| Wines |
Foods |
Ideal Serving and Storing
Temperatures |
|
Appetizer Wines
Sherry (dry to sweet)
Vermouth (dry, sweet)
Flavored wines
Special Natural wines |
All Appetizers
canapes, bouillon |
45-50 degrees except:
Sherry - 60-70 degrees
Dry Vermouth (serve over ice) |
| Red
Table Wines Claret
(dry)
Red Burgundy (dry)
Rose (pink, dry to sweet)
Red Chianti (dry)
Vino Rosso (semisweet) |
Hearty Foods
steak, roast game,
roast steak
ham, pork, veal
cheese, egg dishes
spaghetti |
60-70 degrees
Rose - 45-50 degrees |
| White Table
Wines Chateau
Rhine Wine (dry to semisweet)
White Chianti (dry to
semisweet)
Light Muscat (dry to sweet)
White Burgundy (dry)
Chablis (dry)
Sauterne (dry to sweet)
Semillon |
Light Foods chicken,
turkey
lamb, veal
seafood
shellfish |
45-50 degrees
or: refrigerate one
to two hours to chill |
| Dessert Wines
Port (sweet)
Tawny Port (sweet)
Cream or sweet Sherry
Muscatel (sweet) |
All Desserts sweets,
nuts fruit, after coffee |
60-70 degrees |
| Sparkling Wines
Sparkling Burgundy (red, semisweet
to sweet)
Sparkling Muscat (sweet)
Sparkling Rose (dry to
semisweet)
Champagnes (gold or pink),
(Brut-very dry)
(Sec-semidry)
(Demi-Sec)
|
All occasions and foods |
40-45 degrees
or: refrigerate one to two hours to chill |
