145 / 164
OF
MIXED
DRINKS
145
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 and
like
the
Red
Burgundies, they form sediment and should
be
care
fully
decanted.
I
A
good many of the
ñner
class 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, no doubt on account of
their
sweetness,
are
not
being given
their
deserved appreciation.
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
tine,
agreeable bouquet.
They
are hygienic, not heady, and
merit
the
de
scription
of
perfection
in
white
wines.
Their
rela
tively
high
alcoholic strength
is both
tonic
and
stimulating.
Consumed moderately, they are
invaluable
to
con
valescents
after
a
severe
illness, or
when
it
is
necesA
sary 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
diges
tion and provoke gaiety.
When conditioning
Sauternes
for
the table, they