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The fragrance and taste of any white wine will die a lingering death when it is allowed to warm or is exposed for long to the air.

To quote Professor Saintsbury: `` The last glass of claret or Burgundy is as good as the first ; ;

but the first glass of Chateau d'Yquem or Montrachet is a great deal better than the last ''!!

This does not mean, though, that a red wine improves with prolonged aeration: there is a reasonable limit -- and wines kept over to the next meal or the next day, after they have once been opened, are never as good.

If this must be done, they should always be corked and kept in a cool place ; ;

it should be remembered that their lasting qualities are appreciably shorter than those of milk.