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contact with the cork; otherwise the cork becomes dry
and contracts, with the possible result that the Wine is
spoilt by coming into contact with the air. On no
account leave Sparkling Wines standing up in the
Cellar, lest the Wines lose their sparling quality.
The cellar temperature should be kept at about 55
degrees Fahr. If no cellar is available, keep all wines
intended for early use in a dry place,preferably not by
an outside wall, away from^heating apparatus and
in the dark or a subdued light. By binning with the
labels uppermost it wiU always be borne in mind that
any formation of crust or deposit is opposite the label
and the wine will be handled and decanted accordingly.
Since all Still Red Wines throw a depositifkeptlong in
bottle, it is preferable to decant each and every one
before serving them at table. To decant a Wine
properly and to the best advantage, there are several
points to be considered—
(i) Handle the bottle very carefully to avoid disturb
ance of the crust or deposit.
(2) After pulling the cork, wipe the lip of the bottle
with a clean cloth.
(3) Before decanting,see that the decanter is perfectly
clean and dry.
(4) If a Wine contains much sediment, it should be
decanted through a clean piece offine muslin
Red Wines required for the table should be brought
from the cellar to the dining-room if possible twenty-
four hours beforehand, and stood up to allow any
sediment or loose crust to fall to the punt (bottom of
the bottle), and also for them to acquire the tempera
ture of the room.
They should be decanted an hour or so before required
for use and the decanter left with stopper out to allow
the gases to escape.