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36. THE PROPER STYLE IN OPENING
AND SERVING CHAMPAGNES.
In serving champagne, the bartender, after being
informed which brand the customer requires, places
tlie champagne glass before him, takes the bottle from
the ice, twists or cuts off the wire, and then cuts the
string by which the cork is held in place just below
the neck of the bottle; if cut otherwise, parts of the
string, with some of the sealing wax attached to it,
will remain fastened to the bottle, and particles of
wax are lial^le to drop into the glass while the wine
is being poured out. After the cork is removed, the
mouth and neck' of the bottle should be wiped off with
a clean towel or napkin.
When a party of gentlemen enter your place and
champagne is called for, as a matter of politeness, first
pour a few drops into the glass of the gentleman who
called for the wine, then fill the glasses of those he
invited, before completely filling his glass. This rule
of etiquette should be observed in serving any wine,
whether champagne or not. If a party at a table calls
for champagne, place the bottle in an ice-cooler; it
is also not proper to uncork the bottle previous to
placing it upon the table before the guests. If frozen
champagne, which is often called for, is desired, place
the bottle in the ice-cooler and then fill up the cooler
with broken ice and rock salt to the top. Revolve the
bottle backward and forward with both hands as rapid
ly as possible; then cut the string and draw the cork
and place a clean napkin over the mouth of the bottle.
You will find that the wine will freeze much quicker
in this way than if the cork is left in ,the bottle. This
is what is called frozen wine or champagne frappe.
In a place where there is a great demand for cham
pagne and many cases of it sold, it is advisable to
have an extra ice box made—which may be called "a