Claret should be served warm - not warmer than eighty nor colder than sixty-five degrees.
Bordeaux and burgundy should be served at a temperature of about seventy degrees.
Chablis and other white wines should be served at forty-five degrees.
Port at fifty-five degrees.
Sauterne and other white claret, fifty degrees.
Sherry is best at forty degrees.
Madeira should be at sixty-five degrees.
Champagne should have a temperature of thirty-four. To cool this it should be laid on the ice - the dry, for a half or three-quarters of an hour; the sweet, several hours before using. Great care should be taken when putting the bottles on the ice not to shake them.