As previously stated, a rule-of-thumb with respect to the drinking of wine is not entirely practical. There has evolved, however, a standard formula for wine service with meals which may be followed with assurance that it is at least conventional and "stylish." It probably represents, also, insurance against combinations that might result in an upset stomach.

The Wine - Course Dinner

Hors d'ceuvres--Sherry, Dry.

Sea Food--Chablis or Moselle, Dry. '"(Champagne is considered "ultra" with this course in certain high social circles in the United States, but it is not sanctioned by seasoned epicures.)

Soup--Sherry, Dry. (Omit if wine has been served with hors d'ceuvres.)

Fish--Dry Sauterne, Moselle, or Rhine.

Entree--Bordeaux, Red.

Roast--Medoc, Red.

Dessert--Champagne.

Coffee--Cordial or Brandy.

Temperatures For Serving Wine

Temperature is important. Wines too cool or too warm lose their best taste.

Do not mix ice with any wine.

Red wines are best at a temperature of 65 degrees.

White wines, excepting champagne, are best at 45-50 degrees.

Champagne and other sparkling wines should be chilled in a bucket of chopped ice for 20 to 30 minutes before serving. Do not immerse the neck of the bottle. Sparkling wines deteriorate if they are cooled and not used. Avoid double cooling.

The store of wines should be kept, bottles on sides, in a cool cellar.