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"VINTAGES."
The
most
appreciated
vintage
wines
now
in
the
market
are
1898
(a
very
limited
quantity
available),
1900
and
1904.
The
vintage
of
1906
is
not
yet
generally
marketed,
but
it
will
be
much
appreciated.
At
the
moment,
for
any
event,
the
dis-
criminator
can
make
no
error
in
the
selection
of
"Brut
1900"
or
"Brut
1904,"
for,
while
the
Cuvee
of
these
years
was
not
large,
the
wine
is
exquisite
in
its
maturity.
True
champagne
is
naturally
effervescent
—
the
sparkle
and
brilliancy
due
to
a
naturally
generated
carbonic
acid
gas.
Still
wines
may
be
charged
with
gas,
imitating
champagne,
but
the
result
is
never
satisfactory.
It
is
this
method
which