1937 Here is Something that will interest you (3 rd edition)

White and Sparkling Wines should be slightly iced beforehand, but never should ice be put into the Wine itself. Do not ice more than you require at one time. Repeated icing robs the wine of"life". Always serve good Wine in fine glass; such glass adds lustre to the colour and appearance, and shows the Wine to its best advantage. It is difBcult to advise what wines should be consumed with food, as individual tastes vary so considerably, but the following are recognised as those which are generally served with various dishes— Aperitif.—A glass of Dry Sherry (Amontillado or Manzanilla). With Hors d'CEuvre or Oysters.—Chablis, Hock, Moselle or Graves. With Soup.—Dry Sherry, Marsala or Madeira. With Fish.—Hock, Moselle, Graves or Chablis. With Entree.—Claret ... Chianti. With Roast Meat.—Fine Burgundy or Chateau Claret. With Poultry.—Qaret. With Game.—Champagne,Fine Burgtmdy or Chateau Claret. With Sweets.—Fine Sauternes or Champagne. With Cheese.—Port, Old Brown Sherry or Madeira. With Dessert.—Port, Tokay or Sauternes (best growths). With or after Coifee.—Old Brandy or Liquems. For less formal occasions. Champagne, Claret or Burgundy may be served throughout the meal, but one word of caution—it is not vsdse to dnnk red wines with oysters or other shellfish, nor should a good wine be served with dishes containing vinegar.

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