THE SERVICE OF WINES
Cosmopolite Louisiana is undoubtedly the wine drinking section of the Union, and a word as to the manner of serving the wines which play no small part in the discussion of “La Cuisine Creole,” will not be out of place.
The inherited French taste of the greater portion of the population, and the education by contact of the American element, makes claret the universal table wine. The climate, too, renders this wine particularly palatable, and during the long heated term it is seldom absent from the table of even the most economical. At the restaurant it is the exception to see a person dining without a bottle of vin ordinaire, while for breakfast, during hot weather, white wines of the lighter kinds are much used.
As to the manner of serving wines at dinner the following menu will convey the most adequate idea:
| With | Soup, | Sherry | |
| “ | Fish, | White Wine | |
| “ | Entrees, | } | Claret, vin Ordinaire |
| “ | Entremets, | ||
| “ | Roast, | } | Champagne |
| “ | Salad, | ||
| “ | Dessert, | Fine Claret or Burgundy | |
| “ | Cafe Noir, | Cognac | |
At large dinners in New Orleans a great deal of wine is served, and you will be expected to drink with your raw oysters, a light white wine; with soup and hors d’œuvre, sherry or Madeira; with fish and entrees, a heavy white wine; with releves and entremets, a good claret followed by a Ponche Romaine, which is the turning point of the feast, or rest; after which will be served with the roast, champagne; game and salad, fine claret or burgundy, and with dessert cafe noir and liqueurs.
The most acceptable distribution of wines at a plain dinner—which we think should never be over five, or six courses at most—is given below. It is one which has the endorsement of the best authorities:
| With | Oysters, | White Wine | |
| “ | Soup, | Sherry or Madeira | |
| “ | Fish, | Heavy White Wine (not absolutely necessary) | |
| “ | Entrees, | Champagne | |
| “ | Salad, | } | Fine Claret |
| “ | Roast or Game, | ||
with the usual after-dinner wines as preferred.
GRAND BRULE A LA BOULANGER