1935 For home use Angostura Bitters recipe book (3rd edition)
Most wines should be served at round about the temperature of the room—Qaretj Burgtmdy and Chianti particularly. These should not be hur riedly warmed by being placed near a fire or immersed in hot water, but brought into the dining room,if possible, two or three hours before being required, so that they gradually acquire the same temperature as the room. White wines,Sauternes,Graves,etc.,can be a shade colder than the temperature of the room—say,60 to 70 degrees. As a good general guide,"still" white and red wines to be at their best can be served at temperatures ranging from 60 to 70 and from 65 to 75 degrees respectively. Qiampagne and other sparkling wines should be served very cold. When these are to be served,ice only suflScient wine for use at one time. Repeated idng, with the resultant variation of temperature, robs the wine of" life," It is suggested that wineglasses, like decanters, should be crystal clear to give the eye the benefit of the bright winking colour of the tvine. The glasses should,ofcourse,be ofthin"texture," and the shape, as far as possible, based on the tulip-shaped sherry glass, for the wide-bowled or wide-lipped glass allows a good deal of the aroma of the wine to escape. To enable the participant to extract the full value from the aroma it is best to serve wines in glasses of generous size and not to fill them to the brim. Ifthe glass is just over half-filled the fragrance and essence is retained in the remaming unfilled part of the glass. Moreover, a subtle compliment is con veyed by this method ofserving,both to the vintage and to the guest.
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