1913 Bartenders' Manual (Bartenders Association of America)


in such manner as to cause tlie mouth to describe a circle while at the same time the bottle is revolvii\g back and forth; tiicn draw the cork and cover the motith of the bottle with a clean napkin. In drawing the cork from all other kinds of wine bottles cut off the top of the foil cap below the groove in the neck of the bottle; then remove that part of the foil above the incision and wipe the mouth of the bottle with a clean towel to prevent any foreign substance, which may have accumulated tinder the foil cap, from getting- into the wine while pouring. Draw the cork and serve. Never keep in a conspicuous glass case or on visible shelving bottle wines whicli otherwise may be kept in good condition standing up in places out sight, for the reason that the bottles will become dusty and unsightb-. and if taken down from time to time to he dusted and wiped off the sediment will be disturbed" and you are in danger of sometimes serving a bottle of wine which, while good, will not do you credit as it may not be as clear as it should be. Bottled liquors (whiskies, brandies, gins, etc.) can be kept standing anywhere and handled at will. All sweet wines, being fortilied with grape brandy, keep in any ordinary temperature, and improve faster in the attic than in the cellar. They should be served at a temperature ranging- from 60 to O") degrees. As sweet wines are not injured by slight exposure to the air. it is best to keep the bottles standing upright, that the sediment may settle to the bottom instead of the side of the bottle. To insure perfect brilliancy when served, wine bottled for a Rngth of time should he careRilly handled when uncorked, for, however inire the wine, a deposit naturally forms on the bottom of the liot- tle. The contents must he carefully decanted, as the wine would be unfit for immediate use if the sediment be much disturbed. HOW TO KEEP AND HOW TO SERVE SWEET WINES.


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