1891 Drinks à La Mode by Mrs de Salis

DRINKS A LA MODE

8o

Ritchie's wine-warmers are capital things for icing wines. Cold salt and water can be put into them instead of hot water, but to ice wine much is a great mistake, as it takes away the aroma. Sherry, hocks, moselles, and cups are the only wines that should be iced. Warming Wines. For warming wines such as port and claret, which always require a little warming to enjoy their aroma properly, there is nothing so good as Ritchie's Patent Wine Warmer. It brings claret and port to a perfect heat for the table without the risk of over-heating ; every bottle alike in tempera- ture. It is a tin can with a double lining, into which hot water is poured, and the bottles are placed in the centre. It is made in different sizes from one bottle to four. It is also good for cooling champagne without wetting the bottles. Another way of warming these wines is to dip them into hot water for a few seconds after decanting, or wrapping a hot cloth, wrung out in hot water, round the decanter for a few minutes.

Terms used by Wine Tasters and Judges.

these are applied to the pro-

Elegant, brilliant :

duce of champagne. Bouquet is the odour emitted, and is perceptible when the cork is drawn. Aroma is applied to their natural perfume and flavour, or as imparted by the infusion of foreign substances. Delicate applies to light wines.