1934 What Shall We Drink by Magnus Bredenbek

Chapter XIX Something of Liquor Glassware Nothing enhances the festive board so much as the glass ware to be used in serving the wines to be imbibed. One outstanding and almost imperative rule is to provide glasses of crystal clearness for nearly all the wines, the only exceptions,possibly,being for the Alsatian and Rhine wines. Moselle and Chabhs, in which cases glasses of very dehcate yellow or palest green almost unnoticeable in either hue, may be permissible. Never use colored bowls for the other wines, nor any gold, silver or fihgreed bowls. If you must insist upon any engraving on your wine glasses, let it be the simplest of monograms. Avoid the glass bowl of any type which con ceals the rich colors of ruby,red, yellow,straw, gold, brown, amber,red-brown, purple, crimson or opalescent wines. It is the color which addsto the zest of wine,along with its aroma or "bouquet." Anything in the glass service which detracts from a dis play of the color of wine is an abomination to the epicure and connoisseur. It is decidedly in bad taste and evinces lack of sophistication and culture. Wine glasses are best the thinner and more fragile they are, so far as the more dehcate vintages are concerned. For the'hghter wines. Champagne and Sparkling Burgundy,the stems are heavier, but the bowls holding the beverage should be dehcate. When serving formally, all the glasses to be used in the courses should be placed in their order upon the table in front of each guest, forming an array of sparkhng beauty holding rich promise and adding greatly to the decorative effect of the table. As each glass is used and the contents fimshed with the course, it should be removed and the next one for the next course filled, emptied and similarly removed from table, so that at the close of the feast only the cordial glasses and the 163