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Champagne.
may
be
designated
the
head-quarters
of
Champagne
;
for
here,
and
in
its
immediate
vicinity,
is
the
best
vine-land,
the
most
extensive
cellarage,
and
the
finest
palatial
residences
of
the
more
eminent
manufac-
turers.
The
cellarage
of
one
firm
alone,
that of
“Moet
and
Chandon,”
is
said
to
be
five
miles
in
extent,
all
cut
out
of
the
calcareous
rock,
and
con-
taining
on
an
average
5,000,000
bottles
of
wine.
There
are
other
cellars
equalling
the
above-named
for
vastness
and
capacity,
and
in
them
is
stowed
the
wine
of
manufacturers
whose
names
and
brands
are
known
to
the
whole
civilized
world.
Champagne,
being
better
known
by
the
name
of
the
makers
than
by
the
designation
of
the
vineyards
that
produce
it,
with
the exception
of
a
few
choice
growths
among
the
white,
is
the
produce
of
the
old
viueyard
“
Sillery/’
anciently
known
as
Vin
de
la
Mare*
chale.
This
wine
is
of
an
amber
hue,
exquisite
bouquet,
with
a
clear
pleasant
dry
taste
;
and
the
wines
of
Ay
are
sparkling,
bright,
and
possess
a
peculiarly
pine-apple
aroma.
Those
of
Mareuil,
Hautvilliers,
Pierry,
Epernay,
and
some
others,
are,
with
the
choice
red
growths
of
Yerzy,
Verzenay,
Bouzy,
&c.,
much
sought
after
by
connoisseurs
;
but
the
Red
(or
Mountain
Champagne)
wines,
though
of
good
colour
and
body,
are,
on
the whole,
less
esteemed