1930 Here's How

HERE'S HOW

it should be protected from warm hands, as this sets in motion the Champagne in a bottle. Champagne should not be diluted with water and in fact should be served in a dry glass. For the same reason that the bottles should be handied carefully, a solid stem glass is préf érable due to the fact that the hollow stem permits radiation and therefore causes agita tion of the wine. Time To Serve Champagne Champagne should be served at the end of a meal rather than between courses. This is due to the release of the gas in the wine if imbibed with warm foods. The varions red Burgundies are very rich and have good blood building qualities. This wine should be served considerably warmer than the Champagne prefcrably at about 65 degrees, while the white Burgundies can be served at about 50 degrees. Ordinarily, red Burgundies are served with dark méats and white Burgundies with fish or white meat courses. BuTQundîes