1934 What Shall We Drink by Magnus Bredenbek

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Chapter XV Care of Wines and How to Drink Them Many good wines have been spoiled because of careless ness or ignorance in handling them and caring for them until they are used. A few general rules, if observed, whl prevent many a disappointment. Sparkhng winesshould be keptin a very cool place,prefer ably a wine ceUar awayfrom furnace heat in winter and from the sun's heat in Summer. Once a bottle of dry or sparkhng wine is opened for drinking, do not recork it to save the balance. Itshould be consumed lest it go flat and,often,sour. White wines also should be kept cool, say, at about a temperature of between 50 and 60 degrees. Red wines do not require such coolness, but it were well not to let them remain where the temperature exceeds 70 degrees. Sweet wines resist souring more than the dryer types and one need not be so extra-careful to prevent formation of acetic acid. In storing bottles,because ofthe likelihood thatsome may "blow" their corks or burst from what is called a second fermentation, it were best to lay them on their sides in rows and cover with sawdust. On the first row place flat boards or strips, then lay the next row, and do likewise for the third, fourth and succeeding rows. This keeps the corks wet and prevents air from entering through dry, porous corks. By the same process of reasoning, this system permits excess gasesto escapefrom the corks without contact with the air, which is repelled by the pressure of the gases in the bottles. 11 1 Manyfolks wholive in rural districts and have wells, place their wines down in the well water to keep them cool during the summer.

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