The sun., 1889-12-08

Tsfuse I 6ss eossul ateS into he Ei9SIlsr form
::s. : SSoaSs S then ssaS ss%s. iS sSs lSScap
for ghiSh 81 sBHsS %a0SSSFS SsneS p
S SSrS5s 'Ss SECURING the temporary cork bang
| goes tho cork, the refuse. and-with o skilfu
foiiSws L ou So 9tct his nser Or his thSmf
In the neck OF the bottle and cleans out any re-
Sdt sSd aSh ho spns
on rack. which presses an lndiS-rubber cork
doseIp who % doses s I Il and Produces At viii drS
or a sweet, a light or dark wine.
whsS his but %
more than old wine OF the best quality TO which
tho flnest S0gnao has been added. For the
from from 10 to iS per cent. and for the English,
.asS %Ss IS o5Sey sosalPg vine
wine. Up, 70 the very close OF the eighteenth
WIZ Wos TtS al aEo az snsny 0T an
liguoreux flavor and aroma, were, except by
aSS SbsenrS Inferior TO h
latter period the flavor Of sa,tte bouchon CHAMP
payne was first regularly Improved By the ad-
claiming to believe that Dom Pcrgnon. = the
father OF champagne" never put a grain OF
sor, Dom drossart, declared afterward. in spite
ig said TO have revolutionlzed the vintage, OF
the discovery that fermentation converted the
sugar into alcohol Then the practice became
AS soon as the dosage is over the bottle is
passed to the 6Odliseu. or leyeller. who iills 1t
up to the requisite level for corking., II he
at this stage Of the finishing process. and some
manufacturers OF disrepute arc known to
gives ths Vine rosSate hue The next hand
TO take charge Of the bottle Is the corker, with
his machine. who gives 1t its coup de grdce.
HOW THE CORK Is SECURED.
In addition to the sealing wax over Il. the
cork In o champagne bottle was from the very
$Eyss sis q s5r IL
Masen f755iSls Glorious Sewerage usSs' was al H
champagne bottles, requiring the latter 70 be
o5 s9H be led
Of three strands. well twisted"
into the neck OF the bottle. The corks come from
Ave cents each. They must be 9' arm and al ' uni.
form Of fibre. and before using are boiled in
wine or steamed or soaked In solution Of
The cork is handed warm to the corker he
It In his machine, and forces It into the neck Of
the bottle, where It is driven home home bE a weight
d9 eGS5sRs Rbo eI hS es
In with string and rounds off its top. The
metelT de ~, or wirer. next fastens the wire
ration is at last completed by brawny work
map WHO sIn ssizes & couple Of bottles ties 6X their
Then come days or even weeks Of rest. after
which dainty female fingers mako the bot
neck e Tfs q gold q sIySF
"redilabel." and green label" are terms which
now suggest to the connoisseur at once the
particular brands 70 seal which wax Of those
non. nom in letter tier dated Dec. To- 1856 writes Of
S ssasd
cipher in red wax seemed very delicate, but
Hse VIII S wS
o coat Of arms, seems to have more quail
ity and vinosity; both sablant perfectly, though
which is sealed with black, the people who
esteem foam would bestow the most magnia-
So@ ~ tSs Is
After eceivinG its escutcheon Of foil or wax
papeS and is spped Into strsw enReopes
cased. and made ready to start on its journey
cork. like "the British INC morning drum beat
echoes around the world.
FLAvoB AND BOUQUET.
That the cultivated palate recognizes at o
from another viii be conceded by the inoredn.
lous when one remembers these facts little
known In this county, S6out the sol OF differ;
bestows flavor OF peaches op the grapes and
thence on the wines; Ayenay Imports taste
Of modern champagne. nutty flavor; and
Plerry the fiinty or pierre JuSa flavor 30 much
But it must always be remembered that tho
dryest wines are necessarily made from the
finest MIN byM The liquor added in the dos
Inferior article Of wine as to make It palatable
70 Russians or Germans. or Americans or even
%ns hss oSs % hS y once S S
to have succeeded in 80 Disgusting with his
GAUGES fsh hawk that It passed muster as a
made that Horoscope oil could bo ilqueured until
It would BE- pGSsa6le to some PatSRtss tR1s as Gham-
doubtediY get It the best they drink their
ehampagne, with their dinners and not at
derstand how people on the Continent and In
the United States relish the sweet wines.
Q great advantage OF those more heavily
liq9euTed. The latter explode more effusiyely
tbs s but th
In them become accumulated Immediately un-
der the cork instead Of being held diffused
through the wine. The dry wines. owing their
sparkling properties to the natural sweetness
OF the grape. effervesce more gently at first but
retain their gas great deal longer. This same
not only conceals the flavor of
bad champagnes. but II cloaks that OF the finer
wines also. which preserve their bouquet some
time after their gas has evaporated
The tall glasses which have been in use since
earliest days. and only OF recent
years yielded the cloth to the bell-shRped and
wide -mouthed beakerS, RervN best OF all to
display the effervesoence which has from Per-
ignon's day been the chief charm OF cham
payne: But as they promote this excess OF
froth. for that very reason they smother the
bouquet, which is best savored from the lips OF
the bell-mouth.
The sweetest wines go to Russia and Ger
many. while Great Britain takes the dryest-
and best America and France occupy posi-
tions between the two extremes. China and
India import light dry champagnes: Australia
and Africa the strongest they can get
Good champagne is usually OF pale straw
color. with nothing Of q, yellow tinGe. When
ever you see q pink tint in your wines you may
set It down to negligence. for all reputable
try as much as possible to avoid
e% %tractinR this pink color from the grape skins.
Since 1874. however. slightly pink wines have
been more highly esteemed than formerly. as
the pinkish curde OF that year was a great sue
cess. ROaA- cOlOrAd phamDapnas r. - w hich wnra