268 / 274
268
BOOTHBY'SWORLDDRINKS
rules agree that all whites should be served at "cave" tempera
ture, about 50 degrees, but never iced. To attain this coolness
the white wines may be placed in a refrigerator about two hours
before service, but should be on the table before the guests are
seated.
By these same rules, reds are served with heavy soups, red
fish, wild game, roasts or steaks and cheese. Reds must be
served at room temperature and, if placed upon the table about
two hours before service, they will be at their best. Like white
wines, if two or more reds are selected, the lightest should be
served first.
Champagne may be served at all courses, or may be de
ferred until dessert. It should be thoroughly chilled, but not
iced, and be poured into the hollow-stemmed, saucer type of
glassware.
Sherry, either straight or with bitters, etc., is the preferable
prelude, as a cocktail, to a wine dinner. It should be served
natural, without cooling. However, a mild cocktail of the dryer
sort is used to a great extent in American homes.
Port and other sweet wines are useful with cheese as after-
dinner drinks or in the afternoon, or evening, with cakes. They
should be served without cooling.
Cognac is most favored served either in the small-black
coffee or with it. It should not be chilled.
Liqueurs, such as Cointreau, Benedictine, Apricot Brandy,
etc., are served immediately following dinner. These are served
in liqueur glasses which have been filled with shaved ice and a
half straw served with each. Service of these, as well as Cognac,
should be from the kitchen.
General rules for service of any wine follow:
All whites should be chilled.
All reds should be at room temperature.
No corks should be pulled except at table.
Pouring begins when the first course is on table, after which
it precedes, by a few moments, each oncoming course.