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A
BACHELOR'S
CUPBOARD
Correct
Wines
for
all
Occasions
posit,
and
this
when
shaken
injures
both
taste
and
ap-
pearance
of
wines.
If
a
host's
wine
will
not
stand
de-
canting,
then he
would
better
not
serve
it.
When
claret
is
the
one
wine
at
dinner,
it is
served
with
the
course
after
the
fish,
whatever
it
may
be.
Claret
is
too
acid
a
wine
to
go
well
w^ith
sea-food
of
any
description.
Neither
claret
nor
Burgundy
contains
sufficient
alco-
hol
to
keep
its
flavor
more
than
twenty-four
hours
after
decanting.
GLASSES
Fancy
runs
riot
in
the
selection
of
wine-
glasses.
From
the
plain
crystal
to
the
fanciful
Vene-
tian
or
Austrian
glasses,
with
their
wondrous
coloring
and
shapes
that
an
orchid
might
envy,
there
is
a
wide
choice.
But
unless
a
bachelor
has
a
mint
of
money,
he
had
best
eschew
colored
and
fanciful
glasses
and
hold
to
the
thin,
clear
glass,
or
perhaps
finely-cut
glass,
as
plain
as
possible.
He
should
have
for
water,
mint
juleps,
and
the
like,
a
goblet
of
regulation
size.
A
punch
glass
holding
two
to
the
pint
comes
next
in
grade,
and
then
a
glass
holding
three
to
the
pint
for
hot
whiskies,
sours,
etc.
The
saucer-shaped
champagne
glass
is
the
most
artistic,
although
the
hollow
stem
is
equally
popular
—
possibly
more
so.
Cocktail
glasses,
special
sherry
glasses,
and
glasses
for
clarets
and
sau-
ternes
with
green
or
red
bowls
as
fancy
dictates
are
necessary
to
the
menage,
and
the
list
ends
with
glasses
for
pousse
cafes
and
cordials,
"
pony
"
glasses
for
brandy,
beer
goblets
—
unless
he
elects
to
use
the
steins
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