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DRINKS
Champagne
.Beginning
with
Champagne,
I
may
say
that
the
quality
of
this
wine
very
often
suffers
greatly
by
being
placed
into
the
hands
of
inexperienced
people.
Upon
receipt
of a
shipment
of
champagne
or
any
other
sparkling
wine,
the
same
should
be
promptly
unpacked
and
every
bottle
inspected
as
to
the
soundness
of the
cork.
All
such
that
show
signs
of
leakage
should
be used
first,
while
the
others
should
be
stored
lying
down
and
be
given
a
rest
for
several
days.
When
conditioning
Champagne
for
service,
the
chilling
of
the
same
should
be
slowly
and
care-
fully
done
by
placing
the
warm
bottle
in
a
re-
frigerator
for
several
hours
and
not
packed
in
ice
until
shortly
before
serving.
Taking
wines
from
the
case
or
shelf
and
pack-
ing
them
in
ice
is
a
very
serious
mistake,
as
chilling
too
quickly
robs
them
of
their
life
and
vinosity.
Should
the
time
for
conditioning
be
short,
place
the
wine
in
a
bucket
of
cold
water
as
it
runs
from
the
faucet,
adding
a
few
lumps
of
ice
every
ten
to
fifteen
minutes
and
in
this
way
preserve
the
good
quality
of
your
wine.
Old
vintage
wines
should
be
served
at
a
tem-
perature
of
about
45
degrees,
while
the
young
vintages
showing
more
life
are
served
best
at
about
38
degrees.
Non-vintage
Champagnes
may
be
served
at
a
temperature
of
32
degrees.
Upon
taking
the
bottle
from
the
cooler
it
should
be
well
wrapped
with
a
napkin
so
the
warm
hand
of
the
waiter
will
not
come
in
con-
tact
with
the
bottle
and
agitate
the
wine.
Cap,
wire
and
string
should
be
carefully
re-
moved,
head
of
bottle
cleaned
and
the
cork
slowly
drawn
so
all
gas
may
be
retained
in
the
wine.
Care
should
be
taken
to
have
the
glasses
clean
and
dry
and
to
always
serve
the
host
first.
This
is
an
old
time
custom
which
is
done
to
give
the