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be put

on

the

table

at

about

the

temperature

of

the

room

in

which

it

will

be

consumed,

to

preserve

the

delicate

fresh-

ness

of

the

wine.

The

bouquet

escapes

when

the

wine

is

ex-

posed

to

sudden

heat

or

warmed

to

excess;

this

bouquet

is

mainly

due

to

volatile

vinous

ethers

which

it

is

most

desir-

able

to

retain.

Clarets

of

medium

quality

improve

with

age,

whereas

the

lightest

table

wines

may

be

drunk

fresh

bottled,

as

is

the

custom

in

France;

a

fine,

large,

thin

and

white

glass

being

used,

and

only

two-thirds

filled.

.Sherry

and

stronger

wines

are

liable

to

throw

a

deposit

in

bottle

if

kept

for

any

length

of

time;

care

should

therefore

be

exercised

in

decanting

them

or

in

fact

any

wine

in

which

a

sediment

may

be

formed.

The

sound

and

natural

wines

of

Bordeaux

are

refreshing

and

appetizing,

and

are

the

best

type

of

a

universal

beverage

for

every

day

use;

no

other

wines

which

the

world

produces

are

capable

of

yielding

such

lasting

pleasures

to

the

palate.

They

have

also

the

additional

advantage

that

when

mixed

with

water

do

not

spoil.

When

taken with

food

they

entice

the

lanquid

palate

and

are

admirably

adapted

for

persons

of

all

ages

and

condi-

tions,

whose

occupations

tax

the

brain

more

than

the

mus-

cles,

and

as

they

contain

only

a

comparatively

small

per-

centage

of

alcohol

have

but

little

tendency

to

inebriate.

The

dietetic

value

of

Claret

has

not

been

over-rated.

If

taken

with

food

it

is

of

service

to

persons

of

the

gouty

temperament,

as

it

stimulates

digestion

and

does

not

create

acidity.

The

combination

of

the

various

saline

ingredients

with

fruit

acids,

notably

the

acid

tartrate of

potash

(Cream

of

Tartar)

make

for

its

highest

value.

The

delicate

aroma

and

delicious

flavor of

the

finer

sorts

of

after-dinner

Claret

give

endless

delight

and

satis-

faction;

and

there

are

so

many

varieties

(differing

according

to

the

vineyards

from

which

they

emanate)

they

afford

the

connoisseur

a

wide

scope

for

the

exercise

of

judgment

in

selection.

WINES

OF

ITALY

Italy

ranks

second

in

the

wine

production

of

the

world.

Its

Brolio

is

one

of

the

best

Italian

red

wines;

it

resembles

Burgundy,

but

is

somewhat

drier

on

the

palate.

When

old

it

is

a

highly

tonic

wine.

Barbera

is

another

good

wine;

it

ranks

as

good

table

or

dinner

wine.

Also

white

Corvo

Capri,

Lacrymae

Christi

are

strong,

sweet

wines

of

southern

Italy.

There

are

many

others,

both

still

and

sparkling,

amongst

which

may

be

named

Moscato

Spumante

(sparkling

Moselle

flavor).

Nebiolo

Spumante

Valpolicella

(sparkling)

red

wine.

There

is

also

sparkling

Lacrymae

Christi.

Italian

wines

are

well

known

and

highly

appreciated

all

over

the

world.

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