80 / 104
8o
DRINKS
A
LA
MODE
Ritchie's
wine-warmers
are
capital
things
for
icing
wines.
Cold
salt
and
water
can
be
put
into
them
instead
of
hot
water,
but
to
ice
wine
much
is
a great
mistake,
as
it
takes
away
the
aroma.
Sherry,
hocks,
moselles,
and
cups
are
the
only
wines
that
should
be
iced.
Warming
Wines.
For
warming
wines
such
as
port
and
claret,
which
always
require
a
little
warming
to
enjoy
their
aroma
properly,
there
is
nothing
so
good
as
Ritchie's
Patent
Wine
Warmer.
It
brings
claret
and
port
to
a
perfect
heat
for
the
table
without
the
risk
of
over-heating
;
every
bottle
alike
in
tempera-
ture.
It
is
a
tin
can
with
a
double
lining,
into
which
hot
water
is
poured,
and
the
bottles
are
placed
in
the
centre.
It
is
made
in
different
sizes
from
one
bottle
to
four.
It
is
also
good
for
cooling
champagne
without
wetting
the
bottles.
Another
way
of
warming
these
wines
is
to
dip
them
into
hot
water
for
a
few
seconds
after
decanting,
or
wrapping
a
hot
cloth,
wrung
out
in
hot
water,
round
the
decanter
for
a
few
minutes.
Terms
used
by
Wine
Tasters
and
Judges.
Elegant,
brilliant
:
these
are
applied
to
the
pro-
duce
of
champagne.
Bouquet
is
the
odour
emitted,
and
is
perceptible
when
the
cork
is
drawn.
Aroma
is
applied
to
their
natural
perfume
and
flavour,
or
as
imparted
by
the
infusion
of
foreign
substances.
Delicate
applies
to
light
wines.