1879 Facts About Champagne and Other Sparkling Wines

C!t cimpagne cmd Other Sparlcliny Wines.

15 G

where the firm store their wine, whether in wood or bottle, have been formed from some vast subterranean galle1·ies whence centuries ago stone was quarried, and which a.re situated about

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- = a quarter of an hour's _. ~ drive from Chateauneuf, ,,.0,~ in the midst of vineya~·ds ~~ n,nd cornfields. The wme < ~-:(d-J-, is invariably bottled in a @ 1 '-:0· cellier at the head estab– .. -~ (~ 'b .,,<~~ lishment, but it is in ~-these cellars where it ~io:~ 0 goes through the course =~~- · of careful treatment simi- lar to that pursued with regard to champagne.

In order that the delicat e flavour of the wine may be pre– served the liqueur is prepar ed 'vith the finest old sauternes, without any addition of spirit, and the close is admini stered with the most improved modern appliance, constructed of silver , and provided with crystal taps. At the Concours Regional d'Angouleme of 1877, the jury, after recording that they had sa.tisfied themselves by the aid of a chemical analysis that the samples of sparkling sauternes sTubmitted to their judgment were free from any foreign ingredient, awarded to Messrs. N ormandin and Co. the only gold medal given in the Group of Alimentary Products. Encouraged, no doubt, by the success obtained by Messrs. N ormandin and Co. ·with their sparkling sauternes, the house of L ermat-Robert and Co., of Bordeaux, have r ecently introduced a sparkling barsac, samples of which were submitted to the jury at the P aris Exhibition of 1878.