1934 Cocktail Bill Boothby's World Drinks and how to mix them

WINES

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The glass of the host should receive a small portion of each new bottle, after which service is continued to the right- Glasses should be filled not more than two-thirds, but none allowed to become entirely empty, unless, of course, it is the wish of the guest. Great care in handling and pouring should be exercised so that sediment, ever present in wine, unless freshly decanted, will not be disturbed. Separate glassware, at least for white and red wine, as well as for champagne,should be provided. At the smarter functions a separate glass for each variety served is provided. Wine bottles should not be passed around the table for service. When a waiter or maid is not available the host should serve his guests. Never serve dregs, the last inch in a bottle, to any guest. No wine should be wrapped with a napkin for serving. For champagne just removed from its chiller it is permissible to lightly enclose the neck and under portion of the body with a napkin, folded into a triangle, so that the wet bottle itself will not drip upon the table. Champagne corks should be pulled by hand, with a twisting motion, while the bottle is being held in a slanting position to the point where the wine just fails to pour. In this position there will be no overflow when the cork is extracted. In the service of red wines a tightly rolled napkin may be placed around the upper neck of the bottle to prevent dripping upon the table. Among famous wines, very fine types of which are also produced in California, are: Dry white: Chablis, Charmes, Meursault and Pouilly. Medium white: Montrachet,Chasagne,Goutte D'Or,Graves, Sauternes and Barsac. Heavy white: Chateaux Yqueni, Quarts de Chaume, Clemens, Vigneau, Chateau Montcontour, and Guiraud.