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HOW TO SERVE WINBS.
DBY
WIBES
Never put on ice nor put ice in the glass.
All pure wines, whether kept in wood or
bottle,
will gradually
deposit
a sediment
called ''lees.''
This must never be mixed
with the wine when serving.
Serve Clarets,
Burgundies,
and other red,
dry wines at
a:
temperature
ranging from 65
to 70 degrees, in thin egg shaped or goblet
shaped crystal
glasses.
A colored glass de–
stroys the brilliant appearance
of red wines.
White wines and Sauterues should be served
at a temperature
ranging from 40 to 50 de–
grees,
using
thin,
goblet
shaped
glasses,
either of crystal glass or
•li1'htl7
t -inted with
yellow
or green
to . add intensity
to the
natural
transparency
of the wine.
Before pouring, allow the bottles to stand
upright for a time until the sediment all set–
tles to the bottom, then decant carefully with–
out disturbing
the sediment, and your glass
of wine will be perfectly brilliant.
SWEE'l' WIMES
Never put on lee nor put ice in the glass.
Sweet wines should be always served at a
moderately
warm temperature.
When· cold
they lose their body and high flavor.
Port,
in particular,
is greatly injured if chilled.
Sherrie!I, Madeira, Malaga, and other amber
colored wines appear
to best advantage
in
thin, conical glasses of clear crystal.
For Port, Tokay and similar wines of heavy
body and dark color, use thick crystal glasses,
shaped like the Claret glasses
above men–
tioned.
Be careful in opening the bottle not to stir
up the deposit that may be formed at the
bottom.
CHAN P.&.&BB
Place the bottle in a pail or pan, cover it
with ice, well salted.
When cooled nearly to
the freezing point, pour into broad, shallow
champagne
glasses.
Never put ice in the glass-if
you do, your
champagne
will be flat, tasteless
and disap–
pointing.
Digitized
by
,
Original from
UNIVERSITYOFCALIFORNIA