The Palatka daily news. (Palatka, Fla.) 1884-1888, 1885-09-22
DOWN IN 4 WINE VAULT.
How Champagne Il Made in Caiifor 1sa--
Aging the Dry Wines.
lS.an Francisco Ger. Baltimore American!

Aging the Dry Wines.
ISan Francisco Ger Baltimore American!
after having seen so many vineyards
we thought il adv isabie to visit one OF
tho places where tine grapes are made
up into wine and stored for sale; so we
visited the warehouse and wine vaults
of ASpad liaratz.hy, on Washington
street. The outside appearance OF tins
establishment does not promise much,
but when one gets inside of it he finds
it to be immense. We spent over two
hours in going through the fermcntinS
rooms, wine vaults ana bOttiinS cstab-
iishmcnt. We saw how champagne is
made and how the various dry wines are
kept SO as to give them age ami Sliaran-
tee their purity On the top hoor we
found number OF 'hinamen washing
the bottles These arc all made III
France The breakagG during the first
fermentation is about f. per cent. The
washing OF the bottles required the
services of about twenty men.
We next visited the room where the
wines arc blended so rs to make cham
payne. Most people supposed cham
pagne IS made ont of one wine, but it
is made ont of different wines, as no
wine will sparkle by itself. 1t is also
necessary TO find ont the proportion OF
alcohol, sugar and a"id Of each Kind OF
vino There are five kinds of wine
used in blending. These are the Beis-
ling, Hcrgcr, Gutcdel, Muscatcl and
Iiufandcl
Tho bottles are filed automatically,
and at least a half dozen men are en-
ploycd from morning To night IN filling
thcm The bottles are then corkcd and
tied with one strin" and put into the
Temperature room, here the heat i
from - 90 a degree. This keeps the
cold from the wine and induces
fermentation. During fermentation
albumcn and tho natural Sedi
mcnt o. The grape seed parciPi
tate themselves on the lower side OF the
bottles. from to Is per cent. of the
bottles are lost from explosion After
the lapse of about three months the
bottles are taken out Of this room ami
put into n cooler one. Tho tOttlcs are
laid fat We passed through cellar
after cellar nlled wi :. these bottles.
After six months ii gradual fcrmcn
tation, again the !,nttle.' are put III
racks, and every bottle is twisted or
Turmoil for four months every day. Two
men do nothing else but twist The bot
| ties, which brings til" sediment down
| into the neck The bottle; are then
| taken down from the rack and stood ON
| tip end The neck OF each bottle rests
| in the bottom of its underneath neigh
| Dor When the sediment Is all taken
| out OF the neck nf Ii" bottle, which \
| done by II man wearing y wire mask, =
| small quantity of roy candy syrup
is put in to sWccten ii. The terms
dry and extra dry laran more or less
| syrup. After this j. done Il new cork
is put in and tied tl:i wired The first
cork costs cents, the second one about
cents Each Lottl. * then shaken iii
so as to incorporate he syrup with the
wine 1t is then las i by for ut least six
| months Icforo it. Is sold. The cham
pagne before the syrup Is added is like
vinegar.
en- the first floor arc sixty watts, each
containing from l,n't - ',H,i3 gailnhs
of vino, and we Went through sixteen
| cellars either stored with champagne oI
| various wines stored in bulk hi.
| house has never less than Goa, o0n gal
Ions of still wines Oh hand, hcSldcs then
large stock of chafn agnes am sat
isficl from what haze sen of the cul
turc of the grape AMI the making OF TN
, wine that in Il few years the 'aliforni!
wines viii supcrscdc all others