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carbonic acid gas, being unable to escape, will remain in solution in
the wine until such time as, the cork being removed, it will have a
chance of escaping, either from the bottle or from the glasses into
which the wine is poured.
In order to appreciate Champagne fully, one should not wait
until the end of a long meal during which other wines of a strong
character have been drunk. Otherwise, one will discover that the
palate is unable to appreciate the subtle qualities of Champagne.
Champagne, when g o o d , is undoubtedly better than any other
sparkling wine, it costs more and is worth more, but it has ceased
to enjoy what was for a long time a monopoly. Methods and devices
used for the first time and perfected in the Champagne district may
easily be copied and applied elsewhere, but sparkling Champagne
owes its unchallenged superiority over all other sparkling wines to
characteristics due to purely local conditions, to the soil, climate,
aspect and variety of the Champagne vineyards.
ARTHUR LEVlTTA
Wine Broker
119, Endsleigh Court, Upper Woburn Place, W.C. I
TELEPHONE:
EUSTON 1783 / 7115
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