1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Correct Wines for all Occasions of discriminating taste will pay as much for Burgundy as for champagne, and not hesitate to announce his preference for the former. Bordeaux clarets, when unadulterated, are delicate, and are consumed in great quantity. Lafitte, Latour, Haut-Brion, and Chateau Margaux ere among the popular brands, but there are a hundred and one varie- ties that are passing good. Good claret has a remarkable freshness of taste and smell. Many of them come, in France, under the head of '' vin ordinaire'' but are by no means to be despised. Indeed, in the Quartier Latin in Paris there are scores of restaurants where the vin ordinaire at one or two sous a glass is drunk and en- joyed by the students of all nations with equal jouis- sance. Ordinarily it is mixed with water, either plain or mineral. For twenty-five centimes, or five cents, a pint bottle may be had, and no dejeuner or diner is complete without this, at least, provided one's pocket- book will not admit of a better wine. Champagnes — " king's wine " — are of several varie- ties : the still or " non-mousseux," the effervescing or " mousseux," and the " grand-Mousseux " or highly effervescent. Champagne is an enduring wine, with a " bouquet exquis/' The creaming champagne of the A'l sends up myriad bubbles, but never froths, and is preferred by those of discriminating taste to that which Cheap champagnes are most injurious to the stomach, and have none of the qualities of the better classes. Champagne, once received, should never is frothy.

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