OUTSIDE THE EIGHTEENTH AMENDMENT
From the alcoholic beverages of the chafing-dish supper to those of
the dinner is a natural transition. At the formal dinner wines often
accompany the courses and, as already mentioned, liqueurs and cordials
supply the final liquid note after the coffee. The theory of alcoholic
beverages at the formal dinner is a simple one. Certain fixed and
definite rules obtain and are generally observed. Three wines may be
served, though the best social form prefers one or two.
SHERRY OR MADEIRA
Sherry or Madeira may accompany the soup course. They should be poured
_after_ the soup has been placed, and served from a decanter. In
general wine should always be poured slowly, and glasses should be
filled only two-thirds. The etiquette is for the waitress to pour a
little wine into the host's glass, then filling the glasses beginning
at the host's right. Sherry should always be served cold, at a
temperature of 40° Fahrenheit; the Madeira may be served at a
temperature of 65° F., or that of the room.
SAUTERNE OR RHINE WINE
Sauterne or Rhine Wine go with the fish course. They are poured, like
the Claret, at the end of the preceding course, before the next course
comes on. They (like Sparkling Burgundy and Champagne) are served from
the bottle, and the bottle should be held in a folded napkin or bottle
holder. The mean average temperature of Sauterne should be 50° F. Some
prefer it decidedly cold (chilled in the icebox), others only slightly
cold. Rhine Wine should always be cold: 40° F.
CLARET
Claret is the wine for the entree and, as a rule, is served from a
claret pitcher. Being a light wine, it may be served _with_ the
Champagne and _instead_ of it to those who do not prefer the Mumm.
Claret should be poured at the end of the course _immediately_
before the one with which it is served. The room temperature or one of
65° F. is the proper one for Claret.
CHAMPAGNE, BURGUNDY OR PORT
These wines are served with the meat courses. In order that Champagne
or Sparkling Burgundy may come on the table at the proper temperature
(Champagne 35° and Burgundy 70° F.) it must be ice-packed for several
hours before serving. Care must be taken, however, that it does not
frappe when, if required at short notice, it is salt-and-ice packed
half an hour before serving. Sweet Champagne, on the other hand, is
improved in flavor if slightly frappeed. It should always be served
very cold. Like Sauterne, Champagne and Burgundy are served from the
bottle. In serving them the wire should be cut, and the cork carefully
_worked_ out of the bottle by pressing it up with the thumbs. It
is wise to work out the cork _under the edge of the table_, since
it is sometimes projected with much power. The temperature for Port is
55° F.
CORDIALS AND LIQUEURS
Cordial glasses holding a small quantity are used for serving these
sweet, aromatic beverages. Cordials are served plain, with crushed ice
or with cream. In serving Creme de Menthe the straw is unusual in
private home service, though customary in some hotels. Creme de Menthe
glasses should be filled two-thirds full with fine crushed ice, then a
little of the cordial poured over it. Chartreuse (green or yellow),
Benedictine, Grenadine, Apricot Brandy, Curacoa, and Dantzig Eau de Vie
arc usually served without additions or ice. Benedictine or Creme de
Cacoa, however, may be served with a dash of plain or whipped cream.
The exceedingly sweet Creme Yvette should be served with cracked ice,
like Creme de Menthe. Noyau, Kirschwasser, Maraschino and Grenadine may
be served as cordials, or reserved for the flavoring of puddings, ices
and sauces.