In decanting, the butler should first take ali possible care in
removing the bottles from their bins, and never fail to lay the
bottle down on the side it has been lying in the bin. The de-
posit the wine has cast upon the side of the bottle not only
destroys the brilliancy of the wine, but also its flavor and
aroma. Then he should be sure of the quality of each bottle,
that is, he should guard against serving bottles tasting or smell-
ing of corks rotten or decayed by f ungous growtbs. It is hardly
necessary to add that he should see that bis decanter is brilliantly
clean inside and out.
After he has taken the bottle of wine out of the bin he
should carefuUy lay it on the table, keeping stili the same posi-
tion. If two laths bave been nailed on bis decanting table, he
will bave gained a steady base for work. Let bim hold the
bottle tightly with one band, and after slowly tipping it obliquely
till the wine no longer touches the cork, he should apply bis
corkscrew and extract the cork without the slightest shake or
movement to the bottle.
A candle set the otber side of the bottle will permit bim to
see through the wine, and in drawing it into the decanter be
should watch its condition. As soon as the cloud or deposit in
the bottle nears the neck, he should stop ; for not a particle of
DINNEBS AND DINNER-GIVING 68
sach depoedt, cloud or crust, should flow into the deoanter. But
ibis clouded wine should not be wasted. It will mix, especially
ì{ Port wine or Sherry. Put the bottoms of wines together in
the kitchen-use bottle ; for such mixtures are good for flavoring
Bonpe, puddinga, and jeUies.
Another good old-fashioned rule in decanting is this : When
a bottle ÌB three-f ourths decanted, even if the deposit is stili un-
disturbed, decant the remainder in a wine glass, and add from
the glass to the decanter, as long as the cloud does not reach
the glass.
Do not decant more wine than will be needed. The aroma
is lost ìf the wine is too much exposed. Heavier wines should be
decanted first ; the lighter wines later, since their ethers are more
volatile. Old Sherry may be decanted the day before it is used,
and the decanter lef t without its stopper. Hock, upon the other
band, should be decanted an hour before it is served. Some
judges of wine would decant claret as it is wanted, having kept
it at a temperature of seventy degrees for ten or twelve hours
before serving, while others would decant it two hours before it
is drunk. Port should be decanted not more than two or three
hours before it is served. Champagne it is not necessary to de-
cant when it is under ten years old. In opening Champagne
bottles, cut the wire and strings at the bottle's rim. Then hold
the cork down wit^ the left thumb and with a pointed piece of
wood cleanse the rim. Extract the cork slowly so that no noise
is caused, and bave glasses at band to hold the flow of a lively
bottle.
In serving wines the taste of the g^ests should be considered,
and after that the occasion, and the temperature and humidity
of the outdoor air. Some temperaments and physiques with
blood oxygenated by an outdoor life enjoy a heavier and rich
wine ; the sedentary student is apt to take a lighter and drier
vintage. The milder wines naturally come first. If more than
one quality of a wine is served, the younger should come first.
64 MBS. SBELT'a COOK BOOK
Page 37
Presented as published in 1902. 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
In decanting, the butler should first take all possible care in removing the bottles from their bins, and never fail to lay the bottle down on the side it has been lying in the bin. The deposit the wine has cast upon the side of the bottle not only destroys the brilliancy of the wine, but also its flavor and aroma. Then he should be sure of the quality of each bottle, that is, he should guard against serving bottles tasting or smelling of corks rotten or decayed by fungous growths. It is hardly necessary to add that he should see that his decanter is brilliantly clean inside and out.
After he has taken the bottle of wine out of the bin he should carefully lay it on the table, keeping stili the same position. If two laths have been nailed on his decanting table, he will have gained a steady base for work. Let bim hold the bottle tightly with one band, and after slowly tipping it obliquely till the wine no longer touches the cork, he should apply his corkscrew and extract the cork without the slightest shake or movement to the bottle.
A candle set the other side of the bottle will permit bim to see through the wine, and in drawing it into the decanter be should watch its condition. As soon as the cloud or deposit in the bottle nears the neck, he should stop ; for not a particle of
DINNEBS AND DINNER-GIVING 68
such deposit, cloud or crust, should flow into the decanter. But this clouded wine should not be wasted. It will mix, especially if Port wine or Sherry. Put the bottoms of wines together in the kitchen-use bottle ; for such mixtures are good for flavoring Bonpe, puddinga, and jeUies.
Another good old-fashioned rule in decanting is this : When a bottle is three-fourths decanted, even if the deposit is stili undisturbed, decant the remainder in a wine glass, and add from the glass to the decanter, as long as the cloud does not reach the glass.
Do not decant more wine than will be needed. The aroma is lost if the wine is too much exposed. Heavier wines should be decanted first ; the lighter wines later, since their ethers are more volatile. Old Sherry may be decanted the day before it is used, and the decanter lef t without its stopper. Hock, upon the other band, should be decanted an hour before it is served. Some judges of wine would decant claret as it is wanted, having kept it at a temperature of seventy degrees for ten or twelve hours before serving, while others would decant it two hours before it is drunk. Port should be decanted not more than two or three hours before it is served. Champagne it is not necessary to decant when it is under ten years old. In opening Champagne bottles, cut the wire and strings at the bottle's rim. Then hold the cork down with the left thumb and with a pointed piece of wood cleanse the rim. Extract the cork slowly so that no noise is caused, and bave glasses at band to hold the flow of a lively bottle.
In serving wines the taste of the guests should be considered, and after that the occasion, and the temperature and humidity of the outdoor air. Some temperaments and physiques with blood oxygenated by an outdoor life enjoy a heavier and rich wine ; the sedentary student is apt to take a lighter and drier vintage. The milder wines naturally come first. If more than one quality of a wine is served, the younger should come first.