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Choice of TRIllnes for Blnnero.
•^'HE variety of wines to be served with
a dinner depends largely on the rest
of the menu,
®EEORE 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.
yOR 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.
JIT very elaborate feasts the number of
wines introduced is almost unlimited; but
the following list is believed to contain the
essential features :
TRUITH soup, sherry; with fish, white
wine; with meats, Burgimdy and Roman or
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