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BOOTHBY'SWORLDDRINKS
phenomenon is caused by yeast spores, ever present in the air
and, indeed, even upon the skin of the grape itself. Fermenta
tion, by its chemical action, breaks up the sugar content of any
given liquid into its two component parts, alcohol and carbonic
gas. The latter escapes into the atmosphere. Fermentation
occurs in two steps. The first, violent fermentation continues
from eight to ten days, after which the liquid is decanted into
another receptacle. Following this, after-fermentation takes
place, which continues from four to six weeks. In some in
stances, thereafter the resulting wine must be clarified and then
allowed to age. Most table wines are at their best age from six
to ten years, but this varies, to a great extent, with the particu
lar variety. Thus a vintage variety of, say, 1928 may prove a
much more desirable beverage than the same variety, years
older, but from a non-vintage year.
Should the grape be from a vintage year, nature alone will
produce a bounteous result, but should the year be too moist or
too dry or, contra, have too much or too little sunshine, then
man must step in, aiding nature in her deficiencies, by supplying
that which has been omitted, and an off-year for vintage crops
has gone down in history.
On the other hand, in vintage years, nature, unaided, pro
duces a grape containing just the proper quantity of sugar and
acid. Complete fermentation thus is attained and complete
fermentation spells a dry wine along with a fine body and mag
nificent bouquet.
France, beyond question, produces in certain years wines
of the very finest vintage, but in small quantities and at prices
well beyond the pocketbook of the average consumer. These
wines are seldom exported. They are solely for the epicure or
the gourmand who demands them and is willing to pay the
price. France also produces a large quantity of well-bodied
wines, with fine bouquet, which are procurable by the average
person at fair prices. The greatest wine production of France,
however,is of an inferior type. This is retained, mostly in bulk;