The Waterbury Democrat., 1933-10-31

and-dOing hostess has got 20 gee
in step and really KNOW HER
WINES.
BY NEA Service
New York--Incidental to their
ideas about personal liberties.
which are about to be newly at
firmed by repeal Of the eighteenth
amendment, It begins to look IS
though Americans will be just an
independent in the matter of how
they're going to do their drinking.
For example, some OF New
York's famous chefs deplore but
do not deny the facts that much Of
the fol-de-rol of older and more
ceremonious days IL out. No more
eight and nine-course dinners,
when four or five will better help
q lady keep her figure. No longer
six or seven kinds Of wine, when
three or four will satisfy the PAL
ate and even the conventions.
But the epicures do believe that
Americans will want to be inform
ed, or reminded, OF some OF the
rudimentary rules Of the game.
Such as serving O light white wine
with the fish, for instance, or a
heavy Burgundy with the roast.
Essential principles like that are
backed by centuries OF 1efsurely
experimentation.
ORDER is IMPORTANT
Then, too, they are based on ex-
actly the same idea that governs
our sequence of courses. We start
q meal with the lighter and more
delicate items, such as melon.
soup, and perhaps a light entree.
Then the chicken, steak or roast;
next the salad; finally the dessert
and coffee-all building up to o
sort of climax Of flavor.
And so with wines, say those
who know about such things. A
light, thin, dry wine should &C.
company the more delicate FIRST
course, O medium one next. a
fruity red one with the red meat,
q sweet one and Champagne with
the dessert.
To start at the beginning, there
Is the matter of cocktails. Ameri-
cans always have liked cocktails
and there is no reason to believe
that the disapproval Of visiting
gourmets Is going to keep them
from liking them. But they do
beg-these opponents of what they
like to call gracious living" -
that not more than one round of
cocktails will be served as an APP
petizer before any dinner that's
worth tho eating. And make It
very dry; sweet one will spoil
tho appetite and appreciation Of
food as effectively as a lot of can
az.
PORT VS.. COCKTAIL
Port wine Is an excellent appe-
tizer instead of cocktails, says
Scotto of the Pierre. And he adds
that 1t Is sometimes served late In
the evening. long after the after
liqueurs have been drunk,
but never with a meal. Oscar of
the Waldorf, however. declares
that Port Is correct with the cheese
course served just before the cof-
fee. Apparently 1t Is a matter Of
taste. Charles Pierre himself ia
vors sherry as an appetizer, and
says 1t may accompany the soup
course providing the soup isn't
creamy.
Any light, dry Bordeaux wine
Is correct choice with q fish
course. Chablis Is a favorite. II
some woman diner insists on n
sweeter wine, Barsac Is recon-
mended. or the dryest of the gen.
erally-sweet Sauternes. Light red
wine, another bordeaux, goes with
the entrce. And heavy Bor-
deaux or q Burgundy, with the
meat and vegetable course. If
there is a subsequent salad course,
the vinegar in the dressing Is not
likely to go well with a heavy.
sweet wine. but that again Is a
matter of taste. The best rule Is
never to serve q light wine after q
heavier one.
END OF A PERFECT MEAL
Have Sauterne or some other
sweet wine with the dessert. With
the coffee, brandy. After the cof-
fee, a liqueuer. Here you have an
extensive and expensive hst from
which to choose. sChartreuse, Ben.
edictine, Creme de Menthe, and
Creme de Cacoa are we'll liked
Creme de Mcnthe should be serv-
ed frappe. Creme de Cacoa is the
only liqueuer served with cream
Fill the cordial glass about three.
quarters full, then pour q thick
layer of cream gently on the In.
side OF the glass SO that 1t rests
on but does not mix with the
liqueuer.
Champagne should be served
cold. but remember that 1t loses
flavor II 1t is too cold. All still
wines should be served at room
temperature, so It Is q good idea
to bring in the bottles of wine and
leave them on the buffet several
hours before dinner time. Under
no circumstances should ice ever
be put into wine or Champagne.
FOR ONE.WINE MEALS
Champagne Is so adaptable that
II may be served with almost any.
thing, or right straight through O
meal. Champagne comes in vary.
ing degrees OF sweetness or dry.
ness, but the choice Is entirely O
matter of personal preference
There also are several still wines
which may, in perfectly good taste
be served throughout the meal. II
isn't so formal, OF course, but 1t II
a lot more convenient and econom.
ical. In general, such wine
should be light and rather dry
Rhine, Moselle and Bordeaux are
recommended.
II the household boasts a but.
Ter, he serves the wine at dinner
party. If there is no servant, the
host serves It, and pours before
each course Is served. A fine old
custom when the host pours Is fol
him to put a little wine into his
own glass before he serves the
guests. When the last Of the
guests glasses is filled, he finishes
filling his own.
POUR WITH CARE
II the wine is very old, or Of
one Of the cheaper grades, 1t ii
likely to contain some sediment ir
the bottom and should be poured
carefully so the sediment is moi
disturbed. There is nothing es.
pecially Objectionable in this mat.
ter though. II 1t does become stir.
red up; It Is nothing but the col
oring matter in the wine.
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