1892 The flowing bowl when and what to drink (1892, c1891)

HOW WINES SHOULD BE SERVED.

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wine and one of a light white wine is required, e.g., St. Julien, Pontet Canet, or Ober-Ingelheimer, Affenthaler and Markgrafler; after the soup, port wine, Madeira, sherry, Malvasy, Marsala, etc.; selected wines are served in small glasses. A good white wine, as Forster, Rauenthaler, Pisporter, or another Rhine or Moselle wine, but light, is given with the fish; with the re- leves and entrees, Bordeaux; with ragouts, mayon- naises, or vegetables and chops, Burgundy or heavy Rhine wine; with the roast, champagne; to pasties and entremets serve a fine, red wine, but not too acidulous, e. g., St. Emilion, Brane Mouton, Chateau Margaux; for the dessert, a heavy sweet wine, as Malaga, Mus- cat-Lunel, Alicante, Rivesaltes, Tokay, Menescher, Frontignan, Syracuse, or Greek wine. This is, of course, only to be followed at great ban- quets when you want to make a display; for smaller parties a good Bordeaux, a good Rhine wine or Mo- mostly a light red and a white wine are served, with one or two brands of heavy sweet wines. If the dejeuner be warm, you give Chablis to oysters, Moselle to fish or meat salads, Bordeaux to chops, roast beef, etc., white Burgundy or fine Rhine wine to roasts; to bread, butter, and cheese English ale, Ba- varian beer or porter, or, at discretion, a Spanish or Hungarian wine. For supper never serve any of those heavy sweet selle, and perhaps a bottle of champagne, or one of sweet wine will be sufficient. For "dejeuners "