1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD What to Pay for Wines Drinking is one thing and judging is another, and the bouquet and other qualities of champagne are never brought out so well at a very low temperature. Never ice claret, or serve warm, white wines. Proper decanting and serving of wines are the most important functions of a host. It should be his pride that every wine is served in the best possible condition. Every bottle should be " candle bright " — which means that a glass of wine held up against a candle in a dark place should be perfectly brilliant. In removing a cork from a bottle, use a " reverse corkscrew " and extract the cork without the slightest movement or shake to the bottle. While drawing it off in the decanter, closely watch the condition of the wine in the bottle, and stop pour- ing as soon as the " cloud," or deposit, approaches the neck. This rule applies to Burgundies, ports, and clarets, which frequently show crusts or deposits in the bottle. Still hocks and m.oselles are generally served without decanting. Colored glasses are used for these white wines for the reason that the deposits they throw down in each bottle are generally of such light specific gravity that it is impossible to decant them bright — and colored glasses hide these defects. It is no longer considered in good taste to fill a champagne glass to the brim. Leave about a quarter- inch free. Refill a half-emptied glass so as not to lose the sparkle, but never overdo the filling-up.

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