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HANDLING CLARET WINES
hi order to keep chirct iiroperly it should not only
be handled with great care, hut should he kept in a
horizontal position in a temperature of from GO to
7(1 degrees. Be careful when serving or drawing
the cork not to shake the bottle and so di.sturb the
sediment which is in the bottom. All good wine
should be bandied witb equal care, and excepting
champagnes—placed first in a wine basket in a hori
zontal position. While still in that position, draw the
cork gently. If the liottle is too cold, the glasses may
he steamed or the bottle itself placed in lukewarm
water until it is of tbc proper temperature, when
its flavor is the best.
All the claret wines should be placed on .shelves
where the temperature is nearlj' even all the year
round. It is advisable for tbc proprietor to have as
large a stock of clarets on band as possible, pro
viding he has tbc demand for them, as this brand
of wine requires considerable time to rest and re
cuperate—after being jostled about—from what is
known as "wine-sickness."
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