79 / 84
Choice of Mtncs for Dinners.
'TT'HE variety of wines to be served with
a dinner depends largely on the rest
of the menu.
35EFORE 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.
3fOR 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.
very elaborate feasts the number of
wines introduced is almost unlimited; but
the following list is believed to contain the
essential features :
TKHITH soup, sherry; with fish, white
wine; with meats. Burgundy and Roman or
79