1954 Practical Bar Management by Eddie Clarke

USEFUL THINGS TO KNOW

Port Wines in the war years were not bottled in this country because of lack of shipping space. Several good vintage wines were bottled in Oporto, notably the years 1935,1938, 1940, 1942, 1945 and 1946.

WHAT TO DRINK AND WHEN

As an Aperitif Dry or medium cocktail, Sherry, Vermouth, Aquavit. Caviare or Hors d'CEuvres Vodka. Oysters Dry white wine, Chablis or Graves, dry Champagne, Moselle or Stout. Soup Medium Sherry or Madeira. Fish Dry Champagne, Graves, Chablis, Hock and Moselle. Entrde, Roast or Bird Claret, light Burgundy, Chianti (all room temperature)or vintage Champagne,iced. Game Heavy red Burgundy or Claret(room temperature). Sweets Sauternes or vintage Champagne(iced). Cheese Burgundy, Port, rich Brown Sherry, Marsala. Dessert Vintage Port, sweet Madeira, rich Brown Sherry, Muscatel. Coffee Vintage Brandy or liqueurs. (Champagne or sparkling wines can be served with any course.) Beeswing A very light sediment or crust in some of the aged wines—is often seen clinging to the glass after the contents have been drunk. Bin The resting place for bottles which are stored in a cellar. Each bin should be numbered. Bond The store or vault in which spirits and wines,etc., are kept whilst under Customs and Excise supervision, when awaiting the duty payable by the purchaser before being allowed to take delivery of the goods. Bouquet The delight of a connoisseur, the beautiful aroma and fragrance of the wine. Caramel Burnt sugar used primarily for colouring. Chai a storage place for wine in casks above the ground. GLOSSARY OF USEFUL TERMS

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