1920 Drinks by Jacques Straub

DRINKS

host a chance to taste the wine before serving his guests. Glasses should not be filled more than within one-fourth inch from the brim. The solid stem champagne glass is unquestion- ably the best and most practical in the serving of sparkling wines because it is compact and does not agitate the wine, as is the case with a hollow stem glass. The saucer glass, being wide and shallow, should never be used, as it gives the wine too much surface, causing the wine to quickly be- come warm and lose its effervescence. The proper time for serving Champagne is with the last meat course of the dinner. Being served cold, the carbonic gas becomes " caged' and drinking the same between two warm courses, the gas becomes released, causing one to belch and bring small particles of food into the throat and render the stomach sour. Having enjoyed a meal of several courses, the gastric juices are not strong enough to properly take care of same and fermentation, creating a gas, sets in before digestion is complete. It is at this time that Champagne will do the work it is intended for, and at once relieve* you of that oppressive and uncomfortable feeling. In case of illness, especially typhoid fever, where the stomach has become dormant from not being supplied with solid food for a long time, Champagne should be the first wine given during convalescence. No matter in what small quanti- ties solid food may be given, it will create a gas which may be easily removed through the use of Champagne, giving comfort to the patient until such time as the stomach becomes strong enough to perform its functions without outside aid. Since the year of 1870, the following crops have been shipped as vintages: 1870, 1874, 1878, 1880, 1884, 1889, 1892, 1893, 1898, 1899, 19t)0, 1904, 1906. All authentic vintage wines have