It is generally admitted by reel gourmets, that red. wines should precede the introduction of white wines, —those recommended as proper accompaniments to oysters and fish excepted. The custom most in vogue at the best tables in London and Paris is, to commence by introducing, simultaneously with the entrees, any of the following Burgundy wines: —Avallon, Coulanges, Tonnerre, Vermanton, Irancy, Mercurey, Chassagne, and, generally, all those wines known under the specific names of Macon and Auxerre: these maybe varied or replaced by other wines, denominated Saint Denis, Saint Ay, and Beaugency: these again lead to the further libations of Beaune, Pommard, Volnay Richebourg, Chambertin, Saint Georges, Romanee.
With the second course, roasts and dressed vegetables, and savoury entremets, honour your guests by graciously ushering to their notice sparkling Champagne and Moselle, the deliciously perfumed Cumieres, the brilliant Sillery, the glorious Hermitage, Cote-rotie, and Chateau-Grille.
With the service of the entremets de douceur —or, as we have it, the sweets —let iced-creaming, sparkling Champagne or Moselle be handed round; but far superior to them, I would recommend a trial of Ai petillant, Arbois, Condrieux, Rivesaltes, Malaga, Frontignan, Grenache, Malmsey Madeira, and East India Sherry.
So little wine is drunk at dessert in this country, that it would be superfluous to enter into particulars about the service further than to refer the reader to the list of wines appropriated to this part of a dinner. And what shall be paid with respect to the class of wines best adapted to make their appearance on the table after dinner? Why simply this; if you have done reasonable honour to some of the good things which I will suppose your table to have been supplied with, pray let the wine alone for the present, and order up the coffee —hot, strong, and bright! Let it be made with pure —picked overland Mocha, —fresh roasted pale —coarsely ground, —and pray do forbid your housekeeper to clarify it with ...