While Riparia is not a swamp grape and is not found growing under swampy conditions, it is fond of water. In the semi-arid regions always, and in humid regions usually, it is found growing along the banks of streams, in ravines, on the islands of rivers, and in wet places. It is not nearly so capable of withstanding drouth as Rupestris. Riparia likes a rather rich soil but in France has been found to do poorly on limestone land and calcareous marls. The French tell us, however, that this is a characteristic of all our American grapes and that the Riparia is more resistant to the injurious effects of an excess of lime than either Rupestris or Aestivalis. As was noted in the botanical description, the fruit of Riparia is usually small, there being occasional varieties of medium size or slightly above. The clusters are of medium size and, if judged from the standpoint of number of berries, might frequently be called large. The flavor is usually sharply acid but free from foxiness or any disagreeable wild taste. If eaten in quantity, the acidity is apt to affect the lips and end of the tongue. When the acidity is somewhat ameliorated, as in the case of thoroughly ripe or even overripe and shriveled fruit, the flavor is much liked by many people. The flesh is neither pulpy nor solid and dissolves in the mouth and separates readily from the seed. The must of Riparia is characterized by an average amount of sugar, varying considerably in the fruit from different vines, and by an excess of acid. There is no disagreeable aroma, or foxiness, in the juice of this species, but the wines made from pure must of Riparia grapes, unless kept for a long time, or otherwise treated, are too sour. On this account many recommend adding sugar and water to the must to reduce the percentage of acid.