(continued).

188 IX. Epernay. 195 X. The Champagne Establishments of Epernay and Pierry. 205 XI. Some Champagne Establishments at Ay and Mareuil. 217 XII. Champagne Establishments at Avize and Rilly. 229 XIII. Sport in the Champagne. 235 PART III. I. Sparkling Saumur and Sparkling Sauternes. 241 II. The Sparkling Wines of Burgundy, the Jura, and the South of France. 251 III. Facts and Notes Respecting Sparkling Wines. 258 APPENDIX. 265 Advertisements. 268

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PREFACE.

The present is the first instance in which the history of any wine has been traced with the same degree of minuteness as the history of the still and sparkling wines of the Champagne has been traced in the following pages. And not only have the author’s investigations extended over a very wide range, as will be seen by the references contained in the footnotes to this volume, but during the past ten years he has paid frequent visits to the Champagne—to its vineyards and vendangeoirs, and to the establishments of the chief manufacturers of sparkling wine, the preparation of which he has witnessed in all its phases. Visits have, moreover, been made to various other localities where sparkling wines are produced, and more or less interesting information gathered regarding the latter. In the pursuit of his researches, the author’s position as wine juror at the Vienna and Paris Exhibitions opened up to him many sources of information inaccessible to others less favourably circumstanced, and these his general knowledge of wine, acquired during many years’ careful study, enabled him to turn to advantageous account.

The numerous illustrations scattered throughout the present volume have been derived from every available source that suggested itself. Ancient MSS., early-printed books, pictures and pieces of sculpture, engravings and caricatures, all of greater or less rarity, have been laid under contribution; and in addition, nearly two hundred original sketches have been made under the author’s immediate superintendence, with the object of illustrating the principal localities and their more picturesque features, and depicting all matters of interest connected with the growth and manipulation of the various sparkling wines which are here described.

In the preparation of this work, and more particularly the historical portions of it, the author has been largely assisted by his nephew, Mr. Montague Vizetelly, to whom he tenders his warmest acknowledgments for the valuable services rendered by him.

It should be stated that portions of the volume, relating to the vintaging and manufacture of sparkling wines generally, have been previously published under the title of Facts about Champagne and other Sparkling Wines, but they have been subjected to considerable extension and revision before being permitted to reappear in their present form.

St. Leonards-on-Sea, February 1882.

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CONTENTS.
PART I. I. EARLY RENOWN OF THE CHAMPAGNE W