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. A tonque of the best wine, such as is drunk by persons of rank, costs about twenty sous; the inferior wines are sold for less than a sous per bottle.—Foreign Quar. Rev.