1879 Facts About Champagne and Other Sparkling Wines

182

Champagne ancl Othe?· Sparl.:ling Wines.

per cent. The wine is now left quie.t for at least a year, and if possible for two years, after which the bottles are placed on stands in the customary inverted position, and shaken daily for a period of six weeks, in order to dislodge the sediment and. force it against the cork. German workmen are far less expert at this operation than their fellows in the Champagne, as few– of the former can manage more than their four-and-twenty

. thousand bottles ner diem. The- I disgorgeIUent and liqueuring- of the wine is accomplished at Messrs. Deu;,hard's and other '--·-~ ... - :_... I German establishments in pre- <--;;=- 'j cisely the sa~e fashion as is. I followed iii the Champagne. I · , ---;::-;f~;-.:,, tasted here had the real riesling flavour an t e ne nn. Ul'a ~-~ - ._\_ pei·fume comIUon to this grape· '}}~~?!~J_tkj· In preparing them no attem1)t 'J=:.-:- ~.: .. c: ~ .....;;;;;,.~~ had been made to imitate -· ., ..... -, ____ -;_~ _:" 1 !I __;;. ~-;~ I - $'/ /,, . The clry sparkling hocks we d h fi t

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champagne ; but, on the other hand, every care bad been ta.ken to preserve the true bock cha– racter with its distinguishing freshness of t aste combined with a lightness which wines containing liqueur in excess could never have exhibited.

ON THE BRIDGE A'.r RECH, AHR VALLEY.

The sparkling moselles, too, depended not on any imparted mus– ~catel flavour and perfume, but on their own natural bouquet and the flavour they derive from the scbistous soil in which these wines are grown.