Instructions for the service of wines

... time. In winter, the decanters should be either dipped in warm water or else placed near the fire, to warm them, for about ten minutes previously to their being used. In summer, use the decanters without warming them, as the genial warmth of the atmosphere will be all-sufficient, not only to prevent chilling the wines, but to develop their fragrant bouquet. Moreover, let these, and all delicate wines, be brought into the dining-room as late as may be consistent with convenience.

And now, as regards the order in which wines should be served during dinner:—I would recommend all bon vivants desirous of testing and thoroughly enjoying a variety of wines, to bear in mind that they should be drunk in the following order: viz.—

When it happens that oysters preface the dinner, a glass of Chablis or Sauterne is their most proper accompaniment: genuine old Madeira, or East India Sherry, or Amontillado, proves a welcome stomachic after soup of any kind,—not excepting turtle,—after eating which, as you value your health, avoid all kinds of punch—especially Roman punch. During the service of fish, cause any of the following to be handed round to your guests: —Amontillado, Hock, Tisane Champagne, Pouilly, Meursault, Sauterne, Arbois, vin de Grave, Montrachet, Chateau-Grille, Barsac, and generally all kinds of dry white wines.

With the entrees, any of the following wines may be introduced: viz.—


  • Saint Julien.
  • Leoville.
  • Laroze.
  • Haut-Brion.
  • Chateau-Lafitte.
  • Chateau-Margaux.
  • Mouton-Lafitte.
  • Latour.
  • Medoc.
  • Saint Emillion.
  • Saint Estephe.


  • Macon.
  • Moulin-a-vent.
  • Thorins.
  • Beaune.
  • Chassagne.
  • Pale and brown Sherries.
  • Amontillado.
  • Bucellas.
  • Marcinillo.