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tiinte
of
ttJine0
an&
in
rber
StyouRr
Styeg
be
Qtwtb
at
a
WINE
is,
at
each
and
every
festival,
of
such
impor-
tance,
that
it
at
least
requires
the
same
care
and
atten-
tion
as
the
meals:
if
these
form
but
the
material
part
of
a
banquet,
then
wine
represents
its
intellectual,
psychi-
cal
contents,
and
there
is
nothing
more
provoking
to
a
true
gourmand
than
to
have
the
most
select
meals
served with
ordinary
or
inferior
wines,
or
in
improper
combination.
It
requires
much
knowledge
and
intel-
lect,
not
only
to
select
really
good
and
genuine
wines,
and
to
keep
them
in
the
best
possible
condition,
but
to
pick
them
out
deliberately
in
harmony
with
the
dishes,
and
to
have
them
brought
on
the
table
in
a
manner
to
show
all
their
excellency.
The
old
Greeks
and
Romans
used
to
mix
their
wines
with
water,
and
this
habit
was
followed
through
the
greater
part of
the
mediaeval
age,
because
adulteration
of
wines
was
nearly
unknown.
The
praiseworthiness
of
certain
brands
was
found
out
but
gradually,
and
several
interesting
little
stories
may
illustrate
this:
A
butler
of
Bishop
John
de
Fugger
had
to
travel
ahead
of
His
Eminence
9
1