1933 Jack's Manual by J A Grohusko

INTRODUCTORY

33

The crust of port wine of only one or two years' formation is naturally not so firm as of that which has been kept for a longer period. Dry wines take longer to mature than rich. Port wine should be decanted at the bin in the cellar, from half an hour to two hours before it is wanted,the decanter being placed in the dining-room after it is filled, and served at the temperature of the room. Appetizer.—Dry pale Sherry, plain or with a dash of bit ters. Vermouth plain or cocktails. With Oysters.— Rhine wine, Moselle,dry Sauternes, Chablis, or Capri. Cool. With Soup.— Sherry, Madeira,or Marsala. Cool. With Fish.— Sauternes, Chablis, Rhine wine. Moselle, white Corvo Capri, Brolio. With Entrees.— Claret or Chianti. Temperature of room. With Roast.— Claret, Burgundy, or Chianti. Temperature of room. With Game.— Champagne (cold); old vintage champagne, cool. With Game.— Red Burgundy. Temperature of room. With Pastry.— Madeira, cool. With Cheese.— Port. Temperature of room. With Fruit.— Tokay, Malaga, or muscat. Temperature of room. With Coffee.— Brandy or cordials. Temperature of room. If you do not wish to serve such a variety, use the following: Either sherry or sherry and bitters, vermouth, or cocktails as an appetizer. Either Rhine wine. Moselle, Sauternes, Chablis, or Capri with oysters and fish. Either sherry, Madeira, or Marsala with soup. WHEN AND HOW TO SERVE BEVERAGES

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