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wrote:

> In his book Vintage Wine, on p 411 Michael broadbent notes:
>
> "In documents and on labels the spelling would vary. I have noted
> Essencia, Eszencia, even Esszencia or Esszenzcia. Whether or not
> prefixed Aszu, the wine was generally the equivalent of 7 or slightly
> more puttonyos and rarely marketed in its pure state."

This latter sentence I find puzzling. I think that there is a very real
and distinct difference between Aszu Eszencia and Escenzia, the latter
being restricted to the fermented free run juice from unpressed grapes
(in essence [pun intended] what would bleed out of the bottom of the
barrel) and as scarce as hen's teeth.

> I have even heard, perhaps from Hugh Johnson, that very long ago, some
> Aszu and/or true essence was somewhat fortified with brandy. I have
> also seen sparkling Montrachet listed on a restaurant wine list from
> the late 1880s.
>

I don't see any reason why someone might not have made sparkling
Montrachet in the 19th Century: there were no AOC restrictions then, and
Blanc de Blancs have a long history in Champagne.

Mark Lipton