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HOW TO SERVE WINES
Caviar, Oysters, Hors d'oeuvre :Chablis, Pouilly, Vouvray,
Alsace.
Fish :Barsac, Cerons, Chateau Filhot, Montrachet.
Entrees : Light Clarets, Chateau Cantenac Prleure, Chateau
Gruaud-Larose, Chateau d'Issan, Cos d'Estournel.
Roasts, Fowl : Chateau Latour, Chateau Laflte, Chateau
Cheval Blanc or light red Burgundies.
Game,Foiegras:Chateauneuf-du-Pape, Musigny,Pommard,
Chambertin.
Entremets:Yquem,Suduiraut(Sauternes),Sweet or Medium
Dry Champagne.
Almost any wine can be served with Cheese but red Burgundies
are the choice of the gourmet.
To know wine, how to serve it and how to order a meal is
and should be considered an art. Very few people, I am sorry
to say, realize this. The above explanation "How to serve
Wines" is very elaborate; much simpler ways exist to lunch
and dine well.
Just one sort of wine (white Burgundies for lunch and Clarets
for dinner in preference) can be served without being exposed
to criticism. For smart dinners Champagne can be served
from start to finish, and hosts of people,who have a knowledge
of"savoir vivre ", do it. it simplifies matters, and by offering
expensive and fine wine like Champagne one can avoid the
pitfalls of the uninitiated in wine law.
Champagne can be drunk at every hour; a good glass of
dry Champagne is undoubtedly the most healthful "Bracer".
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