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A
BACHELOR'S
CUPBOARD
Correct
Wines
for
all
Occasions
AUX
Light
white
wines,
as
Rhine
and
Moselle,
HUITRES
such
as
Niersteiner,
Hocheimer,
Rudes-
So
if
Q^^^*"^^^'
Bordeaux
wn'nes
such
as
Sauternes,
Haut
Sauternes,
Barsac,
Graves,
etc.,
and
white
Burgundy
or
Chablis,
are
en
regie.
POTAGES
Sherry
is
the
favored
wine
with
soup
the
world
over.
Madeira
is
equally
correct,
although
not
so
universally
used.
Of
sherry,
Amontillado
is
the
most
popular
brand
—
the
rarest
wine
of
Sunny
Spain.
AUX
White
wines
still
—
but
of
the
heavier
vari-
POISSONS
ety,
are
served
w^ith
soup
at
large
affairs,
but
at
small
dinners
it is
quite
correct
to
keep
the
sherry,
or
even
the
wine
that
was
served
with
the
oysters.
Johannisberger
Cabinet,
Steinberger
Cabinet,
etc.,
are
favorite
heavy
white
wines,
but
there
are
half
a
score
of
other
varieties
quite
as
good.
ENTREE
Claret,
such
as
S.t.
Julien
or
Medoc,
Chi-
Oy
anti,
or
one
of
the
minor
Chateau
brands,
REMOVES
ag
Chateau
Lafitte,
are the
proper
accom-
paniment
to
the
entree
course.
GAME
With
the
game.
Burgundy
(red)
such
as
Pommard,
Chambertin,
or
Barbera
Spumante
or
Bra-
chetto
Spumanti,
should
be
served.
DESSERT
While
here
it
is
scarcely
customary
to
serv^e
wines
with
dessert,
other
than
champagne,
at
a
very
formal
dinner
one
may
order
old
red wines,
such
as
Chateau
Larose
1874,
Port,
still
white
wines
such
as
Chateau
Yquem,
Italian
wines
such
as
Lachrima
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