WINE does not differ from any other luxury in this world. Each person has his own ideas and tastes concerning it. On this account, no hard and fast rules can be laid down. There are, however, certain customs which have been almost universally adopted by “good livers.” These will be embodied in the following few lines.
As relating to beer or wine in the cask, it is not necessary to give any instructions. Beer served from the keg is an article scarcely ever seen in the household. If one has wine in the barrel, he must have a professional to bottle it, who is an expert at the business.
BEER or ale should not be served too cold. It may be placed near the ice, with the bottle in an upright position. It should not come in contact with the ice, as it would be chilled. In pouring it, care should be taken not to shake the bottle, so as to stir up the sediment.
GLARET, Burgundy, Sauterne, hock, port, sherry, and other light wines, should always be kept with the bottle in a horizontal position. They should be served at a temperature of 6o°-7o°, great care being taken not to disturb the dregs.
CHAMPAGNE should always be kept on its side. It should be served as cold s as is possible. When it is put on the ice
care should be taken not to soak off the labels, and no more should be cooled than is to be used, as it detracts from its vitality to chill and then warm it. If one has to cool champagne in a hurry, it can be well done by turning the bottle in an ice-cream freezer packed with ice and salt.
CORDIALS can be kept at any moderate temperature, and, like any other sweet substances, they should be protected from the invasion of insects.
LIQUORS, such as rum, whiskey, brandy, and gin, are generally bought in bulk, and need very little care. They are generally kept in a decanter, and served directly from the same; if any particular temperature is desired, it is regulated by the addition of hot or cold water. If liquor is to be kept a great number of years it should be bottled, the bottles laid in a horizontal position, and recorked from time to time.
From the Book The Cocktail Book. A Sideboard Manual for Gentlemen by L. C. Page & Company, USA, 1925.
