In the rear is the Rue des Payens, whither the last of the Huguenots of this "metropolis of Protestantism," as it was formerly styled, retired, converting their houses into so many fortresses to guard against being surprised by their Catholic adversaries. Adjacent is the steep tortuous Grande Rue, of which Balzac--himself a Tourangeau--has given such a graphic picture in his _Eugenie Grandet_, the scene of which is laid at Saumur. To-day, however, only a few of its ancient carved timber houses, quaint overhanging corner turrets, and fantastically-studded ma.s.sive oak doors have escaped demolition.
The vineyards of the Coteau de Saumur, yielding the finest wines, are reached by the road skirting the river, the opposite low banks of which are fringed with willows and endless rows of poplars, which at the time of our visit were already golden with the fading tints of autumn.
Numerous fantastic windmills crown the heights, the summit of which is covered with vines, varied by dense patches of woodland. Here, as elsewhere along the banks of the Loire, the many abandoned quarries along the face of the hill have been turned by the peasants into cosy dwellings by simply walling-up the entrances while leaving, of course, the necessary apertures for doors and windows. Dampierre, the first village reached, has many of these cave-dwellings, and numbers of its houses are picturesquely perched up the sides of the slope. The holiday costumes of the peasant women encountered in the neighbourhood of Saumur are exceedingly quaint, their elaborate and varied head-dresses being counterparts of _coiffures_ in vogue so far back as three and four centuries ago.
Quitting the banks of the river, we ascend a steep tortuous road shut in on either side by high stone walls--for hereabouts all the best vineyards are scrupulously inclosed--and finally reach the summit of the heights, whence a view is gained over what the Saumurois proudly style the grand valley of the Loire. Everywhere around the vintage is going on. The vines are planted rather more than a yard apart, and those yielding black grapes are trained, as a rule, up tall stakes, although some few are trained espalier fashion. Women dexterously detach the bunches with pruning-knives and throw them into the _seilles_--small squat buckets with wooden handles--the contents of which are emptied from time to time into baskets--the counterpart of the chiffonnier"s _hotte_, and coated with pitch inside so as to close all the crevices of the wickerwork--which the _portes-bastes_ carry slung to their backs.
When white wine is being made from black grapes for sparkling saumur the grapes are conveyed in these baskets forthwith to the underground pressoirs in the neighbouring villages before their skins get at all broken in order that the wine may be as pale as possible in colour.
The black grape yielding the best wine in the Saumur district is the breton, said to be the same as the carbinet-sauvignon, the leading variety in the grand vineyards of the Medoc. Other species of black grapes cultivated around Saumur are the varennes, yielding a soft and insipid wine of no kind of value, and the liverdun, or large gamay, the prevalent grape in the Maconnais, and the same which in the days of Philippe-le-Hardi the _parlements_ of Metz and Dijon interdicted the planting and cultivation of. The prevalent white grapes are the large and small pineau blanc, the bunches of the former being of an intermediate size, broad and pyramidal in shape, and with the berries close together. These have fine skins, are oblong in shape, and of a transparent yellowish-green hue tinged with red, are very sweet and juicy, and as a rule ripen late. As for the small pineau, the bunches are less compact, the berries are round and of a golden tint, are finer as well as sweeter in flavour, and ripen somewhat earlier than the fruit of the larger variety.
We noticed as we drove through the villages of Champigny and Varrains--the former celebrated for its fine red wines, and more especially its cru of the Clos des Cordeliers--that hardly any of the houses had windows looking on to the narrow street, but that all were provided with low openings for shooting the grapes into the cellar where, when making red wine, they are trodden, but when making white wine, whether from black or white grapes, they are invariably pressed.
Each of the houses had its ponderous porte-cochere and low narrow portal leading into the large inclosed yard at its side, and over the high blank walls vines were frequently trained and pleasantly varied their dull grey monotony.
The grapes on being shot into the openings just mentioned fall through a kind of tunnel into a reservoir adjacent to the heavy press, which is invariably of wood and of the old-fashioned c.u.mbersome type. They are forthwith placed beneath the press and usually subjected to five separate squeezes, the must from the first three being reserved for sparkling wine, while that from the two latter, owing to its being more or less deeply tinted, only serves for table wine. The must is at once run off into casks in order that it may not ferment on the grape-skins and imbibe any portion of their colouring matter. Active fermentation speedily sets in and lasts for a fortnight or three weeks according to whether the temperature chances to be high or low.
The vintaging of the white grapes takes place about a fortnight later than the black grapes, and is commonly a compound operation, the best and ripest bunches being first of all gathered just as the berries begin to get shrivelled and show symptoms of approaching rottenness. It is these selected grapes that yield the best wine. The second gathering, which follows shortly after the first, includes all the grapes remaining on the vines, and yields a wine perceptibly inferior in quality. The grapes on their arrival at the press-house are generally pressed immediately and the must is run off into tuns to ferment. At the commencement these tuns are filled up every three or four days to replace the fermenting must which has flowed over; afterwards any waste is made good at the interval of a week, and then once a fortnight, the bungholes of the casks being securely closed towards the end of the year, by which time the first fermentation is over.
It should be noted that the Saumur sparkling wine manufacturers draw considerable supplies of the white wine required to impart lightness and effervescence to their _vin prepare_ from the Vouvray vineyards. Vouvray borders the Loire a few miles from the pleasant city of Tours, which awakens sinister recollections of truculent Louis XI., shut up in his fortified castle of Plessis-lez-Tours, around which Scott has thrown the halo of his genius in his novel of _Quentin Durward_. On proceeding to Vouvray from Tours we skirt a succession of poplar-fringed meadows stretching eastward in the direction of Amboise along the right bank of the Loire; and after a time a curve in the river discloses to view a range of vine-clad heights extending some distance beyond the village of Vouvray. Our route lies past the picturesque ruins of the abbey of Marmoutier and the Chateau des Roches--one of the most celebrated castles of the Loire--the numerous excavations in the soft limestone ridge on which they are perched being converted as usual into houses, magazines, and wine-cellars. We proceed through the village of Rochecorbon, and along a road winding among the spurs of the Vouvray range, past hamlets, half of whose inhabitants live in these primitive dwellings hollowed out of the cliff, and finally enter the charming Vallee Coquette, hemmed in on all sides with vine-clad slopes. Here a picturesque old house, half chateau half homestead, was pointed out to us as a favourite place of sojourn of Balzac, who speaks of this rocky ridge as "inhabited by a population of vine-dressers, their houses of several stories being hollowed out in the face of the cliff, and connected by dangerous staircases hewn in the soft stone. Smoke curls from most of the chimneys which peep above the green crest of vines, while the blows of the cooper"s hammer resound in several of the cellars. A young girl trips to her garden over the roofs of these primitive dwellings, and an old woman, tranquilly seated on a ledge of projecting rock, supported solely by the thick straggling roots of the ivy which spreads itself over the disjointed stones, leisurely turns her spinning-wheel regardless of her dangerous position." The picture sketched by the author of _La Comedie Humaine_, some forty years ago, has scarcely changed at the present day.
At the point where the village of Vouvray climbs half-way up the vine-crested ridge the rapid-winding Cise throws itself into the Loire, and on crossing the bridge that spans the tributary stream we discern on the western horizon, far beyond the verdant islets studding the swollen Loire, the tall campaniles of Tours Cathedral, which seem to rise out of the water like a couple of Venetian towers. Vouvray is a trim little place, cl.u.s.tered round about with numerous pleasant villas in the midst of charming gardens. The modern chateau of Moncontour here dominates the slope, and its terraced gardens, with, their fantastically-clipped trees and geometric parterres, rise tier above tier up the face of the picturesque height that overlooks the broad fertile valley, with its gardens, cultivated fields, patches of woodland, and wide stretches of green pasture which, fringed with willows and poplars, border the swollen waters of the Loire. Where the river Brenne empties itself into the Cise the Coteau de Vouvray slopes off towards the north, and there rise up the vine-clad heights of Vernou, yielding a similar but inferior wine to that of Vouvray. The village of Vernou is nestled under the hill, and near the porch of its quaint little church a venerable elm tree is pointed out as having been planted by Sully, Henry IV."s able Minister. Here, too, an ancient wall, pierced with curious arched windows, and forming part of a modern building, is regarded by popular tradition as belonging to the palace in which Pepin-le-Bref, father of Charlemagne, lived at Vernou.
The communes of Dampierre, Souzay, and Parnay, in the neighbourhood of Saumur, produce still red wines rivalling those of Champigny, besides which all the finest white wines are vintaged hereabouts--in the Perriere, the Poilleux, and the Clos Morain vineyards, and in the Rotissans vineyard at Turquant. Wines of very fair quality are also grown on the more favourable slopes extending southwards along the valley of the Thouet, and comprised in the communes of Varrains, Chace, St. Cyr-en-Bourg, and Breze. The whole of this district, by the way, abounds with interesting archaeological remains. While visiting the vineyards of Varrains and Chace we came upon a couple of dolmens--vestiges of the ancient Celtic population of the valley of the Loire singularly abundant hereabouts. Breze, the marquisate of which formerly belonged to Louis XVI."s famous grand master of the ceremonies--immortalized by the rebuff he received from Mirabeau--boasts a n.o.ble chateau on the site of an ancient fortress, in connection with which there are contemporary excavations in the neighbouring limestone, designed for a garrison of 500 or 600 men. Beyond the vineyards of Saint-Florent, westward of Saumur and on the banks of the Thouet, is an extensive plateau partially overgrown with vines, where may be traced the remains of a Roman camp. Moreover, in the southern environs of Saumur, in the midst of vineyards producing exclusively white wines, is one of the most remarkable dolmens known. This imposing structure, perfect in all respects save that one of the four enormous stones which roof it in has been split in two, and requires to be supported, is no less than 65 feet in length, 23 feet in width, and 10 feet high.
[Ill.u.s.tration: DOLMEN AT BAGNEUX, NEAR SAUMUR.]
At Saint-Florent, the pleasant little suburb of Saumur, skirting the river Thouet, and sheltered by steep hills formed of soft limestone, offering great facilities for the excavation of extensive cellars, the largest manufacturer of Saumur sparkling wines has his establishment.
Externally this offers but little to strike the eye. A couple of pleasant country houses, half hidden by spreading foliage, stand at the two extremities of a s.p.a.cious and well-kept garden, beyond which one catches a glimpse of some outbuildings sheltered by the vine-crowned cliff, in which a labyrinth of gloomy galleries has been hollowed out.
Here M. Ackerman-Laurance, the extent of whose business ranks him as second among the sparkling wine manufacturers of the world, stores something like 10,000 casks and several million bottles of wine.
At the commencement of the present century, in the days when, as Balzac relates in his _Eugenie Grandet_, the Belgians bought up entire vintages of Saumur wine, then largely in demand with them for sacramental purposes, the founder of the Saint-Florent house commenced to deal in the ordinary still wines of the district. Nearly half a century ago he was led to attempt the manufacture of sparkling wines, but his efforts to bring them into notice failed, and he was on the point of abandoning his enterprise when an order for one hundred cases revived his hopes, and led to the foundation of the present vast establishment. As already mentioned, for many miles all the heights along the Loire have been more or less excavated for stone for building purposes, so that every one hereabouts who grows wine or deals in it has any amount of cellar accommodation ready to hand. It was the vast extent of the galleries which M. Ackerman _pere_ discovered already excavated at Saint-Florent that induced him to settle there in preference to Saumur. Extensive, however, as the original vaults were, considerable additional excavations have from time to time been found necessary; and to-day the firm is still further increasing the area of its cellars, which already comprise three princ.i.p.al avenues, each the third of a mile long, and no fewer than sixty transverse galleries, the total length of which is several miles. One great advantage is that the whole are on the ordinary level.
[Ill.u.s.tration: THE CELLARS OF M. ACKERMAN-LAURANCE AT SAINT-FLORENT.
LABELLING AND PACKING SPARKLING SAUMUR. (p. 150.)]
Ranged against the black uneven walls of the more tortuous ancient vaults which give access to these labyrinthine corridors are thousands of casks of wine--some in single rows, others in triple tiers--forming the reserve stock of the establishment. As may be supposed, a powerful vinous odour permeates these vaults, in which the fumes of wine have been acc.u.mulating for the best part of a century. After pa.s.sing beneath a ma.s.sive stone arch which separates the old cellars from the new, a series of broad and regularly-proportioned galleries are reached, having bottles stacked in their tens of thousands on either side.
Overhead the roof is perforated at regular intervals with circular shafts, affording both light and ventilation, and enabling the temperature to be regulated to a nicety. In these lateral and transverse galleries millions of bottles of wine in various stages of preparation are stacked.
We have explained that in the Champagne it is the custom for the manufacturers of sparkling wine to purchase considerable quant.i.ties of grapes from the surrounding growers, and to press these themselves, or have them pressed under their own superintendence. At Saumur only those firms possessing vineyards make their own _vin brut_, the bulk of the wine used for conversion into sparkling wine being purchased from the neighbouring growers. On the newly-expressed must arriving at M. Ackerman-Laurance"s cellars it is allowed to rest until the commencement of the ensuing year, when half of it is mixed with wine in stock belonging to last year"s vintage, and the remaining half is reserved for mingling with the must of the ensuing vintage. The blending is accomplished in a couple of colossal vats hewn out of the rock, and coated on the inside with cement. Each of these vats is provided with 200 paddles for thoroughly mixing the wine, and with five pipes for drawing it off when the amalgamation is complete. Usually the _cuvee_ will embrace 1,600 hogsheads, or 80,000 gallons of wine, almost sufficient for half a million bottles. A fourth of this quant.i.ty can be mixed in each vat at a single operation, and this mixing is repeated again and again until the last gallon run off is of precisely the same type as the first. For the finer qualities of sparkling saumur the proportion of wine from the black grapes to that from white is generally at the rate of three or four to one. For the inferior qualities more wine from white than from black grapes is invariably used. Only in the wine from white grapes is the effervescent principle retained to any particular extent; but, on the other hand, the wine from black grapes imparts both quality and vinous character to the blend.
The blending having been satisfactorily accomplished, the wine is stored in casks, never perfectly filled, yet with their bungholes tightly closed, and slowly continues its fermentation, eating up its sugar, purging itself, and letting fall its lees. Three months later it is fined. It is rarely kept in the wood for more than a year, though sometimes the superior qualities remain for a couple of years in cask.
Occasionally it is even bottled in the spring following the vintage; still, as a rule, the bottling of sparkling saumur takes place during the ensuing summer months, when the temperature is at the highest as this insures to it a greater degree of effervescence. At the time of bottling its saccharine strength is raised to a given degree by the addition of the finest sugar-candy, and henceforward the wine is subjected to precisely the same treatment as is pursued with regard to champagne.
It is in a broad but sombre gallery of the more ancient vaults--the roughly-hewn walls of which are black from the combined action of alcohol and carbonic acid gas--that the processes of disgorging the wine of its sediment, adding the syrup, filling up the bottles with wine to replace that which gushes out when the disgorging operation is performed, together with the re-corking, stringing, and wiring of the bottles, are carried on. The one or two adjacent shafts impart very little light, but a couple of resplendent metal reflectors, which at a distance one might fancy to be some dragon"s flaming eyes, combined with the lamps placed near the people at work, effectually illuminate the spot.
[Ill.u.s.tration: THE CELLARS OF M. LOUIS DUVAU AiNe AT THE CHaTEAU OF VARRAINS.]
Another considerable manufacturer of sparkling saumur is M. Louis Duvau aine, owner of the chateau of Varrains, in the village of the same name, at no great distance from the Coteau de Saumur. His cellars adjoin the chateau, a picturesque but somewhat neglected structure of the last century, with sculptured medallions in high relief above the lower windows, and florid vases surmounting the mansards in the roof. In front is a large rambling court shaded with acacia and lime trees, and surrounded by outbuildings, prominent among which is a picturesque dovecote, ma.s.sive at the base as a martello tower, and having an elegant open stone lantern springing from its bell-shaped roof. The cellars are entered down a steep incline under a low stone arch, the masonry above which is overgrown with ivy in large cl.u.s.ters and straggling creeping plants. We soon come upon a deep recess to the right, wherein stands a unique c.u.mbersome screw-press, needing ten or a dozen men to work the unwieldy capstan which sets the juice flowing from the crushed grapes into the adjacent shallow trough. On our left hand are a couple of ancient reservoirs, formed out of huge blocks of stone, with the entrance to a long vaulted cellar filled with wine in cask. We advance slowly in the uncertain light along a succession of gloomy galleries with moisture oozing from their blackened walls and roofs, picking our way between bottles of wine stacked in huge square piles and rows of casks ranged in tiers. Suddenly a broad flood of light shooting down a lofty shaft throws a Rembrandtish effect across a s.p.a.cious and most melodramatic-looking cave, roughly hewn out of the rock, and towards which seven dimly-lighted galleries converge. On all sides a scene of bustling animation presents itself. From one gallery men keep arriving with baskets of wine ready for the disgorger; while along another bottles of wine duly dosed with syrup are being borne off to be decorated with metal foil and their distinctive labels. Groups of workmen are busily engaged disgorging, dosing, and re-corking the newly-arrived bottles of wine; corks fly out with a succession of loud reports suggestive of the irregular fire of a party of skirmishers; a fizzing, spurting, and spluttering of the wine next ensues, and is followed by the incessant clicking of the various apparatus employed in the corking and wiring of the bottles.
Gradual inclines conduct to the two lower tiers of galleries, for the cellars of M. Duvau consist of as many as three stories. Down below there is naturally less light, and the temperature, too, is sensibly colder. Advantage is taken of this latter circ.u.mstance to remove the newly-bottled wine to these lower vaults whenever an excessive development of carbonic acid threatens the bursting of an undue proportion of bottles, a casualty which among the Saumur sparkling wine manufacturers ranges far higher than with the manufacturers of champagne. For the economy of time and labour a lift, raised and lowered by means of a capstan worked by horses, is employed to transfer the bottles of wine from one tier of cellars to another.
The demand for sparkling saumur is evidently on the increase, for M. Duvau, at the time of our visit, was excavating extensive additional cellarage. The subsoil at Varrains being largely composed of marl, which is much softer than the tufa of the Saint-Florent coteau, necessitated the roofs of the new galleries being worked in a particular form in order to avoid having recourse to either brickwork or masonry. Tons of this excavated marl were being spread over the soil of M. Duvau"s vineyard in the rear of the chateau, greatly, it was said, to the benefit of the vines, whose grapes were all of the black variety; indeed, scarcely any wine is vintaged from white grapes in the commune of Varrains.
At M. Duvau"s we went through a complete scale of sparkling saumurs, commencing with the younger and less matured samples, and ascending step by step to wines a dozen and more years old. Every year seemed to produce an improvement in the wine, the older varieties gaining greatly in delicacy and softening very perceptibly in flavour.
Another sparkling saumur manufacturer of note is M. Alfred Rousteaux, to-day the sole proprietor of the well-known brand of Morlet and Rousteaux, a firm established for many years at Saint-Florent.
M. Rousteaux"s cellars here are excavated in the tufa cliff which rises behind the little suburban village, and are all on one level. The galleries, though somewhat winding and irregular, are broad and roomy, and in them about 400,000 bottles of wine undergoing the necessary treatment are piled up in stacks or placed _sur pointe_. The original firm had only been in existence a few years when they found that their Saint-Florent establishment was inadequate to the requirements of a largely-increasing business, and they started the branch establishment of La Perriere at Saint-Cyr, near Tours, but on the opposite bank of the Loire. Here are a handsome residence and gardens, a s.p.a.cious court, and convenient celliers where the bottling of the wine is effected, together with extensive and well-constructed cellars in which a like quant.i.ty of wine to that contained in the cellars at Saint-Florent is stored. With his finer sparkling wines M. Rousteaux mixes a certain proportion of wine from the Champagne district, and thus secures a degree of lightness unattainable when the _cuvee_ is exclusively composed of Saumur vintages. At La Perriere M. Rousteaux has a vineyard of upwards of sixty acres, yielding the best wine of the district, which is noted, by the way, for its excellent growths. Hereabouts a succession of vineyard slopes stretch from one to another of the many historic chateaux along this portion of the Loire, the romantic a.s.sociations of which render the Touraine one of the most interesting provinces of France. Near Tours besides the vineyards of Saint-Cyr are those of Joue and Saint-Avertin; the two last situate on the opposite bank of the Cher, where the little town of Joue, perched on the summit of a hill in the midst of vineyards, looks over a vast plain known by the country people as the Landes de Charlemagne, the scene, according to local tradition, of Charles Martel"s great victory over the Saracens. The Saint-Avertin vineyards extend towards the east, stretching almost to the forest of Larcay, on the borders of the Cher, where Paul Louis Courier, the famous vigneron pamphleteer of the Restoration, noted alike for his raillery, wit, and satire, fell beneath the b.a.l.l.s of an a.s.sa.s.sin. A noticeable cru in the neighbourhood of Tours is that of Cinq Mars, the ruined chateau of which survives as a memorial of the vengeance of Cardinal Richelieu, who, after having sent its owner to the scaffold, commanded its ma.s.sive walls and towers to be razed "_a hauteur d"infamie_" as we see them now.
Finding that sparkling wines were being made in most of the wine-producing districts of France, where the growths were sufficiently light and of the requisite quality, Messrs. E. Normandin and Co.
conceived the idea of laying the famous Bordeaux district under contribution for a similar purpose, and, aided by a staff of experienced workmen from Epernay, they have succeeded in producing a sparkling sauternes. Sauternes, as is well known, is one of the finest of white wines, soft, delicate, and of beautiful flavour, and its transformation into a sparkling wine has been very successfully accomplished. Messrs.
Normandin"s head-quarters are in the thriving little town of Chateauneuf, in the pleasant valley of the Charente, and within fifteen miles of Angouleme, a famous old French town, encompa.s.sed by ancient ramparts and crumbling corner towers, and which, dominated by the lofty belfry of its restored semi-Byzantine cathedral, rising in a series of open arcades, spreads itself picturesquely out along a precipitous height, watered at its base by the rivers Anguienne and Charente.
Between Angouleme and Chateauneuf vineyard plots dotted over with walnut trees, or simple rows of vines divided by strips of ripening maize, and broken up at intervals by bright green pastures, line both banks of the river Charente. The surrounding country is undulating and picturesque.
Poplars and elms fringe the roadsides, divide the larger fields and vineyards, and screen the cosy-looking red-roofed farmhouses, which present to the eyes of the pa.s.sing tourist a succession of pictures of quiet rural prosperity.
[Ill.u.s.tration]
Chateauneuf communicates with the Sauternes district by rail, so that supplies of wine from there are readily obtainable. Vin de Colombar--a famous white growth which English and Dutch cruisers used to ascend the Charente to obtain cargoes of when the Jerez wines were shut out from England by the Spanish War of Succession--vintaged princ.i.p.ally at Montignac-le-Coq, also enters largely into Messrs. Normandin and Co."s sparkling sauternes _cuvee_. This colombar grape is simply the semillon--one of the leading varieties of the Sauternes district--transported to the Charente. The remarkably cool cellars where the firm store their wine, whether in wood or bottle, have been formed from some vast subterranean galleries whence centuries ago stone was quarried, and which are situated about a quarter of an hour"s drive from Chateauneuf, in the midst of vineyards and cornfields. The wine is invariably bottled in a cellier at the head establishment, but it is in these cellars where it goes through the course of careful treatment similar to that pursued with regard to champagne.
[Ill.u.s.tration]
In order that the delicate flavour of the wine may be preserved the liqueur is prepared with the finest old sauternes, without any addition of spirit, and the dose is administered with the most improved modern appliance, constructed of silver, and provided with crystal taps. At the Concours Regional d"Angouleme of 1877, the jury, after recording that they had satisfied themselves by the aid of a chemical a.n.a.lysis that the samples of sparkling sauternes submitted to their judgment were free from any foreign ingredient, awarded to Messrs. Normandin and Co. the only gold medal given in the Group of Alimentary Products.
Encouraged, no doubt, by the success obtained by Messrs. Normandin and Co. with their sparkling sauternes, the house of Lermat-Robert and Co., of Bordeaux, have recently introduced a sparkling barsac, samples of which were submitted to the jury at the Paris Exhibition of 1878.
[Ill.u.s.tration: VINTAGER OF THE CoTE D"OR]
XIV.--THE SPARKLING WINES OF BURGUNDY AND THE JURA.
Sparkling Wines of the Cote d"Or at the Paris Exhibition-- Chambertin, Romanee, and Vougeot-- Burgundy Wines and Vines formerly the Presents of Princes-- Vintaging Sparkling Burgundies-- Their After-Treatment in the Cellars-- Excess of Breakage-- Similarity of Proceeding to that followed in the Champagne-- Princ.i.p.al Manufacturers of Sparkling Burgundies-- Sparkling Wines of Tonnerre, the birthplace of the Chevalier d"Eon-- The Vin d"Arbanne of Bar-sur-Aube-- Death there of the b.a.s.t.a.r.d de Bourbon-- Madame de la Motte"s Ostentatious Display and Arrest there-- Sparkling Wines of the Beaujolais-- The Mont-Brouilly Vineyards-- Ancient Reputation of the Wines of the Jura-- The Vin Jaune of Arbois beloved of Henri Quatre-- Rhymes by him in its Honour-- Lons-le-Saulnier-- Vineyards yielding the Sparkling Jura Wines-- Their Vintaging and Subsequent Treatment-- Their High Alcoholic Strength and General Drawbacks.
Sparkling wines are made to a considerable extent in Burgundy, notably at Beaune, Nuits, and Dijon, and though as a rule heavier and more potent than the subtile and delicate-flavoured wines of the Marne, still some of the higher qualities, both of the red and white varieties, exhibit a degree of refinement which those familiar only with the commoner kinds can scarcely form an idea of. At the Paris Exhibition of 1878 we tasted, among a large collection of the sparkling wines of the Cote d"Or, samples of Chambertin, Romanee, and Vougeot of the highest order. Although red wines, they had the merit of being deficient in that body which forms such an objectionable feature in sparkling wines of a deep shade of colour. M. Regnier, the exhibitor of sparkling red vougeot, sent, moreover, a white sparkling wine from the species of grape known locally as the clos blanc de Vougeot. These wines, as well as the Chambertin, came from the Cote de Nuits, the growths of which are generally considered of too vigorous a type for successful conversion into sparkling wine, preference being usually given to the produce of the Cote de Beaune. Among the sparkling burgundies from the last-named district were samples from Savigny, Cha.s.sagne, and Meursault, all famous for their fine white wines.
Burgundy ranks as one of the oldest viticultural regions of Central Europe, and for centuries its wines have been held in the highest renown. In the Middle Ages both the wines and vines of this favoured province pa.s.sed as presents from one royal personage to another, just as grand _cordons_ are exchanged between them now-a-days. The fabrication of sparkling wine, however, dates no further back than some sixty years or so. The system of procedure is much the same as in the Champagne, and, as there, the wine is mainly the produce of the pineau noir and pineau blanc varieties of grape. At the vintage, in order to avoid bruising the ripened fruit and to guard against premature fermentation, the grapes are conveyed to the pressoirs in baskets instead of the large oval vats termed _balonges_, common to the district. They are placed beneath the press as soon as possible, and for superior sparkling wines only the juice resulting from the first pressure and known as the _mere goutte_, or mother drop, is employed. For the ordinary wines that expressed at the second squeezing of the fruit is mingled with the other. The must is at once run off into casks which have been previously sulphured to check, in a measure, the ardour of the first fermentation and lighten the colour of the newly-made wine. Towards the end of October, when this first fermentation is over, the wine is removed to the cellars, or to some other cool place, and in December it is racked into other casks. In the April following it is again racked to insure its being perfectly clear at the epoch of bottling in the month of May.
The sulphuring of the original casks having had the effect of slightly checking the fermentation and retaining a certain amount of saccharine in the wine, it is only on exceptional occasions that the latter is artificially sweetened previous to being bottled.
[Ill.u.s.tration]
A fortnight after the tirage the wine commonly attains the stage known as _grand mousseux_, and by the end of September the breakage will have amounted to between 5 and 8 per cent., which necessitates the taking down the stacks of bottles and piling them up anew. The wine as a rule remains in the cellars for fully a couple of years from the time of bottling until it is shipped. Posing the bottles _sur pointe_, agitating them daily, together with the disgorging and liqueuring of the wine, is accomplished precisely as in the Champagne.
Among the princ.i.p.al manufacturers of sparkling burgundies are Messrs.
Andre and Voillot, of Beaune, whose sparkling white Romanee, Nuits, and Volnay are well and favourably known in England; M. Louis Latour, also of Beaune, and equally noted for his sparkling red Volnay, Nuits, and Chambertin, as for his sparkling white varieties; Messrs. Maire et fils, likewise of Beaune; M. Laboure-Goutard and Messrs. Geisweiller et fils, of Nuits; Messrs. Marey and Liger-Belair, of Nuits and Vosne; and M. Regnier, of Dijon.
In the department of the Yonne--that is, in Lower Burgundy--sparkling wines somewhat alcoholic in character have been made for the last half-century at Tonnerre, where the Chevalier d"Eon, that enigma of his epoch, was born. The Tonnerre vineyards are of high antiquity, and for sparkling wines the produce of the black and white pineau and the white morillon varieties of grape is had recourse to. The vintaging is accomplished with great care, and only the juice which flows from the first pressure is employed. This is run off immediately into casks which are hermetically closed when the fermentation has subsided. The after-treatment of the wine is the same as in the Champagne. Sparkling wines are likewise made at Epineuil, a village in the neighbourhood of Tonnerre, and at Chablis, so famous for its white wines, about ten miles distant.
An effervescing wine known as the Vin d"Arbanne is made at Bar-sur-Aube, some fifty miles north-east of Tonnerre, on the borders of Burgundy, but actually in the province of Champagne, although far beyond the limits to which the famed viticultural district extends. It was at Bar-sur-Aube where the b.a.s.t.a.r.d de Bourbon, chief of the sanguinary gang of _ecorcheurs_ (flayers), was sewn up in a sack and flung over the parapet of the old stone bridge into the river beneath by order of Charles VII.; and here, too, Madame de la Motte, of Diamond Necklace notoriety, was married, and in after years made a parade of the ill-gotten wealth she had acquired by successfully fooling that infatuated libertine the Cardinal Prince de Rohan, until her ostentatious display was cut short by her arrest. This Vin d"Arbanne is produced from pineaux and white gamay grapes, which, after being gathered with care at the moment the dew falls, are forthwith pressed. The wine is left on its lees until the following February, when it is racked and fined, the bottling taking place when the moon is at the full in March.
Red and white sparkling wines are made to a small extent at Saint-Lager, in the Beaujolais, from wine vintaged in the Mont-Brouilly vineyards, one of the best known of the Beaujolais crus. Mont-Brouilly is a lofty hill near the village of Cercie, and is covered from base to summit on all its sides with vines of the gamay species, rarely trained at all, but left to trail along the ground at their own sweet will. At the vintage, as we witnessed it, men and women--young, middle-aged, and old--accompanied by troops of children, were roaming all over the slopes dexterously nipping off the bunches of grapes with their thumb and finger nails and flinging them into the little wooden tubs with which they were provided. The pressing of the grapes and the after-treatment of the wine destined to become sparkling are the same in the Beaujolais as in Upper and Lower Burgundy.