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A
BACHELOR'S
CUPBOARD
Correct
Wines
for
all
Occasions
during
a
dinner.
The
nouveau
rich-e
from
the
mining
camp
or
the
oil
districts
often
blows
into
town
with
the
one
idea
of
spending
money, and
spending
it
on
champagne.
Whether
it is
sweet
or
dry
does
not
particularly
matter
to
him,
so
long
as
it is
cham-
pagne.
Indeed,
in
England
and
in
some
places
on
the
Conti-
nent
one
often
sees
champagne
alone
served
at
a
dinner,
but
it
is
better
on
general
principles
to
carefully
select
at
least
one
other
wine
to
precede
the
champagne
—
in-
deed,
two
wines
would
be
better.
"
As
a
man
drinks,
so
he
is,"
runs
an
old
proverb.
A
discriminating
taste
in
wines
is
easily
acquired,
and
custom
has
laid
down
a
few
rules
that are
easily
mas-
tered
in
practice.
Strictly
correct
service
is
that
which
offers
with
each
course
a
wine
which
will
harmonize
in
flavor
and
strength,
leading
the
palate
gently
from
course
to
course,
and
bringing
out
agreeably
the
value
of
each
succeeding
wine.
'^
Thirst
makes
wine
out
of
water/*
*'
Run
and
read:
"
APERITIF
The
cocktail
is
the
national
aperitif
of
America
—
Manhattan
or
Martini
being
most
in
favor.
In
England
one
does
not
usually
consider
this
com-
mencement
necessary,
but
on
the
Continent
old
Ma-
deira,
very
dry
sherry,
vermouth,
or
Fernet
are
offered
as
an "
avant
diner."
162