1934 The Masterly Touch
... if it's meat or game A FULL RED WINE
Red winin ore corried and often served from this basket.
Red wines are sorvod in claret glossos at room rompororuro.
. .. if it's poultry A MEDIUM "WHITE" WINE OR FULL RED WINE •
A napkin around the neck of thebotdekeeps wine from dripping.
Desserr w i nos oro served in 2 oz. glosses at room IOmperoluro.
. . . heavy sweet wines EITHER " WHITE" OR RID •
Cordials ore sorvod In liaueur glassos a l room tomporolure.
C.orrv wine gently and never shake 1he boltle.
I RANDY OR LIQUEURS
•soth sherry and champagne ore "white" wines that con be served throughout rhe meal. A dry variety being served first and followed w ith a sweeter one. C hampagne is always chilled ; sherry served either at room temperature or slightly chilled.
lot red wines stand '2-4 .hours before serving.
White w ino always precedes red wines.
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