4 / 122
minutes,
even
in
the
hottest
weather.
It
is
important
to
remember
that
too
much
icing
destroys
body
and
vinosity.
Served
with
ice
puddings
a
rich
champagne
is
delicious,
or
even
after
soup,
but
it
would
be
considered
cruel
to
provide
nothing
but
champagne
during
the
whole
of
a
dinner.
Should
champagne
be
required
between
luncheon
and
dinner,
it
is
well
to
serve
a
biscuit
with
it.
AMERICAN
CHAMPAGNES.
Wines
made
in
America
—
There
are
many
excellent
types
which
resemble
the
better
foreign
qualities
in
many
essen-
tials.
They
are
clean
and
palatable,
with
a
good
deal
of
"mousse.'
They
are
good
"Dinner
Wines."
On
account
of
there
being
no
tax
or
duty
on
Domestic
Champagnes
they
are
much
lower
in
price
than
the
imported.
American
Sparkling
Wines
are
produced
principally
in
three
territories,
viz.:
In
New
York
State,
in
the
Ohio
and
Missouri
District
and
in
California.
New
York
State
produces
nearly
four-fifths
of
the
out-
put
from
grapes
grown
on
the
steep
hills
around
Hammonds-
port
and
Lake
Keuka.
These
wines
are
light
and
delicate,
resembling
much
the
French
Saumurs.
The
Ohio
and
Missouri
wines,
whilst
being
heavier
in
body,
are
somewhat
rougher
in
flavor.
California,
while
the
largest
producer
of
still
wines,
has
up
to
the
present
time,
furnished
but
little
champagne.
Great
progress
has
been
made
for
the
past
few
years
by
Urbana
Wine
Company
wines.
They
are
presenting
a
red,
sparkling
Burgundy
on
the
market;
making
great
progress.
FORMING
THE
SPARKLE
The
ferments
which
existed
at
the
time
of
the
vintage
and
had
become
dormant
during
the winter,
revive
with
the
first
warmth
of
spring,
and
commence
to
act
afresh.
They
de-
compose
the
natural
sugar
still
remaining
from
the
vintage
and
transform
it,
as also
the
cane
sugar
added
at
the
time
of
bottling,
into
a
supplementary
amount
of
alcohol
and
carbonic
acid
gas;
but
this
time
the
gas
cannot
escape
be-
cause
the
bottle
is
hermetically
sealed;
instead,
it
mixes
thor-
oughly
with
the
wine,
producing
that
elegant sparkle
so well
known.
This
fermentation
in
the
corked
bottle
generates
a
deposit
which
settles
on
the
lower
side
of
the
bottle
and
must
be got
rid
of.
This
is
effected
by
two
operations.
These
are
the
"mise
sur
pointe"
and
the
"disgorgement."
THE
MISE
SUR POINTE
The
bottles
are
placed
head
downward
through
an
in-
clined
plank
pierced
with
holes
at
an
angle
of
70
degrees.
Every
day
for
at
least
three
months
a
cellarman,
specially
trained
for
this
kind
of
work,
shakes
the
bottles
lightly
against
the
plank
with
a
wrist
movement
quick
and
sharp.
The
deposit
slowly
descends
and
collects
on
the
cork.