With oysters, serve sauterries slightly cold in the bottle, decanter, or glass pitcher.

With soups, serve sherry, slightly cold in decanters. With fish, serve Rhine wine, rather cold in bottle.

With entrees, serve claret, slightly cold, in decanters.

With meats and poultry, serve champagne, very cold in the bottle, or from a glass pitcher immediately.

Champagne should be placed on ice several hours before serving.

With game, serve Burgundy, slightly warm, in the bottle or glass pitcher.

With salads, serve Burgundy and champagne. With desserts, serve port wine or Madeira, even temperature, in the bottle.

With coffee, serve cordials and brandies from small decanters, in liqueur-glasses. If you use any of the cremes, fill the glasses with powdered ice before pouring in the cordials.