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RECIPES

PRODUCTION

OF

CHAMPAGNE

Champagne

is

produced

in

the

Department

of

Marne,

where

grapes

were

cultivated

as

far

back

as

the

sixth

century.

In

the

last

will

and

testament

of

Remy,

Archbishop

of

Rheims,

dated

A.

D.

530,

he

bequeathes

to

the

clergy

of

his

diocese,

vineyards

situated

in

the

neighborhood

of

that

city.

The

growth

of

the

Champagne

district

has

continually

increased

since

the

tenth

century,

and

viticulture

has

become

a

very

important

industry.

The

real

development

of

champagne

dates

from

the

eighteenth

century

when

Dom

Perignon,

a

monk

of

the

Abbey

of

Hautvillers,

near

Epernay,

discovered

the

method

of

making

sparkling

champlagne.

The

Champagne

district

seems

to

have

a

special

influence

over

the

fruit

grown

upon

it,

for

the

grapes

possess

a

perfume

and

other

qualities

not

found

in

grapes

grown

any-

where

else.

The

soil

is

composed

of

chalk

with

a

light

covering

of

earth,

which

gives

the

grapes

their

distinctive

qualities,

producing

a

sparkling

wine

which

cannot

be

equalled.

Many

people

think

that

champagne

is

made

from

a'

white

grape,

but

not

more

than

one-quarter

of

the

grapes

grown

in

the

Champagne

vineyards

are

white,

the

rest

being

black.

Great

precaution

is

taken

not

to

crush

the

grapes

when

gathering,

the

bunches

being

detached

from

the

vine

one

by

one,

and

carefully

sorted

according

to

their

ripeness,

and

in

some

locations

every

individual

grape

is

examined.

The

grapes

are

pressed

daily

in

a

large

press,

worked

by

hand,

and

the

must

(juice)

is

separated

at

once

from

the

stalk

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

are

called

vins

de

suite,

and

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

fermentation

commences

and

changes

the

sweet

liquid

into

an

alcoholic

one,

which

is

wine.

When

cold

5