We shall, in particular, after running through the various well-known wines and
vintages, call attention to the much-neglected wines of Australia, made from vines
that are grown on our own dominions, and which, there can be no doubt, are destined
to enter before long into this country in tenfold greater quantities than they do at
present when their excellence is better known and better appreciated. Let those who
doubt this ask their Avine merchant to procure them a single sample bottle of
Australian dry muscat of Alexandria. Let any comioisseur of wine ask himself the
simple question, Can any country that is capable of producing such magnificent wine
as this fail to make a show in the wine-producing countries of the world ?
But before entering into the details of the various wines, I will quote what Mr.
Francatelli's opinions on the subject were, and, as I have always entei-tained such a
profound respect for his opinions on the subject of cookery, I trust that I may be
pardoned for giving the quotation at some length : —
" The judicious service of wines at the dimier-table is essential to the complete
success of a well-ordered and recherche dinner; for on the manner and order in which
Ixxx cassell's dictionary of cookery.
this service is conducted will chiefly depend the more or less favourable judgment
awarded (independently of theii* real claims to superiority) to the "wines put before
the guests.
First, let it be remembered that all possible care should be taken in removing the
bottles from their bins, and afterwards, also, in handling them for the purpose of
drawing the corks and decanting the wines not to disturb any deposit that may exist
in the bottles, for that deposit, if shaken, destroys not only the brilliancy of the wine?
but impairs its flavour and bouquet.
" The difierent kinds of sherries, ports, madeira, and all Spanish and Portuguese
wines in general, ax'e the better for having been decanted several hours before being
drank. During winter their aroma is improved by the temperature of the dining-
room acting upon their volatile properties for an hour or so before dinner-time. By
paying due attention to this part of the process, all the mellowness which good wines
acquire by age predominates to the delight of the epicure's grateful palate. The
lighter wines, such as Bordeaux, Burgundy, and most of the wines of Italy, should be
most carefully handled, and decanted an hour only before dinner-time. In winter
the decanters should be either dipped in warm water or else placed near the fire to
warm them for about ten minutes previously to their being used. In summer, use
the decanters without warming them, as the genial warmth of the atmosphere will
be all-suflicient, not only to prevent chilling the wines, but to develop their fragrant
bouquet. Moreover, let these, and all delicate wines, be brought into the dining-
room as late as may be consistent with convenience.
Page 97
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
We shall, in particular, after running through the various well-known wines and vintages, call attention to the much-neglected wines of Australia, made from vines that are grown on our own dominions, and which, there can be no doubt, are destined to enter before long into this country in tenfold greater quantities than they do at present when their excellence is better known and better appreciated. Let those who doubt this ask their Avine merchant to procure them a single sample bottle of Australian dry muscat of Alexandria. Let any connoisseur of wine ask himself the simple question, Can any country that is capable of producing such magnificent wine as this fail to make a show in the wine-producing countries of the world ?
But before entering into the details of the various wines, I will quote what Mr. Francatelli's opinions on the subject were, and, as I have always entertained such a profound respect for his opinions on the subject of cookery, I trust that I may be pardoned for giving the quotation at some length : —
" The judicious service of wines at the dimier-table is essential to the complete success of a well-ordered and recherche dinner; for on the manner and order in which
Ixxx cassell's dictionary of cookery.
this service is conducted will chiefly depend the more or less favourable judgment awarded (independently of theii* real claims to superiority) to the "wines put before the guests.
First, let it be remembered that all possible care should be taken in removing the bottles from their bins, and afterwards, also, in handling them for the purpose of drawing the corks and decanting the wines not to disturb any deposit that may exist in the bottles, for that deposit, if shaken, destroys not only the brilliancy of the wine? but impairs its flavour and bouquet.
" The difierent kinds of sherries, ports, madeira, and all Spanish and Portuguese wines in general, ax'e the better for having been decanted several hours before being drank. During winter their aroma is improved by the temperature of the diningroom acting upon their volatile properties for an hour or so before dinner-time. By paying due attention to this part of the process, all the mellowness which good wines acquire by age predominates to the delight of the epicure's grateful palate. The lighter wines, such as Bordeaux, Burgundy, and most of the wines of Italy, should be most carefully handled, and decanted an hour only before dinner-time. In winter the decanters should be either dipped in warm water or else placed near the fire to warm them for about ten minutes previously to their being used. In summer, use the decanters without warming them, as the genial warmth of the atmosphere will be all-suflicient, not only to prevent chilling the wines, but to develop their fragrant bouquet. Moreover, let these, and all delicate wines, be brought into the diningroom as late as may be consistent with convenience.