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VERY OLD CLARET.
Claret, to acquire the proper temperature, should be
stood up in the Dining Room the morning it is to be
consumed, and decanted at least half an hour before
serving. A full wine may be kept a little longer, as it
improves by contact with the air. Young or cheap
Clarets should also be carefully decanted because any
sediment coming into the glass destroys the character of
the wine.
It is most inadvisable to serve Claret in a decanting
basket, it should alzvays he decanted, because the last
one or two glasses invariably run muddy. Claret should,
if possible, be put on the table at about the temperature
of the room in which it will be consumed, to preserve the
delicate freshness of the wine. The bouquet escapes
when the wine is exposed to sudden heat or warmed to
excess; this bouquet is mainly due to volatile vinous
ethers which it is most desirable to retain. Clarets of
medium quality improve with age, whereas the lightest
table wines may be drunk fresh bottled, as is the custom
in France; a fine, large, thin and white glass being used,
and only two-thirds filled.
Sherry and stronger wines are liable to throw a
deposit in bottle if kept for any length of time; care
should therefore be exercised in decanting them or in
fact any wine in which a sediment may be formed.
CHAMPAGNE.
The process of uncorking this wine is often grossly
mismanaged. The cork should be slowly and noiselessly
extracted after, first the wire, and then the string are
entirely removed. The glass must be near at hand so
that no wine may be lost. Care should be taken that the
wine flows out quietly, and if gently poured on the side
of the wine glass the ebullition of the wine will be