New-York tribune., 1867-06-13
nun cu,vpACvr GRAPE.

red or black ..-,.... ....u,,., %
fscf The wines OF the mountain arc said o nave more
body than those of The river There are sl NICER n t
rat thcy exist can hardly De doubted for no champagne
,,ine. unless t combines by mixture The separate quar-
Uos Of each vineyard Is deemed c9nrlele e ioSt go
lie OF champagne NAV bc called the ldcHlo He "II o
vyine-nakug The manufacturer rs IKE the 5Iusl, Sio
selects his elements beauty from ndiydua! examples
taking here brilliant eye, and there graceful curve
feature OF an expression ana dltes sci III us Ioio0'N
In making lis wnc the manufactures chooses with a
discriminating taste the separate NIoductS u ne N"Io
s,it a.. Ills Utrfc tcd whole i'm tic shape of that
modern triumph Of the 0hOloglca 'u'7 lle "o''o u 'i
The white grape cultivated because il 81 es light
wine which readily chcrvc"es. 10 is tcle9rc an .e
ncut in all champagues but enters more largely INTO he
,Ilr taste i. iways ,icasdd With and Influenced by
froih The ludlCloS IcT hsit gisd % mo- n"' ,n,cn"s
qualities. The choccr elements of me n''J ne
are derived from the black grape which gives al 'ic
The skilled taste Of the vino manufacture distin-
gshes the lighcst shades OF difference be Wcen e
various products OF the black grape, ana j. nGV1f cohI
| with mixture which does not combine me PeGmiaI
qualities of all The character of the Eape depends iess
is grown and would that Tie flavor Of the product
/ is affected by the slightest change
THE WINE TRESS.
No cranes arc used i'm making what - teincd first class
shat have not been thoroughly GN"ied ana ,-.tu
/ of al spoiled and inferior fruit. The latter however,
especially If of famous vintage IKE tdi .I le t u
lost bU used 10 make ordinary wine' or TO 'iSli INTO
! 1he asarcs. on reaching Vczcray, are Immediately
taken 40 the wine presses aud pressed lne Wuo'g to
I
urcrs OF tllc country who are an OBLIGED 10 nug th,T
own hut not of slic extent. or I'm such positions as
10 supply ti with the quantities and qualities d giape
Tic product 1eng thus the property Of the manuiac.
/ VcIzclay. when the baskets arrive, they are
cmptiod into great wooden m'SSsme 'I.'u ',..'d /.
/ weight Each proprietor brings IN ils sulIy hh''.L
and eagerly watch,s The measurement Of ms lgad. As
each measure g. hled tally j. kept ny mi N'h,h m
the same time, m tlc sdutst way, lN 'u"lh H9 ' ''0
The wine presses are yc{ ilcl tnt 'n",' "'u III Guy
country tcr making cider at Though thcy artI'N,I WoiA'u
"ht,incj 9rcorc 10 ttc dcarcr of pressure This
only be properly lcuLtoIy the discreet ior'c oi lnriS
hands. ,.....,.....
As soon as the ctqHe measure is alcd Us weigh est
mated aud It's number marked u is enp,d on ihe u'oi
10 irH t,oU.JIo I,cr t1I, , ~ ft is ,r, '-rod down
NO fct and ~ lai t.sk I'm Is covered v.;a Iauk-
ard the machine being adiuso, 90! pr s,.lc @ carefully
essential q nciit Of the w.nc gives sot,y TO i and
Tle Juice flows INTO gutter at ilc base Of tic prcss,
ard thence through -pout. Guarded jo lIe'eri ne
through which II passes into tc tub or 'at "lo" IRON
nav vuc iitros Il it to ty moved to att.u,c. or u
toIemain stationary, INTO large ho-s-elas. .,...,,
f The manufacture of the finest ,anpaenc; ua ~ the
tniId for le inferior grades, and The uurih aid ttI Tor
ordinary rcd wines, for di,lNatpn into common
BRANDY The icc as Il comes from he press has very
s A sI "I S. II le goS' 2 or EaSE S T %oSt
Tie use Of any ant Cal means of bleaching produces ihc
Great Gcat ca.S ,ao. be taken 70 Rscr Tie ce VI
the red grape free from the SKINS and puip.
The refuse of the grapes is i,'t y the louic u me
form ~ solid cake about hall loot n tckic-.. Ills
scthcr cut wti spade into small square tock-, avid
dried for fuel broken MP and mixed Nih stable 1arie
TO fertillzc the vine bclds.
TIE MANUrAcIulT.
After ICpOsC Of some wcc-, tue uiccs az !c farldt
Nntagcs mixed together iu great val The huid
has already puICcd Itself stf 0'tyWb' ut l- rcascd
e. "a II.rIA a..
Mnp.d and almost col0Ie-s. That LuvtreE coming /
from the red grape may stii have shLt PINK me hc
Will the juice Of lhc White giIe retains Dd' Tie sngh
This mixing or aaitiagc Of Tie different wines, asi
called bat which is technically known as ctrc. h tlc
great discovery OF the joyia Ecnodlc,nc moik Dom /
Pcrnon, TO whom, has ALREADY been recorded ~e are
no manufacturer who over dse-cs with inaki,s a |
crle Who even thinks & possible that vef't"'e cham
The juice Of the white ae has not only qualities de
las its own peculiar properties. The former gives wine
which efeIyesccs more strongly and me Tcd caI" gen
teSfr sI c SnI - ay y,e -, c~c in iic scp9Ttc rrS
! ducts Of each vineyard ana of dncrfnt yntaScs.
Though the Manufacturer with his lftc instrument |
called glucomcf which De is always using has ancaus
tCrcthcr With the ordilaTy methods Of analysis the
chemist OF testing the quantity 81 sugar and %" other
ble constituents, ne has To rely solely upon biz sense
of taste and smell for Tie detection II the not less IN
portaut bat more immatefial properties Of his wine
what he terms 5ot4tCf or perfume ana mug ne arc uhy
10 be dsccrncd by The nose, tongue, ana palate ALd
how Dee 10 the expert faster, Wlo
with sip and a scent viii distinguish The gun.nnt !
flavor OF the wine 0f Peuy, in which !, with tie best VIII
otbr Gnt ile nsTaI indications Of Raccs without the
fautcst suspicion Of the presence OF Mars.
hv sense and instrument knows or thinks be knows, the |
distinctive qualities of each Kind Of Juice, aud makes his
GET the uroper equilibrium OF nncness cicryescencc,
body and spn which he believes to be essential to the
desired Tcsult--g0Od champagne.
Tie composition Of the cctes varies each year accord
ing TO the caractero Of the yintaees of the different places
faf( ffY Ntftl a
should succeed the latter substituted for tic former
rte rerSd.
poured into the great yat are thoroughly mixed WIN
long pole, armed with s,peces ot WOOD 1tis opera
ton COMPLETED the fluid Is drawn off to hog heads
tanning each about "A gallons, called tOcmI de hrdgf
These are left in the ccer for fortnight or 20, until the
combined Juices they contain have crmelted under the
influence Of the ordinary temperature ~ thc air ~chis
generally warm the usual period e the operation beng
toward the close Of October.
When at the end Of about - days, tho fermentation is
which the liquid naturally contains into alcohol aud car
or cellars under ground Tho cooler temper ature be |
low arrests activity Of tie fermentation The liquid
the wine may call IL, for il has now much OF lts Vi
taty and spirits then left mdsturbcd until January
IN this month the wine IL tested with the gucometer
and the quattyo Of natural sugar contains carefully as
ccrtaned II has too much which seldom or never oc
less saccarinc wine must DO mlXedwithlt Hrtas
not enough which generally the case proper q9hny
OF the candled sugar OF the cane ana never any Oef -
putt H. Al Otherknds, even the puTcst white whether
made from caneucc or bcctrOo are said TO poison the
wine, giving an easily detected nauseous nal9r Inc
sugar being the sole source Of the caDOc acld gas us
well Of the alcohol Of champagne wine, II there should
be too little there Will be cfcrvesccncc; there should
Dc too much the strongest bottles would not bc strong
enough withstand the pressure Qf the
Of IL would generate.
champagne wine properly constituted sonld contain
at least 20 gaInmes CO Of sugarn each Te about
two pnta aud ~ per cent OF alcohol IT, In rare how
ever that wine into The world 50 avoraby proper
toned Champagne is of the most delicate Oispriugs
of Baccbus and requires careful nursing the most GIN
gery han9ling frequent change OF arr skliu dOetOng
and not little dOsiag.
The quantity natural sugar having been ascertaned
cser is the technical term applied to the prOces and II
deficient s usually tho ease the supplied by due