Book section
Instructions for the service of wines
SECOND-COURSE WINES
Red Wines
- Pommard.
- Volnay.
- Nuits.
- Richebourg.
- Clos-Vougeot.
- Romanee-Conti.
- Chambertin.
- Saint Georges .
- Pouilly.
- Meursault.
- Saint Perray .
- Rhenish wines (red) .
- Ermitage.
- Hermitage.
- Tavel.
- Roussillon.
- Chateau neuf du Pape.
- Cote-rotie.
- Jurancon.
- Monte-Fiascone.
- Monte-Pulciano.
- Vino di Pasta.
White Wines
- Vin de Grave.
- Sauterne.
- Barsac.
- Langon
- AI petillant.
- Carbonnieux.
- Champagnes.
Red Champagnes
- Bouzy.
- Versy.
- Volnay mousseux.
- Veuve Cliquot.
- Champagne.
- Sillery.
- Sparkling Moselle.
Dessert Wines
- Muscat-Frontignan.
- Muscat-Lunei.
- Muscat-Rivesalte.
- Grenache.
- Vin de paille.
- Malaga.
- Rota.
- Alicante.
- Madeira.
- Malmsey Madeira.
- Syracuse.
- Tokay.
- Constance.
- Carcavallos.
- Picoli.
- Schiras.
A question of the highest importance, but into which I may but briefly enter, is to determine to which of all these wines a decided preference should be given, both with regard to taste, and also in respect to their influence on the health of different temperaments. It is easier to settle the latter part of the question than the former, inasmuch as it is difficult, not to say impossible, ...
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/service/wine03.html- Legacy revision
8531e8373e9b- Source checksum
97dc5ada9cf949b17ffa30dd596c904aeb465539008bbba8e5374d4c269ff942- Legacy text checksum
b4a41be4ca58a051ced43447e52704cf05740f167fb6f92cb7457fc88617a863
Cite this page
Instructions for the service of wines. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/service/wine03.html