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A
BACHELOR'S
CUPBOARD
Correct
Wines
for
all
Occasions
ye
mean!"
retorted
Jeannie
in
surprise.
''I
ha'
fetched
down
from
the
cock-loft
the
last
bottle
of
the
dozen
ye
had,
an'
ye
maun
noo
go
tae
the
whuskey."
This
is
a
jaunt
around
Robin
Hood's
Barn
to
ex-
plain
the
necessity
of
proper
care
and
housing
of
wine.
If
one
has
not
the
proper
place
to
store
it
at
the
right
temperature
he
had
best
order
it
daily
or
when
wanted
from
his
dealer's
cellars.
Wine
is
truly
an
expensive
taste
to
cultivate,
and
its
deterioration
under
unfavor-
able
conditions
is
too
well
known
to
comment
upon.
In
a
city
house,
the
even
temperature
of
a
brick-bound
cellar
is
the
best
one
can
expect.
Sweet
wines
may
be
kept
at
a
temperature
of
sixty
degrees.
"A
wine
cellar
too
hot
or
too
cold
Murders
wine
before
it*s
old.'*
There
are
various
peculiarities
in
wine
which
may
be
detected
by
the
true
connoisseur.
A
few
of
the
"
stock
terms
"
of
the
wine
merchant
may
be
given
here
by
way
of
explanation
Green
—
New
wine.
Stalky
—
^Wine
affected
with
the
astringency
of
the
vine
wood.
Bouquet
—
A
peculiar
odor,
not
of
distinct
char-
acter.
Fruity
—
Commonly
sweetened
port.
Veloute
—
Velvety
to
the
tongue.
Smooth
or
soft.
FuMEAUX
—
^Wines
of
great
strength.
MoNTANT
—
Those
in
which
the
carbonic
acid
gas
affects
the
head.
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