The news and herald. (Winnsboro, S.C.) 1877-1900, 1893-09-14
DINNER WINES.

While there is no absolute rule that
is invariably followed IL the choice oi
dlnDer wines. custom in lie tcs the
Ii ghtest IS most acceptable at he be-
ginning Of the dinner; the more stim-
ullti1g, full-bodled wines are prefer
able from the relieves or removes 70 the
roast; sweet, rich Tiu"a like tie fine
BurguEdics and clicmpaGncs are suit
! able for Tie second coarse; the liquors
| and cordials are approved y tn tie
dessert; and q dash of CoSnac for tic
coffee, or O 1emi-tasse, with the cafe
noir, end the dinner satisfactorily.
Sometimes at small choice dinners,
champagne glace or frnppe is served
throughout; this champague is frozen
in the original bottles, in the same
manner as the frozen carafes, for
about two hours, or until semi-ligrid:
it is then ronred into vi g mou he'd
fasons, which cau be closed With q
glass stopper, and served at once; The
half frozen champagne Will retain its
consistency in the lIayons a1l bottles
for about fifteen or twenty minutes
after it is removed FROM the freezer.
AS has already been said, the num-
Ler of wines served depends upon the
character Of the dinner. At small
dinner, a good Borf ea1y wine may be
served throughout. flag ,as o; it being
placed upon the table slightly chilied;
carafes of wator aal cracked ice should
also be on the table. The best sacces~
sion OF wines at small dinner is 8
white wine, such rs Santorne, or
sherry, as far as tie entrees; then
claret to the roast; and, with and after
the roast, iced champagne. As many
glasses are placed before each guest os
t1crh are wines; ani they should be,
as Ruskin suys, ''radiuntly c,eau.'
Colored glasses are Used for white anI
Rhine wines. Guests who take 10 wine
may either tmrn do|u the g!a.sas, or
by s;gl forbid ths attendant filing
them; when the vine is polrei bat not
drank, the fact is very conspicuous.
Tle y ncs Gre poured from the right
hand Of the guest, the glasses not be-
lug quite filed: the servant mentions
the name Of each wine before be ponr5
it, SO that tie gnast may decline it II
be wishes to do 50. At d family dinner,
ale my be served with crackers and
cheese.
At an elaborate dinner, a gool suc-
cession Of vines is as follows: upon the
table, decantcrs Of chilled Sherry and
Madeira, one OF each being near
enough to the host to permit him to
pass them; Il good Bordeaux or claret
N tlago1s, shc WINE having been slight
ly chilled before pouring 1t from the
bottles. AL tie wines which are iced,
and poured from the original bottles,
should be held with napkin. The
Durgnndies should be about the TEN.
reruture Of the room ia winter, aud o.
tue outer air in summer; the Sauternes
should be slightly cooled, aul poured
from the original bottles. All tie
sparkling wines should be IN coolers, N
tie original bottles; aEottle Of cham
pague in cooler should be on the floor
At tn" right side Of the host. With the
shellfsh white burgundy or good
Sauterre, such as Ch.blis or Chateau
Yquem, is most acceptable; the same
wines, or sherry, with the soup;
if the sorp is turtle or terrapio, punch
or old MADEIRA is called for; with the
fish, o good Sauterne, Moselle or hook;
when large removes or relieves are
served, an old Madeira is in place;
with the entrees the claret comes, and
after them the 10 onan puuch or sorbet;
if any VINE is served ere 1t sho3ld be
Burgundy, which my remain during
the service Of tie roast unless it Is re-
placed with champagne iced in coolers;
with the large sweets, old port or
Madeira IS appropriate, AMI then oil
the large wine.glasses cXceps the ones in
used should be removed. A warm
wine is required when there are several
iced sweets, and with ice cream Canton
ginger IS acceptable; with the candied
fruit and nuts, the liquors and cordials
are placed, with small glasses; and
brand5 is served with black coffee. II
any CT the dinner wines reappear at
dessert, fresh glasses are set upoa the
tai l., with them, aud bottle is always
l.l.crd nyar enough the host for him TO
pass it.
The chilling OF wines is accomplished
by keeping them in cool cellar, or In
sammer by placing the botti, in
freshly drawn water, not ice water.
is not icing. While an ordin-
ary Bordeaux or table claret Is gener-
n!ly preferred by Americans slightly
.:l,iilad, cpicI e. Gre inc.iael to treat
heir choice cIa cts like Burgundy; II
cod wealth = ike wine may remain
upon the SIlebonr1 in the dining roo 4
nlt.l it acquires the temperature OF the
rovm; or, ii there il not enough time
Tor that, the bottle may be placed for
two or three minutes IL u pail OF luke
warm water; the water must not be
not, only warm enough to develop the
lroma of the wila. Soma Americans
spoil the favor OF cAret by putting
amps of ice in the glasses containing
e.; when it is llke.i very cold 1t is best
/, ciurCttu-p oI pHnct.