The Washington times., 1906-10-14
VINE At DINNER
ON THE DECREASE
But Where Used Quality Is
First Point to Be Con-
Sidered.
WINES FOR VARIOUS COURSES
There Is Wealth Of Beverages From
Which TO Select, Says John
Wedderburn.

The hahit OF serving wine with dinner
is GA the decrease both as TO quantity
and variety Yet IL Is an adjunct 70 a
properly served dinner chat can never
be overlooked. said John Wedderburn
OF the wel-known Wedderburn Com
pany. of this city. One may be sparing
OF wine even with a formal dinner, but
she quality and the sequence are more
important than ever.
In arranging a small dinner, three
wines are enough, II wen selected. The
days OF the heavy after dinner port
with its 'three-bottle men are over
And there is 10 need for q hOusekeeper
40 go TO the other extreme and follow
the habit of the ultra smart set. where
there is nothing drinkable on the table
eNcept chamTagne Neither Is Il neaes-
sary 10 serve cocktails before dinner.
though this is usually appreciated. es
pecialIv at stag affair. and the pre-
prsmdiaI cocktail is rapidly taking the
place of the punch that a few years
ago served The same purpose.
No exception could possibly be taken
either in the score of niggardliness or
ostentation 10 dinner where the entire
wine list consisted merely of sher-
ry Il claret. and champagne. This
last might be extended at either end
without offending good taste. bat il
would be enough by itself.
The Serving of Sherry.
+ First AS to sherry. IL is the wine Go
ssrye either with soup OF ash Chablis
may take lis place. but the latter Is "a
good wine with oysters or bivalves of
any sort.
Champagne comes with the entrce or
any time before the game and may be
continued mp 90 the dessert But claret
or burgundy is the proper wine with the
roast. ana il is the only wine that many
people want with dinner However,
that is matter OF personal taste and
Ghere is no objection 10 turning down a
glass when any of the wines are served
1here Is one other point 10 De re-
raemEered and that is If there is amy
particular wine of which the host oI
hostess is particularly proud and which
they want the guests 30 enjoy and APP
preclate, like an especially fine Madeira
"a ciaret OF Burgundy. a. should bg
Aserved ahead of the champagne so as
10 get the full effect OF the VintaEg
ahead of The sparkling wine which mas
d particularly lingering effect ana dead
ems the appreciation of any stiil wine
which may be served after f.
Cocktails Already Mixed.
Fer a dinu.l before which cocktails
al- 10 be served. IL is very safe plan
1or the average hOusekeeper to rely on
the bottled variety unless she happens
Ii Doe skilled miXologist ana has
something particular in the cocktail line
(which she wants to show her guesss
There are several excellent brands a
bottled cocktails. but one thing 10 re-
member is that the life OF "a cocktail
s fle twist of u lemon over the glass
- sold bottled cocktail with a twist OF
. uuu peel over it is as good, if not
better. than anything one is apt To make
at home or even get os-er D. oar. An inch
length OF peel from Il fresh lemon
twisted In the finger. rind side down
5ust after the cocktail is poured out
sends a thin tilm OF oil dancing 5veI
the surface OF the drink ana makes tn,
cocktail what 81 really f.
A very effective doctoring OF a cock
? tail, especially when Il is TO be served
10 ladies before dinner, is TO put a single
] drop or orange. lemon. or crenIe Yvettt
5ntJ the glass before the cocktail itsel
s. poured in If there is more than
crop, throw oHt the surplus, and tyha
sticks 20 the glass viii be an abundance
Tor haVorius purposes. All ono wants
I'm this cuSe is the bare od0r.
ChabIis With Oysters.
Il one wishes to serve chablis will
J ahe oysters. il is a most satisfactory
/ wine. but Tor a luncheon. one OF tn,
most effective preliminary dishes O
: glasses. whichever one wishes 10 call il
! is a mixture Of fruit. sliced orange
pineapple, selected grapes, and the like
/ Just covered over in a fruit glass witt
some rich punch. and tho whole set in
large glass OF crushed ice. After thi.