1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

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Sauterne should be drunk from thin white glasses with round full cups and long slender stems. Bur– gundy and costly clarets need thin crystal glasses with full generous mouths. Liqueurs require small, heavy knobby glasses as expensively cut as possible. Heavy sweet Port is best in a heavy cut glass, but dry delicate wines are best in thin delicate clear glasses.

(The Wine Press)

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