1892 The flowing bowl when and what to drink (1892, c1891)

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94

HOW

WINES

SHOULD

BE

SERVED.

wines,

but

take

Bordeaux,

Rhine

wine,

or

another

good

white

wine,

and

let

follow

champagne

or

a

bowl.

All

these

wines

must

have

a

certain

degree

of

tem-

perature

when

they

develop

their

virtues

best;

without

it

the

"

bouquet"

of

a

wine

will

never

be

developed

fully.

The

lighter

white

wines

must

be

served

very

fresh

and

cool;

put

inferior

Rhine

wines

and

Moselle

on

ice,

but

fine

Rhine

wines

and

white

Bordeaux

must

never

be

too

cold;

red

wine

ought

to

have

a

tempera-

ture

of

about

58-6o

F.;

Burgundy

is

to

be

of

the

common

cellar

temperature,

as also

Hungarian

wines,

Madeira,

Malaga,

and

all

heavy

sweet

wines;

the

latter

ones

ought

to

be

rather

warm

than

cold,

and

be

taken

from

the

cellar

a

while

before

using.

Champagne,

however,

must

be

very

cold

and

bcfrapf/for

this

pur-

pose,

i.

e.,

it

must

be

placed

in

a

cooler

with

cracked

ice

mixed

with

a

little

salt.