39 / 82
WHEN TO SERVE BEVERAGES
HORS D'OEUVRES
Dry
Pale
Shetry,
Cocktail or Dubonnet.
WITH OYSTERS
Rhine Wine, Moselle, Dry Sauterne, Chabli--..c.ool,
WITH SOUP
Sherry or Madeira-cool.
WITH FISH
Sauternes, Chablis, Rhine Wine, Mo1ell---.;ool.
WITH ENTREES
Claret-temperatu
re of room.
WITH ROAST
Claret or Burgundy-temperatu
re of room.
WITH GAME
Champagne-cool.
High
daH
Burgundy or Claret
-temperature
of room.
WITH PASTRY
Madeira-cool.
WITH CHEESE
Port-temperature
of room.
WITH FRUIT
Tokay or Malaga-temp erature of room.
WITH COFFEE
Cognac or Liqueur-temperature
of room.
"g"'"'
by
Original from
UNIVERSITYOFCALIFORNIA