The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1902-11-04
WINE EXPERT.
'J5T BE AS TEMPERATE AS AN
ATHLETE IN TRAINING.

fght, Smell and Taste lie Tcsta
Quality of Liquors and Hence
Must Lead Life Mt Once Rig-
= Fus aud Ascetic.
by hotels and restaurants of Inn
tnce as well as many Wholesale |
PETAL liquor dealing firms employ |
aie expert. 1t is the duty Of this
to pass upon The quality Of all |
y, brandies, whlskies and other
holic beverages handled by his
:. lie works with an empty stom-
and he makes his tests through
three senses Of sight, which tests
spirits color and clarity; smelh
:, sh tests It's odor, and taste, the
important sense, which tests its
Dr. 10 keep these senses at once
,ate and sharp the expert must not
tobacco. aud in the use Of liquors
must be temperate to the point of
5tallsm.
two glasses of champagne are set
IRE clever wine expert, one a
npagne Of the vintage Of 1854 the
r Of the vintage OF 1883, he viii
readily which Is which. There are
ed q half dozen vintages which he
designate by their taste alone
lout the helpful presence of the
led bottle.
ne wine expert must also have a
ound knowledge of red wines.
Dong the red wines OF France he
i be able TO tell those of the Ca
--le from those of Burgundy aud of
II JJphlny.
W the white wines also he must be
med. and he should have no diff
" in distinguishing the champagnes
I, Slllery, Of Ay, of Reims and Of
lrnay and in distinguishing also
liz best vintages. Among the other
\ nch white wines he must know
Sc Of Sauterne, Barsac, Preignac
Bommes. And the Spanish white
les of Here's. the German white
.es OF Johannisberg, Steinberg and
ckheim must be like old time friends.
Thiskles and brandies are divisions
n his work that are as important as
wines. He must tell at glance
X ether n brady has been aged in
\ ID or I'm glass, and he must not only
z nrate with ease the Irish, the Scotch
n the American whiskies, but he
N llust designate the districts In
lch each was distilled.
onsdering his knowledge the salary
(; the wine expert is not great. Il
( ,rages $40 week. Occasionally 4
\ is as low as S25, and occasionally 4
UNITS to munificence.
he expert must not eat rich, heav!
DIS and pastries. He must not keel
r hours. His life, In word, mus
3 as temperate as that of an athlet
training. This is in order that hi
ises of sight and taste and smel
y be at their best always. Smoking
)CDad for the smell; rich foods are ba'
49, the taste; late hours or any sort o
slpation, even the mildest, is ba
Dc the health generally and for all tn
lses, sight In particular; hence th
orous and ascetic life of the win
pert.
Ihe wine expert works with stomac
,Jpty, for then his taste and smell ar
their keenest. He works on brigl
VS. only in a room flooded with SUI
Int, for then he can best weigh
.uor's color and lucidity. He use
asses of the oldest shapes-a diffe
glass almost for every liquor-fC
ese help him to distinguish the mo-
llcate gradatlons of smell and colo
ne brandy glass, for instance, has
wi almost as big as a washbov
ne bottom OF this bowl the brand
yers in the thinnest layer. The e
rt puts his face down close and, wit
nose inside the bowl, rolls Il
andy about, thus getting the full bo
let of the liquor.
He must never swallow the beve
ges he tests. He holds them in b
.outh about a minute, rolling the
pom his tongue and letting the
uch his palate, and that is sutiicie
Or an accurate judgment. To swallo
lem would not aid him, for there a
nerves of taste in the stomac
o swallow them would, on the &C
.ary, hinder him, sending him drui
bed each testing day.
The expert of largo and fashion
le New York hotel in discussing I
ther day his business said:
"What is more difficult than to
crlbe In words the taste of anythln
low, for instance, would you S
ghat bread tastes like or meal or
atoes?
"But red wines have, after all,
Unable taste. The poor red wines
arthy. They have a flavor Of fr'
oil. The good ones taste like II
mushrooms, and the best ones Ia
ike trufIles. But the taste Of wi
Iies and brandies and white wines
lot to be defined In any such coner
a way as this.
II "The wine science is nice one. +
nen know 1t. Few men indeed
v ell with their eyes shut whisky fr
randy or ale from beer. Few n
Who use liquor even know the wi
IA l.. n