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COCKTAIL AND FOOD RECIPES
"White wines, excepting champagne, a.re
best at 45-50 degrees.
Champagne and other sparkling wines
should be chilled in a bucket of chopped ice
for 20 to 30 minutes before serving. Do not
immerse the neck of the bottle. Sparkling
wines deteriorate if they are cooled and not
used. Avoid double cooling.
.
The store of wines should be kept, bottles
on sides, in a cool cellar.