358 OTANAGgMl}NT OF VINES AND WINES IN CHAMPAGNE? 



is taken tip in the position In which it lies ; the wire is re* 

 moved with a hook, which the man holds in his hand ; the 

 cork is drawn ; and a well rinced, empty bottle being held 

 perpendicularly to its- mouth, the wine is decanted, leaving 

 at the bottom the sediment, which had not been shaken* 

 Some employ a siphon to draw off the wine in this ease. 



When the wine is mantling, the operation is much more 

 nice and tedious. Boards are prepared, with holes at cer- 

 tain distances to receive the bottles, and placed near the 

 pile. A workman carefully takes a bottle from the pile, in 

 the position in which it lay ; shakes it with a gentle, slow, 

 and regular motion, so as to get all the sediment down to 

 the side of the bottle, and thence to the neck, without mix- 

 ing with the rest of the wine ; and then places it on the 

 board in a sloping position. This is done regularly till the 

 board is filled. Twenty-four hours after the bottles are 

 moved again in a less inclined position, so as to bring the 

 sediment down upon the cork. If this be done completely, 

 without rendering the wine at all thick, it is placed in a 

 perpendicular position, and the same is dono with all the 

 other bottles. He then takes them one by one, bottom up- 

 wards, stays them with his left arm, removes the wire with 

 Jlis hook, and carefully draws the cork. The fixed air 

 expands ; the wine forces out the sediment into a receiver ; 

 when instantly the workman turns up the bottle, which has 

 let out only what was necessary to render the remainder 

 perfectly clear, and gives it to another, who fills it, and 

 recorks it. 

 Will keep from This wine, when sent abroad, will keep ten years, with- 

 ten to thirty ou £ j tg q Ua jjty being impaired : but in cellars, particularly 

 those of Champagne, whe are cut out of the chalk rock, 

 it will keep twenty or thirty years. The temperature of 

 the cellars should be equable, and currents of air in them 

 avoided, 

 fathering the For making red wine, the grapes are gathered with the 

 grapes for re4 same precautions' as for making white, taking only the 

 black grapes. These arc bruised in particular vessels, by 

 Treading them. ,men treading on them with strong wooden shoes: part of 

 the stalks are thrown away, and the must is left in covered 

 Fermenting, vessels to ferment sufficiently to extract the colouring matter 



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