93 / 308
HOW
WINES
SHOULD
BE
SERVED.
93
wine
and
one
of
a
light
white
wine
is
required,
e.g.,
St.
Julien,
Pontet
Canet,
or
Ober-Ingelheimer,
Affenthaler
and
Markgrafler;
after
the
soup,
port
wine,
Madeira,
sherry,
Malvasy,
Marsala,
etc.;
selected
wines
are
served
in
small
glasses.
A
good
white
wine,
as
Forster,
Rauenthaler,
Pisporter,
or
another
Rhine
or
Moselle
wine,
but
light,
is
given
with
the
fish;
with
the
re-
leves
and
entrees,
Bordeaux;
with
ragouts,
mayon-
naises,
or
vegetables
and
chops,
Burgundy
or
heavy
Rhine
wine;
with
the
roast,
champagne;
to
pasties
and
entremets
serve
a
fine,
red
wine,
but not
too
acidulous,
e.
g.,
St.
Emilion,
Brane
Mouton,
Chateau
Margaux;
for
the
dessert,
a
heavy
sweet
wine,
as
Malaga,
Mus-
cat-Lunel,
Alicante,
Rivesaltes,
Tokay,
Menescher,
Frontignan,
Syracuse,
or
Greek
wine.
This
is,
of
course,
only
to
be
followed
at
great
ban-
quets
when
you
want
to
make
a
display;
for
smaller
parties
a
good
Bordeaux,
a
good
Rhine
wine
or
Mo-
selle,
and
perhaps
a
bottle
of
champagne,
or
one
of
sweet
wine
will
be
sufficient.
For
"dejeuners
"
mostly
a
light
red
and
a
white
wine
are
served,
with
one
or
two
brands
of
heavy
sweet
wines.
If
the
dejeuner
be
warm,
you
give
Chablis
to oysters,
Moselle
to
fish
or
meat
salads,
Bordeaux
to
chops,
roast
beef,
etc.,
white
Burgundy
or
fine
Rhine
wine
to
roasts;
to
bread,
butter,
and
cheese
English
ale,
Ba-
varian
beer
or
porter,
or,
at
discretion,
a
Spanish
or
Hungarian
wine.
For
supper
never
serve
any
of
those
heavy
sweet