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Cboice of Mines for Dinners,
'TyHE variety of wines to be served with
a dinner depends largely on the rest
of the menu. ,
JgEFORE a stag dinner of any kind, it
is generally customary to serve either a
cocktail, or a glass of sherry with a dash
of bitters in it. When ladies are present
this is generally dispensed with.
jfOR a small dinner of four or five
courses, it is generally good form to serve
sherry with the soup and fish, followed by
a Sauterne, hock, or Rhine wine, and
nothing further.
HT very elaborate feasts the number of
wines introduced is almost unlimited; but
the following list is believed to contain the
essential features :
"IKfllTH soup, sherry; with fish, white
wine ; with meats. Burgundy and Roman or
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