1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

143

Clarets, Sauternes, Burgundies, Rhine and Moselle wines, are, next to champagne, more favorably known than any other, and while books could be Written on their cultivation and maturing, I shall confine my remarks to their good uses and proper ties. ‘ Red Burgundies are the richest of all natural wines, containing a great deal tannin or iron, and are for this reason a very fine blood building tonic. Burgundies, being of very rich body, will form a sediment in the bottle, and before serving the same, should be carefully decanted, without the sediment becoming mixed with the wine, as this would render it bitter and unwholesome. Red Burgundies should be served with the dark meats, and at a tempera ture of about '65 degrees. White Burgundies are served best at a tempera ture of about 50 degrees, and like Rhine, Moselle and Sauterne wines, should be used with the iish, oyster or white meat courses of the meal. Clarets, although not as generally used as cham pagne, are nevertheless wines of excellent thera peutic value. Their low percentage of alcohol, com bind with the tannin, forms a very good tonic in cases of consumption, anaemia, debility from over work and indigestion. They are a beneficial and curative element. A glass served with your meals, properly assimilated with your food, has a stimu lating and health giving effect. Being the only wine not spoiled by the addition of water, a half a glass so diluted is the most re freshing type of a beverage, and a. pleasure to your palate. When serving claret with your meals, the lighter, but sound types should be served with the entree,