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THE EXOTIC DRINKING BOOK
room temperature if claret; cellar temperature
if
Burgundy; Spanish
dry
red wine, or Chianti.
WITH DESSERT or FRUIT ... A good glass of cool Sauterne,
well–
chilled champagne; or the same white wine as at the start.
A SIMPLE YET PLEASANTLY EFFECTIVE EUROPEAN
SEQUENCE No. III, to GRATIFY a PARTICULAR
AMATEUR
GouRMET
WITH HORS d'OEUVRE ... Pale dry sherry and bitters. Vermouth
or Dubonnet, or Amer Picon; room temperature.
WITH OYSTERS or SEAFOOD COCKTAIL ... A good Chablis,
vintage Rhine, or Chilean White
Undu"aga,
chilled.
WITH SOUP . . . Old dry sherry, room temperature.
WITH FISH ... Still white
Montrachet
Burgundy, chilled.
WITH ENTREE . . . Light Bordeaux claret, room temperature.
WITH GAME ... Champagne of good vintage year, chilled well.
WITH ROAST ... Red Burgundy, or Chateau bottled claret; former
cellar temperature, latter _room temperature.
WITH DESSERT or PASTRY ... A sound Madeira, room tem-
perature.
WITH CHEESE . . . Port of a good year, room temperature.
FRUIT ... Tokay, or Malaga, room temperature.
COFFEE ...
Champagne fine,
green Chartreuse, Drambuie, room
temperature.
In
this latter list the service of white Burgundy, of a good year, in–
stead of the usual white Bordeaux, brands any host as being gentle–
man and scholar, and deucedly stout fellow as well. . . . It is a touch
which some true amateur is bound to remark, and one quiet word of
praise on our
Montrachet
is worth
all
the parrot-like praise of casual
champagne, from a multitude. . . . Chilean Rhine type
Undurraga
we discovered four years ago on a Grace Line boat on a Panama trip.
It
is as fine as most Rhines, and greatly approved by connoisseurs, we
now find. Comes
in
a cute squatty bottle.
A SPECIAL OCCASION SEQUENCE No. IV,
&
Goon ENOUGH
for RoYALTY
WITH HORS d'OEUVRE GENERALLY
Be sure and don't
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