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10
.
Wines.
than
the
white.
The
Pink
(
“
Champagne
rose ”)
differs
only
in
the
manufacture
from
those
which
are
colourless.
Sparkling
Champagne
(
grand
mous-
seux
)
is
the
result
of
incomplete
fermentation,
and,
being
the
most
sparkling,
and
invariably
the
brightest,
is
very
captivating
;
but
it is
not
the
choicest,
the
confined
carbonic
acid
holding
the
wine
in
the
volatile
state
so
much
desired.
It
has
not
the
peculiar
bouquet
in
so
marked
a
degree
as
the
creaming
or
slightly
sparkling
wine
foremens,
or
demi-mousseux)
The
wine
most
esteemed
by
con-
noisseurs
is
the
“
still/’
so
called
by
reason
of
its
being
bottled
after
the
fermentation
has
ceased,
thereby
constituting
it
a
more
natural,
and,
there-
fore,
more
wholesome
wine.
Champagne
wine
has
been
recommended
by
the
.
faculty
as
a
valuable
medicine
for
keeping
up
the
system
during
exhaustion.
It
contains
more
or
less
carbonic
acid,
the
result
of
which
is
to
carry
off
the
effect
of
the
spirit,
and
to
stimulate
the
system,
without
subsequent
depression.
It
contains
little
mucilaginous
matter,
and,
being
a
thin
wine,
is
easily
digested.
As
a
stimulus,
it
is
the
least
injurious
;
while,
as
a
tonic,
it
ranks
much
lower
than
most
other
wines.
Bad
or
fictitious
Champagne
is
highly
injurious
to
health
;
hence
the
importance