1908 Jack's Manual by J A Grohusko


Claret, to acquire the proper temperature, should be stood up in the Dining Room the morning it is to be consumed, and decanted at least half an hour before serving. A full wine may be kept a little longer, as it improves by contact with the air. Young or cheap Clarets should also be carefully decanted because any sediment coming into the glass destroys the character of the wine. It is most inadvisable to serve Claret in a decanting basket, it should alzvays he decanted, because the last one or two glasses invariably run muddy. Claret should, if possible, be put on the table at about the temperature of the room in which it will be consumed, to preserve the delicate freshness of the wine. The bouquet escapes when the wine is exposed to sudden heat or warmed to excess; this bouquet is mainly due to volatile vinous ethers which it is most desirable to retain. Clarets of medium quality improve with age, whereas the lightest table wines may be drunk fresh bottled, as is the custom in France; a fine, large, thin and white glass being used, and only two-thirds filled. Sherry and stronger wines are liable to throw a deposit in bottle if kept for any length of time; care should therefore be exercised in decanting them or in fact any wine in which a sediment may be formed. The process of uncorking this wine is often grossly mismanaged. The cork should be slowly and noiselessly extracted after, first the wire, and then the string are entirely removed. The glass must be near at hand so that no wine may be lost. Care should be taken that the wine flows out quietly, and if gently poured on the side of the wine glass the ebullition of the wine will be CHAMPAGNE.

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