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GOURMETS
when and how to serve them
HARMONIOUS
DISHES
SERVING TYPE
TEMPER- OF
ATURE GLASS
CHARACTERISTICS
ROAST: Duck,quail,
chicken, pheasant,
pigeon and turkey...
VEAL; Roast, chops,
cutlet, liver...
LAMB:Chops,cutlets,
saddle, roast leg ...
SMALL GAME: Lark,
grouse, partridge.
NUTS,and above all;
CHEESE.
BEEF; Roast, steak,
ragout,a la mode...
MUTTON; Chops or
roast ... Wild duck.
Goose, Rabbit, Hare,
Venison, Wild Game,
Snails and Cheese!!
FULL Very Glorious red-brown in
ROOM Large color... suave, deli-
TEMPER- tulip cately perfumed ...
ATURE or
Full,exquisite body...
spheroid yetrarely heady,it ages
best of all wines. Old
bottles should be de
canted and briefly ex
posed to the air.
ROOM Very Eloquent,sun - soaked
TEMPER- large wine,the color of pur-
ATURE tulip or pie sunsets. Heady and
spheroid voluptuous.
ROOM Largest Deep,fruity crimson in
TEMPER- of all color. A robust, opu-
ATURE Tulip lent, melodious wine,
OR
or
with heavy arom and
SLIGHTLY spheroid full body. Heady and
LOWER
warming. Excellent
when aged 10 to 15
years.