1879 Facts About Champagne and Other Sparkling Wines

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Cha;mrpagne ancl Other Sparkling Wines.

using them, but for some time past they have given up the practice, feeling convinced that it was productive of more harm than good. Glass is an amorphous and unelastic substance which, although it will stand a high pressure once, often suc– cumbs when put to a second test by the action of the ferment– ing wine. . The firm calculate their · annual breakage at from 2! to 3 per cent. Messrs. Ewald being installed aJmost in the heart of the Rheingau can readily draw their supplies of wine from the most favoured localities . J ohannisber g is within a few miles of Riides– heim, and in those years when, owing to the grapes not having thoroughly ripened, the wine is only of intermediate value as a still wine, it serves admirably for conversion into sparkling wine, r e– taining as it