1908 The Hoffman House Bartender's Guide by Charles S Mahoney

HANDLING CLARET WINES

hi order to keep chirct iiroperly it should not only be handled with great care, hut should he kept in a horizontal position in a temperature of from GO to 7(1 degrees. Be careful when serving or drawing the cork not to shake the bottle and so di.sturb the sediment which is in the bottom. All good wine should be bandied witb equal care, and excepting champagnes—placed first in a wine basket in a hori zontal position. While still in that position, draw the cork gently. If the liottle is too cold, the glasses may he steamed or the bottle itself placed in lukewarm water until it is of tbc proper temperature, when its flavor is the best. All the claret wines should be placed on .shelves where the temperature is nearlj' even all the year round. It is advisable for tbc proprietor to have as large a stock of clarets on band as possible, pro viding he has tbc demand for them, as this brand of wine requires considerable time to rest and re cuperate—after being jostled about—from what is known as "wine-sickness." 107