58 / 102
BY
J.
STRAUB
Wine
Steward
"The
Blackstone
Chicago,
111.
Formerly
Steward
Pendennis
Club,
Louisville,
Ky.
The
first
and
most
important
thing
to
be
con-
sidered
in
the
proper handling
and
serving
of
wines,
etc.,
is
the
building
and
construction
of
the
wine
cellar,
and
as
the
température
plays
a
big
rôle
in
the
conditioning
of
wines,
the
same
should
be
built
un-
der
ground,
where
an
even
température
of
from
56
to
60
degrees
Fahrenheit
may
be
maintained.
Stone
and
cernent
Aval]
s
are
préférable,
as
brick
walls
have
a
tendencv
to
be
damp
and
develop
mildew.
It
is
essential
to
have
your
cellar
dry
and
well
ventilât
ed.
ïhe
whitewashing
or
painting
of
the
walls
will
pnrify
the
atmosphère
and
keep
bugs
and
other
insects
from
accumulating.
Electric
lights
should
be
used,
as
gaslight
quickly
changes
température.
Concrète
floors,
slightly
slanting
from
the
four
walls
towards
a
drain
in
the
center
are
best
for
keeping
your
cellar
in
a
clean
and
sanitary
condition.
The
floor
should
be
tlushed
and
scrubbed
at
least
once
a
week
and
every
time
after
bottling
wine.
In
building
jour
bins,
one-inch
strips of
wood,
extending
from
floor
to
ceiling,
should
be
fastened
against
the
walls
about
three
feet
apart.
Wire
netting
(one-half
inch
mesh)
should
be
stretched
tight
over
thèse
strips,
extending
the
length
of
the
wall,
thus
forniiug
the
back
of
the bin
and
giving
free
circula-
tion
of
air.
Kacks
for
barrels
should
be
built
sufaciently
high
to
make
cleaning
under
same
easy.
Bottle
washing
tank
(made
of
cypress
wood)
with
two
com-
partments,
equipped
with
overflow
waste,
hot
and
cold
water
faucets,
should
be
installed.
Also
electric
bottle
washer
and
automatic
rinser.
Bottles
should
be
extremely
clean
and
thor-
oughly dry
before
being
used.
Binning
—
Sparkling
wines,
Ehine, Moselle
and
Sauternes,
should
be
stored
in
the
lowest
bins,
with
Burgundy
and
Clarets
next.
Above
thèse
should
be
the
Ports,
Sherrys
and
Madeiras,
while
the
top
bins
can
be
used
for
Liquers,
Gins,
Whiskies
and
Cognacs.
Serving
of
Wines
—
Champagnes
should
be
chilled
before
serving
;
this,
however,
should
be
doue
slowly,
as
a
great
many
wines
are
robbed
of
their
life
and
vinosity
by
being
chilled
too