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Chapter XII
Red Wines—How and When to
Serve Them
For a generalrule,and with veryfew exceptions,red wines
should be served only with red meats,game,soups(and then
only certain types), roasts, turtle, terrapin, duck, steaks,
chops and turkey, which is admitted to this brief summary
because of its dark meat. Light red wines also go well with
pheasant, pigeon, veal cutlets, hver, ragouts, grouse, part
ridge, nuts and cheese.
The sweet types of wines also may be served with the
demi-tasse and after dinner, unless one prefers Champagne or
Sparkling Bxirgimdy after dinner instead of the sweet wines.
Butif you serve sweet wines with the demi-tasse,do notcom
mit the tmpardonable error of also serving a cordial. It must
be either, not both.
Never serve red wines with hors d'oeuvres, fish, oysters,
clams, salads of any kind and rarely with desserts, unless of
the sweet type. Nor are they suited to go with lobster,
crabs, eggs, cold smoked ham,shrimps,sweetbreads, pate de
foies gras, truffles or pork,except that in the last three items
red Burgundy might be used.
Another point to remember:Neverserve asweetred wine,
or sweet white wine,either, with any foodstuffs containing or
served with acid, vinegar, cream sauce, salt, mustard, or
catsup; foods with fishy or peppery content; or with green
vegetables of any kind. These types offood really should not
be accompanied by any kind of wine,although some folks do
insist upon using"dry"or tart wines,preferably the sparkling
types. Best not,lest you spoil effect of wine and food both.
Asa general rule you should use a large tuhp shaped wine
glass for the light red wines and serve them at room tempera
ture, except for red Bvugundy, which should be shghtly
cooler.
The red Bordeaux, commonly called Claret, should be
broughtinto the room several hours before the mealto assiue
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