1933 Jack's Manual by J A Grohusko

jack's manual and skin, which contains the coloring matter. This liquid is almost colorless, and after fermentation becomes still lighter in color. The juice obtained from the press by three consecutive pressings, gives the cuvee, and it is this liquid which has the necessary qualities to make a fine wine. The wines obtained by subsequent pressure, called vins de suite, are inferior in quality and cannot be used for choice champagne. As the must runs out of the press, it is put into vats, where it is left to settle for twelve hours,to allow impurities to settle at the bottom. It is then drawn off into casks, the cleanliness of which is scrupulously looked after. A few days later, fermenta tion commences,and changes the sweet liquid into an alcoholic one, which is wine. When cold weather sets in, the wine be comes clear and is drawn off, the lees remaining in the cask. The total area now under cultivation to produce true cham pagne, under prescribed regulations, is only about 37,000 acres. The wine-producing district of Champagne may be divided into three regions. First,the mountain country of Reims, where the grapes possess the distinctive qualities of vinosity and fresh ness; second, the Avize district, notable for wines made from white grapes which are of great delicacy; 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 disappointing. 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 connois seur expects to find. During January and February the wine- maker mixes in immense casks the wines from different vine-, yards. Wines want character, bouquet, vinosity, and delicacy, and these qualities can be secured only by the mixture of wines possessing these elements individually. To make a fine cham pagne one must know thoroughly the characteristics of the wine of each vineyard, and this requires a keen sense of smell and taste, and great skill and experience.