1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book

THE GENTLEMAN'S COMPANION

serve too rich hors d'oeuvre before a fine dinner; skip mayonnaise types. . . . Serve a fine dry sherry, with or without bitters, or a Daiquiri, not too sweet, see Pages 30 & 3I. WITH CAVIAR . . . Vodka or kummel in liqueur glasses, or a really good Dry Martini. WITH OYSTERS ... Chablis, La Moutonne or Grenouilles, of good year. Sc/doss Jol1annisberger Rhine, or Berncasteler Doktor Moselle, of excellent years, chilled. WITH SOUP ... Fine old dry sherry. WITH FISH ... Still white Burgundy like Meu1·sault Perrieres, a white Cotes-du-Rhone Hermitage, or dry white Bordeaux Chateau Haut– Brion Blanc, or Chateau Margaux Pavilion Blanc-choosing a good year; chilled. WITH ENTREE ... A fine light claret like Chttteau Carbonnieux Rouge of good year, or Chateau Haut-Brion Rouge might be better still, to tie up with its white sister accompanying the piscatorial friend above; ro0m temperature. WITH GAME ... Vary the procedure with a white still champagne, in– stead of the usual sparkling champagne which would do well with game-all this provided the game be fairly light like pheasant, and not dark like hare, wild duck, or venison. . . . In former case a good white still champagne would be a Verzenay of Sillery; for darker game try a red still champagne like Chateau Montfiaubert or Ay. In the case of still white champagne, chill; in serving red still champagne it can be chilled slightly, or served like Burgundy from a cool cellar. WITH ROAST ... Grand Vin Romanee Conti, or Grand Vin Clos de Vougeot, choosing a vintage year for red Burgundies, and serving cellar temperature not over 65 degrees Fahrenheit. WITH VERY SPECIAL VEGETABLES ... A good Tokay is in order. Room temperature. WITH DESSERT or SWEET ... Choose a fine Sauterne, of which Chateau Yquem is finest of all, or Chateau Guiraud, or Chateau Rieus– sec; or a glass of fine Tokay or Madeira-all should be of good years. Sauterne may be cooled; the others room temperature, of course. WI~ CHEESE . . . A fine old ruby or tawny port, of good vintage, hut if the cheese is of a strong type omit wine altogether. WITH COFFEE ... A fine liqueur Brandy, or champagne fine; Cor– dial Medoc, or Green Chartreuse.

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