CHAMPAGNE. True Champagne, which is char acterized by the low alcohol content and high acidity. is made in the Department of Rheims, or the ancient Province of Champagne, the region hieing divided into six districts. Ay, Bouzy, erz enay, Cramant, Pierre, and Monthelon, and the products of each being classified in various growths. The vineyards, located upon south erly hillsides, consist mainly of Meunier, black and white Pinot, and Gami varieties, the fruit of which is often gathered before fully and. when necessary, the must brought to the proper composition by the addition of sugar and acid before fermentation. In 1900 the products of the region were 55.000, 000 liters, and after an addition of sugar and water to the lees. 9.000.000 liters more. No wine from other districts is permitted to be sold in France as Champagne. but vintners in this district purehase the products of neighboring sec tions for blending, the result being that wines labeled Champagne can he purchased in Paris for wry small sums. :Ninny spa riding 'wines which
compare fa vorably with I 'ha mpagne are improper ly so vaned, among such being certain Rhine, Moselle. and „Xinerican wines. To meet the de mand for cheap articles. trunli Wine is artificial ly carbonated, like soda water, hut the effer vescence subsides sooner than in wino fermented under pressure.
.11'llA TYPE. The wines of the Department of Jura. made from such grapes as CC.sar, Mondeuse, Etraire de l'AdIuri, Sirah, and 'Pinta Vable pans. are deep-colored and astringent. fuller, smoother, less aromatic than the Bordeaux. mark edly different from the delicate. smooth Bur gundies of the Cato d'Or, upon which the district borders. and also from the neutral wines of South ern Franco. Their average composition is: oleo lad. 11.50 per cent.; body, 3.00 per cent.; acid, 0.55 tannin, 0.25 per ,cnt.