1923 Harry of Ciro's ABC of mixing cocktails (second impression)

Treatment of Wines. Binning, Decanting and Serving.

Binning. All fine wines, old wines particularly so, need a rest after a journey, and require to settle down before being consumed. If this is not practicable, the bottles should be stood up for at least 24 hours before being decanted. All wines should be unpacked and binned away in cellars of a uniform temperature, if possible, of 50° to 60° Fahr. An even temperature is of the highest importance, as variations of tempera ture, excessive heat, or excessive cold are injurious to wine. The bottles should be placed in the bins with their necks inclined a little downwards to ensure the corks being kept moist by the wine. Otherwise the corks will contract and the wine will suffer by contact with the air and become valueless. Ports should be binned away with chalk mark uppermost. Other wines with chalk mark or labels uppermost as the case may be. Champagnes, Graves, Sauternes, Hocks and Moselles should be kept in the coolest, and Clarets, Burgundies and Ports in the warmest part of the cellar. All sparkling wines should be kept laid down wherever stored for however short a time.