Omaha daily bee., 1898-11-06
WINE FROM EXPERTS VIEW
Mrs. Frona Bunice Wait Talks Of the Service
of the Grapes Juice,
PART OF A POLITE EDUCATION
Correct Treatment of Wine ana Ar
rangcment of the Table Necessary
to Make the Enjoyment of
Either Perfect.

| do not believe there is bakers uozen OF
men and women in each city who know how
to properly serve Wines" said Mrs. Frona
Eunice wait, the California wine expert.
"It is knowledge that belongs to the polite
code and should be part of every ones
education.
There are arbitrary rules for such serv-
ice. A well trained butler would expect to
lose his place IL he offered any kind OF red
wineNbelow 70 degrees, which is really blood
heat. This includes the hot, sweet wines
such as port ETC., as we'll as the burgundies
and clarets. Even an ordinary wine, such
as you buy of the grocer, is much improved
by such treatment
Gold causes the colorng matter in red
wines to precipitate, leaving 1t pale, and
the finer ethers composing the bouquet and
| flavor escape and all the tannin and other
acrid, harsh ingredients are painfully evil
| dent There should be no difficulty In OBJ
| tanning the proper temperature If some one
will only be thoughtful enough to set the
bottle behind the stove when the dinner
begins to cook. This gently and gradually
| warns the wine and by the time the roast
comes on 1t is quite ready TO serve.
| mo sensible woman will order wines
from the dealer the day she intends using
them, because it is fatigued from journey
after being driven over the cobbe stones.
| No one should ever think Of drinking
| wine in less than weeks time after 1t has
| been bottled, because it is then bottle sick
| and must be given time TO recover from the
| extraordinary experience passed through.
! Air. that has been SO necessary to the life
OF the wine up to the time 1t Is bottle
ripe, now becomes its most deadly enemy by
its presence setting up all sorts of sub
| lamentations. 1t naturally follows that a
| bottle should be emptied the same day 1t is
| opened and If purchased by the, gallon the
wine should be bottled at once, laid on its
side in a COOL dark place and left undis-
turbed until required for the table.
How to Treat White Wines.
| Generally speaking, white wines are
treated the same as red, but in serving the
temperature should be as low as 90 degrees
really just above freezing point. Let me
| say at once that 1 consider 1t a crime-gas-
tronomically-to put ice in any wine. Really
a person should get ninety days for such
an offense. The addition of sugar and water
proclaims from the housetops that the
drinker knows absolutely nothing about the
fine art of wine drinking. 1t is bad form
of the most pronounced degree. Besides
this, it ruins any good quality the wine
might have and fills the stomach with a
mixture it very sensibly refuses to make
welcome. Remember that wine should please
the eye, hatter the nose, quench thirst and
respect your head. If it does not do these
things, then by all means drink water"
"Are there any special foods to be con.
sidered dn the service OF wine?"
"A French hostess always presents her
guests with a Salad-lettuce preferably
plenty of olive oil, but little vinegar
| co1t In tba
diately after soup and will disguise any flaw
in the wine to follow The Italians invari-
ably drink water with maccaroni or any
other paste, because it brings out all of thu
defects in the wine. SO does a cracker OF
sip OF black coffee. / always, when test
Ing wines, clean the palate with mouth
ful OF cracker, followed by drink OF water
This puts sense Of taste on edge and enables
me to discover any faults the wine may
,, have. Nuts, bread and butter or cheese alsc
, create fictitious and favorable palate, hence
their use at the close OF the meal wher
the sweets are likely to increase the ap.
parent acidty of the wine"
'Is there any choice in glasses?"
Table Decorations and Appetite.
"Assuredly. The eye has much to do with
our enjoyment at table. So we'll is this
understood abroad that there was for year,
standing bet of 91OO in the old Beef.
, steak club of London, founded by Pes
/, Wellington that no one could eat a quar-
of claret out of a soup dish with a spoon
Many tried 1t, but were invariably nau.
seated, and the better they liked claret the
sicker it made them. Why wouldn't yol
enjoy champagne served in tin cup?
will tell you why; it is because the eye /:
cheated. Half the pleasure in champagne
, | iS in the aparkla and hnhhla nj
of which is lost if you do not use the old
hollow stemmed, Roman patera glass, thir
as an egg-shell and clear as crystal. Al
red wines require round bowled slende
I stemmed glasses, to show up their rici
color, and the velvety smoothness and body
. is much more evident when the glass Il
very thin. 1t should have no ornament
With white wines a slight tinge OF green /:
, allowable, and tiny gold band or a deli
cate tracery Of the same is in good taste
because the yellow tinge Of the wine il
increased. Sherry should be served in
, tapering glass to show it's amber beauties
while hooks and madeira may be sippet
from a fancy German glass. provided thert
is not too much ornamentation.
The bane of the modern table is excess
of color and decoration, The time devoted
to meal belongs by right to the stomach
and the other senses should be subordinatet
to appetite. 1t distresses me to eat of
plates that l would enjoy seeing hung OF
the wall or used as frieze or shelf decora
, ton. Nor do / believe in the dim light
and ribbons often used A handsome can
delabra and some choice flowers, with al
| excellent quality of napery, porcelain, silve
and crystal, not too ornate, is par excel
lence the right way to dine. In such sur
roundings, in the bosom OF ones own family
is the time and place to drink wines.
1T is not my province to urge any on
to use wine. only say that If you do tr
to use 1t intelligently. Don't abuse 1t. ant
It you will find 1t friend of the stomach
= real worker for temperance, especially
6 you bear in mind that no individual o
= breeding and refinement ever makes q tippl
It OF wine. In the wine districts of the worl
= one would as soon think of going to tn
r coffee pot between meals as to the celia
n or sideboard, and the one that does do 1t
il looked upon as an underbred ignoramus."
a SOME LATE INVENTIONS,
A westerner has designed a wagon whic
S will improve the roads instead OF euttn
| ,g