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White Burgundies are served best at a temperature ofabout
fifty degrees, and should be used with fish, oyster, or white
meat courses of the meal.
Sparkling Burgundies are served the same as Champagne.
CLARETS
CLARETS, through their exquisite taste, quality and
bouquet, have gradually obtained a world wide reputa
tion.
A glass served with your meals, has a stimulating and
health giving effect, and being the only wine not spoiled by
the addition of water, a half glass so diluted is the most
refreshing type of beverage.
When serving Clarets with your meals the lighter types
should be served with the entree, while the rich and heavy
are served best with roast.
They should be served at room temperature. Chateau
Claret, like the Red Burgundies, form sediment and should
be carefully decanted.
All wines should be stored in a cool place,and bottles should
be laid so the contents cover the cork, thus preventing the
admission of air into the bottle. It is advisable to uncork
only such quantities as can be used.
Sweet wines can be consumed at leisure, as they retain
their excellent qualities for an indefinite period after the cork
is drawn.
SAUTERNES
AllSAUTERNES are sweet in character, and their ex
cellence, both in flavor and aroma, have made them
famous. Sauternes, being ofexquisite bright golden color and
delicate flavor, are especially suitable as table wines. Their
high alcoholic strength stimulates the appetite.
The dry Sauternes should be served with the fish course,
while the rich Yquems are perfect dessert wines. They should
be chilled slowly,and be served at a temperature ofnot below
forty-two degrees.
RHINE AND MOSELLE WINES
Rhine and Moselle wines are very light in color,of a fine
grape flavor, very delicate, and known to be a most
wholesome beverage.
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