1930 The Savoy Cocktail Book

CHAMPAGNE

It was the Master-Cellarer of the Abbey of Hautvillers, Dom Perignon by name, who first intro duced, in the XVIIth Century, this practice of combining the grapes of various vineyards, and a peculiar method of producing the luscious froth and at the same time clarifying the wine, in the actual bottle. Last, but by no means least, he introduced the use of the cork stopper for bottling wines. His methods, with certain improvements, have been in use ever since. If, now, we would leaj-n something of Cham pagne, it is first necessary to realise that although true Champagne is only permitted to be produced within a certain strict confine in the district surrounding Rheims, it does not follow that all the vineyards within that province are producers of Champagne. Champagne is a wine of such exacting properties that only a limited number of vineyards in the area are considei'cd to possess the necessary soil, geographical position, exposure to sunlight, etc., to loear grapes of the yery particular quality required for perfect blending. The great reputation of Champagne rests to a large extent upon this factor, and in consequence the strictest laws are in force to cover it. Before we can learn to judge Champagne properly, it is essential to know how it is made, a process, in its main principles, not at all difficult to understand. It has already been explained how the grapes from various vineyards are brought together for careful blending. That is the first stage, at vintage time, usually towards the end of September.

's-,'

Each batch of fresh grapes is pressed in special large-surface presses, peculiar to the Champagne district,