1910s Jack's manual by J A Grohusko (3rd edition)

ness in binning will, of course, lead to much breakage. Ex- amine each bottle to see that it is properly corked and that there is no leakage before binning away, although, perhaps, an infinitesimal leakage may not be detrimental, but perhaps the reverse. The bottles should not be laid down in the bin unless in good condition, and if not bright must be stood up for twenty-four hours until the deposit has been precipitated,, to prevent it settling in the neck of the bottle and coming into the decanter when decanted. Stout young wines of good quality obtain a maturity and generous flavor by being binned in places of moderate warmth, provided, of course, that they are not kept there too long, but champagnes, Rhine wines and Moselles should be kept ir a cool place. Decanting Before filling the decanters they should be, of course, thor- oughly clean inside and out, and the mouth of the wine bottle very carefully wiped to remove all the exudation which will be found adhering to it; this should ensure the wine being served in perfect condition, for even the slightest cloudiness destroys that delicacy of flavor which is its chief charm. To extract the cork without shaking the wine, the bottle must be taken carefully by the neck with a steady hand and the corkscrew inserted in the exact centre of the cork with the bottle lying in a horizontal position. Use no strainer, but place a candle in such a position that its light will shine through the wine as it passes between the bottle and the decanter. As soon as any sediment ap- pears, the operation must be stopped at once so that none of it will get into the decanter. No wine should be served at table that is defective or "corky" (a term to indicate wine that has been tainted by the sap of the cork wood), which is easily detected by the smell. All wines throw a deposit, rich wines more than others. The crust of Port wine of only one or two years' formation is naturally not so firm as that which has been kept for a longer period. Dry wines take longer to mature than rich. Port wine should be decanted at the bin in the cellar, 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. WHEN AND HOW TO SERVE BEVERAGES Appetizer. — Dry Pale Sherry, plain or with a dash of bitters. Vermouth plain or Cocktails. With Oysters. — Rhine Wine, Moselle, Dry Sauternes, Chablis or Capri. Cool. With Soup. — Sherry, Madeira or Marsala. Cool. With Fish. — Sauternes, Chablis, Rhine Wine, Moselle or Capri, Brolio White. Corvo. With Entrees. — Claret or Chianti. Temperature of room. 23