Savoy Hotel, wine list, pages 28, 29

Dauzac-mousseux <br> Vin brut nature <br> Nathaniel johnston <br> Dauzac, bordeaux <br> Champagne <br> Piper-heidsieck <br> Tres sec <br> And brut <br> Delbeck & co., <br> Extra reserve, extra sec and brut <br> Reims <br> Champagne <br> Pfungst freres & co <br> Carte d’or <br> Extra dry and brut <br> Ay <br> Perinet & co <br> Cuvee reservee <br> Extra sec <br> Reims <br> Champagne <br> Wachter & co <br> Royal charter <br> Extra dry and brut <br> Epernay <br> Champagne <br> Chas. heidsieck <br> Extra dry or brut <br> Reims <br> Champagne <br> Duval-pougeoise <br> Extra quality, brut <br> Extra quality, brut <br> Epernay <br> Ind, coope & co’s <br> Celebrated burton <br> Ales and stout <br> Particulars of the vintages <br> Champagne <br> From 1865 to 1893 <br> Year <br> Commencement <br> Of gathering <br> Yield <br> Gallons <br> Character of the <br> Wines <br> A grand wine <br> Promises to be an excellent wine. <br> Very good, price excessively high <br> Passable <br> Fairly good, light <br> Mediocre, resembling the 1883’s <br> Fine, elegant wines; highly appreciated by all connoisseurs <br> Mediocre and dear, acid <br> Mediocre, acid, immature <br> Passable <br> Very good; lighter than the <br> 1874’s, excessively dear <br> Complete failure, yield small, fortunately <br> Good, fine light <br> Mediocre, acid <br> Mediocre <br> Passable <br> Very fine, both as to vinosity and <br> Colour, has been greatly sought after <br> Bad, acid, and notwithstanding <br> That, dear <br> Fairly good <br> Mediocre <br> Good <br> Passable <br> Very good, elegant, and lighter <br> Than the 1805’s <br> Mediocre <br> Bad <br> Wine of superior quality, very vinous <br> Claret <br> From 1858 to 1893 remarkable vintage <br> Much improved <br> Considered as good as 1887[variable <br> Somewhat similar to 2888, but rather <br> A good yield of soft, rather elegant wine <br> Stout and full colored [and coarse <br> A comparative failure, quality rough <br> Generally thin, poor and watery <br> Some good, others affected by mildew <br> Very light, some growth total failures <br> Thin and miserable <br> 1st growths coarse, stout, and dry <br> Thin, generally inferior, but a few <br> Fair growths <br> Moderate in general. Some much <br> Improved by age <br> Fair quality, distinguished by elegance <br> Good, a delicate wine, developing <br> Well in bottle <br> Dry, dark, and astringent, fair body <br> One of the largest and finest vintages <br> On record, good color, soft and <br> Ripe, and elegant wine <br> Very good, full body, more body <br> But less elegant than 1875 <br> Moderate in quality <br> Thin in color and body <br> At first considered inferior to the <br> 1868’s the 1869’s have developed <br> Magnificent quality <br> Excess of sugar, as in the case of <br> 1865, caused the ruin of the most of the <br> Inferiors <br> From excess of sugar and imperfect <br> Fermentation the bulk of this vintage <br> Gradually deteriorated in bottle <br> A grand vintage, light in the margaux <br> districts , but perfect in <br> A failure. [pauillac, st.julien &c <br> A small yield, of fair quality <br> 1860 failures, some good in 1859 <br> A grand vintage in all respects <br> Champagne vineyards <br> The area planted with vines in the marne department <br> Is 35,750 acres, divided thus <br> Acres <br> Arrondissement of reims <br> Arrondissement of epernay <br> Arrondissement of chalons <br> Other cantons of the department <br> Canton of ay <br> Verzy <br> Avize <br> Epernay <br> Vertus <br>