1879 Facts About Champagne and Other Sparkling Wines

Cluimpr.igne and Othei· Sparl•ling Wines.

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:and August, and are madP. either sweet or dry according to the ·country they ar e destined for. Considerable shipments of t he dry pale Styi'ian champagne take place to England, where t he iirm also send a delicate sparkling muscatel and a sparkling red burgundy, which will favourably compare with the best sparkling ·wines of the Cote d'Or. They have also a large market for theii 1 wines in Austria, Germany, Italy, and Switzerland, and export to British North America, the E ast Indies, China, .Japan, and Australia. From the year 1855 up to the present time the firm of Kleinoscheg Brothers have been awarded no less than sixteen medals for their sparkling wines at various .important home and foreign exhibit.ions. At Marburg on the river Drave, in the vicinity of the Bacher Mountains, which stretch far into Carinthia, and have t heir lower slopes covered with vines, H err F. Auchmann has ·established a successful sparkling wine manufactory. The raw wine comes from the vineyards around Marburg and from P ettau, .some ten or twelve miles lower down the Drave. The vintage ·commonly lasts from the middle of October until the middle of November. Black grapes of the clevener and portuguese varie– ·ties are pressed as in the Champagne, so as to yield a white must, with which a certain portion of white wine from the mosler or furmint grape is subsequently mingled. The bottling 'takes place as early as .April or May. The wines are principally ·consumed in Austria, but are also exported to Russia, Italy, E gypt, the Danubian Principalities, Australia, &c. Sparkling wines seem to be made in various parts of Hun– gary, judging from the samples sent to the Vienna and Paris ·E xhibitions from P esth, Pressbur g, Oedenburg, Pees, Velencze, .and Kolozsv{n·. Rose-colour wines are evidently much in favour with the respective manufacturers, several of whom make spark– ling red wines as well, but with none of the success of their ·styrian n eighbours. The best Hungarian sparkling wines we h ave met with are those of Hubert and Habermann, made at Pressburg, the former capital of Hungary, where its kings, after l)eing crowned, u sed to ride up the Konigsberg brandishing t he