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COCKTAIL AND FOOD RECIPES
is at least conventional and "stylish."
It
probably represents, also, insurance against
combinations that might result in an upset
stomach.
,THE WINE-COURSE DINNER
Hers (],'muvres-Sherry,
Dry.
Sea
Food-Chablis or Moselle, Dry. ·(Cham–
pagne is considered "ultra" with this course
in certain high social circles in the United
States, but it is not sanctioned by seasoned ·
epicures.)
Soup-Sherry, Dry. (Omit if wine has been-
served with hors d'reuvres.)
Fish-Dry
Sauterne, Moselle, or Rhine.
Entree-Bordeaux,
Red.
Roast-Medoc,
Red.
Dessert-Champagne.
Coffee-Cordial
or Brandy.
TEMPERATURES FOR SERVING
Temperature is important. Wines too cool
or too warm lose their best taste.
Do not mix ice with any wine.
Red wines are best at a temperature of 65
degrees.
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