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When and How to ServeH^rinks
[With Courses as Follows]
APPETIZER
Cocktail or Sherry
Serve at room temperature
Plain, or with dash of Bitters or Vermouth.
OYSTERS AND SOUP
Rhine Wine, Sauterne, Moselle
Serve cool
or White Burgundy
from decanter
FISH
ENTREE
Qaret, room temperature,
Madeira, serve cool
ROAST
Claret or Burgundy
From decanter, room temperature
GAME
Champagne, Sparkling
Serve cool
Hock or Sparlding Moselle
from bottle
PASTRY
Madeira
Serve cool, from decanter
CHEESE
FRUIT
Port, room temperature
Tokay, room temperature
COFFEE
Brandy or Cordial
Serve at temperature of room
Uncork Sparkling Wines carefully.
There should be no "pop" and no loss of contents.