Evening star. [volume] (Washington, D.C.) 1854-1972, 1891-08-29


pieces of wood, q roller and grinder being
placed over the pressed grapes, only the first
squeeze Of which is used for making the best
quality Of wines The grapes have previously
Kilograms for forty gallons of wine, or. az
1t is technically called, one ''piece." This
| amount having been obtained no more is
crushed out for the high-clsss wines. The at
| tentlon is now directed to the edges, which
| have naturally received less pressure than fruit
in the center. They are carefully trimmed.
and from this the secondary product or first
| tallle Is obtained. The process being re-
peated gives successfully the second "taille''
and .'redeche." Juice expressed from the I'M
| avoldable Joltlng OF the grapes in carrying
them in baskets, whether by carts or strapped
to the sides Of mules, is Of USE for the reason
that the purple tinge pervading units it for
| use as champagne.
To find the sweetness Of the wine and what
| proportion OF sugar is needed the owner tests
the wine as it flows from the press by means of
glycometer. The wine being poured into
| casks Is left for time to settle that all i'm
purltles may rise to the top. This scum is
| given the name of ''cotte." Immediately upon
| appearing on the surface Of the casks. which
are always new, little sulphur is burned inside,
this setting free sulphurous acid and serving
alike to whiten the wine and prevent a woody
taste which would otherwise be engendered by
| the new oak.
| cELLARINa THE CASKS.
The next thing to occupy attention is cellar
| ing these casks. They are placed on scantling
some eight inches from the ground, care hav-
ing been previously observed in filling to leave
sufficient margin SO that when fermentation be-
| gins the liquor may not overflow. Closing the
opening with vine leaves and a tile, a month is
permitted to elapse, at the expiration of which
time fermentation having subsidized, the wine is
racked off into different casks by means Of
copper vessels which are cOrked with wooden
bungs and ranged on supports Careful watch
ing is still necessary, for should the work Of
fermentation be incomplete slight oversight
might result in the total loss of the whole
quantity.
The first frosts ushered in by December serve
to clear the wine and it is now that the blend
ing and mixing process is performed. The first
is done by bringing together forty or more
casks Of the same grOwth-the blending is dis
tributlng them in equal qualities so as to form
wine for commercial requirements. Tannin is
| used to anticipate any disease of the wine, such
| as a deposit or grease. alcohol also being added
In proportion to the quality desired. Should
the year prove poor one and the wines de-
ticient in alcohol. this difficulty is overcome
by adding spirits distilled from the best quality
OF Cognac brandies.
The day following this operation a prepare
ton OF isinglass is made by dissOlviYg it in q
weak solution of tartaric acid then poured
into the wine and stirred with stick both be-
fore and after mixing The ingredients being
fully mixed the casks are Theoretically sealed, a
small hole drilled in the top sufficient to admit
three straws of rye or wheat, which being in
serted with the heads on thus admits sufficient
air to prevent all danger of fermentation. This
is known as timing.
For three weeks the wine remains thus with
out disturbing. The end of February has now
arrived, and the liquid is placed in cool eel
lar that opportunity may thus be afforded the
isinglass to properly complete its work, when
with the spring another fermentation sets in.
Previous to bOttllDV the itiua
OF sugar, alcohol and neutral properties are
correctly ascertained through the agency of q
vlnometer. On account of the effervescing
qualities necessary this is found to be indis-
sugar the wine would burst the bottles, and in
the absence of that component the requisite
amount is supplied by inserting "liquer," q
pure wine with a solution of candied sugar.
BoTTL1Na THE WINE.
The utmost precaution is to be observed in
the choice of bottles, not alone as to their
shape, but as to their color, which is of no in
considerable importance. and to the strength.
since it would be willful waste to use a weak
one, experience in this case being dearly
bought by the loss of all wine 80 bottled In
this branch of the business none but compe-
tent wOrkmen are employed. The bottles.
upon being rinsed, dried and thoroughly in
spected, are filled by the workmen from taps, each
cask containing from six to eight or ten spouts.
They now pass into the charge of the corker,
and here again We have to thank that same old
''bon vivant," Dom Perignon. who found it
better to insert stopper of cork rather than
the method Of sealing then in vogue, namely, a
piece Of fax dipped In oil The cork, driven in
by means Of a mallet, must now be firmly
wired. machine for this purpose crosses
several pieces of wire In the middle and fixes
them firmly about the necks Of the bottles
after being finished in which manner they are
stacked in vaults kept for this purpose.
Fermentation setting in, the acids decompose
the saccharine matter. setting free carbOnic
acid, producing thereby alcohol and deposit.
Efervessence taking place results in the break
age of all weak bottles. The others often being
marked with chalk that the same position may
be observed again, they are removed to another
tenacious character, presenting upon the sides
Of the bottle thin white substance, which in
some instances can be removed by vigorous
shaking.
INTO AN UPPER CELLAR.
Many months have now passed and July
being reached the hands are kept busy remov-
ing defective hoops from the casks and replace
ing them with new. This occupation lasts
until vintage season arrives, which being over
and the nipping of early frosts perceptible in
the air. many houses now bring the bottled
products of their vineyards into an upper
cellar, which is regarded as a wise move the
cold helping to dry the deposit. A thorough
inspection is gone through with to every bottle
and they are piled anew, the weak and broken
ones being previously removed. All those
showing deposit or ''masque'' upon the sides
undergo a treatment such as human being
with defective or injured organ would re-
ceive at the hands of skilled surgeon. Into a
box-shaped machine are placed two bottles
which receive rotary motion from
handle for that purpose. while two
little hammers INCREASINGLY beat upon
them, producing a shock sufficient to loosen the
deposit. Supplying himself with an iron i'm
plement, the workman hits with a regulated
force, as an unwary blow would result in shat
tering the brittle receptacle and unwittingly
pour ont upon the ground a hbation Of the
precious liquid. The bottles are after this
placed neck downward upon racks, where,
after remaining short time, they are slightly
shaken to insure the ''mas1ue" having all set
tied on the cork. The hand Of a deft workman
for this is required, since the bottles have each
to be slightly lifted, dexterously shaken in that
position and restored to their original place,
this requiring to be gone through with every
day for a month or six weeks. as the urgency
of the case may require. The ''masque" having
now entirely settled, all good bottles are placed
necks downward at a sharp angle, awaiting their
uncorking; imperfect ones are again put upon
the racks and worked over.
INSERTING THE EXPORT sIRUP.
Carefully watching the bubble Of air within
the bottle the workman at the proper moment
removes the cork in such manner that the rush
of gas simply elects the ''masque." portion