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CHOICE RECIPES
substance, wbicb may have accumulated
under the. foil cap, from getting into
the wine while pouring. Draw the cork
and serve.
Never keep in a conspicuous glass
case or - on visible shelving bottled
win es which otherwise may be kept in
good condition standing up in places
out of sight, for the reason t hat tho
bottles will b ecome dusty and unsight–
ly, a nd if taken clown from time to
time to be dusted and wiped off the
sediment will be disturbed and you are
in clanger of sometimes serving a bottle
of wine which, while good, will not do
you cr ed it as it may not b e as clear as
it should b e. Bottled liquors (whiskies,
brandies, gins, etc.) can be k ept stand–
ing anywhere and handled at will.
HOW TO KEEP AND HOW TO
SERVE SWEET WINES.
All sweet wines, b eing fortified with
grape brandy, k eep
in
a ny ordinary
t emperature, apcl improve faster in the
attic than in the cellar. They should
be served at a temperature r anging
from 60 to 65 degrees. As sweet wines
are not injured by slight ell."POsure to
the air, it is best to k eep the bottles
standing upright, tha\ the sediment
may settle to the bottom instead of the
swe
of the bottle.
To insure perfect brilliancy when
served; wine bottled for a length of
time should b e carefully handled when
uncorked, for, however pure the wine,
a deposit naturally forms on the bottom
of the bottle. The contents must be
car efully. decanted, as the wine would
be unfit for immediate u se if the secli–
rnent b e much disturbed.
Never put on ice nor put ice in the
glass.