1914 Drinks by Jacques Straub

DBINKS

1904, 1906. All authentic vintage wines have the name and year of their production marked on cork and label. 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 properties. Burgundies Red Burgundies arc the richest of all natural wines, containing a great deal tannin or iron, and arc for this reason a very fine blood build ing tonic. Burgundies, being of very rich body, will form a sediment in the bottle, so, before serving, should be carefully decanted, without the sedi ment becoming mixed with the wine, as this would render it bitter and unwholesome. Bed Burgundies should be served with the darlc meats, and at a temperature of about 65 degrees. White Burgundies are served best at a temper ature of about 50 degrees, and, like Rhine, Moselle and Sauterne wines, should be used with the fish, oyster or white meat courses of the meal. Clarets Clarets, although not as generally used as Champagne, are nevertheless wines of excellent therapeutic value. Their low percentage of alco hol, combined with the tannin, forms a very good tonic in cases of consumption, anaemia, de bility from overwork and indigestion. They are a beneficial and curative element. A glass served with your meals, properly assimilated with your food, has a stimulating and health giving effect. Being the only wine not spoiled by the addi tion of water, a half a glass so diluted is the most refreshing type of a beverage, and a pleasure to your palate.