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July 27,1975 MORE WEDDINGS THAN EVER Marriage Is Not Going Out Of Style, It's On The Increase By EVELYN COMER Of the Gazette Staff The number of weddings has been increasing steadily from year to year for the past 20 years. This in spite of the fact that many young couples today are living together without the benefit of clergy. The increase can be traced back to the "baby booms" which followed World War II and the Korean Conflict. Children born during that time now have reached marriage age. and there are more people in that age group now than at any time in world history. Another reason for the increase in weddings is the early age when many couples decide to make their march to the altar. In the past few years, the average for men has dropped from 25 to 23 years at the time of their marriage, and for women from 22 to 20 years. And it is not unusual any more for a couple to marry -- with their parents' approval -- while they both are in high school and working at part-time jobs, or immediately after their graduation. At least 50 per cent of college women will add "Mrs." before their name before they can" add a "B.A." or "B.S." behind it. The percentage is much smaller for men in this category, but increases rapidly among those who are svorking toward higher degrees, such as law or medicine. For many years June was the month for brides, far outdistancing any other month of the year. But that has changed too -more than a decade ago. when August started producing more brides than June. The chief reason for this change lies with college students who figured that two could live as cheaply as one if they only had to pay rent on one apartment instead of two. So they planned their weddings for August to allow time for a honeymoon before returning to their college campuses -- usually at the beginning of their junior or senior vear. However, college students are not responsible for all the August weddings, for many of them involve people who never have gone to college, or those who have graduated- This may be due to other elements, such as planning the wedding to coincide with the couple's vacation time or that of out-of-town guests who want to be on hand for the affair. Another factor that is eating away at the June figures now is that most college years run from mid-August to mid-May, and many students plan their weddings immediately after graduation, a lot of them on their college campuses so that their college friends can be members of the wedding party. This fact never was pointed out more clearly than this year when the Sunday Gazette-Mail published 37 stories on the last Sunday in May of weddings which had taken place on the two previous days. That old adage that says something about "In the spring a young man's fancy turns to. . . " may have something to do with it. too, for all of the May weddings do not take place at the end of the month. Over the past five or six years, they are becoming more plentiful throughout the entire month. The same is true for another spring month -- April -- and March too, particularly when Easter arrives early, for many couples plan their weddings on the Saturday previous to Easter -- after the close of the Lenten season. Also chiseling away from the prominence of June weddings is the increasing popularity of holiday weddings, which show up anywhere from mid-November until mid-January, and the number of this category has been growing steadily for the past five or six years. Autumn bridals, those in September and October, also have increased a great deal in the past three years, possibly planned that way to coincide with fall vacations. Only two months of the year - February and J uly -- have not had a large increase, but they always contribute their share. I have been writing weddings for 20 years. During that time, there sever has been a Sunday that we didn't have weekend weddings to publish - the smallest number was 9 for that week, and the largest was 39. The daily papers fare little bet- ter During those 20 years, there have been only two days that we did not have wedding stories waiting for space to publish them. When we look at statistics, showing that more tiiaa half oi tae world's populauoc is made up of people under 25. it looks like weddings will be taking place and the stones of those weddings will be published right on up until the end of time. Choose Champagne With Special Care An important ingredient in the success pagne for you. of your wedding is your choice of cham- After choosing the right champagne for pagne for the reception. One reason cham- your party, give it the care that a quality wine deserves. After all. premium-quality . pagne is the traditional beverage is because its bubbly effervescence adds Â· sparkle and delight to any occasion. Your wedding reception, the christening of your marriage, will surely effervesce with a good champagne. Here are some suggestions from the makers of Great Western Champagnes and Wines in Hammondsport. New York, for'selecting, storing and serving the most suitable cham- laidley Virginia sts. wines have been mellowing to perfection : ; in the bottle under meticulously controlled conditions. Store the bottle on its side or at an angle i to keep the natural cork wet. If possible, store it in a cool place which has a fairly ;; constant temperature. .Champagne chills : beautifully on its side in a refrigerator, ' but temperatures should not go below 40 I degrees. Count on about three hours for \ thorough chilling, or at least 30 minutes when the champagne is packed in ice. Serve the champagne in a.thin, clear glass to show off the dancing bubbles. And, start with a dry glass. Dampness on a glass will kill the champagne bubbles. To open the champagne bottle, first remove the metal foil capsule and wire hood. With the bottle at a 45 degree angle pointed away from you. hold the cork firmly with one hand, and twist the bottle with the other. Avoid excessive shaking to prevent bubbling over an opening. Pour the champagne slowly into the dry glasses, filling one half to two thirds full. To prevent dripping, turn the bottle slowly to the right as it is raised from the glass. When pouring, it is not necessary to keep a napkin wrapped around the champagne bottle and. in fact, a napkin makes it more difficult to pour. Champagne appeals to all of our senses, and the best way to judge its quality is to test its appeal to each sense in turn. Here is a simplified "sense guide." Look at the champagne in the glass. Clarity is a sign of quality. Examine its color. Good champagnes vary through a range of yellows, from straw, buttercup, primrose, a n d even bright gold. Brown, however, means it is past its peak point.' ,, Now observe the bubbles. There is an old saying that "Champagne should laugh with you." The bubbles should be tiny, uniform, plentiful, and extremely animated. You should be able to watch them rocket upward. The next sensory guideline is the nose. Inhale over the glass and judge the champagne's fragrance -- it should be pleasant, subtle and carry a- yeasty j vinous bouquet - not fruit-like for the white champagnes, although there is a subtle fruitiness in Pink Champagne, Sparkling Burgundy and (Pink) Cold Duck. The most important test is next: that'of taste. Take a full sip. Swirl the champagne around with your tongue to the far corners of your mouth. You should feel a faint, prickly sensation. The bursting bubbles agitate the oral and nasal membranes and stimulate a refreshing experience. Then, the taste itself: even in character, and slightly tangy. A perfect champagne also has a dual message: it leaves a taste in your mouth and a "glow" at the back of your throat - the Farewell, as it is named. Semi- Annual Sale / (C^ WW(/0Â« with your gift of a Love Chest. 'I'he love chest. I t ' s the most personal, cherished piece offurnitiire she'll ever own. 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