With hor d'ourves serve vermouth, sherry, marsala or madeira wine.
With soup and fish serve white wines, such as Rhein wine, sauterne or white burgundy.
With entrees serve clarets or other red wines, such as Swiss, Bordeaux,
Hungarian or Italian wines.
Burgandy may also be served at any of the later courses.
With roasts serve champagne or any of the sparkling wines.
With coffee serve kirch, French brandy or fine champagne.
After coffee serve a liqueur. Never serve more than one glass of any liqueur.
The following wines may be considered the best types:
Amontillado, Montilo and Olorosa sherries.
Austrian burgundy is one of the finest wines, possessing rich flavor and fine perfume.