1904 Drinks as they are Mixed by Paul E Lowe



substance, wbicb may have accumulated under the. foil cap, from getting into the wine while pouring. Draw the cork and serve. Never keep in a conspicuous glass case or - on visible shelving bottled win es which otherwise may be kept in good condition standing up in places out of sight, for the reason t hat tho bottles will b ecome dusty and unsight– ly, a nd if taken clown from time to time to be dusted and wiped off the sediment will be disturbed and you are in clanger of sometimes serving a bottle of wine which, while good, will not do you cr ed it as it may not b e as clear as it should b e. Bottled liquors (whiskies, brandies, gins, etc.) can be k ept stand– ing anywhere and handled at will. HOW TO KEEP AND HOW TO SERVE SWEET WINES. All sweet wines, b eing fortified with grape brandy, k eep in a ny ordinary t emperature, apcl improve faster in the attic than in the cellar. They should be served at a temperature r anging from 60 to 65 degrees. As sweet wines are not injured by slight ell."POsure to the air, it is best to k eep the bottles standing upright, tha\ the sediment may settle to the bottom instead of the swe of the bottle. To insure perfect brilliancy when served; wine bottled for a length of time should b e carefully handled when uncorked, for, however pure the wine, a deposit naturally forms on the bottom of the bottle. The contents must be car efully. decanted, as the wine would be unfit for immediate u se if the secli– rnent b e much disturbed. Never put on ice nor put ice in the glass.

Made with