462 AMERICAN GRAPE CULTURE. 



is such a complicated art, and requires so 

 much observation and experience, added to 

 thorough knowledge, that it is proposed to 

 indicate only its general principles, with a 

 view to show what real sparkling Cham- 

 pagne wine is, and how much more enjoy- 

 ment there is in the true than the false, if 

 people could only be induced to look for 

 it where it may be found. 



In the distiict of Champagne, still and 

 dry as well as sweet and sparkling wines 

 are produced. In the general use of the term 

 champagne only sparkling wines are meant, 

 which are divided into two classes, according 

 to the degree of effervescence, the more mod- 

 erate being called "creaming," and the more 

 active " effervescing ;" but the general term 

 sparkling best meets the popular idea. 



The body or foundation of Champagne 

 is still wine of the richest quality that has 

 undergone the first fermentation. In the 

 management of the second fermentation, a part 

 of the carbonic acid gas is retained, and, under 

 great pressure, induced to form some degree of 

 cohesion with the wine, so that when the bottle 

 is opened the gas escapes with much less free- 

 dom than if it had not been firmly imprisoned 



