1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

WINES ON THE DINNER MENU

Hors D'oeuvres— Light dry wines, dry pale Sherry, Sau- terne. Serve cool. Oysters — Light dry wines, chablis. Moselle and Sauterne. Cool. Soup — Old dry Sherry, white Burgundy or Madeira. Cool. Fish — Sauterne or white Burgundy. Serve Cool. Entree — Light Claret, Chianti. Room temperature. Roast— Claret, Burgundy, Chianti. Room temperature. Poultry — Medium Champagne cold. Hock cold, Madeira cool, or Burgundy, Room temperature. Game— Vintage Champagne cold. Burgundy room tem perature. Dessert— Sweet Champagne, Sweet Sauterne cold. Cheese — Port, room temperature. Fruit— Malaga, Tokay, room temperature. Coffee — Brandy, other Liqueurs, room temperature.

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