1912 Hoffman House Bartender's Guide by Charley Mahoney

In laying in the stock of clarets, including fancy brands, it is beneficial to take the bottles out of the cases, and remove the wrapping paper before placing the wines in the proper condition on your shelves. Never think of taking down your bottles and dusting them. This only gives the wine another shaking up, requiring days to properly settle, and, again, the dust on the bottles is a proof of its age and condi tion. It is also of importance, in serving claret wines, to have the proper claret glasses and not Rhine wine or other kind of goblet or tumbler. The more deli cate and handsome the glassware, the more palatable will the wine seem to your customers. People who drink high-priced liquors always appreciate glasses of costly make and fine texture. In places where there is a large sale of clarets and the stock of wines is not to be placed in the fit temperature, it is wise to have a closet built and placed—near a radiator, for instance—where the temperature is sufficiently high, in order to keep the wines in proper condition. The closet should be sufficiently large to suit the business requirements, and in it could be placed the stock that would be used in the trade of several days.

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