FRENCH WINES.
The Great Makers of Champagne—Its Manufacture—Bottling—Treatment—Bordeaux or Claret—Its early Use and Name—Whence it comes—The different Growths—White Wines of the District—Burgundy—Different Growths and Qualities—Other Wines.
Champagne.
Reims and Epernay are the two great centres of the Champagne district; but Reims, from its size and antiquity, must be considered its capital. Here are the establishments of Pommery & Greno, Ernest Moy, Théophile Roederer & Co., Louis Roederer & Co., Henriot & Co., Permet & Fils, De St. Marceaux & Co., Werlé & Co. (successors to the renowned Veuve Cliquot), Heidsieck & Co., De Lossy & Co., G. H. Mumm & Co., Jules Mumm & Co., Piper & Co., and many others of lesser note.
The wines of this district have, for centuries, been famous, and especially beloved of kings and potentates. Our Henry VIII. had a vineyard at Ay, and, in order to know that he got the genuine article, he had a superintendent of his own on the spot. Francis I., Leo X., and Charles V. of Spain, all had vineyards in the Champagne district. But the wine they obtained thence was not sparkling: that was to come later, and is said to have been the invention of Dom Petrus Perignon, who died in 1715, monk of, and cellarer to, the Royal Monastery of St. Peter’s at Hautvilliers. He was especially happy in his blends of wine, and having found out the secret of highly charging the wine, naturally, with carbonic acid, is said to have introduced the cork and string necessary to confine it in its bottles.
Champagne Wine owes its goodness, in the first place, to the soil on which it is grown, which is unique in its mixture of chalk, silica, light clay, and oxide of iron; in the second, to the very great care and delicate manipulation which the wine receives. Every doubtful grape is discarded, and the carts conveying the grapes from the vineyard go at a most funereal pace, so that none of their precious contents should get bruised; for if these little grapes (for they are little larger than currants) get at all crushed, or partly fermented, in carriage, the fruit is rendered absolutely worthless for Champagne purposes.
Very great care, too, is exercised in the pressing. The grapes are laid in carefully stacked heaps upon the floor of the press, where they are left for a time, and then the first gentle, but firm, sustained squeeze is applied. The juice thus extracted is the cream of the grape, and is used only for the finest brands. There are six of these squeezes made, each more powerful than the last; and the result of each is, of course, inferior in quality to its predecessor, till the sixth, called the rébêche,[23] is reached, which produces a coarse wine, reckoned only fit to be given to the workmen.
The must begins to ferment more or less quickly, according to the temperature, in the casks, at the end of ten or twelve hours, and the process continues for a considerable time, during which the colour changes from pale pink to a light straw tint. About three months are allowed to elapse, when the fermentation stops through repeated rackings and the cold of the season.
And now the real trouble of the Champagne manufacturer begins. First, there is the blend, which varies in the case of each manufacturer. The produce of the different vineyards is mixed in enormous vats, according to the recipe in vogue in the particular establishment, and to this mixture is added, if necessary, a proportion of some old wine of a superior vintage. A most subtle, carefully educated, and exquisite taste is required to discern when the wine, in this crude state, has acquired the proper flavour and bouquet. Then comes the important point of effervescence—a source of much anxiety to the manufacturer, for the extremest care is required to regulate the quantity of carbonic acid gas, so that there shall be neither too little nor too much. For if there be too little, the wine will be flat; and if there be too much, the bottles will burst by thousands. An instrument, called a glucometer, or saccharometer, is used to measure the amount of saccharine matter in the wine at this point; and if the necessary standard be not reached, the deficiency is supplied by the purest sugar candy. To the ordinary palate, at this stage it differs in no respect from still white wine, of somewhat tart flavour, and is now drawn off into other casks to undergo the next treatment in the process; viz., the fining, to make it bright, and remove what is known to connoisseurs of wine as “ropiness.”
The wine is now ready for bottling, and the danger to be avoided is the bursting of the bottles, for the pressure of the gas is tremendous; hence it is that the champagne bottle is the most solid and massive in use. The bottling takes place, as a rule, about eight months after the grapes have been first pressed, and the precautions against breakage are of the most minute description. The instant any symptoms of bursting display themselves, the wine has to be removed to a cooler temperature; but even with every precaution, the loss sustained by the bursting of bottles is often very serious indeed, sometimes to an almost ruinous extent. The risk of breakage is generally almost past by the end of October, and the bottles are then kept in the cellars for a period ranging from eighteen months to three years, according to the custom of the establishment.
But even now all is not over, for, during this period, a sediment, resulting from the fermentation of the wine, has been deposited, which must be removed before the wine is ready for consumption; and very troublesome work it is to get rid of this sediment. The bottles are placed in a slanting direction with the necks downward, and the angle of inclination is altered from time to time till they stand almost perpendicular, whilst every time the position is changed, the bottle is sharply twisted round, so that the sediment may not cling to the sides. Finally, the deposit collects in a ball in the neck of the bottle, from whence it is “disgorged”—literally blown out—when the original cork is removed. A temporary stopper is then inserted until the liqueur, which is to give the wine its distinctive character, dry or sweet, is introduced. This liquor consists of a preparation of the very finest sugar candy, the best Champagne, and the oldest and purest Cognac.
The next process is corking, and, as we all know, champagne corks are not as other corks. They are made larger than the vent of the bottle, and are soaked in water, and very often steamed. They are somewhat expensive, the best corks used costing about threepence each; but it is a very false economy to use common corks, for the gas would escape. The pliant cork is placed in a machine which pinches it and compresses it to the size of the aperture of the bottle, and holds it there till a twenty-pound weight is let drop, on the principle of a pile-driving hammer, and drives the cork in firmly. The powerful leverage used to bring down the edge of the cork for wiring and stringing, imparts the round-shaped top peculiar to champagne corks. The bottles, after being corked and wired, are allowed to rest for two or three months, in order that the wine and the liqueur may properly amalgamate, and are then tinselled and labelled, ready for the consumer; but some of the best wines are kept for years to mature, and are, of course, of far higher value.
A sweet Champagne may be made of any wine, but a dry Champagne must be a good wine, as, if it is not sound, its acidity is detected at once; but this defect would be hidden by the liqueur necessary to make it sweet.
At Epernay, the bulk of the wine is not so good as that coming from Reims, and sells at a lower price; but there are firms there of world-wide note, such as Moet & Chandon, Perrier, Joüet & Co., Meunier Frères, Wachter & Co., etc.
Bordeaux or Claret.
In England we generally call the wines coming from Bordeaux, Clarets, the derivation of which cognomen is somewhat obscure; but it seems almost universally accepted that it comes from the French word Clairet, which is used even at the present time as a generic term for the vins ordinaires of a light and thin quality, grown in the south of France, and was in use from a very early date. The old French poet, Olivier Basselin (who died 1418 or 1419), sings:—
“Beau nez, dont les rubis ont coûté mainte pipe
De vin blanc et clairet ...”
There was, however, another Claret, a compounded wine, resembling hypocras, which Giraldus Cambrensis, who lived in the twelfth century, classes thus: “Claretum, mustum, et medonem” (Claret, must, and mead). And the venerable Franciscan, Bartholomew Glanville,[24] says: “Claretum, ex vino et melle et speciebus aromaticis est confectum” (Claret is made from wine, honey, and aromatic spices). It makes a marked feature in a curious tenure.[25] “John de Roches holds the Manor of Winterslew, in the county of Wilts, by the Service, that when our Lord the King should abide at Clarendon, he should come to the Palace of the King there, and go into the Butlery, and draw out of any vessel he should find in the said Butlery at his choice, as much Wine as should be needful for making (pro factura) a Pitcher of Claret (unius Picheri Claretti), which he should make at the King’s charge, and that he should serve the King with a Cup, and should have the vessel from whence he took the Wine, with all the Remainder of the Wine left in the Vessel, together with the Cup from whence the King should drink that Claret.” This refers to a roll of 50 Ed. III., or 1376.
FROM THE “COMPOST ET KALENDRIER DES BERGERES,” 1499.
But this is not the Claret of our days, which is the wine produced in the countries watered by the rivers Dordogne and Garonne and the Gironde, at least it should be so; but, in truth, owing to the good railway communication, wine comes to Bordeaux from every part of France, large quantities owing their birth to the banks of the Rhone, from the Hérault, Roussillon, etc.; and a judicious blending at Bordeaux, and its being shipped thence, is a very good title to its being grown in the Médoc; but the quantity shipped to all parts of the world, compared with the acreage of growth, entirely precludes the supposition that it possibly could have been the production of that district.
The nobility of the Médoc wines is small. There are only four premiers crûs, but they are magnificent. They are Château Lafitte, Château Latour, Château Margaux, and Château Haut-Brion; and all these, especially the Latour, have a flavour and seductive bouquet all their own, which is believed to arise from an extremely volatile oil contained in the grape skins, which, like all ethers, requires time to evolve and mature. But the soil, undoubtedly, has most to do with it, and this must be in a very large degree composed of fragments of rock, small and large, while the smooth round pebbles reflect the rays of the sun and throw them upwards, so as almost to surround the grapes with light and heat. Again, these stones absorbing the sun’s rays during the day, give out warmth after sunset, whilst they keep the roots of the vines cool, and prevent to a great degree the evaporation of the natural and necessary moisture of the earth.
But these premiers crûs are not always good; for instance, in 1869, Messrs. Fulcher & Baines, wine brokers, sold by auction a very large parcel of Château Margaux for about 30s. per dozen. There was no doubt but that it was genuine wine, bottled at the Château, for the cases and corks were all properly branded; but of such low quality was it, or it deteriorated so rapidly, that when sold again in 1871 the same wine only averaged 18s. per dozen.
These are only some of the wines of the Médoc, so that I may be excused from recapitulating the names of the different growths of the Graves, the Pays de Sauternes, the Côtes, the Palus, and those of Entredeux Mers—their name is legion, and it would answer no good purpose. Cocks, in his Bordeaux and its Wines, gives a list of 1,900 of the principal growths, so that we can have a good choice of names from which to christen our “Shilling Gladstone.”
The wines of Bordeaux used to be greatly drank in England until the great wars with France—in the last century, when, of course, their importation was prohibited—but, even then, large quantities were smuggled. They must, however, have been of better quality than the cheap stuff now imported. In Scotland, where an affinity with France always existed, it was a common drink, and very cheap; for in Campbell’s Life of Lord Loughborough (vi. 29), we find that excellent claret was drawn from the cask at eighteenpence a quart: and its downfall as a beverage in Scotland is thus sung by John Home, probably in allusion to the Methuen Treaty of 1703.
“Firm and erect the Caledonian stood,
Prime was his mutton, and his claret good:
Let him drink port, an English Statesman cried;
He drank the poison, and his spirit died.”
The white wines of these districts are delicious, and are not sufficiently appreciated in England, where we know very little of the Sauternes, Bommes, Barsac, Fargues, St. Pierre de Mons, Preignac, and those of Petits Graves and the Côtes. Chief of all is the wine of Château d’Yquem, of which Vizitelly[26] thus writes:—
“Among the white wines of the Gironde which obtained the higher class reward, two require to be especially mentioned. One, the renowned Château d’Yquem of the Marquis de Lur Saluces, the most luscious and delicately aromatic of wines, which, for its resplendent colour, resembling liquid gold, its exquisite bouquet, and rich, delicious flavour, due, according to the chemists, to the presence of Mannite, is regarded in France as unique, and which, at Vienna, naturally met with the recognition of a medal for progress.
“Mannite, the distinguished French chemist Berthelot informs us, has the peculiar quality of not becoming transformed into alcohol and carbonic acid during the process of fermentation. For a tonneau of this splendid wine twelve years old, bought direct from the Château, the Grand Duke Constantine paid, some few years since, 20,000 francs, or £800. The other wine calling for notice was La Tour Blance, one of those magnificent, liqueur-like Sauternes, ranking immediately after Château d’Yquem, and to some fine samples of which, of the vintages of 1864 and 1865, a medal for merit was awarded.
THE DILETTANTE SOCIETY.
In this illustration of “the Dilettante Society” we find that Noblemen and Gentlemen such as Lord Mulgrave, Lord Seaforth, Hon. Chas. Greville, Charles Crowle, and the Duke of Leeds, drank their claret out of the black bottle—dispensing with the decanter altogether.
“The characteristic qualities of Château d’Yquem, which certain soi-disant connoisseurs pretend to pooh-pooh, as a mere ordinary vin de liqueur, are due, in no degree, to simple accident. On the contrary, the vintaging of this wine is an extremely complicated and delicate affair. In order to insure the excessive softness and rich liqueur character which are its distinguishing qualities, the grapes, naturally excessively sweet and juicy, are allowed to dry on their stalks, preserved, as it were, by the rays of the sun, until they become covered with a kind of down, which gives to them an almost mouldy appearance. During this period, the fruit, under the influence of the sun, ferments within its skin, thereby attaining the requisite degree of ripeness, akin to rottenness.
“On the occasion of the vintage, as it is absolutely essential that the grapes should be gathered, not only when perfectly dry, but also warm, the cutters never commence work until the sun has attained a certain height, and invariably suspend their labours when rain threatens, or mists begin to rise. At the first gathering they detach simply the graines rôties, or such grapes as have dried after arriving at proper maturity, rejecting those which have shrivelled without thoroughly ripening, and, from the former, a wine of extreme softness and density, termed crème de tête, is produced.
“By the time the first gathering has terminated, other grapes will have sufficiently ripened and rotted, or dried, and both sorts are now detached, yielding the wine called vin de tête, distinguished by equal softness with the crème de tête, but combined with a larger amount of alcohol, and greater delicacy of flavour. At this point, a delay generally ensues, according to the state of the weather, it being requisite, towards the end of October, to wait while the rays of the sun, combined with the night dews, bring the remainder of the grapes to maturity, when the third gathering takes place, from which the wine, termed centre, frequently very fine and spirituous, is produced. Another delay now ensues, and then commences the final gathering, when all the grapes remaining on the stalks are picked, which, when the vintage has been properly conducted, is usually only a very small quantity, yielding what is termed the vin de queue.”
However, although it is not given to all of us to be able to afford Château d’Yquem, yet there are many of the other white wines of France, which are within ordinary limits, and which compare more than favourably with the red wines.
Burgundy and other Wines.
Verily there cannot be much amiss with wine that causes a holy man (by profession) to break forth into song as follows:—
“Nous les boirons lentement,
Nous les boirons tendrement,
Ton Clos Vougeot, ton Romanée:
Par nous la sainte liqueur,
Qui nous rechauffe le cœur,
Ne sera jamais profanée.”
More generous than the wines of Bordeaux, it has been the drink of Kings and Popes, and perhaps no vineyard has a similar honour done it as that of Clos-Vougeot (Napoleon’s favourite wine); for when a French regiment marches past that celebrated vineyard, it halts, and presents arms. On the golden slope—the Côte d’Or—is grown this wine of Burgundy, and the vignerons divide the district into two parts, the Côte de Nuits and the Côte de Beaune, the first of which produces the finest wines, from Vosne especially, whence come Romanée-Conti, La Tâche, Richebourg, Romanée-St. Vivant, La Grande Rue, Gaudichat, Malconsort, and others; but of all these Romanée Conti is king. Unfortunately the yield of this vineyard is very small, and genuine Romanée is seldom to be met with. But there are plenty of good wines to be bought at moderate prices, those of Chambertin, Volnay, Beaune, Mâcon, and Beaujolais. Chief among the white Burgundies is Chablis; but there are other sorts, not half enough drank in England—Mâcon, Pouilly, Meursault, Chevalier-Montrachet, Montrachet-Ainé, and many other fine white wines. Sparkling Burgundy is not to be despised.
The Côtes du Rhone produce fine wines, too, such as Hermitage, Côte Rôtie, Condrieu, and St. Peray; but of these, perhaps, Hermitage red and white are best known to us.
Much wine is made in the South of France, in the departments of the Hérault, the Gard, the Aude, and the Pyrenées-Orientales, whilst Languedoc has always been famous for its wines, which are very similar to some Spanish varieties. Roussillon is nearly as good as Burgundy, and, after being manipulated at Cette, is often palmed off as “Vintage Port,” and the Muscat wines of the Hérault and the Pyrenées-Orientales are particularly luscious, especially those from Lunel.
Some wines come from Corsica, but they do not find their way, as such, into the English market; no doubt, though, but we have them in some shape, for the mystifications of the wine trade are stupendous, and, to an outsider, unfathomable.
J. A.
Germany: Rhine Wines—Heidelberg Tun—Hock—Stein-wein—Asmannhäuser—Straw Wines—Goethe’s Opinion of Wine Greece: Verdea—Vino Santo—The Wine of Night. Hungary: Maszlacz—Tokay—Carlowitz—Erlauer. Italy: Monte Pulciano—Chianti—Barolo—Barbera—Montefiascone—Lacryma Christi, etc. Madeira: Malvasia—Tinta—Bual, etc. Persia: Shiraz.