PURE CHAMPAGNE.
There is very little champagne that goes abroad from France that is not fixed or doctored or sophisticated in some way to suit foreign taste, and I harp heard Englishmen and Americans complain that they could not get as good wine in France as they had been accustomed to drink at home. This opinion, I believe, was the result of getting a purer wine than they usually drink. It does not do, however, to be too great a stickler for an entirely pure wine in all bases, as I have learned by a little practical joke played upon me at M. Moet’s table. In my vanity I had been speaking of pure wines, , a subject I really know very little about, and wound up my diatribe against all makers of wine by saying that they all doctored their wine to a greater or less extent! This was not denied, and I was asked what I desired. I said I would like for once in my life, to taste a perfectly pure wine, without any addition or supposed improvementnothing but the pure juice of the grape. They politely said it I were to fix upon any of the brands they were then making they would give me next day at lunch a glass of perfectly pure wine, without any admixture. I selected the Imperial wine which they were then making for the Russian court, and it was promised, although it was said I would not like it. Next day at luncheon the butler picked up from the ice-pail a bottle of the imperial wine in all its gorgeous trappings of goldfoil and scarlet paper, and filled our glasses, our host remarking that this was gotten
up expressly for me. Being very thirsty, after bowing to my host, I tossed down nearly the whole cotents of my glass, expecting to enjoy a most delicious treat, when, to my horrror, my mouth puckered up and felt all the sensations of having chewed an unripe rersimrnon. I ran to the window, threw the remaining contents of the glass into the. garden, turned round, and Found all my friends with their glasses untouched and laughing heartily at me. It was then explained that it was all pure.wind was given,but that all champagne is undrinkable until it has received a certain portion of candy syrup, the wines that go to its manufacture being of all wines the most acid. This little episode has made me ever since modejst in my demands for a- strictly pure vintage.—“ Paris Letter." J
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South Canterbury Times, Issue 2773, 11 February 1882, Page 2
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425PURE CHAMPAGNE. South Canterbury Times, Issue 2773, 11 February 1882, Page 2
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