1899 The Mixicologist by C F Lawlor

THE MIXICOLOGIST.

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Id bad years by the addition of sugar to the fermenting wine. Afterward, when the wine has fermented in the cask until the spring, it is bottled. In the bottle slight fermentation continues,and asediment is formed, which is adroitly thrown out shortly before the wine is required for the market, and this process is termed "disgorging." The wine then receives a certain quantity of liqueur, composed of the finest cane sugar dissolved in old still wine. Champagne merchants have each their own views as to the quantity of liqueur which ought to be used,and this again is made to vary to suit the fancied require ments of different markets. "Extra Dry" Champagne contains less of the saccharine admixture than "Dry," and "Brut"should contain none whatever. The best vintages have been 1874, 1880, 1884, 1887 and 1889. The London champagne buyers whenever there is a choice vintage, buy it and take it to London, so that the greater portion of good Champagnes are onl) to be found there. Heretofore the wines shipped to America have been much sweeter than those used in London,but now Extra Dry or Brut Wines are becoming more popular here every day. Champagnes for the English market, and generally called"Brut,"contain from one to two per cent liqueur. The best Rhenish wines are produced in what the Germansterm the Rheingau,a region of hillson the right bank of the Rhine, about twenty-five miles in length, extending from Walluf to Loch. In the middle of this district is the Schloss Johannisberg, given by the Em peror of Austria to the late Prince Mettemich. In the Rheingau are produced, among other wines, the.cele-