1937 Here is Something that will interest you (3 rd edition)

White and Sparkling Wines should be slightly iced

beforehand, but never should ice be put into the Wine

itself. Do not ice more than you require at one time.

Repeated icing robs the wine of"life".

Always serve good Wine in fine glass; such glass adds

lustre to the colour and appearance, and shows the

Wine to its best advantage.

It is difBcult to advise what wines should be consumed

with food, as individual tastes vary so considerably,

but the following are recognised as those which are

generally served with various dishes—

Aperitif.—A glass of Dry Sherry (Amontillado or

Manzanilla).

With Hors d'CEuvre or Oysters.—Chablis, Hock,

Moselle or Graves.

With Soup.—Dry Sherry, Marsala or Madeira.

With Fish.—Hock, Moselle, Graves or Chablis.

With Entree.—Claret ... Chianti.

With Roast Meat.—Fine Burgundy or Chateau Claret.

With Poultry.—Qaret.

With Game.—Champagne,Fine Burgtmdy or Chateau

Claret.

With Sweets.—Fine Sauternes or Champagne.

With Cheese.—Port, Old Brown Sherry or Madeira.

With Dessert.—Port, Tokay or Sauternes (best

growths).

With or after Coifee.—Old Brandy or Liquems.

For less formal occasions. Champagne, Claret or

Burgundy may be served throughout the meal, but

one word of caution—it is not vsdse to dnnk red wines

with oysters or other shellfish, nor should a good

wine be served with dishes containing vinegar.