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166
What Shall We Drink?
to moisten the inside walls and permit of greater enjoyment
of the "bouquet."
For the demi-sec or "half-dry" wines, such as white
Burgundy or white Bordeaux, stemmed spheroid glasses are
preferable,butthelong-stemmed tulip shapes are permissible.
The capacity varies from four to seven ounces.
When serving the light red wines of Bordeaux or the
Rhone River district of France, use very wide-mouthed,large
tulip shaped glasses with high stems, or long stemmed
spheroids. Capacities range from four to seven ounces.
For your Red Burgundy (stdl) use wide-mouthed tulip or
spheroid types to display to best advantage the glorious
crimson of the wine color.
For Sparkling Burgundy a shorter, hollow-stemmed and
fairly wide-mouthed half-spheroid or flat-looking "coupe"
glass is used,so that the bubbling beads of effervescence may
rise from the stem bottom and be admired from the time of
their release until they break in contacting the air.
For Champagne,the widest mouthed of all glasses should
be used. The shallow hemisphere or "coupe" surmounting
the hollowed stem, up which, as in the Sparkling Burgundy
glass which is slightly smaller,the beads rise fountain-like to
the stirface, should be expressive of generosity. Champagne
demandsexpanse—demands plenty of showiness,so to speak.
It is best appreciated,too,if imbibed from the wide-mouthed
glass, which, incidentally, is far more decorative than the
smaller sized, less showy tulip shaped glasses.
Of course, you may use in serving wines, fancy bowls of
hexagon, octagon or fluted shape, but they are not in best
form, if you are a stickler for the niceties of the wining and
dining hour.
A growing fad for colored stems or feet beneath pure
crystal bowls requires just a friendly word of warning to the
hostess to harmonize her color effects. Imagine my reaction
one time when, on an otherwise perfectly spread table, the
hostess served Port Wine in green-stemmed glasses! She
might have escaped later chagrin had she only used amber or
golden colored glass stems.