Show EXPERT GIVES TIP lip ON I Describes First Principal That Bring Sense of Appreciation B GRA GRANT CHANT T GORDO 1 I Correspondent ot of The x I Id BORDEAUX UX France July 28 28 M 11 Louis Mathieu of ot this city who can claim without te r eu of ot contra contra- contradiction diction to be bc the tho foremost author author- authorIty authority ity In the world In hI hh specialty today consented to put do don 0 on paper the first principles ot of appreciating good wine M J Is the director of ot the tho French gO governments government's wine analysis analysis sis bureau and a lecturer on vinol OG og at the of ot Bordeaux What M 1 Mathieu M aas s may soUnd to American ears cars but It one has e ever eer cr seen a 0 mother cod coddle dIe dle her nr first fIrt t bOI bo bom n 0 If It one ones s memory I some outstanding out act of ot do on one can sense in some molI measure how SI M u I regards the Juice of oC the grape crape att fermentation Here are his hia re- re reI re receipts I First vou ou h hive he e to be In the t of ot the thIns thing You must hao e nt-ceable nt surroundings You mut mu t h air t delicate glassware ar Dont Don't try to apprecIate a tine fine ino ber cd In a 11 tin cup A crystal clear glass some glass-some some cv e c n 0 prefer one gracefully cut nabI s sou ou before scenting scenting- or lasting tating the th Inc to feast sour lour our C eves ees es on Ott the tho glInting amber of ot a white wine 0 o othe o the ro roil roval 11 rubs rub of a red on one U ti- ti read at d this sight our ale tic tic- tory tac-tory tory and gustatory apparatus Is b bI I preparing C for tor Jr the delights that ar anto J to toll follow ow After Arter After this preparation pass the glass beneath the nose You You catch a scent ot the bouquet It ItIs llis itIs Is only a promise however ov 0 o holding the foot toot of ot the glass bot between ceo cen folded forefinger and thurn thumb turn it gently round and round The fiat Clat surface or of the liquid as this rotation proceeds becomes a conceivable parabola The Inner surface of ot the glass gla which which is only halt half has tilled tilled has ll been moistened No Now Non is the moment to bend 0 oer er and Inhale the myriad per per- per perfumes fumes that arise from the aug nug- aug- aug augmented area of ot evaporation Some ot of the perfumes are bold and tran others are arc shy and modest With practice you will learn to sop sep sepal sep sep-aidle al ate them to catalogue them to anal ze them When the palate now is alive allie e with up expectation satisfy with mod mod- moderation oration Take a pa pa and roll it from side to 10 bide with aith the tongue Each lach taste center must ha have hae e Its ls l a farce And inore nore than that even at the risk ot of indelicate let lot me advise ad you not to fear nervy nenY about t Such breathes of ot air betl een our pursed they lips lips they can but buti multiply the delights of ot your eases It If you follow tollow the above rules rule sa sass 15 M Mathiu u It Ita sill a ill 1 not be long lon before one ono can quality qualify as a 0 con con- connoisseur con connoisseur nois leur of or nines What he be asks more delightful occupation is therein there in the |