1933 Jack's Manual by J A Grohusko

32

JACK S MANUAL

and regular as it is possible to make them. Carelessness in bin ning will,ofcourse,lead to much breakage.Examine each botde to see that it is properly corked and that there is no leakage be fore binning away, although an infinitesimal leakage may be, perhaps, not detrimental,but the reverse.The botdes should not be laid down in the bin unless in good condition, and if not clear, must be stood up for twenty-four hours until the deposit has been precipitated, to prevent its settling in the neck of the botde and coming into the decanter when decanted. Stout young wines of good quality obtain a maturity and generous flavor by being binned in places of moderate warmth, provided, of course, that they are not kept there too long; but champagnes, Rhine wines, and Moselles should be kept in a cool place. Decanting Before filling decanters they should be, of course,thoroughly clean inside and out, and the mouth of the wine bottle very carefully wiped to remove all the exudation which will be found adhering to it; this should insure the wine's being served in perfect condition, for even the slightest cloudiness destroys that delicacy of flavor which is its chief charm. To extract the cork without shaking the wine, the bottle must be taken carefully by the neck with a steady hand and the corkscrew inserted in the exact centre of the cork, with the bottle lying in a horizontal position. Use no strainer, but place a candle in such a position that its light will shine through the wine as it passes between the botde and the decanter. As soon as any sediment appears, the operation must be stopped at once so that none of it will get into the decanter. No wine should be served at table that is defective or"corky" (a term to indicate wine that has been tainted by the sap of the cork wood),which is easily detected by the smell. All wines throw a deposit — rich wines more than others.