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A
BACHELOR'S
CUPBOARD
What
to
Pay
for
Wines
Drinking
is
one
thing
and
judging
is
another,
and
the
bouquet
and
other
qualities
of
champagne
are
never
brought
out
so
well
at
a
very
low
temperature.
Never
ice
claret,
or
serve
warm,
white
wines.
Proper
decanting
and
serving
of
wines
are the
most
important
functions
of
a
host.
It
should
be
his
pride
that
every
wine
is
served
in
the
best
possible
condition.
Every
bottle
should
be
"
candle
bright
"
—
which
means
that
a
glass
of
wine
held
up
against
a
candle
in
a
dark
place
should
be
perfectly
brilliant.
In
removing
a
cork
from
a
bottle,
use
a "
reverse
corkscrew
"
and
extract
the
cork
without
the
slightest
movement
or
shake
to
the
bottle.
While
drawing
it
off
in
the
decanter,
closely
watch
the
condition
of
the
wine
in
the
bottle,
and
stop
pour-
ing
as
soon
as
the
"
cloud,"
or
deposit,
approaches
the
neck.
This
rule
applies
to
Burgundies,
ports,
and
clarets,
which
frequently
show
crusts
or
deposits
in
the
bottle.
Still
hocks
and
m.oselles
are
generally
served
without
decanting.
Colored
glasses
are
used
for
these
white
wines
for
the
reason
that
the
deposits
they
throw
down
in
each
bottle
are
generally
of
such
light
specific
gravity
that
it is
impossible
to
decant
them
bright
—
and
colored
glasses
hide
these
defects.
It
is
no
longer
considered
in
good
taste
to
fill
a
champagne
glass
to
the
brim.
Leave
about
a
quarter-
inch
free.
Refill
a
half-emptied
glass
so
as
not
to
lose
the
sparkle,
but
never
overdo
the
filling-up.
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