1872 Cooling Cups and Dainty Drinks (Mixellany)

10 Wines. than the white. The Pink ( " 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 brightest, is very captivating; 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 (cremens, 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 pff the effect of the spirit, and to stimulate the system, without subsequent depression. It contains little mucilaginous matter, and, being a thin wine, is easily digested. As a stimulus, it is the least injurious; while, as a tonic, it ranks much lower than most other wines. Bad or fictitious Champagne is highly injurious to health ; hence the importance

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