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I04
THE MIXICOLOGIST.
the fine Moselle and Rhine Wines, and the white Bor-
' deaux or white Burgundy wines, half dry or sweet, far
preferable to Champagne Frappe. When the fish and
oysters are removed, so are the wines.
When meat is on the table,the proper accompaniment
is the red Bordeaux wine, mellow and rich, clad in re
splendent purple and with a perfumed bouquet.
With Canvas Back, Mallard and Teat Duck, richer
meats—roatbeef,wild boar,roebuck—isserved excellent,
heady, rich red Burgundy.
When midway in the feast, the guests have arrived at
that satisfactory stage when the stomach, still docile,
manifests no further desires; when the taste, prepared by
a judicious gradation of sensations, is susceptible of the-
most delicate impressions,the noble red Bordeaux wines-
make their triumphal entry, and the "maitre d'hotel"
proudly announces their illustrious names: Chateau
Margaux! Chateau Lafitel Chateau Latour! Chat. Haut
Brion! Chat. Larose!
After these wines, one can enjoy sweet Sauternea
and quaff a few glasses of foaming Ch:impagne.