1934 What Shall We Drink by Magnus Bredenbek

146 What Shall We Drink? These are simple rules and virtually the main ones for assuring best results. There is no need to go into an exhaus tive dissertation on the subject. Do what is here set down and let the experts go into pompous discussions which, when analyzed,all result in the same advice. Again, as a general rule in serving, all sparkling wines must be very cold to be mostenjoyable. Incidentally,keeping the bottles cold in pails of cracked ice prevents the efferves cent gases from escaping as quickly when released from the bottle as they would when warmer. The sparkling bubbles of Champagne, Sparkling Burgundy, etc., only start when the warmth of aroom contacts the hquor and starts the release of the enchained gases,kept quiet and compact bythe cold. The white still wines also should be chilled, not because of effervescence, but because they taste better. And asa broad generalrule,the red winesshould beserved at room temperatures. As to drinking wines,no connoisseur or bon vivant drinks wine! He sips it! What has taken such pains to produce should not be swallowed in huge mouthfuls, but should be treated with the graciousness it deserves. As a general rule, too, the thinner the glass the better seems the taste of the wine, just as beer tastes best when served in iced mugs or steins with coversinstead of in glasses. When drinking wines, do not grasp the bowl of the glass, but raise it gracefully by the stem. Admire the color of the wine, inhale its bouquet and then take a tiny sip. Then gracefully return to the table and, when you lift it again, lend the same grace to your drinking. Nothing is more noticeable than an awkward drinking method. Wine was made for gracious use,for grace in hand ling at the table, and for enhancing the real art of dining. By observing these broad general rules, you need never fear afaux pas that wiU bring you vexation or tears later on. One more high point, not to be forgotten under any cir cumstances: If you are doing the pouring from bottle into glasses at table NEVER POUR YOUR GUEST'S GLASS FIRST!