1934 What Shall We Drink by Magnus Bredenbek

White Wines ^ The principal sparkling wines are Burgundy,Champagne and Mousseaux, which latter at its best contains only lo per cent of alcohol, Burgundy 13.50 and Champagne 12.50. May I also point out a number of rules which have come down through centuries of wine usage by connoisseurs? Never serve a sweet wine,red or white, before a dry wine. Neverserve a heavy red wine before alight,tart wine. Never serve more than one glass of wine to each course, and when it is finished with the course,serve the next wine in the order outUned in Chapter XIV. This averts the pos sibility of mixing wines, which is atrocious. Avoid excess at all times. Never call for a second helping of wine for any course,if you are a guest. As host or hostess, never proffer a second glass to any course. Eat and drink leisurely, so that every morsel and drop is enjoyed and appetite the better satisfied, with better diges tion assured thereby. Never grasp a wine glass by the bowl, but always by the stem. It is essential to the enjoyment of wine that it be drunk gracefully, not as a boor might drink it. Avoid spilling on tablecloth. There should be no excuse for this if the glass is only half-filled, as social etiquette demands. If wine is poured at table, the host should always pour into his own glass first a small amount,to make sure no parts of broken cork or dregs near the bottle mouth get into a guest's glass. After aU guests are served, the host or hostess doing the pouring fills his or her glass—afresh one if anything annoying first camefrom the bottle. These rules have been mentioned before but are repeated and should be earnestly studied and remembered. Wines have nutrimental value, whether made of grapes, apples, pears, dates, figs, pineapples, cherries, rhubarb or other fruits, berries or vegetables. Natnre gives them from five to twelve per cent alcohol by weight through natural fermentation. Any other wines, with higher alcoholic content,have been "reinforced" or "fortified" by the addition of brandy,alcohol or whisky, or other ardent spirits, as in the preparation of