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THE MIXICOLOGIST.
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Hungary and others the products of the choicer sections
of France. It is as California wines that they shonid
be judged however,for while having these resemblances
they are a separate and distinct class.
With the ambition and enthusiasm of youth, a far-
famed climate showing great variety in the different
sections, and much foot-hill land of snitable soil, the
Golden State may be expected some day in the not far
distant future to take high rank in the production of
wine.
How to Manage Wine and Beer.
All wine, particularly light-bodied and sparkling,
require to be kept on their side and at a uniform tem
perature of 55 degrees. Claret, Burgundies, and also
white wines should be decanted very carefully in remov
ing them from the bin when about to be used, other
wise the deposit is liable to become mixed with the
liquid, and the flavor destroyed. Old bottled wines wiU
lose many of their properties tt?dess carefully decanted.
AVine old in bottles should be drunk immediately on
being decanted. If allowed to remain open for any
length of time the delicate aroma, so much esteemed,
will be lost, and the wine become vapid.
All aerated waters should have their corks kept
damp, and be placed cork downwards.
Bottled stout and ale should be placed cork upwards;
when required for use they should be moved carefully,
and the whole poured out without putting down the
bottle, otherwise the sediment will be shaken into the
liquor.