1934 What Shall We Drink by Magnus Bredenbek

Chapter XII Red Wines—How and When to Serve Them For a generalrule,and with veryfew exceptions,red wines should be served only with red meats,game,soups(and then only certain types), roasts, turtle, terrapin, duck, steaks, chops and turkey, which is admitted to this brief summary because of its dark meat. Light red wines also go well with pheasant, pigeon, veal cutlets, hver, ragouts, grouse, part ridge, nuts and cheese. The sweet types of wines also may be served with the demi-tasse and after dinner, unless one prefers Champagne or Sparkling Bxirgimdy after dinner instead of the sweet wines. Butif you serve sweet wines with the demi-tasse,do notcom mit the tmpardonable error of also serving a cordial. It must be either, not both. Never serve red wines with hors d'oeuvres, fish, oysters, clams, salads of any kind and rarely with desserts, unless of the sweet type. Nor are they suited to go with lobster, crabs, eggs, cold smoked ham,shrimps,sweetbreads, pate de foies gras, truffles or pork,except that in the last three items red Burgundy might be used. Another point to remember:Neverserve asweetred wine, or sweet white wine,either, with any foodstuffs containing or served with acid, vinegar, cream sauce, salt, mustard, or catsup; foods with fishy or peppery content; or with green vegetables of any kind. These types offood really should not be accompanied by any kind of wine,although some folks do insist upon using"dry"or tart wines,preferably the sparkling types. Best not,lest you spoil effect of wine and food both. Asa general rule you should use a large tuhp shaped wine glass for the light red wines and serve them at room tempera ture, except for red Bvugundy, which should be shghtly cooler. The red Bordeaux, commonly called Claret, should be broughtinto the room several hours before the mealto assiue

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