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MIXED DRINKS
Usual Sequence of Wines for
Formal Dinners.
With Hors D'oeuvres: Cocktails, Ver
mouth flavored with Angostura or
Pale Dry Sherry.
With Oysters; Chablis; Graves or dry
Sauterne, preferably the flrst named.
With Soups; Sherry or Madeira.
With Fish: Chablis; Graves; Sauterne
or Hock (white).
With Entrees: Claret; Burgundy or
Chianti.
With Roasts: Fine Red Burgundy or Old
Claret.
With Game: Champagne.
With Pastry: Madeira (cool).
With Fruit: Malaga ; Port or Tokay.
With Coffee: Liqueur Brandy or other
liqueurs.
For a quiet little dinner of four of five
courses it is frequent practice to serve two
wines—Sherry with the soup and fish and
Sauterne, Hock, Claret or Burgundy with
the following courses.
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