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A
BACHELOR'S
CUPBOARD
Correct
Wines
for
all
Occasions
of
discriminating
taste
will
pay
as
much
for
Burgundy
as
for
champagne,
and
not
hesitate
to
announce
his
preference
for
the
former.
Bordeaux
clarets,
when
unadulterated,
are
delicate,
and
are
consumed
in
great
quantity.
Lafitte,
Latour,
Haut-Brion,
and
Chateau
Margaux
ere
among
the
popular
brands,
but
there
are
a
hundred
and
one
varie-
ties
that
are
passing
good.
Good
claret
has
a
remarkable
freshness
of
taste
and
smell.
Many
of
them
come,
in
France,
under
the
head
of
''
vin
ordinaire''
but
are
by
no
means
to
be
despised.
Indeed,
in
the
Quartier
Latin
in
Paris
there
are
scores of
restaurants
where
the vin
ordinaire
at
one
or
two
sous
a
glass
is
drunk
and
en-
joyed
by
the
students
of
all
nations
with
equal
jouis-
sance.
Ordinarily
it
is
mixed
with
water,
either
plain
or
mineral.
For
twenty-five
centimes,
or
five
cents,
a
pint
bottle
may
be
had,
and
no
dejeuner
or
diner
is
complete
without
this,
at
least,
provided
one's
pocket-
book
will
not
admit
of
a
better
wine.
Champagnes
—
" king's
wine
"
—
are
of
several
varie-
ties
:
the
still
or "
non-mousseux,"
the
effervescing
or
"
mousseux,"
and
the
"
grand-Mousseux
"
or
highly
effervescent.
Champagne
is
an
enduring
wine,
with
a
"
bouquet
exquis/'
The
creaming
champagne
of
the
A'l
sends
up
myriad
bubbles,
but
never
froths,
and
is
preferred
by
those
of
discriminating
taste
to
that
which
is
frothy.
Cheap
champagnes
are
most
injurious
to
the
stomach,
and
have
none
of
the
qualities
of
the
better
classes.
Champagne,
once
received,
should
never
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