1899 The Mixicologist by C F Lawlor

I20

THE MIXICOLOGIST.

feet in height, careful pains being taken by the vine dresser to maintain quality at the expense of quantity. It is a peculiar feature of the wines of the Bordelaise that you will rarely,if ever,find a connoisseur who AviU confess an undivided and exclusive attachment to any one particular growth. The claret drinker flits from vineyard to vineyard without being able to fix his affec tion once and forever. Not so on the Khine. There are found the partisans, each one of whom enthusiastic ally lauds his particular favorite. Clarets are gently stimulating, perfectly wholesome, and possess the inestimable property of building up bone and muscle of the human frame. The higher grades are classified into five Cms. Thereafter come the wines of "Bourgeois" and "Artisan" growths. The last named are not suitable for exports, but are consumed by the peasants and laboring classes. Champagnes.—Champagne, as everybody knows, takes its name from the French province in which it is produced, but everybody does not know that Sparkling ■Champagne was the discovery of a monk belonging to the royal monastery of St. Pierre at Hautvilliers. His name was Father Perignon, and he died in 1715. The chief depots of Champagne are at Ay, Epernay and Rheims, where the quantity kept in stock is exceedingly large. The sparkle, or "mousse," as the French term it, which characterizes Champagne, is produced by the development of carbonic acid gas from the saccharine constituents of the grape juice, and is sometimes assisted