| Liqueurs and Cordials
A common characteristic of almost all liqueurs and cordials is their sweetness
Details...
| |
| Beers Vary Greatly in Alcoholic and Sugar Content
Beers vary greatly in alcoholic and sugar content, depending on how they are
Details...
| |
| Serving Beer and Ale
The beer connoisseur, like the wine fancier, never forgets the living quality
Details...
| |
| Vintages
Domestic wines and those produced abroad in similar mild or temperate
Details...
| |
| At Table, Wine is Poured from the Right
After all, you don't suspect your host of serving an inferior soup
Details...
| |
| Serving Wines
Here are a few suggestions to guide the inexperienced host
Details...
| |
| Deal Best with an Established Vintner
We have implied that you will deal best with an established vintner
Details...
| |
| Champagne
Only a few of the comments which apply to still white wines apply also
Details...
| |
| France the Country from Which Good Wines Come.
If you pick up a bottle of French wine at your vintner's, you may be sure that
Details...
| |
| Wine is Never Served with Courses
We should state categorically, however, that wine is never served with courses
Details...
| |
| White and Red Wines
| |
| Sherry and Other Fortified Wines
True sherry—the "sack" so esteemed by Falstaff—comes from a relatively
Details...
| |
| Sherry, in its Drier Manifestations
Sherry, in its drier manifestations, is a pleasant substitute for the more
Details...
| |
