Dry and Sweet Champagnes-- Their Sparkling Properties-- Form of
Champagne Glasses-- Style of Sparkling Wines Consumed in
Different Countries-- The Colour and Alcoholic Strength of
Champagne-- Champagne Approved of by the Faculty-- Its Use in
Nervous Derangements-- The Icing of Champagne-- Scarcity of
Grand Vintages in the Champagne-- The Quality of the Wine has
little influence on the Price-- Prices realised by the Ay and
Verzenay Crûs in Grand Years-- Suggestions for laying down
Champagnes of Grand Vintages-- The Improvement they Develop
after a few Years-- The Wine of 1874-- The proper kind of Cellar
to lay down Champagne in-- Advantages of Burrow's Patent Slider
Wine Bins-- Increase in the Consumption of Champagne-- Tabular
Statement of Stocks, Exports, and Home Consumption from 1844-5
to 1877-8-- When to Serve Champagne at a Dinner Party-- Charles
Dickens's dictum that its proper place is at a Ball--
Advantageous Effect of Champagne at an Ordinary British Dinner
Party-- Sparkling Wine Cups 212