If wine is served at the dinner, dessert being finished,
the hostess leads the ladies to the drawing room and the
gentlemen follow soon, after coflfee and liqueurs have
been served to them and those have smoked who wished
to do so. The smoking may take place either in the
dining room or smoking room or library, as circum-
stances dictate. At the same time cofiee and liqueurs
are also served to the ladies in the drawing room.
HOW TO SERVE WINES
CHAPTER III
THE SERVICE OF WINES
In many houses, where means are unlimited, but one
wine — claret — is served throughout the meal. When
guests are bidden, often champagne takes the place of
claret.
When two wines are served, choice is made of Bur-
gundy and champagne.
When three wines are desired, pale sherry is served
with the soup and champagne from thereon until the
dessert, when port and old claret are brought in.
When a different variety of wine is served with each
distinct course, the classification is as follows: —
With appetiser, sometime a cocktail, oftener noth-
ing.
With oysters, sauterne.
With the soup, pale sherry.
With the fish, hock or sauterne.
With entrfes, claret dr Burgundy.
With the roast, champagne.
With the game. Burgundy.
With cold dishes and hot or cold sweets, champagne.
With dessert or cheese, port wine.
With coffee, liqueurs.
20 KIRMESS COOK BOOK.
TEMPERATURE AT WHICH WINES SHOULD BE SERVED
The temperature at which wines should be served va-
ries with the wine ; Champagne and similar wines are at
their best when chilled considerably. Sauteme and
Rhine wines need to be moderately cool; if too cold or
unchilled^ the fresh agreeable flavor is lacking. Claret
and Burgundy are best at the temperature of the aver-
age living room. Port^ sherry and Madeira lose in
flavor and body by being chilled.
The following schedule, compiled by an English ex-
pert, gives the temperature in degrees, Fahrenheit, at
which wines should be when poured into the glasses at
the table :
Sherry, 40° F.; Sauteme, 50° F.; Claret, 65° F.;
Burgundy, 70° F.; Champagne, 35° F.; Port, 66° F.;
Maderia, 65° F.
Wine should not be chilled by putting ice into it; it
should be chilled before decanting. To cool champagne,
an hour before it is to be served lay the bottles in a cool-
er or basin, put ice broken into pieces on them, being
careful to keep the necks of the bottles free from the
ice ; then cover the whole with a piece of flannel wet in
cold water. Turn the bottles occasionally, to chill
uniformly.
Sometimes coarse salt is added with the ice; this
will cause the wine to chill more quickly. In about
twenty-five minutes, when salt is used, the wine will
contain little flakes of ice and is ready for serving. In
cooling champagne, no less than in cooling a fruit syrup,
we take away from the body and flavor; and, while all
champagne is better for a slight chilling, none but very
h fruity wine should be frapped. Ward McAllister,
HOW TO SERVE WINES. 21
the famous authority on wines^ says: '^In serving for
one who likes it cold^ the wine should be cooled sufficient-
ly to form a bead on the outside of the glass into which
it is poured. It is pretty, and the perfection of con-
dition."
Champagne is served from the bottle. Decant claret,
Burgundy, and sherry before serving them; sherry
should be decanted and left in a cold place one hour
before dinner.
Page 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If wine is served at the dinner, dessert being finished, the hostess leads the ladies to the drawing room and the gentlemen follow soon, after coffee and liqueurs have been served to them and those have smoked who wished to do so. The smoking may take place either in the dining room or smoking room or library, as circumstances dictate. At the same time coffee and liqueurs are also served to the ladies in the drawing room.
CHAPTER III
THE SERVICE OF WINES
In many houses, where means are unlimited, but one wine — claret — is served throughout the meal. When guests are bidden, often champagne takes the place of claret.
When two wines are served, choice is made of Burgundy and champagne.
When three wines are desired, pale sherry is served with the soup and champagne from thereon until the dessert, when port and old claret are brought in.
When a different variety of wine is served with each distinct course, the classification is as follows: —
With appetiser, sometime a cocktail, oftener nothing.
With oysters, sauterne.
With the soup, pale sherry.
With the fish, hock or sauterne.
With entrées, claret dr Burgundy.
With the roast, champagne.
With the game. Burgundy.
With cold dishes and hot or cold sweets, champagne.
With dessert or cheese, port wine.
With coffee, liqueurs.
TEMPERATURE AT WHICH WINES SHOULD BE SERVED
The temperature at which wines should be served varies with the wine ; Champagne and similar wines are at their best when chilled considerably. Sauteme and Rhine wines need to be moderately cool; if too cold or unchilled, the fresh agreeable flavor is lacking. Claret and Burgundy are best at the temperature of the average living room. Port, sherry and Madeira lose in flavor and body by being chilled.
The following schedule, compiled by an English expert, gives the temperature in degrees, Fahrenheit, at which wines should be when poured into the glasses at the table :
Sherry, 40° F.; Sauteme, 50° F.; Claret, 65° F.; Burgundy, 70° F.; Champagne, 35° F.; Port, 66° F.; Madeira, 65° F.
Wine should not be chilled by putting ice into it; it should be chilled before decanting. To cool champagne, an hour before it is to be served lay the bottles in a cooler or basin, put ice broken into pieces on them, being careful to keep the necks of the bottles free from the ice ; then cover the whole with a piece of flannel wet in cold water. Turn the bottles occasionally, to chill uniformly.
Sometimes coarse salt is added with the ice; this will cause the wine to chill more quickly. In about twenty-five minutes, when salt is used, the wine will contain little flakes of ice and is ready for serving. In cooling champagne, no less than in cooling a fruit syrup, we take away from the body and flavor; and, while all champagne is better for a slight chilling, none but very
h fruity wine should be frapped. Ward McAllister,
the famous authority on wines, says: '^In serving for one who likes it cold^ the wine should be cooled sufficiently to form a bead on the outside of the glass into which it is poured. It is pretty, and the perfection of condition."
Champagne is served from the bottle. Decant claret, Burgundy, and sherry before serving them; sherry should be decanted and left in a cold place one hour before dinner.