1933 Jack's Manual by J A Grohusko

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jack's manual

The Cording For corking, the best Spanish corks are used and are held in by either string and wire or wire muzzle, according to the custom of each house. Finally the capsule and label are put on and the bottles are packed in cases or baskets ready for shipment. In France the cellars located at Reims, Fpernay, Ay, Avize, etc., are well worth seeing. Serving The process of uncorking this wine is often grossly misman aged. The cork should be slowly and noiselessly extracted after first the wire and then the string are entirely removed. The glass must be near at hand so that no wine may be lost. Care should be taken that the wine flows out quietly; if gently poured on the side of the wine glass, the ebullition of the wine will be checked and the goblet filled without spilling. Do not fill the glass to the brim with any wine, but leave a quarter of an inch or more free.Rich champagne only requires to be stood in ice up to the shoulder of the botde for not longer than twenty minutes, even in the hottest weather. It is important to re member that too much icing destroys body and vinosity. Served with ice puddings,a rich champagne is delicious, or even after soup, but it would be considered cruel to provide nothing but champagne during the whole of a dinner. Should champagne be required between luncheon and dinner, it is well to serve a biscuit with it. Always a Luxury True champagne carr/ndver be other than a luxury, on ac count of the cost of cultivation, the care in making, the long period elapsing 'before the wine has reached maturity, and principally the'limited area in which it can be produced. The