Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1884-11-16
CHAMPAGNE.
How the Wines are Nade-The "emand FOR
Them in America.


r. /. S.6ni@ in Cls,.,r.Q Nsyud
Can you tell me something Of the wine
manufacturer asked the reporter.
"All our wines come from the district Of
Reims, which is used exclusively for the
culture OF the grapes from which cham
payne is made. In the whole champagne
region of France the yearly product is H.
100000 gallons There are about $4,000
grape growers The greater number of whom
cultivate less than an acre and sell their
grapes to the large wine manufacturers.
The choicest grapes Tor making the finest
champagnes are about as large as currants.
TIE soil on which these grow IS mixture
of clay silica, chalk anu oxide Of iron,
found nowhere else in the same proportions.
The grapes when plucked require the most
delicate handling In the pressing, like.
wise, the powerful machines mus. be regu-
lated to the incest point. The grapes are
Carefully hcaped upon the floor Of the press
and lett Tor time. Then the first squeeze
is applied The Juice thus Obtained is the
very best, and is only used for the fines:
brands. additional pressure is then ap-
plied, the juice resulting being each time
inferior to that previons. The last resuI; is
generally sold to people making cheap
champagnes exported at a very low price.
Ten or twelve hours after it is put into the
casks the must begins to ferment. After
fermentation ceases some OF the manutac-
turers fix the taste OF the wine by mixing
in preparation of the finest sugar candy,
the best champagne and the oldest and
purest cognac.
Extreme care must be used to regulate
the quantity Of carbOnic acid gas, as the life
OF the VINE depends on it. Too much gas
causes the bottles 70 burst. After this the
sugar is introduced in varying proportions
Years ago sweet wine was in great demand
but taste has changed, and extra dry only
will be purchased. The mosseauX last much
longer. Here, see this long, hollow stem
med glass, The mosseauX, or, a i is
commonly cnLed, the bead, will 6? lFt?I-
for an hour; in common pop it is gone in a
moment. The various champagne stand
between these extremes. English people
affect to like fat dull wine, but tha. IS al,
fooliskness for the extra dry wine that
tickles the palate as We! as the lips is far
superior. The greatest care is taken with
the bottles during fermentation of the
'muther At first the bottles are placed in
horizontal position: several times a day
the position is changed-the corks being
lowered each time until they are in a VERT
cal position. The corks are then removed,
when the 'muthtr' aud sediment are forced
out, leaving only the pure, golden wine.
Then comes the cOrking. The cork Is
selected with the greatest care, stamped and
steamed. 1t is then driven into the bottle
and secured with wire. After this the bot
ties are put away in immense cellars for
several months, until ready for the market.
A year and halfhas now transpired, aud
the wine is in condition for the table. The
large importers are more popular with
Americans because they are able to supple
The consumer with new wine which is much
finer than the old
What are the great wine cities Of Amer
leap
New York and Chicago. The South is
o good market, also"
What is this we hear about the cham
payne headache 49,.
: IAN bosh, replied Mr.. Schmidt Men
begin by drinking beer and whisky, aud
then take champagne, and headache is
the result. But wine alone will not pro
duce il. This morning l ate breakfast at
the illman with my friend, and drank
quart of wine. | then came down town
and drank another. At dinner to-day |
had quart, and now you see am att
sgain, yet my head is perfectly cooland and
clear"
Have you always done so|
Eyes, for twenty years. During the war
I was in Texas, and until trade was opened
through Mexico We had very poor WINE.
After that Southern cotton brought fine
wines to San Antonio. Since have been
agent for N. de Barry have drank nothing
else than champagne.
You have very accurate taste IN Jads-
ir1 wines, suppose|
"Sure. There is flavor TO the extra
dry which cannot be mistaken. Not loEg
ago went with nv wife 10 restaurant aud
ordered some very fine wine. 1t was brolght
in the glasses and she did not see the bot
tiles. The moment she tasted il she ex-
claimed: This is not right. Have yoa no
extra dry "
"A uF..