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.