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The New Zealand Railways Magazine, Volume 11, Issue 12 (March 1, 1937)


Most wines are known by the name of the district from which they come. However, domestic wines of the same bouquet and characteristics as foreign wines are given the more commonly known names, such as Port, Sherry, Champagne, etc.

Always store wine bottles on their sides to keep the corks moist and prevent air from coming in.

Sediment is found on the under-side of bottles of wine.

It is recommended that bottles be stood up twelve hours before serving so that the sediment may fall to the bottom.

Always sip a wine, never gulp it.

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Do not fill a wine-glass more than three-quarters full.

Its bouquet cannot be enjoyed if the glass is too full. The best effect is obtained by swirling the wine in the glass and that cannot be done when the glass is full.

Always pour the wine with the palm of the hand downward, never reversed with the palm upward. To do so would be considered an affront by those who know.

Wines are ruined by careless handling, incorrect temperature or unsuitable food.

Champagne.—Champagne is appropriate for all courses of a dinner and may be served at any time during the meal.

Sparkling Burgundy is appropriate whenever Champagne is.