1869 Cooling Cups and Dainty drinks by William Terrington

10

Wines.

.

than the white. ( “ Champagne rose ”) differs only in the manufacture from those which are colourless. Sparkling Champagne ( grand mous- seux ) is the result of incomplete fermentation, and, being the most sparkling, and invariably the but it is not the choicest, the confined carbonic acid holding the wine in the volatile state so much desired. It has not the peculiar bouquet in so marked a degree as the creaming or slightly sparkling wine foremens, or demi-mousseux) The wine most esteemed by con- noisseurs is the “ still/’ so called by reason of its being bottled after the fermentation has ceased, thereby constituting it a more natural, and, there- fore, more wholesome wine. Champagne wine has been recommended by the . faculty as a valuable medicine for keeping up the system during exhaustion. It contains more or less carbonic acid, the result of which is to carry The Pink brightest, is very captivating ;

effect of the spirit, and to stimulate the

off the

system, without subsequent depression. It contains little mucilaginous matter, and, being a thin wine,

As a stimulus, it is the least

is easily digested.

injurious it ranks much lower than most other wines. Bad or fictitious Champagne is highly injurious to health ; hence the importance ; while, as a tonic,