1879 Facts About Champagne and Other Sparkling Wines

Co1ttents.

P.AGE ..

THE VINEYARDS OF THE MOUNTAIN .

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The Wine of Sillery-Origin of its Reno\rn-The l\forechale d'Estrees a successful l\farchande de Yin- From Reims to Sillery-Failure of t he J acquesson Vineyards-Chateau of Sillery-Wine ]\faking at l\f. Fortel's-Sillery sec-The Vintage and Vendano-eoirs at Vcrzcnay– The Verzy Vineyards-Edward III. at the Abbey of St. Baslc- l!'rom Reims to Bouzy-Thc HeITing Procession at St. Remi- Rilly, Chigny, and Ludes-The Knights Templars' "Pot" of Winc-Mailly and t he View over the Plains of the Champagne-Wine l\1aking at Mailly– The Village in the Wood-Village and CMteau of Louvois- L ouis-lc– Grand's War Minister-Bouzy, its Vineyards and Church Steepl e, and t he Lottery of the Great Gold Ingot-MM. WcrJe's and l\'Ioet and Chandon's Yendangeoirs-P1·essing the Grapes-Still Red Bouzy - Ambonnay-A Peasant Proprietor-The Vineyards of Ville-Dom– mange and Sacy, Hermonville, and St. Thieny-Thc Still Red Wi ne of the Jattcr 32: IV.-THE VINES OF THE CHAMPAGNE AND THE S YSTEM OF CuLTIVATION. The Vines chiefly of the Pineau Variety-The Plant clor6 of Ay, t he Plant vert dore, the Plant gris, and the Epinette-The Soil of the Vineyards -Close Mode of Plantation-The Operation of Provinage-The Stems of the Vines never more than Three Years Old-Fixing the Stak es to the Vines-Manuring and General Cultivation-Spring Frosts in ~ t he Champagne-Various Modes of Protecting the Vines against them -Dr. Guyot's System-The Parasites that Prey upon the Vines . . 4z Treatment of Champagne after it comes from the Wine-Press- Racking and Blending of the Wine-Deficiency and Excess of Effervesceuce– Strength and Form of Champagne Bottles-The "Tirage" or Bottling of the \Vine -The Process of Gas-making commences - Inevitable Breakage follows- Wine Stacked in Piles-Formation of Sediment - Bottles placed "sm· pointe" and Daily Shaken-Effect of this occu· pation 011 those incessantly engaged in it-" Claws" and "Masks"– Champagne Cella.rs-Their Construction and Aspect- Transforming the " vin brut" into Champagne-Disgorging and Liqueuring the Wine-The Corking, Stringing, Wiring, I and Amalgamating-The Wine's Agitated Existence comes to au End-The Bottles have their Toilettes made- Champagne se out on its beneficial Pilgrimage . 4.S V.-PREPARATION OF CHAMPAGNE.

VI.-Trrn REillrn CHAMPAGNE EsTABLISHMENTS 0 •

Messrs. Werle anci Co., successors to the Vcuve Clicquot-Ponsardin– Their Offices and Cellars on the site of a Former Commanderie of the Templars-Origin of the Celebrity of Madame Clicquot's Wines-1\f. Werle and his Son-The Forty-five Cellars of the Clicquot-Werle Establishment-Our Tow· of Inspection-Ingenious Liqueuring Ma– chine-An Explosion and its Consequences-1\1. Werle's Gallery of