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Wines, Order of Serving

It may be put down as a general rule with regard to the serving of wines at dinner that the milder wines should come first and the stronger wines later. Sherry may be served with the hors d'oeuvres and soups, but when turtle soup is on the menu Madeira or milk punch should be offered. With oysters, Chablis or Sauterne should be served; and with fish, Graves, still hocks, and Moselles. With the entrees good Burgundies, such as Corton, Clos-Vougeot, and Pomard, or clarets, such as St. Julien or St. Estephe, are appropriate. With the roasts the champagne may make its appearance, and will hold its ground until the dessert is put upon the table, when port, Chateau Yquem, Muscat, Tokay, and other sweet wines will be required. The custom has arisen of late years to drink champagne right through the dinner, but this is not to be commended, as it does not blend agreeably with every dish, and it is of too gaseous and heady a nature to be drunk freely.