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AVERAGE QUANTITY OF ALCOHOL USUALLY FOUND
IN WINES
Port Wine,
25.41
Sherry Wine,
19.17
Bordeaux Wine,
15.10
Sparkling Champagne,
12.62
Madeira Wine,
25.09
Muscatel Wine,
18.25
Sauterne,
14.22
Still,
13.80
Red Burgundy Wine,
22.27
Malaga Wine,
17.26
Claret,
15.10
Hermitage White,
17.43
SERVICE OF ALL WINES
Serve wines iced in W.jne - Buckets, have glasses cold.
Have clean napkin encircling bottle when operung
and pouring Wine so that wine• will not run or drip. Be
careful in opening bottle as accident may happen with cork
through neglect of server. In opening wine at Bar al–
ways have wine glasses fillE.'11 with sliaved ice in front of
guest before service. Take out ice when ready to pour
the wine, then se1rve with napkin around bottle, as men–
tioned above.
WINE SERVICE FOR COURSES
Appetizers-Sherry and Bitters.
Soups-Dry Sherry Wine.
Fish- Sauterne or Moselle•.
Roast-Red Burgundy Wine-Claret-Port.
Game-Champagne.
Pastry-Madeira or Malaga.
Fruit- Tokay.
Cheese-Port Wine.
Note:-Manhattanor Martini Cock Tail can be sub–
stituted for Sherry in service of appetizer.
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