1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Correct Wines for all Occasions two of water, will cool wine sufficiently in any cli- mate — but the operation should be carried on in the coolest place possible. The effect of atmospheric cold in winter often ren- ders a bottle of wine cloudy. This may be remedied by placing it in a room where there is a good fire for an hour or two before serving. In decanting sherry or Madeira, the stoppers of the decanters should be left out for an hour or two, but this should never be done with light and delicate wines, as their bouquet and freshness are visibly affected by contact with the air. The specific gravity of the wine and the glass should harmonize ; therefore all delicate wines should be taken from the thinnest of glasses. This modern preference for thin glasses has precedent in the passion of the an- cients for particular wine cups. The " murrhine cup " from which emperors and kings drank their Falernian wine is noticed in writings which remain. Often the cups were of finest glass from Egypt, or amber, flasks made in Syria, amethystine cups, and vases of gold. Some persons affirm that to really enjoy wine, a sip of cold water should first be taken, after which the taste will be at its best. One cannot but sympathize with poor Sir Walter Scott, who, it is said, was singu- larly insensible to tastes and odors. A perfect palate is indeed a rare gift of nature. A healthy palate comes from a healthy digestion, and is the best gift for judg- ing the existing flavor of wine. George the Fourth had so decided a preference for

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