1960 The U K B G Guide to Drinks (3 rd edition revised)

WINE AS YOU DINE

Caviar, Oysters, Hors d'oeuvre.—Chablis, Pouilly, Vouvray, Hocks.

Soup.—Dry Sherry.

Fish.—Graves, Barsac, Moselle.

Entrees,—Claret, Chianti, Burgundy.

Roast.—Chateau Bottled Claret or Red Burgundy.

Game.—Rhone, Burgundy, Claret.

Dessert.—Sauternes or Champagne.

Cheese.—Burgundy, Rhone, Port, Rich Sherry.

Coffee.—Old Brandies, Liqueurs.

Champagne can be served at any course.

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