143 / 164
OF
MIXED DRINKS
143
Clarets,
Sauternes,
Burgundies, Rhine
and
Moselle
wines, are, next to champagne, more
favorably
known
than any other, and
while
books could be
Written
on
their cultivation
and maturing,
I
shall
confine my
remarks
to
their
good uses and
proper
ties.
‘
Red Burgundies
are the
richest of all natural
wines,
containing
a
great deal
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, and before
serving
the same,
should
be
carefully
decanted,
without
the sediment
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
tempera
ture
of
about
'65
degrees.
White Burgundies
are served best at
a
tempera
ture
of
about
50
degrees, and
like Rhine, Moselle
and
Sauterne
wines, should
be
used
with
the iish,
oyster
or white
meat courses
of
the meal.
Clarets,
although not as
generally
used
as
cham
pagne, are nevertheless wines of
excellent thera
peutic value.
Their
low
percentage
of
alcohol, com
bind
with
the tannin,
forms
a
very good
tonic
in
cases
of
consumption, anaemia,
debility from
over
work
and
indigestion. They
are a beneficial and
curative
element.
A
glass served
with your
meals,
properly assimilated with your
food, has a stimu
lating
and
health giving
effect.
Being
the only
wine not
spoiled by the addition
of water,
a
half
a
glass
so
diluted is
the most re
freshing
type of
a
beverage, and
a.
pleasure to
your
palate.
When serving claret with your
meals, the
lighter,
but sound types should
be
served
with
the entree,