Opening of the book
see caption
THE DISGORGING, LIQUEURING, CORKING, STRINGING, AND
WIRING OF CHAMPAGNE (Frontispiece)
FACTS ABOUT CHAMPAGNE
AND
OTHER SPARKLING WINES,
COLLECTED DURING NUMEROUS VISITS TO THE CHAMPAGNE
AND OTHER VITICULTURAL DISTRICTS OF FRANCE,
AND THE PRINCIPAL REMAINING
WINE-PRODUCING COUNTRIES OF EUROPE.
BY
HENRY VIZETELLY,
Chevalier of the Order of Franz Josef.
Wine Juror for Great Britain at the Vienna and Paris Exhibitions of
1873 and 1878.
Author of “The Wines of the World Characterized and Classed,” &c.
WITH ONE HUNDRED AND TWELVE ILLUSTRATIONS,
DRAWN BY JULES PELCOQ, W. PRATER, BERTALL, ETC.,
FROM ORIGINAL SKETCHES.
LONDON:
WARD, LOCK, AND CO., SALISBURY SQUARE.
1879.
Shorter Table of Contents
added by transcriber
Table of Contents (full)
I.
The Origin of Champagne.
II.
The Vintage in the Champagne. The Vineyards of the River.
III.
The Vineyards of the Mountain.
IV.
The Vines of the Champagne and the System of Cultivation.
V.
Preparation of Champagne.
VI.
The Reims Champagne Establishments.
VII.
The Reims Establishments (continued).
VIII.
The Reims Establishments (continued).
IX.
The Reims Establishments (concluded).
X.
Epernay Champagne Establishments.
XI.
Champagne Establishments at Ay and Mareuil.
XII.
Champagne Establishments at Atize and Rilly.
XIII.
Sparkling Saumur and Sparkling Sauternes.
XIV.
The Sparkling Wines Of Burgundy and the Jura.
XV.
The Sparkling Wines of the South of France.
XVI.
The Sparkling Wines of Germany.
XVII.
The Sparkling Wines of Germany (continued).
XVIII.
The Sparkling Wines of Austro-Hungary, Switzerland, Italy, Spain, Russia,
&c.
XIX.
The Sparkling Wines of the United States.
XX.
Concluding Facts and Hints.
Statistical Table, 1844-1878
Recipes for Wine Cups
The Principal Sparkling Wine Brands
THIS little book scarcely needs a preface,
as it speaks sufficiently for itself. It is
for the most part the result of studies on the
spot of everything of interest connected with
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