1910 Toasts Wines, and How to Serve Them by Rodolph Rose

WINE anahow to serve it

Champagne foams in sparkling whirls, As pure as Cleopatra's pearls ; D elicious is the gurgling flow Of the ruddy vintage -0f Bordeaux. Madeira enriches the imagination. Port strengthens the understanding. Sherry excites the fancy and polishes !.be keen edge of sar- casm. - Sound sermons can be predicted of Port there is many an 11),iad in Madeira, whil~ sparkling thought and gay fancies gather around the Sherry as bees . upon the lips of P lato.

WINE AND HOW TO SERVE IT.

. The time to drink any particular wine is when it suits the taste and fancy of· the drinker; and as taste and fancy differ · there can be no r egular schedule of ddnks for the day. Ther~ are. however, certain customs in drinking (the result of ages of education and refinement), a knowledge of which places a man in the eyes of his associates as surely as does good apparel and social position. The use of fine wines at table is a science and fine art. French Claret anct Sauternes have always been regarded as the · wine of the epicure, the artist and scholar. To be educated in Claret and Sauternes insures the refined elegance and the pol– ished dignity for which the French are noted. Gradually these wines have beoome the great table wfoes of good and careful eaters. They are indeed the everyday table wine par excellence. The greatest connoisseurs recommend that wines should be served as follows :

Oysters - Sauternes Rhine or White Burgundy. Soups - Sherry acc~rding to taste, Dry or Sweet. 25