1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD What to Pay for Wines

(2) The clearness.

(''The clearness of the bub-

bling wine reflected in her eye.") (3) The bouquet. Breath, and Lady-Slippers.) (4) The alcoholic strength.

(Forget-me-nots,

Babies'

strong enough

(It's

to carry you home. (5) The body.

{Gin a body meet a body, comin'

thro' the Rye.)

(6) The quality of flavor.

(The best wines taste

of the Mint.)

(7) The harmony

the

constituents.

different

of

|(Ask the United States Senate.) (8) In sparkling wines j glitter that sparkles.) (9) The endurance of foam.

(All does not

vivacity.

(" When the foam is

on the schooner, Molly dear.") In France, men are frequently educated as wine

In America, this profession

is overcrowded.

tasters.

The technicality of taste must not be overlooked. The room should be of a temperature not over sixty degrees Fahrenheit, with plenty of diffused light. The tem- perature at which wines are tasted has a great deal to do with bringing out their best qualities. Red wines, as Burgundies or clarets, taste best at a temperature of sixty to sixty-five degrees, but white, still wines, such as Sauternes and Chablis, are best at fifty to fifty-five degrees; sparkling wines from forty to forty-five de- grees; and dessert whines at from sixty-five to seventy degrees. Too often champagne is drunk ice-cold.

157