Guide to Formal Wine Service

GUIDE TO FORMAL WINE SERVICE
Food	*Kind of Wine*	*How to Serve*
`Apéritif` When wine is served alone as an appetizer	Champagne or American sparkling wines Dubonnet or Byrrh Sherry (dry), or Vermouth	Chilled 35º- 40º F. Chilled 40 º-50º F.
`Appetizers` Canapés, hors d´oeuvres	Dry white wines such as: Dry Sherry Chablis (white Burgundy) Graves (white Bordeau) Rhine or Moselle Champagne or sparkling American Wines	All chilled 40 º-50º F. Chilled 35º- 40º F.
`Soups`	Dry Sherry (with clear soups) Other dry white wines such as: dry Sauternes, dry Madeira, Moselle, Rhine, Chablis Champagne or sparkling American Wines	Chilled 35º- 40º F. or room temperature (70º F.) All chilled 50 º-60º F. Chilled 35º- 40º F.
`Fish or Seafood`	Any white table wines such as: Rhine, Moselle, Chablis, Graves or dry Sauternes Dry Champagne or sparkling American wines	All chilled 50 º-60º F. Chilled 35º- 40º F.
`Poultry or other white meat`	Any dry white table wine as suggested for fish or seafood Dry Champagne or sparkling American wines	All chilled 45 º-50º F. Chilled 35º- 40º F.
`Wild fowl, game meat`	Red table wines such as: red Burgundy, Claret, Chianti, Zinfindel	All at cellar 55 º-60º F. or at room temperature (70º F.)
`Red Meat`	Red table wines such as suggested for Wild Fowl, Zinfandel, and dry native American red wines Sparkling Burgundy	All at cellar 55 º-60º F. or room temperature (70º F.) Chilled 35º- 40º F.
`Cheese`	Red table wines such as: Claret, Burgundy, moderately dry Sherry, Madeira, or Port	All at room temperature (70º F.)
`Dessert`	Sweet wines such as: Marsala, Madeira, Sherry and Port Sweet Sauternes Sweet Champagne or sweet sparkling American wines	All at room temperature (70º F.) Chilled 50º F. Chilled 35º- 40º F.
`Coffee`	Fine old Port, Madeira, or Sherry. Recommended instead of wines however are brandy and liqueurs	All at room temperature (70º F.)

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