1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

145

while the rich and heavy chateau bottlings are served best with the roast. They should be served at the temperature of the room in which the meal is served and like the Red Burgundies, they form sediment and should be care fully decanted. I A good many of the ñner class are bottled at the vineyard in which they are grown, and are thus known as chateau bottlings. Authentic chateau bottlings have their vintage and crest of the chateau plainly marked on cork and label. The best vintages in the last forty years are as follows: 1870, 1874, 1875, 1877, 1878, 1888, 1893, 1899, 1904. Sauternes, no doubt on account of their sweetness, are not being given their deserved appreciation. Yet, a better and finer wine, than a chateau Yquem of a good vintage could not be found the world over. Sauternes are of a delicate flavor, pale golden color, mellow, rich and have tine, agreeable bouquet. They are hygienic, not heady, and merit the de scription of perfection in white wines. Their rela tively high alcoholic strength is both tonic and stimulating. Consumed moderately, they are invaluable to con valescents after a severe illness, or when it is necesA sary to revive an organism extenuated by high fever, hemorrhage, or long fatigue. For table service, the dry Sauternes should be served with the fish course while the rich and heavy Yquems are perfect dessert wines, and one or two glasses at the end of the meal facilitate diges tion and provoke gaiety. When conditioning Sauternes for the table, they