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MIXED DRINKS.
The name champagne is also applied in a general
way to effervescent wines wherever made; as,California
champagne,Swiss champagne,etc.
Marne and Haute-Marne supply the greater por
tion of this description of wine, Marne producing the
best qualities. The principal vineyards are at Ay,
Dizy,Hautvillers and Mareuil,on the right bank of the
river, and at Pierry and Moussy on the left. To the
south of these are those of Avize,Cramant,and Vertus.
The vineyards of the mountains include those of Ver-
zenay, Sillery, Rilly-en-Montagne and Bouzy.
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The sparkling champagnes are made from both the
white and red grapes, carefully pressed and the wine is
of an amber color, more or less deep according to the
vintage and to the proportion of black grapes used.
The grapes are pressed in a large pressoir, the first press
ing yielding the best quality, the second and third being
proportionately inferior. The vintage usually takes
place the first week in October, the young wines being
left to ferment in the casks until winter, when the first
raking takes place, which operation is repeated a month
later, when the wines are fined previously to being put
into bottles. The wines of the various growths are
mixed in the proportions desired, and a certain quantity
of old wine is added. If the wine is deficient in sac-