1945 Chicago Bartenders and Beverage Dispensers Union

HOW TO Sm\VE WINES Extreme care must be taken in the handling of wines. Do not shake or disturb when serv– ing or decanting. Wines must be served in clean, plain glassware. ThEl type of glass must be suitable to the wine.· Use a "cradle" when decanting or serving wines which have a sediment.

'. Type Description · SHERRY Amontillado Full-bodied-nutty

Temperature

Cooler than room

Fin

Room

CLARET

Pontet-Canet R1;'d; dry

Room Room Room

St. Julien

Red; dry Red; dry

Medoc

SAUTERNES

Chateau– Yquem

Finest of Sauternes

Chilled

Haut

Smooth; richer

Chilled

RlDNE

LlebfrawnilchDry Nieratelner Dry Moselle Dry Rieslin.q Dry

Chilled Chilled Chilled Chilled

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