1955 The U K B G Guide to Drinks (2nd edition revised)

WINE AS YOU DINE

Caviar, Oysters, Hors d'oeuvre.—Chablis, Pouilly, Vouvray, Hocks.

Soup.—^Dry Sherry.

Fish.—Graves, Barsac, Moselle.

Entrees.—Claret, Chianti, Burgundy.

Roast.—Chateau Bottled Claret or Red Burgundy.

Game.—Rhone, Burgundy, Claret.

Dessert.—Sautemes or Champagne.

Cheese.—Burgundy, Rhone, Port, Rich Sherry. Coffee.—Old Brandies, Liqueurs.

Champagne can be served at any course.

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