The home journal. (Winchester, Tenn.) 1858-188?, 1876-09-07
CHAMPAGNE.


ordinary OCCASIONS thls WouIu We "
throwing of pearls to people who had no
time or opportunity to judgc their lustre
properly. Indeed, when me considers
the labor and skill employed In the max
ing of the finest champagne, one ~ NPtto
think that, according to a French lash'
ion, they should be dunk only atterdln-
ner, when it is possible to give compare
lively uninterrupted consideration to
their merits, The grapes from when
champagne is made are almost entirely
the black and white Burgundy-two'
thirds Of the black, roughly speaking, be-
ing used to one-third Of the white in the
making Of sparkling champagne.
Very fine champagne can be made only
from the black grapes that are grown in
certain favored districts, such as Ay I;
but the wine made from white grapes
only is, though it gives a fine flavor, de-
fcicnt in body, and would be too light
and acid if used alone. In the cham,
payne country the process of cuttingand
pairing the grapes is simple enough, as
the grapes, being Of good substance, do
not require the very delicate handling
found necessary in other districts. The
branches are carefully inspected, and,
when all unripc and rotten berries have
been removed, they are put under the
press, Il powerful machine worked by
hand, and made, with the exception Of
an iron screw, entirely of wood. 1t may
be pleasant news to some champagne
drinkers that the treading out Of the
grapes by barciootcd or Icathcr-shOed
men and women, practiccd in some dis
tricts, is not here employed. After the
pressing the wine is put into Il large vat,
where it is allowed to ierment for from
twelve to eighteen hours, after which it
is drawn off into casks, where a second
fermentation takes place.
Up to this time the wine is pure fer
mented juice of the grape, but, if bottled
in this condition, the wine would beStiII,
and to give it the required sparkle the
addition OF sugar is necessary. The nee
cssary amount Of this element is deter
mined by means of an instrument which
discovers the quantity Of saccharinc orig
inaIly contained in the wine, the quantity
lost in the fermentation, and cOnsc-
IuInI'y tno n'io"iv ". ma4 a." w 20
n""e'' ~ VIII p' SeIi '"'D wv "oo
Vh'' l~"'V'"llri' ,eIuiloS S'eaU .NPot'I
eIlcci care all" SKILL uaS"
purcst white cane candy dissolved in fine
old wine reserved for the purpose, while
Tor the commoher VINES coarse sugar anu
Sp'rl'7 are u'cu' Aitei Ilc preparation
Oh tlc wine Ill casks, pr'iilaahcy Is gwen
20 II ny thc process Oh nlI.S. WIN
pure ~lsli!SIaSS' ana alter IlaI IL Is re'oy
ior notI'Ing ABOUT tle lnolll " Way az
yer inc vintage IL Is Sco"eu away IN
dccP cellars III 'IacN" OF from zen tI''rI
W !iouslIln potI.cT, i'on' "ny Pnn' W
"i'lcnl SVach9 si"E'c ooV''o '"'' pc ~
withor ii Jistmr Ionre to fine nile in WITCH
~ ~ I"i5
"'"' ,.,,
AlthouSh we vine - Pcl'eGViy p''SnV
Wlell pottIcu, IL So0N throws d0"r II seq
lilieilI winch must NC rchioNt" before inc
VINE goes il'Io IiG market. III or"crloei-
IccC t''iS Ilc poIVicS r"'c W Iel'n'''' III I"
l~l0rl"olVal P0SiVlo" ioI " ye"I . more
Wlieh IL mas Dec' "Sccrta''r" ny Il cure
iui examination OF IhG polVleS that
'il'S mas IaNen P,4ce' I'Gy arG pun III
woouen rack" WIN inc lecEs SIlS"'ly dc-
PreS'cI' 10 lh'' Ihc St'i'l'itilV Sl'"t9
Iowaiu thG cCrkS' anu eacu p2VVIe SeenI-
y "SiIaIcI at SV"teu lh'Gr'alS cy Pr"c'
llced ia'oS, wh1' IL laSal1' ca'l' ~al'erS9in"
experience SilaAe seNeral V'ou'allu pGl-
VicS a Jay SlVn every SHAKE 'hc mouths
ol !Ie poIVies pGcolile more "ePreSSc1'
ui'tli Ihcy S'ahu nearly Oh one emu
NJ tho hottIe close to tho base If tbe cort
Tn Mi. nooition tho hottio. romoin nm.
III tho wins hoa to ha nranorod far con-.
ytmntion hv tLo nrocoyr IL m]ottin~ r;J Of
tLe sediment, or to usc The technical
form "disgoroinrH This is dome hv n
workman who takes each hoIile
With a .ncrioI instrument strins If
,he iron elm which holds down tbc cork
yhon the nrcssure oCthe Germentino wilma
'orcos nnt tbo cnrk and With il tho yod;.
mont Thn wilma IL allowed for second
~ two to roth over in o,der to cleanse
- w w AVN '''h 80 ~ W. NaNh'