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DRINKS
the
entree,
while
the
rich
and
heavy
chateau
bottlings
are
served
best
with
the
roast.
They
should
be
served
at
the
temperature
of
the
room
in
which
the
meal
is
served.
Like
the
Red
Burgundies,
they
form
sediment
and
should
be
carefully
decanted.
Many
of
the
finer
class
clarets
are
bottled
at
the
vineyard
in
which
they
are
grown,
and
are
thus
known
as
chateau
bottlings.
Authentic
chateau
bottlings
have
their
vintage
and
crest
of
the
chateau
plainly
marked
on
cork
and
label.
The
best
vintages
in
the
last
forty
years
are
as
follows:
1870,
1874,
1875,
1877,
1878, 1888,
1893,
1899,
1904.
Sauternes
Sauternes,
no
doubt
on
account
of
their
sweet-
ness,
are
not
being
given
their
deserved
appre-
ciation.
Yet,
a
better
and
finer
wine
than
a
Chateau
Yquem
of
a
good
vintage
could
not
be
found
the
world
over.
Sauternes
are
of
a
delicate
flavor,
pale
golden
color,
mellow,
rich
and
have
fine,
agreeable
bouquet.
•
They
are
hygienic,
not
heady,
and
merit
the
description
of
perfection
in
white
wines.
Their
relatively
high
alcoholic
strength
is
both
tonic
and
stimulating.
Consumed
moderately,
they
are
invaluable
to
convalescents
after
a
severe
illness,
or
when
it
is
necessary
to
revive
an
organism
extenuated
by
high
fever,
hemorrhage,
or
long
fatigue.
For
table
service,
the
dry
Sauternes
should
be
served
with
the
fish
course,
while
the
rich
and
heavy
Yquems
are
perfect
dessert
wines,
and
one
or
two
glasses
at
the
end
of
the
meal
facilitate
digestion
and
provoke
gaiety.
When
conditioning
Sauternes
for
the
table,
they
should
be
chilled
slowly,
and
be
served
at
a
temperature
of
not
below
42
degrees.
A
good
many
Sauternes
are
bottled
at
the
chateau,
and,
to
be
authentic,
should
be
properly