1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book

THE EXOTIC DRINKING BOOK

THE CEREMONY of STORING and UNCORKING any WINE WORTH the EFFORT Immediately below we give routine for opening and decanting .fine claret, which is a ceremony in itself, and here we will list briefly the strict rules. Neglect of any indicates the same lack of courtesy toward a discriminating guest as would be consequent to appearing in a soiled linen collar. I . Store in cellar on racks with necks slightly up. This eliminates the risk of sediment on the cork. 2. A truly fine wine should be gently lifted from rack, wiped off and put carefully in buffet or wine-basket three or four days before serving, so that any disturbed sediment can settle once more. . . . Wine bottles worth opening are always dusty. Take them up gently so as not to stir up; carry them like new born babes, put down gently. 3. Carefully wipe off the neck, then remove foil, sealing wax, and such. . . . But don't overdo and wipe all the signs of age from the bottle-it is a happy picture to the epicure, 4. Use corkscrew precisely, don't shake bottle; drawing cork with a gently slow action, if the self-drawing corkscrew isn't on hand-don't yank it out for the dramatic effect of the pop. 5. It is good form to hold bottle~in white napkin or cloth, and when cork is out, to wipe out neck carefully-being very careful that no old cork falls into the wine. A speck of cork in a glass is almost like a fly in soup, Messieurs. The final gesture is to offer cork to guest of honour for his inspection, who shall murmur audibly his appreciation. 6. If wine is to be decanted at this point, do the job against any sort of strong light, pouring steadily, gently, and stop precisely when the first film of sediment rises to a point where the next cubic centimeter will cause it to flow out into the decanter.... Better waste an ounce of wine than chance spoiling what we have decanted. 7· If not to be di;:canted, have a little poured first into the host or hostess's glass. When we see this done on foreign ships or restaurants it isn't just an idle gesture. . . . . From the Borgia regime it indicated the host's willingness to prove to guest that the usual dram of poison was omitted as a special favour! ... In more kindly times it indicates that~e host pours the first few drops for a preliminary sniff and taste. Poor bouquet, or "corked" flavour is .then detected before subjugating the guest to this embarrassment, and the bottle can be replaced. It is merely a courteous gesture worth keeping alive.

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