1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

139

When conditioning Champagne for service, the chilling of the same should be slowly and carefully done by placing the warm bottle in a refrigerator for several hours and not packed in ice until shortly before serving. Taking wines from the case or shelf and packing them in ice is a very serious mistake, as chilling too quickly robs them of their life and vinosity. Should the time for conditioning be short, place the wine in a bucket of cold water as it runs from the faucet, adding a few lumps of ice every ten to fifteen minutes and in this way preserve the good quality of your wine. Old vintage wines should be served at a temper ature of about 45 degrees while the young vintages showing more life are served best at about 38 de grees. Non-vintage Champagnes may be served at a tem perature of 32 degrees. Upon taking the bottle from the cooler it should be well wrapped with а. napkin so the warm hand of the waiter will not come in contact with the bottle and agitato the wine. Cap, wire and string should be carefully removed, head of bottle cleaned and the cork slowly drawn so all gas may be retained in the wine. Care should be taken to have the glasses clean and dry and to always serve the host ñrst. This is an old time custom which is done to give the host a chance to taste the wine before serving his guests. Glasses should not be filled more than within one fourth inch from the brim. The Ritz champagne glass is unquestionably the best and most practical in the serving of sparkling wines because it is compact and does not agitate