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ABOUT WINES.
jpENES should be stored in a cool place
so that the contents will cover the
cork.
Always use dry glasses.
Serve cocklails with oysters, sherry
with soup, sauterue or white wine with
fish, claret orlight red wine with meat,rich
red wine with entrees, champagne before
and with dessert, cognac and cordials with
coffee.
Serve Sherry and Maderias moderately
cool or about 55 to 60 degrees.
Serve Claret and Burgundy at 60 to 65
degrees, never ice it.
Serve Port at 55 to 60 degrees.
Serve Champagne very cold, the dry
colder than brut, but never put ice or
water in it.
Whiskeycan be served cold,butbrandy
loses its boquet or velvet if chilled.
Kil aeVEUND,CHICAGO,ST.PAlil. NEW YORK.
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