1916 Jack's Manual by J A Grohusko (4th edition)

removed. The glass must be near at hand so that no wine Care should be taken that the wine flows out quietly, and if gently poured on the side of the wine glass 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 minutes, even in the hottest weather. It is important to remember that too much icing destroys body and vinosity. Served with ice puddings a rich champagne is delicious, or even after soup, but it would be considered cruel to provide nothing but champagne during the whole of a dinner. Should champagne be required between luncheon and dinner, it is well to serve a biscuit with it. AMERICAN CHAMPAGNES. Wines made in America — there are many excellent types which resemble the better foreign qualities in many essentials. They are clean and palatable, with a good deal of "mousse." They are good "Dinner Wines." On account of there being no tax or duty on Domestic Champagnes they are much lower in price than the imported. American Sparkling Wines are produced principally in three territories, viz.: In New York State, in the Ohio and Missouri District and in California. New York State produces nearly four-fifths of the output from grapes grown on the steep hills around Hammonds- port and Lake Keuka. These wines are light and delicate resembling much the French Saumurs. The Ohio and Missouri wines, whilst being heavier in body, are somewhat rougher in flavor. California, while the largest producer of still wines, has up to present time, furnished but little champagne. Great progress has been^made for the past few^ years by Urbana Wine Company wines. They are presenting a red sparkling Burgundy on the market; making great progress. FORMING THE SPARKLE The ferments which existed at the time of the vintage and had become dormant during the winter, revive with the first warmth of spring, and commence to act afresh. They de- compose the natural sugar still remaining from the vintage and transform it, as also the cane sugar added at the time of bottling, into a supplementary amount of alcohol and carbonic acid gas; but this time the gas cannot escape be- cause the bottle is hermetically sealed; instead, it mixes thoroughly with the wine, producing that elegant sparkle so well known. This fermentation in the corked bottle generates a deposit which settles on the low side of the bottle and may be lost.

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