464 AMERICAN GRAPE CULTURE. 



a cool cellar. The practice, however, varies, 

 some taking the bottles to the cellar first, and 

 the fermentation room afterward, according 

 to circumstances. 



In the second fermentation there is one nice 

 point to be attained besides the proper degree 

 of fermentation, and this, to good judges of 

 wine, is of the first importance. At the end 

 of the first fermentation there is always, in rich 

 wines, a considerable quantity of sugar await 

 ing conversion by the second fermentation. 

 The &quot; fineness&quot; that is indispensable to excel 

 lence requires that this fermentation should be 

 carefully conducted to the proper point ; for, 

 as elsewhere remarked, pure champagne is wine 

 of the highest character with the sparkling 

 quality added. This may be a difficult point 

 to attain, but it is not beyond the reach of 

 painstaking skill. It is such wine that some 

 have learned to enjoy ; but it is not in demand 

 by the generality of customers in this country, 

 and special provision is therefore made for them 

 by various additions, the chief of which are 

 alcohol and sugar. Advantage is taken of this 

 fact, and champagnes for exportation are made 

 to suit the tastes of various nations, the makers, 

 of course, having due regard to their own in- 



