1935 For home use Angostura Bitters recipe book (3rd edition)
Stricdy speaking every wine worth drinking is worth being decanted, although this homage is not always paid. Without exception care in decanting, though seemingly unnecessary at times, should always be practised. The heavy based or massive cut glass decanters are usually assigned to port and sherry and the more dainty types to the lighter wines. In a way, this seems to be the natural outcome of the"decantibility" of both port and sherry— these being wines which can be decanted for use within any reasonable time. The lighter wines being in more occasional demand seem naturally to call for decanter-design in accordance with their"sprightliness." So that the natural colour of each wine may be allowed to show itself'twere wiser to choose clear colourless glass for all decanters. A steady hand is essential in the decanting of all wines—particularly in the case of ports. (The white"smear," it should be noted here,to be kept uppermost during the decanting of port.) Once the pouring is commenced, the horizontal position of the bottle should be maintained until the contents have been transferred to the decanter or until cloudy liquid is perceived in the neck of the bottle. To wash decanters never use soap,soda or washing powders. One of the most thorough methods is to place small round shot and warm water in the decanter and shake vigorously, afterwards rinsing in cold water.
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