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The Question of Wines

This is best answered by remarking that in first class-and in first class dinners, breakfasts, etc., only, a profusion of wines is admissable, sometimes as many as a dozen different wines being then served. This does not denote elegance or good taste, but rather a low taste and depraved appetite, and is more suited to wine suppers or parties. Three to four wines are sufficient to give the host the credit of having treated his guests "right royally." But they should be of the choicest kinds.

Often times one choice wine is made to do service for all courses, such as choice claret or champagne.

Many first-class dinners are given without any wine, at either dinner or dessert. Others again are served without wine, but wine is served at dessert. Sometimes not till after dessert. In which case, either with or after dessert, let it be a good champagne. This is mentioned to disabuse the minds of any who think it imperative, that wine should be served with all or any part of a course of a dinner. It is purely a matter of taste and sensible persons or guests will make no comments. Still if you decide to have wines, let it be, say three, and let it be a choice sherry with the soup, claret with first course after the fish, and champagne with the roasts.

Should you decide to serve a fourth wine, let it be a chateau yquem, to be served with an entree.

It is before stated, if you decide to have one wine only, and that a champagne, serve it just after the fish. Many serve claret during the entire dinner, it matters not how many other kinds are served, in which case claret is on the table, so long as the service is on it, and other wines are handed round, or waited to be asked for and then handed. Some also do this, making champagne the standard wine. Champagne is preferable to claret. Where one wine only is served, claret is not offered. It is a mistake to serve a strong, high spirit wine at the commencement of a dinner. To many it will be well to remark that, as a rule white wines, such as Sauterne, Rhine, etc. are served with raw oysters, when raw oysters, as they sometimes do, precede soup, or after the oysters, and just before the soup. With soup or fish, Sherry or Maderia is most approved; with the meats champagne, with game, claret or any red wine. Some serve claret after the fish, as it is a light wine, and can be drank instead of water. In dessert, let it be superior sherry, Port, or Burgundy, or some fine wine.

Sometimes liquors, such as Maraschino, and Curacoa are served in liquor glasses with, or after dessert. Sometimes not served until after coffee. From the foregoing it will be conceded there is sufficient license to admit of your pleasing yourself somewhat, without fear of displeasing your guests. Anything like an observance of the foregoing rule will suffice. 15 12 14 13 00 E 9 5 L 88 8