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DIRECTIONS
Non Vintage wines—serve at a temperature of 32
degrees.
White Burgundies—serve at a temperature of 50
degrees.
Red Burgundies—serve at a temperature of 65 degrees.
Moselle wines—serve at a temperature of 45-50 degrees.
Sauternes—serve at a temperature of 42 degrees.
All table wines should be served room temperature.
WHEN TO SERVE BEVERAGES
Appetizers—Pale Dry Sherry with bitters, Vermouth,
Dubonnet or cocktail.
With soup—Sherry wine.
With fish—Rhine wine. Moselle, Sauternes, White
Burgundy.
Entree—Light Claret.
Roast—Claret or Red Burgundy.
Game—Champagne.
Pastry—Maderia.
Cheese—Port wine.
Fruit—^Tokay, Malaga, Port wines.
Coffee—Cognac, Liqueurs, Cordials.
If you do not possess all of the ingredients called for in
a recipe, it is not unwise to experiment, but it is not always
to the best advantage.
Necessity is the mother of invention and has often been
the basic secret of many a delightful mixed drink.