Ingredients
- one wine will be served
- one should be used before coffee
Directions
_Contributed by Mr. Paul Garrett, Norfolk, Va._
From time immemorial, wine has stood for the pledge of friendship and good fellowship.
To-day, more than ever, the serving of light wines has an established place in social usage.
A glass of wine and a wafer makes the ideal repast for the afternoon gathering of ladies. The informal call, the evening party, the birthday table, the picnic or the lawn party, the wedding and the christening, not to mention the formal dinner--on every occasion sacred to the home where friend greets friend in social intercourse, pure light wines have their recognized place.
In this country this is true to-day more so than ever before, because the American people are just waking up to the fact that here at home are raised the best grapes in the world--grapes that by improved processes are being converted into wines of unquestioned purity and wholesomeness.
“Virginia Dare,” “Pocahontas” and “Minnehaha” are the lightest of wines--clear, pure and with a clean, fresh, natural flavor delightful to the taste. Besides adding zest to the meal, they form an important supply of food for the nerves--food just as important as that which goes to the building up of bone and muscle.
“How to Serve Wine” is a question of greater or less complexity, as the occasion is formal or informal. On an informal occasion, perhaps, only one wine will be served, the taste of the guests, of course, deciding the variety. If they be accustomed to the dry imported wines of Northern Europe, such as Rhine Wine, Moselle, or Sauterne, a bottle of Minnehaha should be served.
If, on the other hand, the guests have no acquired tastes, nothing can excel Virginia Dare or Pocahontas. Being so delicate and fruity in flavor, these wines invariably find enthusiastic devotees in the ladies.
In serving wines for a large formal dinner, there is much variation of ideas. It is a matter of taste rather than of rule. There is, however, a logical sequence that is usually followed:
White wines with oysters (Minnehaha, Sauterne or Moselle).
Yellow wines with soup (Virginia Dare, Sherry or Tokay).
Red wines with roasts and game (Pocahontas, Port, F. F. V. Claret, Burgundy or Hiawatha--a red sparkling wine).
Sweet wines with dessert (Pocahontas, Virginia Dare, Port, Madeira or Southern Sunshine).
After dinner, before coffee, old Ports, Madeiras, Sherries or Champagne.
Champagne any time after soup, although strictly speaking it is an after-dinner wine.
Champagne is the ideal table wine.
When Sherries are used, an old dry quality with nutty flavor is served with oysters, while a richer one should be used before coffee.
If both Claret and Burgundy are desired, serve the Claret with the entrée, Burgundy with the roast.