You can purchase excellent wines which appeal to your taste, either imported or domestic, at very reasonable prices. The thing to do is try single bottles of various wines until you hit upon ones you like. Then stick to those and serve them to your guests. But don't give up adventure entirely. Always be ready to try the new and thus add to the pleasures of your table.

Storage of Wines

   The proper storage of wines in your home is important but quite simple. First, wines should be kept in a place where the temperature is fairly even. It should also, if possible, be a place where the temperature does not go above 70° F. It should definitely not be next to a radiator or hot water heater. Table wines and sparkling wines should be stored lying on their sides so the cork is kept expanded. If the cork dries out, air gets in and causes the wine to ferment, thereby spoiling it. "Fortified" wines (sherry, port and the like) are already fermented as much as they will be. Air will therefore not hurt them if the corks should dry, and so, like spirits, they may be safely stored standing upright.

Service of Wines

   Certain wines are always served cold. They are: white wines, sparkling wines, pink wines, aperitif wines (dry sherry, dry Madeira, Dubonnet, etc.). Wines chill fastest in a wine cooler (or your best scrub pail!) with crushed ice. However, it's a good idea, even before that, to put the ones you want thoroughly chilled in the refrigerator for a while. And always chill the glasses in which you will serve chilled wine. This can be done either by standing them in the refrigerator or by putting some ice in them for a while belore serving.

   Red wines are served at room temperature-the temperature of the room in which they're to be consumed-which means they will have to stand several hours before serving. Never warm wine by putting the bottle into hot water or near a radiator.

   When serving wine, remove the metal covering from the top of the bottle and wipe away any dirt or mold. Insert your corkscrew in the center of the cork and draw it out gently and firmly. Don't shake or jerk the bottle because this disturbs the wine. Wipe the mouth of the bottle again, and you are ready to serve the first of the wine to the host.

mixed drinks

   There are, of course, hundreds of cocktails and long drinks. I have made no attempt to include most of them here. One reason is that the less complicated, less fancy drinks will, I think, make your entertaining most successful.