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neat
and
regular
as
it
is
possible
to
make
them.
Careless-
ness
in
binning
will,
of
course,
lead
to
much
breakage.
Ex-
amine
each
bottle
to
see
that
it
is
properly
corked
and
that
there
is
no
leakage
before
binning
away,
although,
perhaps,
an
infinitesimal
leakage
may
not
be
detrimental,
but
perhaps,
the
reverse.
The
bottles
should
not
be
laid
down
in
the
bin
unless
in
good
condition,
and
if
not
clear
must
be
stood
up
for
twenty-four
hours
until
the
deposit
has
been
precipitated,
to
prevent
it
settling
in
the
neck
of
the
bottle
and
coming
into
the
decanter
when
decanted.
Stout
young
wines
of
good
quality
obtain
a
maturity
and
generous
flavor
by
being
binned
in
places
of
moderate
warmth,
provided,
of
course,
that
they
are
not
kept
there
too
long,
but
champagnes,
Rhine
wines
and
Moselles
should
be
kept
in
a
cool
place.
Decanting
Before
filling
the
decanters
they
should
be,
of
course,
thor-
oughly
clean
inside
and
out,
and
the
mouth
of
the
wine
bottle
very
carefully
wiped
to
remove
all
the
exudation
which
will
be
found
adhering
to
it;
this
should
ensure
the
wine
being-
served
in
perfect
condition,
for
even
the
slightest
cloudiness
destroys
that
delicacy
of flavor
which
is
its
chief
charm.
To
extract
the
cork
without
shaking
the
wine,
the
bottle
must
be
taken
carefully
by
the
neck
with
a
steady
hand
and
the
corkscrew
inserted
in
the
exact
centre
of
the
cork
with
the
bottle
lying
in
a
horizontal
position.
Use
no
strainer,
but
place
a
candle
in
such
a
position
that
its
light
will
shine
through
the
wine
as
it
passes
between
the
bottle
and
the
decanter.
As
soon
as
any
sediment
ap-
pears,
the
operation
must
be
stopped
at
once
so
that
none
of
it
will
get
into
the
decanter.
No
wine
should
be
served
at
table
that
is
defective
or
"corky"
(a
term
to indicate
wine
that
has
been
tainted
by
the
sap
of
the
cork
wood),
which
is
easily
detected
by
the
smell.
All
wines
throw
a
deposit,
rich
wines
more
than
others.
The
crust
of
Port
wine
of
only
one
or
two
years'
formation
is
naturally
not
so
firm
as
that
which
has
been
kept
for
a
longer
period.
Dry
wines
take
longer
to
mature
than
rich.
Port
wine
should
be
decanted
at
the
bin
in
the
cellar,
from
half
an
hour
to
two
hours
before
wanted,
the
decanter
being
placed
in
the
Dining
Room
after
it
is
filled,
and
served
at
the
temperature
of
the
room.
WHEN
AND
HOW
TO
SERVE
BEVERAGES
Appetizer.
—
Dry
Pale
Sherry,
plain
or
with
a
dash
of
bitters.
Vermouth
plain
or
Cocktails.
With
Oysters.
—
Rhine
Wine,
Moselle,
Dry
Sauternes,
Chablis
or
Capri.
Cool.
With
Soup.
—
Sherry,
Madeira
or
Marsala.
Cool.
With
Fish.
—
Sauternes,
Chablis,
Rhine
Wine,
Moselle
or
Capri,
Brolio
White.
Corvo.
30