1949 Bottoms Up, Guide to Pleasant Drinking

Page 9

APPROPRIATE DRINKS

WITH MEALS

Cocktails, Dry Sherry, Madeira or French Vermouth Moselle or White Burgundy, ? Sauterne

APPETIZER

HORS-d'OEUVRES OYSTERS

Sherry or Dry Madeira

SOUP

Rhine Wine, Moselle, White Bur gundy, Chablis, Riesling, Sauterne Light Red Wines of Bordeaux or Burgundy Champagne, Barbera, Barberone, Cabernet, Claret Burgundy,Pinot Noir Sweet Madeira, Tokay, Muscatel, or Port Port White Port, Malaga,Tokay, Madeira, Vermouth Fruit Flavored Brandies, Liqueurs. Brown Sherry

ENTREE

ROAST

GAME DESSERT

CHEESE FRUIT

Care should be taken never to follow a sweet wine by a dry wine or a heavy wine by a light wine. Champagne is the only wine that may be served with any course and at all times during the meal.