1934 What Shall We Drink by Magnus Bredenbek

Foods io Serve With Wines and Liquors ^ With the roast (he likes a Chateaubriand, or steak with sauce Bemaise) he would serve a Burgundy (sparkling, of course), and in this case I will let him add that it be either Pommard, Bon Veaune or Chambertin of the vintage of 1926. (I stillsmack my hpsover tasting all three!) When I suggested that many Americans like Champagne at this stage, he almost shuddered. "They're in error!" he expostulated. "They think Champagne should be served throughout a meal! Nonsense!" So we went on to the salads. Absolutely no wane, he insisted,should be served with salads ofany kind. With the dessert, he suggests a sweet Champagne, and with the demi-tasse of coffee thesameincomparable Napoleon Brandy,served in the same manner the other expert advised. "Use a 14-ounce glass," he warned. "They're huge, but Napoleon Brandy requires its proper admiration, inhaling and dehcate sippingfrom the big glass. And never serve more than an ounce and a half of it! It's reaUy too priceless!" For the average American dinner, he suggested a Martini or Manhattan appetizer (but never an old-fashioned cock tail);then, with the courses, white wines before red wines. "If Champagne is served after the red wine, never serve any white wines other than the Champagne thereafter," he warned. So you now have a good perspective upon the foods to serve with the various wines in covu-se dinners, and you can easUy make up your menus by observing the types offoods to serve with each course as suggested in the previous chapters on red and white wines,and when and how to serve them. For the types of glasses to use with various wines and liquors, let me refer you to Chapter XIX, in which I at temptto tell you "Something of Liquor Glassware." To getawayfrom "de rigeur"types of dinners,Iasked the owner of a high class restaurant what he mightserve with the various wines. Here's his list: With oysters or clams, serve Sauterne, Hock, Moselle or white Burgundy. (He should worry about any ill effects!) With soups, Sherry or Madeira. With fish,any white wine,such as Rhine or MoseUe.