4 / 116
4
DKINKS
the quality . of this wine very often suffers
greatly by being placed into the hands of in
experienced people.
Upon receipt of a shipment of champagne or
any other sparkling wine, the same should be
promptly unpacked and every bottle inspected
as to the soundness of the cork. All such that
show signs of leakage should be used first, while
the others should be stored lying down and be
given a rest for several days.
When conditioning Champagne for service, the
chilling of the same should be slowly and care
fully done by placing the warm bottle in a re
frigerator for several hours and not packed in
ice until shortly before serving.
Taking wines from the case or shelf and pack
ing them in ice is a very serious mistake, as
chilling too quickly robs them of their life and
vinosity.
Should the time for conditioning be short,
place the wine in a bucket of cold water as it
runs from the faucet, adding a few lumps of ice
every ten to fifteen minutes and in this way
preserve the good quality of your wine.
Old vintage wines should be served
n
at a
temperature of about 45 degrees, while the
young vintages showing more life are served
best at about 38 degrees. Non-vintage Cham
pagnes may be served at a temperature of 32
degrees.
Upon taking the bottle from the cooler it
should be well wrapped with a napkin so the
vvarm hand of the waiter will not come in con
tact with the bottle and agitate the wine.
Cap, wire and string should be carefully re
moved, head of bottle cleaned and the cork
slowly drawn so all gas may be retained in the
wine.
Care should be taken to have the glasses
This is an old time custom which is done to give
clean and dry and to always serve the host first.