in all the other parts of the United States combined.