1935 For home use Angostura Bitters recipe book (3rd edition)

Wines:Choice—Care—Serving(contd,) Always choose fine glass with bright high lights and, when washing,see that hot water is used for cleans ing, cold water for rinsing and a soft"non-hairy" cloth for polishing.

When serving Champagne and sparkling wines do not open the bottle until immediately before serving —otherwise the characteristic effervescence will be almost or entirely lost. The wide-bowled Champagne glass of one-time favour is now being superseded by the tulip-shaped glass—which is not so guilty, as was the former, of allowing the effervescence to escape, causing the wine to go flat quickly. Before going on now to outline the suitability of wines for different dishes it would be best perhaps to mention that tobacco and wines are not entirely in sympathy with each other. Sherry is said to be the only wine which is not robbed of some of its flavour by smoking. All other winesare susceptible and cannotthoroughly be enjoyed in company with pipe, cigarette or cigar— each of which should be reserved for coffee and afterwards. Order of precedence for the serving of wines: For informal meals where it is the intention to serve one wine throughout, Sauterne, Qaret, Burgundy, or Champagne are the ones usually chosen—with the proviso that Claret, owing to its dry charaCTer, is not"happy"when served with fish or a sweet dish. On formal occasions, when several wines are to be served, the lighter of the wines should take prece dence—so that the finer and heavier wines may be appreciated progressively. The list on the following page indicates a suggested sequence of wines for formal dinners and the re marks appended thereto extend certain ofthe listed indications.

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