1934 What Shall We Drink by Magnus Bredenbek

White Wines with red meats,tripe, and most canapes. It may accompany spaghetti dishes, particularly those garnished with cheese, and it goes well with bouillabaise, fruits, ices, pastries, pud dings, crepes and sauced dishes. Of course, as in the case of the red wines, one must use a bit of discrimination and not serve sweet white wines untU dessert time, when heavy white Bordeaux or the beautiful, clear and almost sparkling amber Anjou wines are acceptable; or,asin the case of the sweet reds,for imbibing after the meal is finished and a social hour is to be spent over the wine cups. Bordeaux,by the way,should be iced(not ice in the liquid but apphed externally.) The Anjou wines should be at cellar temperature and never should be iced. On the contrary, the white wines of Alsatia, Germany, France, Italy and Spaio (and those of America, too) usually should be served cold, many of them iced. The long-necked Rhine wine bottles,for instance,almostsuggest ofthemselves the service of them in pails of ice. Champagne and Sparkling Burgundy would be insipid and flat to the taste if noticed and served very cold. So also with light white Bordeaux. White Burgundies, ChabUs, Riesling, Hock and Moselle are best at, say, 50 degrees, and the Sauternes at about 45 degrees. Sweet white wines should be colder the sweeter they are, which is almost the exact contrary of the red wine tem peratures. One becoming newly acquainted with wines, may wonder at the term "white" wine when the wine actually might be amber,golden,yeUow,pale saffron or crystal clear. For instance,Tokay,the sweet output of Hungarian vine yards, is a rich amber color; fight white Bordeaux is a pale amber and heavy white Bordeaux is a rich,gold-tinted shade; Champagnes vary in shades from almost crystal clearness to deep amber; Angelica wine, from the sun-kissed vines of southern California, is lightly tinged with gold, owing to brandy fortifying,and it rangesinto deeper shades;Muscatel, like Angelica, is very rich and sweet, and is suitable for sub stituting for a cordial or for service with any sweet condi ments; the Sauternes of France run from dry to sweet and vary in color from straw to golden honey tints, as do the