Proper Temperature in which Wines should be Served.
Sherry should be served thoroughly chilled.
Madeira should be neither warm nor cold, but of about the same temperature as the room.
Claret should be served at the same temperature as Madeira, never with ice; it should remain about forty-eight hours standing, then decanted, care being observed that no sediment enter the decanter.
Champagne should either be kept on ice for several hours previous to serving, or it should be half frozen; it is then called Champagne frappé. It is frozen with some difficulty. The ice should be pounded quite fine, then an equal amount of salt mixed with it. A quart bottle of Champagne well surrounded by this mixture should be frozen in two hours, or, rather, frozen to the degree when it may be poured from the bottle.