Washington sentinel. [volume] (City of Washington [D.C.]) 1853-1856, 1855-09-04
the Champagne Coun,ry.

About eighty miles east of Paris is the depart
ment Of the Marine. In small portion OF this
department, enclosed between the town of Rheims
on the north, Chalons sur-Marne on the east
Vertas on the south, and Epernay on the west
the champagne grapes grow. The river Marne
separates this portion OF the department into two
equal parts, that the north side being the larger
The champagne growers divide these parts into
four districts. The first district, which is about
eight miles long, and one and half in width, is
on the north side of the river, on an elevation
called the Montague de Rheims, and comprises
the parishes of Clugny, Rilly, Very, yerzenay,
and Mally Irepail, Ambournay, and Boury. The
second district, about nine miles long and one and
a half wide, is on the south side of the Montagne
de Rheims, and consists Of the parishes Of Ay,
Cunniers, Hauvlllers, Dizzy, Mareuil, and Aver
nay. The third district, about ten miles in length
and two miles in width, is the south side of the
Marine, and includes the parishes of Epernay-
where Messrs. Moet and Chaudon's establishment
is situate houily, Cramont, Avize Ogers, LIE
Mestil, and Vistus. The fourth district, about
five square miles, contains the parishes Of Pierry
| (the birth place of the dear departed Moussy,
and st. Martin.
The wines of these various places differ greatly
in taste and character, and are the produce both
of the white ana black grape, principally of the
latter: but those wines which have the larger ad-
mixture of the white grape are supposed to pos
sess greater dellcaccy; or, as it is called by the
growers, "hnesse.' The vintage commences
about the end of September, and, # completed by
the end of October, the year is considered to be a
good one, as the white grapes then obtained
in greater abundance. And busy and merry
time is that same vintage. No idlers then!
Every individual man, woman, and child, is call
ed into reqnisiton to gather the grapes and every
| donkey and mule to carry them. Troops are
seen in all directions ascending and descending
! the steep and narrow paths leading to the vine.
yards. In some places the grapes, after being
gathered in the cool of the morning, are carried
in baskets, and, whichever the mode of transit,
| are then placed in the wine-presses, the Juice
running into casks where it is allowed to ferment.
The grapes are not put into mash-tub, but un-
dergo three or four separate squeeZings. In about
| fortnight the casks filled up, bunged tightly,
and allowed to remain until the middle of Janu-
| airy, when the wine is racked off and clarified
In May the process Of bottling commences, each
bottle receivinAa lump of sugar-candy 1--WE sup
pose to keep it in good humor,) and the cork is
fastened with string. The bottles are then put to
bed in rack, with their necks downwards, at an
angle of forty five degrees, and from time to time
| shaken and placed more perpendicuarly, SO that
| the sediment may get into their throttles. This
result is not arrived at under fifty shakings
which require to be done with SO much skill and
care that champagne nurses are subjected to a
| twelvemonth's practice before they are entrusted
to perform this delicate operation. The nurse
| grasps the bottom of the bottle with his right
manu-, ana Dy u sort OF nan tWlst OF the wrist the
| sediment is made to descend into the neck.
When the sediment is all deposited, the wine as
you may suppose, is ready for dsgorging, which
| is performed by the nurse holding the bottle in a
slightly inclined position, cutting the string and
simultaneously eevating the bottle, when the cork
| is blown out, and with it all the sediment The
great art is to perform the operation without
wasting the wine.
The disgorged bottle is then handed to the
| corker, who is provided with steam apparatus
which keeps the corks hot and moist. BY means
of maet and machine called a sschantier,"
the bottle is recorked. clever strong man will
manage 1900 bottles day
lie fceiielr, dexterous fellow, then fastens on
the string and passes the bottle to the next work
man, lie tceLle enter, who wires it up securely.
The bottle may now be said TO have got over
its troubles, and a fair damsel tenderly encloses
it's head in tin foil; after which respectable
matron wraps it carefully up in paper, and puts
it again to bed with sometimes three or four
millions of brother bottles, there to remain until
exported to complete its mirthful mssion.-.Nsr
York Critic.