1937 Here is Something that will interest you (3 rd edition)

contact with the cork; otherwise the cork becomes dry and contracts, with the possible result that the Wine is spoilt by coming into contact with the air. On no account leave Sparkling Wines standing up in the Cellar, lest the Wines lose their sparling quality. The cellar temperature should be kept at about 55 degrees Fahr. If no cellar is available, keep all wines intended for early use in a dry place,preferably not by an outside wall, away from^heating apparatus and in the dark or a subdued light. By binning with the labels uppermost it wiU always be borne in mind that any formation of crust or deposit is opposite the label and the wine will be handled and decanted accordingly. Since all Still Red Wines throw a depositifkeptlong in bottle, it is preferable to decant each and every one before serving them at table. To decant a Wine properly and to the best advantage, there are several points to be considered— (i) Handle the bottle very carefully to avoid disturb ance of the crust or deposit. (2) After pulling the cork, wipe the lip of the bottle with a clean cloth. (3) Before decanting,see that the decanter is perfectly clean and dry. (4) If a Wine contains much sediment, it should be decanted through a clean piece offine muslin Red Wines required for the table should be brought from the cellar to the dining-room if possible twenty- four hours beforehand, and stood up to allow any sediment or loose crust to fall to the punt (bottom of the bottle), and also for them to acquire the tempera ture of the room. They should be decanted an hour or so before required for use and the decanter left with stopper out to allow the gases to escape.