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White Wines
with red meats,tripe, and most canapes. It may accompany
spaghetti dishes, particularly those garnished with cheese,
and it goes well with bouillabaise, fruits, ices, pastries, pud
dings, crepes and sauced dishes.
Of course, as in the case of the red wines, one must use a
bit of discrimination and not serve sweet white wines untU
dessert time, when heavy white Bordeaux or the beautiful,
clear and almost sparkling amber Anjou wines are acceptable;
or,asin the case of the sweet reds,for imbibing after the meal
is finished and a social hour is to be spent over the wine cups.
Bordeaux,by the way,should be iced(not ice in the liquid
but apphed externally.) The Anjou wines should be at cellar
temperature and never should be iced.
On the contrary, the white wines of Alsatia, Germany,
France, Italy and Spaio (and those of America, too) usually
should be served cold, many of them iced. The long-necked
Rhine wine bottles,for instance,almostsuggest ofthemselves
the service of them in pails of ice. Champagne and Sparkling
Burgundy would be insipid and flat to the taste if noticed and
served very cold. So also with light white Bordeaux.
White Burgundies, ChabUs, Riesling, Hock and Moselle
are best at, say, 50 degrees, and the Sauternes at about 45
degrees. Sweet white wines should be colder the sweeter they
are, which is almost the exact contrary of the red wine tem
peratures.
One becoming newly acquainted with wines, may wonder
at the term "white" wine when the wine actually might be
amber,golden,yeUow,pale saffron or crystal clear.
For instance,Tokay,the sweet output of Hungarian vine
yards, is a rich amber color; fight white Bordeaux is a pale
amber and heavy white Bordeaux is a rich,gold-tinted shade;
Champagnes vary in shades from almost crystal clearness to
deep amber; Angelica wine, from the sun-kissed vines of
southern California, is lightly tinged with gold, owing to
brandy fortifying,and it rangesinto deeper shades;Muscatel,
like Angelica, is very rich and sweet, and is suitable for sub
stituting for a cordial or for service with any sweet condi
ments; the Sauternes of France run from dry to sweet and
vary in color from straw to golden honey tints, as do the