When and How to serve Wines
- Sauterne slightly cold with oysters.
- Sherry slightly cold with soup.
- Rhine Wine not very cold with fish.
- Claret slightly cold with entrées.
- Champagne very cold with poultry and meats.
- Burgundy a little warm with game.
- Burgundy and Champagne with salads.
- Port Wine or Madeira temperature of wine cellar with desserts.
- Cordials and brandies with coffee.