Facts About Champagne and Other Sparkling Wines — John Shaqi
Facts About Champagne and Other Sparkling WinesVizetelly, Henry
History
Facts About Champagne and Other Sparkling Wines
Vizetelly, Henry
Champagne (Wine); Sparkling wines; Wine and wine making
On leaving Dizy the road runs immediately at the base of the vine-clad
slopes, broken up by an occasional conical peak detaching itself from
the mass, and tinted from base to summit with richly-variegated hues,
in which deep purple, yellow, green, grey, and crimson by turns
predominate. Dotting these slopes like a swarm of huge ants are a crowd
of men, women, and children, intent on stripping the vines of their
luscious-looking fruit. The men are mostly in blue blouses, and the
women in closely-fitting neat white caps, or wearing old-fashioned
unbleached straw-bonnets of the contemned coal-scuttle type. They detach
the grapes with scissors or hooked knives, technically termed
“serpettes,” and in some vineyards proceed to remove all damaged,
decayed, or unripe fruit from the bunches before placing them in the
baskets hanging on their arms, the contents of which are from time to
time emptied into a larger basket resembling a deep clothes-basket in
shape, numbers of these being dispersed about the vineyard for the
purpose, and invariably in the shade. When filled they are carried by a
couple of men to the roadside, along which dwarf stones carved with
initials, and indicating the boundaries of the respective properties,
are encountered every eight or ten yards, into such narrow strips are
the vineyards divided. Large carts with railed open sides are
continually passing backwards and forwards to pick these baskets up, and
when one of them has secured its load it is driven slowly--in order that
the grapes may not be shaken--to the neighbouring pressoir, so extreme
is the care observed throughout every stage of the process of champagne
manufacture.
In many of the vineyards the grapes are inspected in bulk instead of in
detail before being sent to the wine-press. The hand-baskets, when
filled, are all brought to a particular spot, where their contents are
minutely examined by some half-dozen men and women, who pluck off all
the bruised, rotten, and unripe berries, and fling them aside into a
separate basket. In one vineyard we came upon a party of girls,
congregated round a wicker sieve perched on the top of a large tub by
the roadside, who were busy sorting the grapes, pruning away the
diseased stalks, and picking off all the doubtful berries, and letting
the latter fall through the interstices of the sieve, the sound fruit
being deposited in large baskets standing by their side, which, as soon
as filled, were conveyed to the pressoir.
[Illustration:
A VINTAGE SCENE IN THE CHAMPAGNE. (p. 24)]
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