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THE EXOTIC DRINKING BOOK
THE CEREMONY of STORING and UNCORKING any
WINE
WORTH the EFFORT
Immediately below we give routine for opening and decanting .fine
claret, which is a ceremony in itself, and here we will list briefly the
strict rules. Neglect of any indicates the same lack of courtesy toward
a discriminating guest as would be consequent to appearing in a
soiled linen collar.
I .
Store in cellar on racks with necks slightly up. This eliminates the
risk of sediment on the cork.
2.
A truly fine wine should
be
gently lifted from rack, wiped off and put
carefully in buffet or wine-basket three or four days before serving, so
that any disturbed sediment can settle once more. . . . Wine bottles
worth opening are always dusty. Take them up gently so as not to stir
up; carry them like new born babes, put down gently.
3. Carefully wipe off the neck, then remove foil, sealing wax, and such.
. . . But
don't overdo
and wipe
all
the signs of age from the bottle-it
is a happy picture to the epicure,
4. Use corkscrew precisely, don't shake bottle; drawing cork with a gently
slow action,
if
the self-drawing corkscrew isn't on hand-don't yank
it out for the dramatic effect of the pop.
5. It is good form to hold
bottle~in
white napkin or cloth, and when cork
is out, to wipe out neck carefully-being very careful that no old cork
falls into the wine. A speck of cork in a glass is almost like a fly in soup,
Messieurs.
The final gesture is to offer cork to guest of honour for his
inspection, who shall murmur audibly his appreciation.
6.
If
wine is to be decanted at this point, do the job against any sort of
strong light, pouring steadily, gently, and stop precisely when the first
film of sediment rises to a point where the next cubic centimeter will
cause it to flow out into the decanter.... Better waste an ounce of
wine than chance spoiling what we have decanted.
7·
If
not to
be
di;:canted, have a little poured first into the host or hostess's
glass. When we see this done on foreign ships or restaurants it isn't just
an idle gesture. . . . . From the Borgia regime it indicated the host's
willingness to prove to guest that the usual dram of poison was omitted
as a special favour! ... In more kindly times it indicates
that~e
host
pours the first few drops for a preliminary sniff and taste. Poor bouquet,
or "corked" flavour is .then detected before subjugating the guest to this
embarrassment, and the bottle can
be
replaced. It is merely a courteous
gesture worth keeping alive.
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