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Wines: Choice—Care—Serving(conta.)
When purchasing wines for home use it is advisable
to order a quantity of half-bottles to satisfy those
occasions when a half-bottle will be sufficient.
Although a half-bottle costs,pro rata, a little more
than a whole one, the extra cost has more to
commend it than excess or waste.
When wines are ordered in hotels or restaurants
take particular notice of their brilliant clarity when
served. If a wine be dull and lifeless its condition
is in doubt, and it should be refused. If a wine is
"bitty"with disturbed sediment suitable comment
might be passed upon the probable careless hand
ling.
For frequent use in an informal way, the buying
of beverage wines—Burgundy,Claret, Chablis,and
the like—may be considered, reserving special
vintages for formal,"state"and other epicurean
occasions.
Storage:
All wines should be kept in a horizontal position
whilst in storage, and only be allowed to stand in
a vertical position for a few hours before serving.
The white"smear"on port bottles should always
be kept uppermost during storage.
The horizontal position offull bottles, by prevent
ing the corks from becoming"de-naturtlised"and
unduly porous, keeps the wine"alive" and in
perfect condition.
Constant satiuration, combined with age, calls for
great care when extracting corks from wine bottles.
A corkscrew with a broad spiral is greatly to be
preferred—one of narrow meagre construction
would almost surely tear out the centre of the cork
and otherwise cause trouble and annoyance.
When opening wines first remove the foil, wire or
any other extraneous fitment and wipe the mouth
of the bottle before drawing the cork. The
contents would be marred by pouring them from
a stained or dirty bottle neck.
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