Wine in Restaurants
... I By T. A. Layioj WINE waiters can be a men ace: when a colleague dined the other day at the Sump tiferous and, ordering a 50s. claret, found that they had not got a decanter in stock into which to pour the wine (and fine old Bur gundies and clarets should always be decanted), he brought matters in the wine trade to a head. Lectures on the correct presenta tion of wine are now being widely ...