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TIPPLE AND SNACK
WINE GLASSES
In Cyrus Redding's "History and Description of
Wines" there is an excellent description in regard
to modern vessels. To make a perfect wine-glass
requires an artist, a philosopher, and an antiquary.
We must, therefore, be content with what we find,
some of which approach perfection very nearly. A
delicate wine is enhanced in value by a delicate glass.
Madeiras and Sherries should be drunk in a thin
UNCUT glass with a stem like a straw and a lip
like a lilly. The glass should be light as a bubble,
and made a clear crystal; Hock glasses should have
a round cup like a Dutch tulip, a good grasping stem,
and, if ornamented at all, with an eagle's claw at
the base.
Dark green suggests coolness, and is appropriate
for cool wines. Burgundy would not have the
proper flavor in a green glass, because the impression
made on the eye affects not a little the sense of taste.
For champagne, much depends upon fancy.
If
you like a pungent effervescing wine, the old fash–
ioned, long bodied Minster glass is the best; if a
still wine, the broad, flat .dish-shaped pattern. For
flavor and aroma this pattern is the better of the two.
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