1914 Beverages de luxe

wines became practically obsolete, and any wines cominp from there were generally supposed to be sparkling. Cradiially, however, other provinces and countries began to produce spark- ling wines, and became known to everybody as Champagne, whether made in Bordeaux or Borgougne province, or America, Germany, Italy or Austria. At the same time, the original houses were growing in size rapidly and continuously, and their capacities grew until now some of the large hou.ses of France have stocks of 11^,000,000 bottles. Thirteen millions is easily said, but when one stops to realizt' what enormous space 1,000,000 bottles will retjuire, and then multiply it by thirteen, .same .seems almost an absurdity, especially when the elaborate process and long time it re(iuires is taken into consideration. We have also cellars in America with capacities of from 500,000 to 2,000,(100, all made on the same process, and with the same elaborate care. None but the choicest of grapes are used, and only from .selected locations. When the vintage season arrives they are hauled to the winery, where they are pressed and the juice run off into large casks to ferment. So far the process has been very simple, but now the Chamiiagne expert gets in his work and intelligence, blending the various juices, so as to make one cuvee, or homogeneous mass, perfect in taste, color, acidity and bouquet. After the cuvee is made it is ready for bottling, where the second fermentation takes place. When fermented they are lowered into the cellars to cool off and ri])en. The ripening period usually takes two and one-half to three years, after which time the now Champagne can be put on the market if necessary, but the first-class cellars rarely attempt to put their brands out before four or five years. When the wine is bottle ripe it is put on tables "surpointe;" that is, the bottles are all neck down. After it has repo.sed on the tables for twenty- four hours the "remeuer" i)roceeds with his daily <)])eration of iiandling each bottle by giving it a rotary shake for two to six weeks, at the end of which lime the wine is sui)pos('d to be crystal clear, the sediment formed by fermentation having been worked down to the cork. The next operation is the disgorging or taking out the sedi- ment. This is done neatly, easily, and with little lo.ss of wine or sparkle by experienced men, and the syrup is then added. Before adding any .syrup the wine is tart and is called "Brut," meaning raw. The amount of .syrup added usually designates the grade thereof, under the names Sweet, Medium, Extra Dry or Special Dry, etc. The bottle is then recorked with a new and expensive finishing cork, which is fastened down by means of a jjronged wire, and the bottle is then ready for the packing room,