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SERVING.
Port wine should be decanted at the bin in the cel
lar, from half an hour to two hours before wanted, the
decanter being placed in the Dining Room after it is
filled, and served at the temperature of the room.
In the selection of the Port wine, much depends
upon the weather, as the physical conditions of those
who partake of it must be considered; people accus
tomed to open air exercise enjoy generous wines, and
in warm weather, light tawny wine should be preferred.
In some houses it is customary to drink a vintage
Port no younger than twent}' 3'ears in bottle, but there
are many good wines which mature in from four to six
years, and acquire sufficient perfection to satisfy the con
noisseur who is not too fastidious. If more than one
quality of Port wine is required, it is better to com
mence with the richer or younger wine and follow with
the drier or older.
CLARET.
Clarets do not throw a deposit as quickly as Port
wine, but the greatest care must be exercised in decant
ing them in order that they may be served in brilliant
condition; the sediment being extremel}' fine, with a bit
ter flavor, it is not easily detected and will entirely spoil
the delicacy of the wine if mixed with it.
Clarets moved from one cellar to another, are tem
porarily put out of condition; it is like transplanting a
tree without giving it time to recover and develop in its
new soil, therefore, wine always requires to settle down
before being consumed.
Old wines particularly need a rest after a journey,
and they should always be taken from the cellar direct
to the Dining Room. This is important, but it is a very
general omission in hotels and clubs.