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Treatment of Wines.
Binning, Decanting and Serving.
Binning.
All fine wines, old wines particularly so, need a
rest after a journey, and require to settle down
before being consumed. If this is not practicable,
the bottles should be stood up for at least 24 hours
before being decanted.
All wines should be unpacked and binned away
in cellars of a uniform temperature, if possible,
of 50° to 60° Fahr. An even temperature is of
the highest importance, as variations of tempera
ture, excessive heat, or excessive cold are injurious
to wine.
The bottles should be placed in the bins with
their necks inclined a little downwards to ensure
the corks being kept moist by the wine.
Otherwise
the corks will contract and the wine will suffer
by contact with the air and become valueless.
Ports should be binned away with chalk mark
uppermost. Other wines with chalk mark or
labels uppermost as the case may be.
Champagnes, Graves, Sauternes, Hocks and
Moselles should be kept in the coolest, and Clarets,
Burgundies and Ports in the warmest part of the
cellar.
All sparkling wines should be kept laid down
wherever stored for however short a time.