1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

WINE GLASSES In Cyrus Redding's "History and Description of Wines" there is an excellent description in regard to modern vessels. To make a perfect wine-glass requires an artist, a philosopher, and an antiquary. We must, therefore, be content with what we find, some of which approach perfection very nearly. A delicate wine is enhanced in value by a delicate glass. Madeiras and Sherries should be drunk in a thin UNCUT glass with a stem like a straw and a lip like a lilly. The glass should be light as a bubble, and made a clear crystal; Hock glasses should have a round cup like a Dutch tulip, a good grasping stem, and, if ornamented at all, with an eagle's claw at the base. Dark green suggests coolness, and is appropriate for cool wines. Burgundy would not have the proper flavor in a green glass, because the impression made on the eye affects not a little the sense of taste. For champagne, much depends upon fancy. If you like a pungent effervescing wine, the old fash– ioned, long bodied Minster glass is the best; if a still wine, the broad, flat .dish-shaped pattern. For flavor and aroma this pattern is the better of the two. [ 33]