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DBINKS
1904, 1906. All authentic vintage wines have
the name and year of their production marked
on cork and label.
Clarets, Sauternes, Burgundies, Rhine and
Moselle wines are, next to Champagne, more
favorably known than any other; and while
books could be written on their cultivation and
maturing, I shall confine my remarks to their
good uses and properties.
Burgundies
Red Burgundies arc the richest of all natural
wines, containing a great deal tannin or iron,
and arc for this reason a very fine blood build
ing tonic.
Burgundies, being of very rich body, will form
a sediment in the bottle, so, before serving,
should be carefully decanted, without the sedi
ment becoming mixed with the wine, as this
would render it bitter and unwholesome.
Bed Burgundies should be served with the
darlc meats, and at a temperature of about 65
degrees.
White Burgundies are served best at a temper
ature of about 50 degrees, and, like Rhine,
Moselle and Sauterne wines, should be used with
the fish, oyster or white meat courses of the
meal.
Clarets
Clarets, although not as generally used as
Champagne, are nevertheless wines of excellent
therapeutic value. Their low percentage of alco
hol, combined with the tannin, forms a very
good tonic in cases of consumption, anaemia, de
bility from overwork and indigestion. They are
a beneficial and curative element. A glass served
with your meals, properly assimilated with your
food, has a stimulating and health giving effect.
Being the only wine not spoiled by the addi
tion of water, a half a glass so diluted is the
most refreshing type of a beverage, and a
pleasure to your palate.