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BARTENDERS' MANUAL
in such manner as to cause tlie mouth to describe a
circle while at the same time the bottle is revolvii\g
back and forth; tiicn draw the cork and cover the
motith of the bottle with a clean napkin.
In drawing the cork from all other kinds of wine
bottles cut off the top of the foil cap below the
groove in the neck of the bottle; then remove that
part of the foil above the incision and wipe the
mouth of the bottle with a clean towel to prevent
any foreign substance, which may have accumulated
tinder 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 bottle wines whicli otherwise may
be kept in good condition standing up in places out
sight, for the reason that the bottles will become
dusty and unsightb-. and if taken down from time
to time to he dusted and wiped off the sediment
will be disturbed" and you are in danger of
sometimes serving a bottle of wine which, while
good, will not do you credit as it may not be as
clear as it should be.
Bottled liquors (whiskies,
brandies, gins, etc.) can be kept standing anywhere
and handled at will.
HOW TO KEEP AND HOW TO SERVE
SWEET WINES.
All sweet wines, being fortilied with grape brandy,
keep in any ordinary temperature, and improve
faster in the attic than in the cellar. They should
be served at a temperature ranging- from 60 to O")
degrees. As sweet wines are not injured by slight
exposure to the air. it is best to keep the bottles
standing upright, that the sediment may settle to
the bottom instead of the side of the bottle.
To insure perfect brilliancy when served, wine
bottled for a Rngth of time should he careRilly
handled when uncorked, for, however inire the wine,
a deposit naturally forms on the bottom of the liot-
tle.
The contents must he carefully decanted, as
the wine would be unfit for immediate use if the
sediment be much disturbed.
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