Connoisseurs on the subject of wine say much depends upon its treatment
before it is served; that it is invariably much impaired in flavor
through ignorance of proper treatment in the cellar; and that a wine of
ordinary grade will be more palatable than one of better quality less
carefully managed. They say wine should never be allowed to remain in
case, but unpacked, and laid on its side. Above all, wine should be
stored where it is least exposed to the changes of temperature.
All red wines should be kept dry and warm, especially clarets, which are
more easily injured by cold than by heat. Consequently, on account of
the rigor of our winters, clarets are better stored in a closet on the
second floor (not too near a register) than in a cellar. Champagnes and
Rhine wines stand cold better than heat, which frequently causes
fermentation. The warmer sherry, Madeira, and all spirits are kept, the
better.