1934 Gordon's Cocktail & Food Recipes

COCKTAIL AND FOOD RECIPES

"White wines, excepting champagne, a.re best at 45-50 degrees. Champagne and other sparkling wines should be chilled in a bucket of chopped ice for 20 to 30 minutes before serving. Do not immerse the neck of the bottle. Sparkling wines deteriorate if they are cooled and not used. Avoid double cooling. . The store of wines should be kept, bottles on sides, in a cool cellar.