“EAT, DRINK AND BE MERRY” WHEN TO SERVE BEVERAGES
Reading edition
Appetizer—Dry, pale sherry, plain or with a dash of bitters; vermouth; or a cocktail.
With Oysters—Rhine wine, Moselle, dry Sauternes, Chablis, or Capri (cool).
With Soups—Sherry or Madeira (cool).
With Fish—Sauternes, Chablis, Rhine wine, Mouselle or Capri (cool).
With Entrees—Claret or Chianti (temperature of room).
With Roast—Claret, Burgundy or Chianti (temperature of room).
With Game—Champagne (cold), old vintage champagne (cool).
With Pastry—Madiera (cool).
With Cheese—Port (temperature of room).
With Fruit—Tokay, Malaga or Muscat (temperature of room).
With Coffee—Brandy or Cordial (temperature of room).
If you do not wish to serve such a variety, use the following, viz.: Either Sherry, or Sherry and Bitters, Vermouth, or a cocktail as an appetizer; either Rhine wine, Moselle, Sauternes, Chablis or Capri with oysters and fish.
Either Sherry or Maleira with soup.
Either Champagne, Claret, Burgundy, Chianti or Whiskey highball throughout the meal.
Either Brandy, Cordial or Port after dinner.
Either Ale or Stout with oysters, fish, cold meats, steaks, chops or bread and cheese.
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