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In laying in the stock of clarets, including fancy
brands, it is beneficial to take the bottles out of the
cases, and remove the wrapping paper before placing
the wines in the proper condition on your shelves.
Never think of taking down your bottles and dusting
them. This only gives the wine anotlier shaking up,
requiring daj'S to properly settle, and, again, the
dust on the bottles is a proof of its age and condi
tion. It is also of importance, in serving claret wines,
to have the proper claret glasses and not Rhine wine
or other kind of goblet or tumbler. The more deli
cate and handsome the glassware, the more palatable
will the wine seem to your customers. People who
drink high-priced liquors always appreciate glasses
of costly make and fine texture. In places where
there is a large sale of clarets and the stock of wines
is not to be placed in the fit temperature, it is wise
to have a closet built and placed—near a radiator,
for instance—where the temperature is sufficiently
high, in order to keep the wines in proper condition.
The closet should be sufficiently large to suit the
business requirements, and in it could be placed the
stock that would be used in the trade of several days.
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