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
WeddeTburn.

The habit or serving wine with dinner
is on the decrease both as to quantity
and variety. Yet IL Is an adjunct 10 a
properly served dinner that can never
he overlooked, said John NVedderburn,
or the Wer-mown Wedderburn Com
pany. of this city. One may be sparing
OF wine even with a formal dinner, but
ne quality and the sequence are more
important than ever.
In arranging a small dinner, three
wines are enough. II well selected. The
days OF the heavy after dinner pore,
with its ''three-bottle men" are over.
And there is TO need fer "A hOusekeeper
TO go to the other extreme and follow
the habit OF the ultra smart set, where
there is nothing drinlIable on the table
except champagne Neither is it neces-
Sary 70 serve cocktails before dinner.
though this is usually appreciated. es-
pecialIy at "a stag affair. and the pre-
prlndial cocktail is rapidly taking the
place of the punch that few years
ago served the same purpose
No exception could possibly be taken
either in the score of niggardliness or
ostentation 20 dinner where the entire
wine list consisted merely of a sher-
~. u cIaret and a champagne. This
last might be extended at either end
without offending good taste, but il
would be enough by itself
The Serving of Sherry.
First as to sherry. IL is the wine to
serve either wiJA SOUP or fish. Chablis
inay take lis place. but the latter is a
good wine with oysters or bivalves Of
Rny sort.
Champagne comes with the entree or
any time before the game and may be
continued uD 90 she dessert But claret
or burgundy is the proper wine with the
roast. and &c is the only wine that many
people want with a dinner However,
shat is a matter OF personal taste and
there is no objection 10 turning down a
glass when any OF the wines are served.
There Is one other point TO be re-
memhered and that is If there Is any
particular wine of which the host or
hostess is particularly proud and which
they want the guests 10 enjoy and ap-
ureciate. like an especially fine MADEIRA,
"a c-aret OF a Burgundy. Ii should Doc
~seTved ahead of the champagne so as
To GET tile ful effect OF the vintage
ahead of the sparkling wine which has
"a particularly lingering effect ana dead
ems the appreciation of any still wine
which may be served after g.
Cocktails Already Mixed.
Fer dinuea before which cocktails
ale to ne served. 1t IS q very safe plan
Tor the average hOusekeeper 10 rely on
the bottled variety unless she happens
10 bc a skilled mixologist ana Has
something particular in the cocktail line
which she wants 10 show her guests
There are several excellent brands OF
bottled cocktails. but one thing 10 re-
member is that the life OF a cocktail
tae twist OF a lemon over The glass.
- good bottled cocktail with a twist or
mon peel over it is as good. if not
better gHan anything one is apt to make
at home or ever. get over u bar. An inch
length of peel frOm fresh lemon
twisted In the fingers, rind side down,
just after the cocktail IS poured out.
sends q thin alm OF oil dancing over
The surface OF the drink ard MAKES the
cocktail what ID really it.
A very effective doctoring Of a cock
tail, especially Y hen Il is 70 be served
10 ladies before dinner. is TO put a single
drop OF orange lemon, or creme Yvette
int0 the glass before the cocktail itself
s. poured in. If there is more than "a
crop. throw ont the surplus, and what
sticks 10 the glass Will he au abundance
for naNoFing purposes. All one wants
1U this case is the bare Od0r
Chablis With Oysters.
II one wishes to serve chablis with
ihe oysters, it is most satisfactory
wine. but for a luncheon. one of the
most effective preliminary dishes or
glasses. whichever one wishes to call it.
1s a mixture OF fruit. sliced orange,
pineapple. selected grapes. and the Ike.
just covered over in a fruit glass with
some rich punch, and tho whole set in a
large glass Of crushed ice After this