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6
DRINKS
the
name
and
year,
of
their
production
marked
on
cork
and
label.
Clarets,
Sautemes,
Burgundies,
Rhine
and
Mo-
selle
wines
are,
next
to
Champagne,
more
favor-
ably
known
than
any
other;
and
while
books
could
be
written
on
their
cultivation
and
matur-
ing,
I
shall
confine
my
remarks
to
their
good
uses
and
properties.
Burgundies
Red
Burgundies
are
the
richest
of
all
natural
wines,
containing
a great
deal
of
tannin
or
iron,
and
are
for
this
reason
a
very
fine
blood
building
tonic.
Burgundies,
being
of
very
rich
body,
will
form
a
sediment
in
the
bottle,
so,
before
serving,
should
be
carefully
decanted,
without
the
sedi-
ment
becoming
mixed
with
the
wine,
as
this
would
render
it
bitter
and
unwholesome.
Red
Burgundies
should
be
served
with
the
dark
meats,
and
at
a
temperature
of
about
65
degrees*
White
Burgundies
are
served
best
at
a
temper-
ature
of
about
50
degrees,
and,
like
Rhine,
Mo-
selle
and
Sauterne
wines,
should
be
used
with
the
fish,
oyster
or
white
meat
courses
of the
meal.
Clarets
Clarets,
although
not
as
generally
used
as
Champagne,
are
nevertheless
wines
of
excellent
therapeutic
valuer
Their
low
percentage
of
alco-
hol,
combined
with
the
tannin,
forms
a very
good
tonic
in
cases
of
consumption,
anaemia,
de-
bility
from
overwork
and
indigestion.
They
are
a
beneficial
and
curative
element.
A
glass
served
with
your
meals,
properly
assimilated
with
your
food,
has
a
stimulating
and
health-giving
effect.
Being
the
only
wine
not
spoiled
by
the
addi-
tion
of
water,
a
half
a
glass
so
diluted
is
the
most
refreshing
type
of
a
beverage,
and
a
pleas-
ure
to
your
palate.
When
serving
claret
with
your
meals,
the
lighter
but
sound
types
should
be
served
with