1895 The Mixicologist (First Edition) by C F Lawlor

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THE MIXICOLOGIST. bunches exhibit a yellowisli brown (instead of a green) color, and show signs of flacidity. In Spain, France, and Portugal it is a very common practice to dust over the grapes with plaster of paris, or to add the plaster to the must. The intention is to prevent putréfaction of the berries in the latter, to add to the Chemical stability of the wine. Effervescing or Sparkling Wines. Tliese wines are largely impregnated with car- bonic acid, engendered by an after-fermentation in the closed bottle by means of added sugar. The art originated in Champagne, where the best sparkling wines are produced, and whence it has spread to the Rhine, the Moselle, and other dis­ tricts. A champagne which contains relatively little sugar is called “dry it is cliiefly this kind which is imported into Great Britain, where cham­ pagne is used habitually principally as a dinner wine ; inFrance a sweet wine is preferred. At the presentday wine is practically a European pro- duct, although a certain quantity is made in the United States, at the Cape of Good Hope, and in Australia. France shows to-day, and has during several iso- lated seasons the past twenty years, sliown herself to be the most remarkable wine-producing country country in the world’s history, and this in face of the fact that the United States and Italy, with more territory suitable to grape-growing, and with won-