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Show TO MAKECHAMPAGNE How the'Tinest of WineB" Is Made-The Peculiar Art Needed in Making the "Stnff," THE SWEET GIEL CONDUCTORS. Music among the Knights of the Wilted Collar Whero Circus Fruit Champagne is t'ae finest of all wines. Notwithstanding the fact, there are not many who know just what it is. It is a blend of the different wine3, and sometimes some-times from ten to fifteen wine are used. One is chosen because of its flavor, while it may be deficient in body. Another is taken because of its body. By the way, body of wiuo does not mean alcohol; it signifies roundness or richness. Another wine is put in for some other quality, and do on, making one grand combination. combina-tion. When blended the combination is called a "cuvee." After a certain time the cuvee is placed in bottles, and allowed al-lowed to ferment for a period of about two years. The fermentation causes sediment to be doposited and develops carbonic acid gas, which is the life and sparkle. At the end of two years the bottles are placed "surpointe," or corks down, and the sediment allowed to settle on the cork. During the two or three months the bottles are surpointe each bottle is shaken separately every day. Then skillful workmen release the cork, and the sediment (which has become compact) com-pact) and cork fly out together and only a little wine is lost. In place of the wine that is lost a small quantity of sirup or liqueur is added to give necessary neces-sary sweetness. It is here that fraud, if fraud there be, comes in. In making the liqueur an opportunity is afforded for flavoring or increasing the alcoholic strength of the wine. After the sirup is added the bottle is corked with the most expensive corks that can be bought. Following this process the perfection of the wine dopenda npon the quality of the cork. During the two years of fermentation in bottle the breakage break-age from pressure is sometimes great, ranging from 4 to 20 percent., which of course must bo paid for when the champagne cham-pagne is purchased. It is a debatable question whether champagne, like other wino, improves with age. As a role it is put on the market from two to five years after it is blended. Chicago Herald, |