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The New Zealand Railways Magazine, Volume 11, Issue 12 (March 1, 1937)



With the fish course one may serve any of several wines.

Rhine Wines.—Always serve chilled.

White Moselle Wines.—Delicate fruity flavour frequently acidulous without being sour.

Sauternes.—Haute Sauterne is sweeter than Sauterne. It is delicate in flavour, golden in colour.

White Burgundy.—Should be served cold and may be iced in a refrigerator or cooler.