1910s Jack's manual by J A Grohusko (3rd edition)

for wines made from white grapes, which are of great del- icacy; and third, the Valley of the Marne, where the wines are characterized by an excellent bouquet. Wines made solely from grapes of any one district would be found dis- appointing. One must unite the freshness and strength of Verzenay with the mellowness of Bouzy, the softness of Cramant, and the bouquet of Ay, in order to blend into a champagne all the delightful qualities which a connoisseur expects to find. During January and February the wine- rriaker mixes in immense casks the wines from difterent vineyards. Wines want character, bouquet, vinosity and delicacy, and these qualities can only be secured by the mixture of wines possessing these elements individually. To make a fine champagne one must know thoroughly the characteristics of the wine of each vineyard, and this re- quires a keen sense of smell and taste, and great skill and experience. THE CUVfiE. During the spring the merchant makes the "Cuvee,'' which is the assembling of a number of wines in one blend; de- pending upon the business of the merchant it may be a few or many thousand bottles and until finally disposed of is known as the "Special Cuvee" of the year of blending. "Vin- tage years" are the years of especially fine crops and in such years the Cuvee is made as large as proper qualities permit. The making of the Cuvee is the most delicate operation in the profession, requiring exquisite judgment in the selection of the wines to be blended to produce the perfect Cuvee, a definite result being obtained only after a period of years as the wine rounds out in maturity in the bottle. BOTTLING By the aid of mechanical apparatus the wine, to which is added a certain quantity of cane sugar, is put into new and carefully rinsed out bottles; these are corked and the cork held in by means of an iron clasp. The bottles are immediately stored on their sides in immense cellars, hewn from solid chalk. SERVING The process of uncorking this wine is often grossly mis- managed. The cork should be slowly and noiselessly ex- tracted after, first the wire, and then the string, are entirely removed. The glass must be near at hand so that no wine may be lost. Care should be taken that the wine flows out quietly, and if gently poured on the side of the wine gla.'--3 the ebullition of the wine will be checked and the goblet filled without spilling. Do not fill the glass to the brim with any wine, but leave a quarter of an inch or more free. Rich champagne only requires to be stood in ice up to the shoulder of the bottle for not longer than twenty