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CHOICE RECIPES
HOW TO KEEP AND !HOW TO
SERVE DRY WINES.
Clarets, Burgundies, White Wines,
Sauternes, and all other dry wines
should b e-k ept in a cool place, with au
even t emperature.
If
severely chill ed
t hey will become cloud ed, losing all
t heir brilliancy. Th e bottles should be
on the side, so th at wine covers the
cork. Th ese wines do not k eep well
except in bottles. Dry wine shipped
in bulk should be all owed t o rema in
nnclisturbcd and unopened in the cask
fo r t hree or four clays to entirely r e–
cover from the shaking up received in
transportation.
It
should th en be
promptly bottled, using corks th at fi ll
the neck air tight .
If
a par t of t he
wine be drawn , admitting a ir into the
cask, t he remaining win o will soon be–
come affected and quickly t urn ''milk
sour.'' The fin er and lighter t he wine,
the more cer tain is this to occur.
It
is owing to no imperfection of the win e,
but because th e natural alcoholic
str ength of pure dry wines is never
suffi cient to withstand the action of the
germs of fermentation in t he open air. ·
Observe the foregoin g directions ancl
your wines will k eep in splendid condi–
t ion; otherwise, no matter how fin e t hey
may b e, you are very likely to have
trouble, and blame the wine mer chant
most unjustly. Clarets and Burgundies
should be served at a t emperature from
70 to 75 degrees. White Wines and
Sautern es from 45
~o
50 degrees. Never
put on ice nor put ice in the ' glass.
Champagne cases should b e opeuecl
with great care and th e bot tl es laid
away on t heir sid es. Th ere should b e
a compartment on the shelves for each
kincl of wine, which i s to be laid hori-