Occupations > British wine-maker, and domestic brewer

60
CHAMPAGNE FROM
the month of March. Of this there is such re¬
iterated experience, that it cannot be doubted. It
is good to know that the wine does not froth pre¬
sently after it is put into bottles; it must be at
least six weeks, and sometimes six months, before
it froths well. If it is to be transported, you must
give it near a month of the vault, especially in
summer, to recover its remove. But as wines (es¬
pecially the Mountain wines) are not ordinarily
bottled in the holy week, because they are too
green, or have too much hardness, especially if
the year has been cold and moist, or too much
liquor expressed, if the year has been hot, the
most sure and advantageous way to have exqui¬
site wine, that is, perfectly frothy, is not to bot¬
tle it till the rise of the jsap of August. It is
certain, by experience, that it froths excessively
when it is bottled from the 10th to the 14th of
August; and as it will then have lost the tartness
or greenness of its liquor, one may be assured in
bottles to have the ripest and most frothy wines.
There has been another experiment tried, which
is, not to bottle the Mountain wine till the holy
week of the second year, that is, eighteen months
after the vintage; and it has been found that it
froths sufficiently, but less by half, than that
which has been bottled in the rising of the sap of
March the year before. It is not believed that
the River wine, which has a less body than that