8 / 100
fine clean muslin, and care be taken to stop the
operation directly any of the sediment or crust
appears in the wine passing through the neck of
the bottle, which should on no account be allowed
to pass into the decanter, as otherwise the presence
of any of the sediment in the decanter will destroy
the delicacy and flavour of the wine.
A decanting
funnel is recommended for decanting good wines.
It should be remembered that many a good bottle
of wine has been spoilt by neglect to wipe the lip
and neck of the bottle before decanting, or by
neglect to use a clean decanter, clean muslin or a
clean strainer.
With regard to decanting very old wines, such
as old vintage Ports, it is best to remove the neck
of the bottle below the cork with a pair of tongs
which are supplied for this purpose. The tongs
are heated and the neck of the bottle gripped just
below the cork. On removing the tongs apply
to the neck of the bottle where the tongs have held
it a piece of rag dipped in cold water. The neck
will then come off easily and cleanly.
Serving.
Never serve wines, particularly Claret, Burgundy
or Port, in a decanting basket. It should always
be decanted.
No wine should be served that is
defective or " corky " (a term used to indicate
wine that has been tainted and gives forth a smell,
however slight, of a bad cork).
Fine wine deserves fine glass. Serve in large
thin glasses and only two-thirds filled. To con
noisseurs the bouquet is as attractive as the flavour.
Champagne is often served too cold. The bottle
should be put in an ice bucket for not longer than