1920 Drinks by Jacques Straub

DRINKS

6

the name and year, of their production marked on cork and label. Clarets, Sautemes, Burgundies, Rhine and Mo- selle wines are, next to Champagne, more favor- ably known than any other; and while books could be written on their cultivation and matur- ing, I shall confine my remarks to their good uses and properties. Burgundies Red Burgundies are the richest of all natural wines, containing a great deal of 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, so, before serving, should be carefully decanted, without the sedi- ment 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 temperature of about 65 degrees* White Burgundies are served best at a temper- ature of about 50 degrees, and, like Rhine, Mo- selle 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 valuer 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 pleas- ure to your palate. When serving claret with your meals, the lighter but sound types should be served with