1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Correct Wines for all Occasions

AUX

Light white wines, as Rhine and Moselle,

HUITRES

Hocheimer,

Rudes-

such

Niersteiner,

as

if Q^^^*"^^^' Bordeaux wn'nes such as Sauternes, Haut Sauternes, Barsac, Graves, etc., and

So

white Burgundy or Chablis, are en regie. POTAGES

Sherry is the favored wine with soup the Madeira is equally correct, although not

world over.

Of sherry, Amontillado is the — the rarest wine of Sunny Spain. — but of the heavier vari-

so universally used.

most popular brand

AUX

White wines still

POISSONS

ety, are served w^ith soup at large affairs, but at small dinners it is quite correct to keep the sherry, or even the wine that was served with the oysters. Johannisberger Cabinet, Steinberger Cabinet, etc., are favorite heavy white wines, but there are half a score of other varieties quite as good. ENTREE Claret, such as S.t. Julien or Medoc, Chi- Oy anti, or one of the minor Chateau brands, REMOVES ag Chateau Lafitte, are the proper accom- paniment to the entree course. GAME With the game. Burgundy (red) such as Pommard, Chambertin, or Barbera Spumante or Bra- chetto Spumanti, should be served. DESSERT While here it is scarcely customary to serv^e wines with dessert, other than champagne, at a very formal dinner one may order old red wines, such as Chateau Larose 1874, Port, still white wines such as Chateau Yquem, Italian wines such as Lachrima

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