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Wine
as you dine
What to Drink and When
As an Aperitif :
Dry
or
Medium
Cocktail—Sherry- -
V
ermouth—A
quavit.
Caviare or Hors D'œuvres :
Vodka.
Oysters :
Dry
White Wine, Chablis or Graves,
D
ry
Champagne, Moselle or Stout.
Soup :
Medium Sherry or Madeira.
Pish :
Dry Champagne, Graves, Chablis,
Hock or Moselle.
Entree Roast or
Bi
rd :
Claret,
Li
ht
Burgundy, Chianti (all
room temperature) or Vintage
Champagne iced.
Game :
Heavy Red Burgundy or Claret
(room temperature).
Sweets :
Sauternes
o
r Vintage Champagne
( i c e d ) .
Cheese
:
Burgundy, Port, Rich Brown Sherry,
Marsala!
Dessert :
Vintage Port, Sweet Madeira,
Rich
Brown Sherry, Muscatel.
Coffee :
Vintage
Brandy or Liqueurs.
(Champagne or Sparkling W
ines
can be served with any course.)
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