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OF
MIXED DRINKS
149
hotel', etc.,
all
widely known for their
most delicate
bouquet.
Moselle
as a
highly
etheral
wine
is also
very
use
ful in cases
of cerebral
and
cardiac
exhaustion;
it
stimulates
the
action of
the
liver
and kidneys, and is
generally
credited
with
being
otherwise
beneficial.
It
is anti-diabetic
and does not increase the gouty
tendency.
In conditioning either Rhine or Moselle wines for
the table, they should be
chilled slowly
to
a
temper
ature
of from
45
to
50
degrees.
In this way
they
retain all their
quality.
The proper
time to serve them
is with
the fish
course
of your
dinner.
A
good general
rule
to adopt in the
serving of
the
different
pure grape
wines is:
Dark
meat
.
.
.
.
. .
.
.
.
.
.
.
. . . . . .
.
. . . .
..dark
wine
White
meat
. .
.
.
.
.
.
. .
.
. .
.
.
. . . . . . .
._white
wine
The
best
vintage in
recent years
in
the
Rhine
and
Moselle districts
are
as
follows:
1886, 1893, 1895,
1897, 1900, 1904, 1906.
WHEN
TO
SERVE
BEVERAGES.
Appetizers-_Pale dry Sherry with Bitters, Vermouth,
Dubonnet
or Cocktail.
With Soup-Old
Dry Sherry.
With
Fish-Rhine
Wine,
Moselle, Sauternes,
White
Burgundy.
Entree-Light
Bordeaux
Claret.
Roast-Chateau
bottled
Claret or Red Burgundy.
Game-Vintage
Champagne.
Pastry-Rich
Madeira.
Cheese-Port.
Fruit-Tokay,
Malaga,
White Port.
Coffee-Cognac, Liqueurs or Cordials.