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WEHMAN BROS.' BARTENDERS' GUIDE.
COOLING WINES.
Always ice white wines in snmmer,°if the 'weather be bot;
bnt witll red wines this muPt not be J•ega.rded, as a. g1·eat de–
gree of cold is a.pt to alf1>ct their flavor.
If
your cellar be of
the requisite degree of coldness, say 52°, and
1
the thermome-
- ter stand at 700, the wine is full cold enongh to be grateful;
and,
brou~ht
directly from the cellar
to
the guest, (whieh it
should always be a.t that season), the outside of the bottle
will be clouded,
a.
snre test that the wine is sufficiently cold.
Where Ice is not obta.lna.ble the bottle ma.y be hung up in a
flannel bag, previously soaked In water In the fnll glare of
the sun's rays, where there is also a strong draft of air. The
constant evaporation keeping the bag dripping wet, will cool
tbe wine almost
to
the freezing point. The waterofacovered
·well or spring, drawn fresh, In· ')'hfch a. pound or two of salt
is thrown, placed In a cool cellar,
will
reduce the temperature
o~
the wine
to
a.
very low and agreeable point.