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41
Decanting.
will
be
desirable,
for
ready
reference
to
quantity
and
date,
&c.,
to
have
each bin
labelled
for
this
pur-
pose.
A
slip
of
parchment
is
to
be
preferred
to
paper,
which
is
apt
to
get
damp.
If
the
cellar
will
admit
of the
accommodation,
wine
is
best
decanted
there,
the
crust
(or
sediment)
is
thereby
much
less
liable
to
be
disturbed
than
by
a
longer
move.
The
brilliancy
and
flavour,
more-
over,
of
the
wine
is
frequently
impaired
b}
r
the
agitation
it
undergoes
during
transit.
Sometimes
by
that,
or
hasty
and
careless
decanting,
wine
is
often
much
injured,
both
in
flavour
and
appearance,
and
the
improvement,
that
it
has
perhaps
taken
years
to
effect,
completely
spoiled.
In
decanting
Port,
always
keep
the
chalk-mark
uppermost,
and
use
cambric
in
the
strainer,
so as
to
check
the
bees-wing,
or
second
crust,
which
only
forms
some
time
after
the
first
has
formed
;
it
is
tarter,
and
freer
from
astringent
matter
than
that
deposited
in
the
first
crust.
The
other
crust
must
on
no
account
be
allowed
to
pass.
Other
wines,
especially
Madeira,
require
great
care
in
decanting.
It
is
also
desirable
for
the
decanter
to
be
quite
as
warm
as
the
wine
that
enters
it.
All
sparkling
wines
should
be
binned
in
the
coolest
part
of
the
cellar
—
the
cork
kept
downward.