Cocktails and Wines

This is part of a series I've been wanting to do for a long time so I am excited I am able to have Eugene do this for my blog.  It is about etiquette as was appropriate in the Victorian Era (1837–1901).  During that time, culturally there was a transition away from the rationalism of the Georgian period and toward romanticism and mysticism with regard to religion, social values, and the arts. The era is popularly associated with the values of social restraint. What?  Social restraint? What's that?!?  So we move on....thank you for reading. 

Love, George

Cocktails

If cocktails are to be served at your party there should be two or three varieties offered by the butler. The butler should indicate what type of cocktails are being offered, such as Martini's, old fashioned, and etc. For the guests that prefer non-alcoholic beverages there must be glasses that serve something other than liquor. If the dinner is delayed by the necessity of waiting for guests who are late then only one cocktail need be served. All formal dinners should start as nearly as possible at the hour stated on the invitation. 

Wines

Sherry. This wine should always be put into a decanter and served at room temperature. During the dinner the Sherry is served with the soup. It could also be served during lunch or supper. Many years ago it was offered with biscuits or cakes to guests arriving  from a trip or about to depart to one. Nowadays Sherry is offered with cocktails as an alternate.


White wine. Dry white wine is served with fish or with an entree. Chilled Chablis should be served with oysters.


Claret. At a regular and simple dinner party, Claret is served with meat. During the dinner either the Claret or white wine may be drunk from the beginning of the meal to its close. The Claret should be stored at room temperature. 


Burgundy. Burgundy goes hand in hand with duck and red meats. Both the Claret and Burgundy should be at room temperature or a degree warmer rather than colder if the vintage is very fine. 


Champagne. This beverage is above all at a formal dinner party and has many exigencies. When other wines are included, it is served with the meat course. When it is the only wine, it is served at the start of the first course. The proper temperature depends upon its quality. Champagne that is not of especially fine vintage is stored in the refrigerator for a day and then chilled further by being inside a cooler with very little sale as well as ice and occasionally, holding the bottle by the neck, turning it back and forth a few times. On the other hand, an bottle of vintage Champagne is packed in ice without salt. In order to serve Champagne properly, it must be poured into a thin glass. If poured into a thick glass the temperature will be raised ruining a possible great Champagne.

Posted by Eugene Vodovoz at 24 October 2011, 10:27 AM
Categories: Etiquette
 
Trackbacks
Trackback specific URL for this post
  • Trackbacks are closed for this post.
Comments
  • No comments exist for this post.
Leave a comment

Comments are closed.