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a
Chapter XV
Care of Wines and How to Drink
Them
Many good wines have been spoiled because of careless
ness or ignorance in handling them and caring for them until
they are used.
A few general rules, if observed, whl prevent many a
disappointment.
Sparkhng winesshould be keptin a very cool place,prefer
ably a wine ceUar awayfrom furnace heat in winter and from
the sun's heat in Summer. Once a bottle of dry or sparkhng
wine is opened for drinking, do not recork it to save the
balance. Itshould be consumed lest it go flat and,often,sour.
White wines also should be kept cool, say, at about a
temperature of between 50 and 60 degrees.
Red wines do not require such coolness, but it were well
not to let them remain where the temperature exceeds 70
degrees.
Sweet wines resist souring more than the dryer types and
one need not be so extra-careful to prevent formation of
acetic acid.
In storing bottles,because ofthe likelihood thatsome may
"blow" their corks or burst from what is called a second
fermentation, it were best to lay them on their sides in rows
and cover with sawdust. On the first row place flat boards or
strips, then lay the next row, and do likewise for the third,
fourth and succeeding rows. This keeps the corks wet and
prevents air from entering through dry, porous corks.
By the same process of reasoning, this system permits
excess gasesto escapefrom the corks without contact with the
air, which is repelled by the pressure of the gases in the
bottles.
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Manyfolks wholive in rural districts and have wells, place
their wines down in the well water to keep them cool during
the summer.
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