1934 Harry Johnson's new and improved Bartenders' Manual

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ENTREE

CHIANTI (RED):

From dry to slightly sweet. Alcohol 12% to 13%.

Serve at room temperature.

ROAST

RED BURGUNDIES:

Usual names—Beaune, Chambertin, Macon, Nuits St.

Georges, Pommard, Richebourg, Volnay. Rich flavor

and heavy body. Alcohol 12% to 15%.

RHONE WINES (RED AND WHITE):

Usual names—Chateau Neuf du Pape, Hermitage,

Tavel. Drier aiid harsher than Burgundies. Alcohol

10% to 13%.

SPARKLING WINE:

Usual name—Sparkling Burgundy. Sweeter and

richer than other sparkling wines. Alcohol 12% to

14%. Serve thoroughly chilled. Suitable at dessert

also.

DESSERT

CHAMPAGNE:

Doux—very sweet. Sec—sweet, delicate, light taste.

Alcohol 13% to 14%. Serve thoroughly chilled.

MADEIRA:

Light and delicate withmore body than natural wines.

Alcohol 18% to 21%. Serve at room temperature.

MALAGA:

Closely resembles sherry, but is much sweeter and

without the characteristic nuttiness. Alcohol 18%

to 21%. Serve at room temperature.