comes on. They (like Sparkling Burgundy and Champagne) are served from
the bottle, and the bottle should be held in a folded napkin or bottle
holder. The mean average temperature of Sauterne should be 50o F. Some
prefer it decidedly cold (chilled in the icebox), others only slightly
cold. Rhine Wine should always be cold: 40o F.


CLARET

Claret is the wine for the entree and, as a rule, is served from a
claret pitcher. Being a light wine, it may be served _with_ the
Champagne and _instead_ of it to those who do not prefer the Mumm.
Claret should be poured at the end of the course _immediately_
before the one with which it is served. The room temperature or one of
65o F. is the proper one for Claret.


CHAMPAGNE, BURGUNDY OR PORT

These wines are served with the meat courses. In order that Champagne
or Sparkling Burgundy may come on the table at the proper temperature
(Champagne 35o and Burgundy 70o F.) it must be ice-packed for several
hours before serving. Care must be taken, however, that it does not
frappe when, if required at short notice, it is salt-and-ice packed
half an hour before serving. Sweet Champagne, on the other hand, is
improved in flavor if slightly frappeed. It should always be served
very cold. Like Sauterne, Champagne and Burgundy are served from the
bottle. In serving them the wire should be cut, and the cork carefully
_worked_ out of the bottle by pressing it up with the thumbs. It
is wise to work out the cork _under the edge of the table_, since