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A
BACHELOR'S
CUPBOARD
Correct
Wines
for
all
Occasions
two
of
water,
will cool
wine
sufficiently
in
any
cli-
mate
—
but
the
operation
should
be
carried
on
in
the
coolest
place
possible.
The
effect
of
atmospheric
cold
in
winter
often
ren-
ders
a
bottle
of
wine
cloudy.
This
may
be
remedied
by
placing
it
in
a
room
where
there
is
a
good
fire
for
an
hour
or
two
before
serving.
In
decanting
sherry
or
Madeira,
the
stoppers
of
the
decanters
should
be
left
out
for
an
hour
or
two,
but
this
should
never
be
done
with
light
and
delicate
wines,
as
their
bouquet
and
freshness
are
visibly
affected
by
contact
with
the
air.
The
specific
gravity
of
the
wine
and
the
glass
should
harmonize
;
therefore
all
delicate
wines
should
be
taken
from
the
thinnest
of
glasses.
This
modern
preference
for
thin
glasses
has
precedent
in
the
passion
of
the
an-
cients
for
particular
wine
cups.
The
"
murrhine
cup
"
from
which
emperors
and
kings
drank
their
Falernian
wine
is
noticed
in
writings
which
remain.
Often
the
cups
were
of
finest
glass
from
Egypt,
or
amber,
flasks
made
in
Syria,
amethystine
cups,
and
vases
of
gold.
Some
persons
affirm
that
to
really
enjoy
wine,
a
sip
of
cold
water
should
first
be
taken,
after
which
the
taste
will
be
at
its
best.
One
cannot
but
sympathize
with
poor
Sir
Walter
Scott,
who,
it
is
said,
was
singu-
larly
insensible
to tastes
and
odors.
A
perfect
palate
is
indeed
a
rare
gift
of
nature.
A
healthy
palate
comes
from
a
healthy
digestion,
and
is
the
best
gift
for
judg-
ing
the
existing
flavor
of
wine.
George
the
Fourth
had
so
decided
a
preference
for
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