La Cuisine Creole

page 244

CHEFS D'OEUVRE

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,
      " Entremets,. . . . .Claret, vin Ordinaire
      " Roast
      " Salad,. . . . .Champagne
      " Dessert,. . . . .Fine Claret or Bungundy
      " Cafe Noir,. . . . .Cognac

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