1908 Jack's Manual by J A Grohusko

SERVING.

Port wine should be decanted at the bin in the cel lar, from half an hour to two hours before wanted, the decanter being placed in the Dining Room after it is filled, and served at the temperature of the room. In the selection of the Port wine, much depends upon the weather, as the physical conditions of those who partake of it must be considered; people accus tomed to open air exercise enjoy generous wines, and in warm weather, light tawny wine should be preferred. In some houses it is customary to drink a vintage Port no younger than twent}' 3'ears in bottle, but there are many good wines which mature in from four to six years, and acquire sufficient perfection to satisfy the con noisseur who is not too fastidious. If more than one quality of Port wine is required, it is better to com mence with the richer or younger wine and follow with the drier or older. Clarets do not throw a deposit as quickly as Port wine, but the greatest care must be exercised in decant ing them in order that they may be served in brilliant condition; the sediment being extremel}' fine, with a bit ter flavor, it is not easily detected and will entirely spoil the delicacy of the wine if mixed with it. Clarets moved from one cellar to another, are tem porarily put out of condition; it is like transplanting a tree without giving it time to recover and develop in its new soil, therefore, wine always requires to settle down before being consumed. Old wines particularly need a rest after a journey, and they should always be taken from the cellar direct to the Dining Room. This is important, but it is a very general omission in hotels and clubs. CLARET.