1934 Harry Johnson's new and improved Bartenders' Manual

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WINES WITH A FORMAL DINNER

Before Meals or With Soup

SHERRY; Usual names—Amontillado and other dry types. See also under desserts. Alcohol 19% to 21%. Serve at room temperature.

FISH COURSE CHAMPAGNE (LIGHT GOLDEN):

Extra dry—dry, brut—^very dry. Delicate light taste. Alcohol 13% to 14%. Serve thoroughly chilled. See also under desserts. CHIANTI (WHITE): Alcohol 12% to 13%. Serve at room temperature. RHINE (WHITE WINE): Usual names—Barr Traminer, Moselle, Riesling, Sylvaner. Dry and light. Alcohol 10%. Serve thoroughly chilled. May be served in pale green glass. SPARKLING WINES: Usual names—Sparkling Chablis, Sparkling Moselle. Similar to dry champagne. Alcohol 12% to 14%. Serve thoroughly chilled. See also under roast. WHITE BORDEAUX: Usual names—Barsacs, Graves. Some semi-sweet but usually dry. Alcohol 107o to 12%. Serve 20° below room temperature. See also under desserts. WHITE BURGUNDY: Usual names—Chablis, Meursault, Pouilly-Fuisse. Extremely dry. Alcohol 12% to 15%. Serve 20° below room temperature.