1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

149

hotel', etc., all widely known for their most delicate bouquet. Moselle as a highly etheral wine is also very use ful in cases of cerebral and cardiac exhaustion; it stimulates the action of the liver and kidneys, and is generally credited with being otherwise beneficial. It is anti-diabetic and does not increase the gouty tendency. In conditioning either Rhine or Moselle wines for the table, they should be chilled slowly to a temper ature of from 45 to 50 degrees. In this way they retain all their quality. The proper time to serve them is with the fish course of your dinner. A good general rule to adopt in the serving of the different pure grape wines is: Dark meat . . . . . . . . . . . . . . . . . . . . . . . ..dark wine White meat . . . . . . . . . . . . . . . . . . . . . ._white wine The best vintage in recent years in the Rhine and Moselle districts are as follows: 1886, 1893, 1895, 1897, 1900, 1904, 1906. WHEN TO SERVE BEVERAGES. Appetizers-_Pale dry Sherry with Bitters, Vermouth, Dubonnet or Cocktail. With Soup-Old Dry Sherry. With Fish-Rhine Wine, Moselle, Sauternes, White Burgundy. Entree-Light Bordeaux Claret. Roast-Chateau bottled Claret or Red Burgundy. Game-Vintage Champagne. Pastry-Rich Madeira. Cheese-Port. Fruit-Tokay, Malaga, White Port. Coffee-Cognac, Liqueurs or Cordials.