1936 The Artistry of Mixing Drinks by Frank Meier

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HOW TO SERVE WINES

P\ E E E E E M P P P P PPPPPPPPfPPPPPfPlPfPfHP 106 Caviar, Oysters, Hors d'oeuvre :Chablis, Pouilly, Vouvray, Alsace. Fish :Barsac, Cerons, Chateau Filhot, Montrachet. Entrees : Light Clarets, Chateau Cantenac Prleure, Chateau Gruaud-Larose, Chateau d'Issan, Cos d'Estournel. Roasts, Fowl : Chateau Latour, Chateau Laflte, Chateau Cheval Blanc or light red Burgundies. Game,Foiegras:Chateauneuf-du-Pape, Musigny,Pommard, Chambertin. Entremets:Yquem,Suduiraut(Sauternes),Sweet or Medium Dry Champagne. Almost any wine can be served with Cheese but red Burgundies are the choice of the gourmet. To know wine, how to serve it and how to order a meal is and should be considered an art. Very few people, I am sorry to say, realize this. The above explanation "How to serve Wines" is very elaborate; much simpler ways exist to lunch and dine well. Just one sort of wine (white Burgundies for lunch and Clarets for dinner in preference) can be served without being exposed to criticism. For smart dinners Champagne can be served from start to finish, and hosts of people,who have a knowledge of"savoir vivre ", do it. it simplifies matters, and by offering expensive and fine wine like Champagne one can avoid the pitfalls of the uninitiated in wine law. Champagne can be drunk at every hour; a good glass of dry Champagne is undoubtedly the most healthful "Bracer". E P E E p E E P E P P [M P