The order of taking wine at dinner has not been sufficiently observed in
this country. "There is," as the immortal bard beautifully expresses it,
"a reason in roasting eggs;" and if there is a _rationale_ of
eating, why should there not be a system of drinking? The red wines
should _always_ precede the white, except in the case of a French
dinner, when the oysters should have a libation of Chablis, or Sauterne.
I do not approve of white Hermitage with oysters. The Burgundies should
follow--the purple Chambertin or odorous Romanee. A single glass of
Champagne or Hock, or any other white wine, may then intervene between
the Cote Rotie and Hermitage; and last, not least in our dear love,
should come the cool and sweet-scented Claret. With the creams and the
ices should come the Malaga, Rivesaltes, or Grenache; nor with these
will Sherry or Madeira harmonize ill. Last of all, should Champagne boil
up in argent foam, and be sanctified by an offering of Tokay, poured
from a glass so small, that you might fancy it formed of diamond.
_Literary Pocket-Book._
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