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WINE anahow
to serve
it
Champagne foams in sparkling whirls,
As pure as Cleopatra's pearls ;
D elicious is the gurgling flow
Of the ruddy vintage -0f Bordeaux.
Madeira enriches the imagination.
Port
strengthens the understanding. Sherry excites
the fancy and polishes !.be keen edge of sar-
casm.
-
Sound sermons can be predicted of Port
there is many an 11),iad in Madeira,
whil~
sparkling thought and gay fancies gather
around the Sherry as bees . upon the lips of
P lato.
WINE AND HOW TO
SERVE
IT.
.
The time to drink any particular wine is when
it
suits the
taste and fancy of· the drinker; and as taste and fancy differ ·
there can be no r egular schedule of ddnks for the day.
Ther~
are. however, certain customs in
drinking
(the result of ages of
education and refinement), a knowledge of which places a man
in the eyes of his associates as surely as does good apparel and
social position.
The use of fine wines at table is a science and fine art.
French Claret anct Sauternes have always been regarded as the
· wine of the epicure, the artist and scholar. To be educated in
Claret and Sauternes insures the refined elegance and the pol–
ished dignity for which the French are noted.
Gradually these wines have beoome the great table wfoes of
good and careful eaters. They are indeed the everyday table
wine par excellence.
The greatest connoisseurs recommend that wines should be
served as follows :
Oysters - Sauternes Rhine or White Burgundy.
Soups - Sherry
acc~rding
to taste, Dry or Sweet.
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