1879 Facts About Champagne and Other Sparkling Wines

110

Cha?npagne ancl Other Spa1·lcling Wines.

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Eylau and Jena, access is gained to the upper range of vaults, brilliantly illuminated by the~,glare of gas, or dimly lighted by the flickering flame of tallow-candles, upwards of 6Q,000lbs. of which are annually <:!Onsumed. Here group after group of the small army of 350 workmen employed in these subterranean galleries are encountered engaged fr1 the process of transforming the vin hrut into champagne. At Messrs. Moet and Chandon's the all-important operation of liqueuring the wine is effected by aid of machines of the latest construction, which regulate the quantity administered to the utmost nicety. The corks are