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Choice of Mines for Dinners.
'2^HE variety of wines to be served with
VJ*' a dinner depends largely on the rest
of the menu,
®EFORE a stag dinner of any kind, it
is generally customary to serve either a
cocktail, or a glass of sherry with a dash
of Angostura hitters in it. When ladies are
present this is generally dispensed with.
jfOR a small dinner of four or five
courses, it is generally good form to serve
sherry with the soup and fish, followed hy
a Sauterne, hock, or Rhine wine, and
nothing further.
very elaborate feasts the number of
wines introduced is almost unlimited; hut
the following list is believed to contain the
essential features;
rniiTH soup, sherry; with fish, white
wine; with meats. Burgundy and Roman or
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