1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

147

should be chilled slowly, and be served at a tem perature of not below 42 degrees. ~ A good many Sauternes are bottled at the cha teau, and to be authentic, should be properly marked on cork and label. The best vintages in recent years are: 1864, 1865, 1869, 1874, 1884, 1887, 1893, 1899, 1904. Rhine and Moselle wines have in late years great ly gained in favor, and when the qaulities and tine ness of these Wines are to be taken into consid eration, their increased popularity is well deserved. Rhine wines have great fragrance and vinosity and are pre-eminently the wines most suitable for intellectual enjoyment, as they are particularly ex hilarating and increase the appetite. Being of light alcoholic strength, but rich in volatile ethers, they are exceedingly efficacious, and do not (like clarets) so quickly spoil after opening. The finer qualities widely diifer in flavor, and being rich in ethers are much valued as a stimu lant in sustaining the nervous force of the heart while its enfeebled muscular tissue recuperates. For serious nervous prostration their value as a remedy can hardly be overestimated, their bene ficial effects being strikingly exhibited in bringing back a stronger and steadier heart beat, thus calm ing any attendant irritability which is of the utmost importance to the patient. Moselle wines are of a quite distinct character, tine, of a grape flavor, very light and delicate, de cidedly fruity and known t0 be a most wholesome and refreshing beverage. The finest growth of the Moselle and its tribu tary, the River Saar, are Scharzhofberger, Scharz berger, Berncasteler Doctor, Brauneberger, Josephs