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THE GENTLEMAN'S COMPANION
serve too rich hors d'oeuvre before a fine dinner; skip mayonnaise types.
. . . Serve a fine dry sherry, with or without bitters, or a Daiquiri, not
too sweet, see Pages 30
&
3I.
WITH CAVIAR . . . Vodka or
kummel
in liqueur glasses, or a really
good Dry Martini.
WITH OYSTERS ... Chablis,
La Moutonne
or
Grenouilles,
of good
year.
Sc/doss Jol1annisberger
Rhine, or
Berncasteler Doktor
Moselle, of
excellent years, chilled.
WITH SOUP ... Fine old dry sherry.
WITH FISH ... Still white Burgundy like
Meu1·sault Perrieres,
a white
Cotes-du-Rhone Hermitage,
or dry white Bordeaux
Chateau Haut–
Brion Blanc,
or
Chateau Margaux Pavilion Blanc-choosing
a good
year; chilled.
WITH ENTREE ... A fine light claret like
Chttteau Carbonnieux
Rouge
of good year, or
Chateau Haut-Brion Rouge
might be better still,
to tie up with its white sister accompanying the piscatorial friend above;
ro0m temperature.
WITH GAME ... Vary the procedure with a white still champagne, in–
stead of the usual sparkling champagne which would do well with
game-all this provided the game
be
fairly light like pheasant, and not
dark like hare, wild duck, or venison. . . .
In
former case a good white
still champagne would be a
Verzenay
of
Sillery;
for darker game try a
red still champagne like
Chateau Montfiaubert
or
Ay.
In
the case of still
white champagne, chill; in serving red still champagne it can be chilled
slightly, or served like Burgundy from a cool cellar.
WITH ROAST ...
Grand Vin Romanee Conti,
or
Grand Vin Clos de
Vougeot,
choosing a vintage year for red Burgundies, and serving cellar
temperature not over 65 degrees Fahrenheit.
WITH VERY SPECIAL VEGETABLES ... A good Tokay is in
order. Room temperature.
WITH DESSERT or SWEET ... Choose a fine Sauterne, of which
Chateau Yquem
is finest of all, or
Chateau Guiraud,
or
Chateau Rieus–
sec;
or a glass of fine Tokay or Madeira-all should be of good years.
Sauterne may be cooled; the others room temperature, of course.
WI~
CHEESE . . . A fine old ruby or tawny port, of good vintage,
hut
if
the cheese is of a strong type omit wine altogether.
WITH COFFEE ... A fine liqueur Brandy, or
champagne fine;
Cor–
dial Medoc, or Green Chartreuse.
• 200.