1933 Fine Beverages and Recipes fo Mixed Drinks by J & C Sasena

White Burgundies are served best at a temperature ofabout fifty degrees, and should be used with fish, oyster, or white meat courses of the meal. Sparkling Burgundies are served the same as Champagne. CLARETS CLARETS, through their exquisite taste, quality and bouquet, have gradually obtained a world wide reputa tion. A glass served with your meals, has a stimulating and health giving effect, and being the only wine not spoiled by the addition of water, a half glass so diluted is the most refreshing type of beverage. When serving Clarets with your meals the lighter types should be served with the entree, while the rich and heavy are served best with roast. They should be served at room temperature. Chateau Claret, like the Red Burgundies, form sediment and should be carefully decanted. All wines should be stored in a cool place,and bottles should be laid so the contents cover the cork, thus preventing the admission of air into the bottle. It is advisable to uncork only such quantities as can be used. Sweet wines can be consumed at leisure, as they retain their excellent qualities for an indefinite period after the cork is drawn. SAUTERNES AllSAUTERNES are sweet in character, and their ex cellence, both in flavor and aroma, have made them famous. Sauternes, being ofexquisite bright golden color and delicate flavor, are especially suitable as table wines. Their high alcoholic strength stimulates the appetite. The dry Sauternes should be served with the fish course, while the rich Yquems are perfect dessert wines. They should be chilled slowly,and be served at a temperature ofnot below forty-two degrees. RHINE AND MOSELLE WINES Rhine and Moselle wines are very light in color,of a fine grape flavor, very delicate, and known to be a most wholesome beverage. ISO]