1879 Facts About Champagne and Other Sparkling Wines

XX.-CONCLUDING F ACTS .AND HINTS. Dry and Sweet Champagnes-Their Sparkling Properties-Form of Cham– pagne Glasses-Style of Sparkling Wines Consumed in Different Countries– -The Colour and Alcoholic S trength of Champa gne-Champagne Approved of by the F aculty-Its Use in Nervous Derangements-The– I cing of Champagne-Scar city of Grand Vintages in the Charnpa gue– The Quality of the "\Viue has little influence on the Price-Prices realised by the Ay and Verzeriay Crus in Grancl Years-Suggestions for L ayiug– down Champagnes of Grand Vintages-The Improvement they Develop· after a few Years-The '\Vine of 1874-The proper kind of Cellar to lay down Champagne in-Advantages of Burrow's P atent Slider Wine Bins-Increase in the Consumption of Champagne-Tabular Statement of Stocks, E xports, and H ome Consumption from 1844-5 to 1877-8- When to Ser ve Ch.ampagne at a Dinner Party-Charles Dickens's dictum that its proper place is at a Ball-Advantageous Effect of Champagne at an ordinary Brit ish Dinner P arty-Sparkling Wine Cups. WHEN selecting a sparkling wine one fact should be borne in mind-that just as , according t o Sam Weller, it is the seasoning which makes the pie mutton, beef, ·or veal, so it is the liqueur· which r enders the wine dry or sweet, light or strong. A r eally-