28 / 48
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favour is now being superseded by the tulip-shaped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.
Page 28