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A
BACHELOR'S
CUPBOARD
What
to
Pay
for
Wines
(2)
The
clearness.
(''The
clearness
of
the
bub-
bling
wine
reflected
in
her
eye.")
(3)
The
bouquet.
(Forget-me-nots,
Babies'
Breath,
and
Lady-Slippers.)
(4)
The
alcoholic
strength.
(It's
strong
enough
to
carry
you
home.
(5)
The
body.
{Gin
a
body
meet
a
body,
comin'
thro'
the
Rye.)
(6)
The
quality
of
flavor.
(The
best
wines
taste
of
the
Mint.)
(7)
The
harmony
of
the
different
constituents.
|(Ask
the
United
States
Senate.)
(8)
In
sparkling
wines
j
vivacity.
(All
does
not
glitter
that
sparkles.)
(9)
The
endurance
of
foam.
("
When
the
foam
is
on
the
schooner,
Molly
dear.")
In
France,
men
are
frequently
educated
as
wine
tasters.
In
America,
this
profession
is
overcrowded.
The
technicality
of
taste
must
not
be
overlooked.
The
room
should
be
of
a
temperature
not
over
sixty
degrees
Fahrenheit,
with
plenty
of
diffused
light.
The
tem-
perature
at
which
wines
are
tasted
has
a
great
deal
to
do
with
bringing
out
their
best
qualities.
Red
wines,
as
Burgundies
or
clarets,
taste
best
at
a
temperature
of
sixty
to
sixty-five
degrees,
but
white,
still
wines,
such
as
Sauternes
and
Chablis,
are
best
at
fifty
to
fifty-five
degrees;
sparkling
wines
from
forty
to
forty-five
de-
grees;
and
dessert
whines at
from
sixty-five
to
seventy
degrees.
Too
often
champagne
is
drunk
ice-cold.
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