1891 Drinks à La Mode by Mrs de Salis

WINES AND SPIRITS

75

perfection. Mere age is by no means a proof of goodness or quality, though a certain time in bottle is essential for developing their flavour and character. Some wines will keep well for very lengthened periods, but any excess of age is always at the expense of some of the aroma and vinous pro- perties. Effervescing wines usually retain their quality only to a limited period ; most French wines are also affected by time and lose much of their original character. Clarets are best when about ten years old. Spanish wines should be kept long, as a good age is needed to bring out their qualities and to secure mellowness. Port and sherry are apt to undergo in time a considerable change in colour and flavour. Liqueur white wines, such as Madeira or sherry, should be decanted a few hours before dinner. Port should be brought into a warm room for a few hours before decanting, but the cork should not be drawn long before it is wanted. Pure or unbrandied wines should remain unopened till called for.

Blending of Wine. Mr. James Denman, in his admirable work,

' The Vine and its Culture,' writes '

that to distin-

mixed or blended requires much

guish wine that is experience, yet it

would not always be possible to drink certain wines unless they were softened by the admixture with others of a kindlier character, although in all other respects they may be excel- lent. * Hermitage in France is often added to claret