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

Decanting. All still wines throw a deposit if kept long in bottle, and care should therefore be exercised in decanting them. This deposit varies from the heavy deposit or crust thrown by Vintage Ports to the fine sediment thrown by Clarets and Burgundies, which make the latter particularly difficult to decant as the sediment being extremely fine is not easy to detect, and having a bitter flavour will spoil the delicacy of the wine if allowed to pass into the decanter. Ordinary Port from the wood, will throw a fine sediment if kept too long in bottle before use, and if not decanted will, though otherwise quite sound, appear dull and cloudy when served. Sherry will also throw a deposit if kept for any length of time in bottle. Vintage Ports will show all the better if decanted about eight hours before dinner, and old bottled Clarets improve greatly if decanted one or two hours before dinner and the stopper removed from the decanter to allow the wine to breathe. Vintage Port should be decanted at the bin in the cellar.' Fine Claret to acquire the proper temperature should be stood up in the dining room the morning it is to be consumed and should be decanted as above mentioned. This is far preferable to warming the decanter. All wines should be decanted keeping the bottle in a nearly horizontal position with the same side uppermost as in the bin, and it is best done in front of a lighted candle. Except by experts, vintage Port, fine Claret and Burgundy should be decanted through very