Show WHY CHAMPAGNE IS HIGH trouble involved in the making makes the wine worth its price from the talk drifted to champagne it s worth the money said the bartender considering the trouble it takes to make it first there s the blending of the grape juice three parts of black to one of white grape juice are blended with tremendous care expert high priced tasters do this work then the liquid is put in casks and refined a long and difficult process next it is bottle ava placed in a warm room to fen sent while fer it must be watched dally at a certain stage in the fermentation no sooner and no later it goes to a deep cool vat underground and there it lies 18 months in a temperature that never varies one degree now the bottles are placed in racks and turned alve times a day for three weeks to bring up the sediment when the sediment has all mounted to the neck of the bottles they are opened and the sediment is allow to shoot out even now the champagne Is not done it is raw at this stage to it a liqueur of brandy and sugar must be added four per cent of for the driest brands 15 or 20 per cent tor the sweet ones altogether a bottle of champagne goes through different operations and consumes in its perfecting 2 years of time and still it is often kept two or three years longer in the vaults maturing |