1871 The Gentleman's Table Guide by E Ricket and C Thomas

As a supplementary note, •without which some readers might scarcely think our Table Guide was complete, we may refer to a practice which, though only occasionally adopted in this country, appears to be growing in the appreciation of connoisseurs, who without theambition to beregarded ss,gourmets, areyetrecognised as authorities in gastronomic art. We aUude to the sei-vice of small dinners 'with onlya few recherche dishes, where •wine of the same character is alone pro^nded throughout: •wine in accordance with the •viands, and without any abrupt transition fromonedescriptionof•vintage toanother. To speak in general terms, no admixture of Red and White Wines, or of Red and White Viands, is admitted at these little banquets; so that as Red Wines go •with Red Meats andWhite Wines •with White Meats, wemay conveniently speak of them as RED AND WHITE DINNERS. Some of the most fastidious promoters of this elegant and satisfactory mode of sei-ving a repast, go to the extreme length of forbidding the intro duction of any but related •wines: that is to say, wines of different growths, but the product of one. district or of one wine-gi-owing province. Such as