1933 Jack's Manual by J A Grohusko

INTRODUCTORY

VJ

the meal, after having been decanted off their sediment, or by using special baskets in which the botdes are laid just as they lie in the bin. Burgundy wines in bottle form a sediment, owing to ma turing, which is more or less abundant according to the growths and ages. This sediment does not impair the quality of the wine, provided the botde is uncorked carefully and not shaken so as to disturb the sediment. The cork having been drawn, the wine should be carefully decanted while holding the bottle up against the light in the same position as when stored in the cellar. As soon as the sedi ment is nearing the neck of the bottle, the decanting must be Stopped for the mixing of the sediment with the wine will deprive the latter of its bouquet and render it bitter. Botdes should never be left uncorked,for the better the quality of the wine,the more apt it is to become flat. Burgundy should be served, and is best appreciated, with heavy roasts and large game. At the temperature of the room all its fine qualities develop. White wines should be left in the cellar undl needed. Sparkling wines should be iced. The word"claret" means a wine of clear, red color. It is the English name given to the red wines of France,and particu larly those grown in the Bordeaux district. Chateau wines are those made from grapes of a selected character and grown on vineyards of wealthy gentlemen, who devote much time and money to their careful cultivation, stor ing, and aging. Chateau-bottled wines rank very high in the estimation of the connoisseur. Wines described as bearing the "cachet du ch&teau"are simply those which have the crest or coat of arms bearing the name of the chateau on the label. The caps and corks are likewise branded. There are hundreds of districts where good wines are grown. CLARET