1884 Scientific bar-keeping

In the wine cellars of the most celebrated foreign connois-

seurs this rule is carried out invariably. The same amount of care is observed by good judges of wine in our own country. Carelessness in the storing of wines may account for the dif-

ference which is frequently found between the taste of the

same brand of wine in different houses. Porters and imported ale require extreme care, and cannot The temperature at which they are kept should be not less than 55 degrees, and certainly not more than 60 degrees Fahrenheit. The various kinds of port be stored too carefully.

and sherry are best preserved at a temperature of 60 degrees

Fahrenheit. The reason why they should be kept warmer than champagnes and claret is so obvious that any explanation

must appear superfluous.

Ardent spirits coming under the head of rum, brandy, gin, whisky, etc., require a warmer temperature than either

but the same degree of care must be exercised

wine or beer ;

in their storage. A series of experiments have been made from time to time to learn at what temperature they should be kept, and it has been agreed by expert liquor men that whis- kies, brandies, etc., hold their flavor best when the temperature of 75 degrees Fahrenheit is maintained. With regard to lager beers and domestic ales of every kind,