The good book [The Good Housekeeping Cookbook (c)'63] really has some stellar ideas when it comes to wining and dining. Did you know that -
- Wine adds a decided zest to cooking?
- Wine adds the master touch, the "French atmosphere" to many desserts, especially cut-up fruit?
- Soups such as oxtail, lentil, etc. taste better if dry or medium sherry is added?
- Wine is as easy to serve correctly as tea or coffee?
- It's perfectly correct to serve any wine any time you wish? [to which I absolutely concur!]
Can you imagine the test kitchen getting tipsy deciding which vino is worthy of the coveted Good Housekeeping Seal of Approval? Undoubtly, slim cigarettes were being smoked in tandem, and some Esquivel was spinning on the record player.
In lieu of a recipe, I offer up GH's parings for your "more formal" holiday feasts - so you can swill in style:
With oysters: Chablis or champagne
With soup: pale sherry or dry Maderia
With fish: champagne or dry white table wines
With entrees: claret
With roast or game: Burgundy
With sweets: champagne or sweet sauterne
With cheese: port, sweet sherry or Maderia
Or, if you're more like me, you're more likely to uncork some three-buck chuck. Cheers!