1933 Mixer's Guide

When and How to ServeH^rinks [With Courses as Follows]

APPETIZER

Cocktail or Sherry

Serve at room temperature

Plain, or with dash of Bitters or Vermouth.

OYSTERS AND SOUP

Rhine Wine, Sauterne, Moselle

Serve cool

or White Burgundy

from decanter

FISH

ENTREE

Qaret, room temperature,

Madeira, serve cool

ROAST

Claret or Burgundy

From decanter, room temperature

GAME

Champagne, Sparkling Hock or Sparlding Moselle

Serve cool from bottle

PASTRY

Madeira

Serve cool, from decanter

CHEESE

FRUIT

Port, room temperature

Tokay, room temperature

COFFEE

Brandy or Cordial

Serve at temperature of room

Uncork Sparkling Wines carefully. There should be no "pop" and no loss of contents.