1892 Drinks of the world

'B/^IN^S.

65

Our liQmy^Vlll. had a vineyard at Ay, and, in order to know ..that he got the genuine article, he had a superintendent of his own on the spot. Francis I., Leo X., and Charles V. of Spain, all had vineyards in the Champagne district. But the wine they ob- tained thence was not sparkling : that was to come later, and is said to have been the invention of Dom Petrus Perignon, who died in 1715, monk of, and cellarer to, the Royal Monastery of St. Peter's at Hautvilliers. He was especially happy in his blends of wine, and having found out the secret of highly charging the wine, naturally, with carbonic acid, is said to have introduced the cork and string necessary to confine it in its bottles. Champagne Wine owes its goodness, in the first place, to the soil on which it is grown, which is unique in its mixture of chalk, silica, light clay, and oxide of iron ; in the second, to the very great care and delicate manipulation which the wine receives. Every doubtful grape is discarded, and tie carts conveying the grapes from the vineyard go at a most funereal pace, so that none of their precious contents should get bruised ; for if these little grapes) for they are little larger than surrants) get at all crushed, or pardy fermented, in caVdage, the fruit is rendered absolutely worthless for Champagne purposes. Very great care, too, is exercised in the pressing. The grapes are laid in carefully stacked heaps upon the floor of the press, where they are left for a time, and then the first gentle, but firm, sustained squeeze is applied. The juice thus extracted is the cream of E