1910 Toasts Wines, and How to Serve Them by Rodolph Rose

Summary Hints on T emperature at Which W ines Should be Served :

Rieb Champagne, very cold, abouL----------------35 degrees Rhine Wines, slightly cold, about-- ------ ------- ----45 degrees Sauternes, cool, about --------- --- - ---------- ------50 degrees Ports, moderately cool, about_______________________60 degrees Dry Champagnes, cold, about- ------- ----- ---------- 40 degrees Moselle, slightly cold, abouL_______________________45 degrees Sherries :ind Madeiras, cool, about- - --------- - - - - - - - 50 degrees Clarets and Burgundies, natural, about________70 to 75 degrees

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