The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1881-03-19
Champagne at Rheims.

Dom Perigno6, Prior of the Abbey of
Hautvillers, discovered means of making
a white wine from the dusky grapes, and
he invented the thin flute like glass which
held the foaming liquor. 1t was known
as ''Viu Psrignon, and later, in the days
of the Regent, as ''Vin d Ay," and Vol
taire, the cynic and freethinker, tells US in
his letters that he consoled himself during
his stay at Ferney, with the wines which
had been invented by the monks.
Connoisseurs declare that it is impossi-
bic to make good champagne without
blending different wines together, and the
finest brands are made of black and white
grapes, with Verzenay to give vigor and
body, Bouzy to contribute the bouquet,
Ay to tone down the mixture and Cremant
to give it those sparkling, creaming quail
ties which are SO much appreciated. Like
the good people of Cognae, who buy raw
spirit in England and then send it back
again to London as "Fine Champagne,
the tradesmen of Rheims are accused of
importing large quantities of efferyeseing
wines from Touraiue; and there is shrewd
suspicion that some of the cheaper vim
tages are grown on the hillsides at Sau-
mur, and simply champagnisee at Rheims.
The moment chosen for bottling is the
month of May, when every house in the
trade is as busy as busy can be filling up
the vacancies left IN the bins by the nu-
merous demands which have been made
bv the consumer. Stout wire masks are
used for visiting the cellars at this sea-
son Of the year, for, although accidents are
excessively rare, bottles have now and
then burst with the force of the gas, and
fragments Of glass have been hurled right
and left. more than one man bearing the
marks of cuts, clean as if done with sabre
On his neck and forehead. Each person
Is armed with candle, such as Is used
in the docks in London, aud then the
vaults are explored. They are cut deep
in the chalky soil, and some say they
were made By the Romans in days gone
by. but no Que can tell for certain what
purpose they we're intended to serve be
fore they we're used for storing up the
wine. There are the bottles, tier upon
tier. sucar-candied, branded and favored,
sealed and capsuled up, labelled with the
name of the 6rm, aud ready to be packed
in those wooden cases which are being
made in the carpenters shop with lar
more care aud attention than a pauper 5
coffin. Each Of the G,000,000 or 1000
600 of bottles piled up have passed
through the hands of about 100 persons
/ Rheims is full of champagne manutactur-
ers. it is the headquarters Of the Nido"
! Cliauot, Of the Roederers of Mumm, MoeI
and Chaudou, Montebello aud PerieT, while
the palace Of the Meets at EPernay vies
in importance with that of Madame Pom
merry at Rheims Some prefer one wine,
others another but few persons who have
not visited the country can credit that
the glorious vintage is net exactly what II
pre,ends to be; that the creamy etferyes
ceuce so highly priced is not the work OF
nature. but of art, and that the pure, un
sophisticated vintage which gladdened the
heart and toned down the asperities O.
( Weuceslas, of Poland, was still vine, al
different from what is generally calle'
champagne, as chalk is from cheese,-LoH
don Gl9Je