Most wines are known by the name of the district from which they come. However, domestic wines of the same bouquet and characteristics as foreign wines are given the more commonly known names, such as Port, Sherry, Champagne, etc.

Always store wine bottles on their sides to keep the corks moist and prevent air from coming in.

Sediment is found on the under-side of bottles of wine.

It is recommended that bottles be stood up twelve hours before serving so that the sediment may fall to the bottom.

Always sip a wine, never gulp it.

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Do not fill a wine-glass more than three-quarters full.

Its bouquet cannot be enjoyed if the glass is too full. The best effect is obtained by swirling the wine in the glass and that cannot be done when the glass is full.

Always pour the wine with the palm of the hand downward, never reversed with the palm upward. To do so would be considered an affront by those who know.

Wines are ruined by careless handling, incorrect temperature or unsuitable food.

Champagne.—Champagne is appropriate for all courses of a dinner and may be served at any time during the meal.

Sparkling Burgundy is appropriate whenever Champagne is.

Luncheon.

When ordering wine with a luncheon, it is always safe to order a White Sauterne or a White Burgundy.

Before Dinner.

It has almost become the custom to serve cocktails at any and all occasions. Before a wine dinner the best aperitif is Sherry and bitters.

Those who wish to serve cocktails should serve dry cocktails. A sweet cocktail is not a proper aperitif. Cocktails should be served immediately before dinner, say five minutes.

Soup.

With the soup should be served dry Sherry or Madeira. Sherry is unique as an appetizer; its flavour is not prejudiced by smoking, and it differs from other wines in that it does not deteriorate once the bottle is opened. Sherry should be served cold or even slightly chilled.

Fish.

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.

Entree.

A light Bordeaux or Claret should be served here.

Claret is the name applied to all the Bordeaux red wines. The light Bordeaux include the Sauternes.

The white wines should always be chilled and may be served, if they are sweet, quite cold.

The clarets should always be served at the temperature of the room. Never artifically warm the bottle. If the bottle is brought up too late to acquire the correct temperature—warm the wine by holding the hands around the bowl of the glass after pouring.

Roast.

Claret or Red Burgundy should be served with the roast.

Game.

With games, serve Vintage Champagne.

Pastry.

Rich Madeira should be served with pastries.

Cheese.

With the cheese, serve Port Wine. Never smoke when drinking Port Wine,. It spoils the taste of the wine.

Fruit.

With fruit, serve a Tokay or Malaga. Both should be consumed like a liqueur.

Coffee.

With the coffee, there is a wide choice of proper drinks:—

Cognac.—A brandy, distilled from the wines of Central Western-France.

Benedictine.—A liqueur made on a cognac base.

Cordials.—Maraschino, Cointreau, Curacao, Creme de Menthe and other such drinks should be served in small, bell-shaped glasses.

Old Tawny Port.—May also be served with the coffee. It is blended Port Wine, lighter in body and colour than Vintage Wines.