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| With meat, one serves what is called 'les grands ordinaires': Burgundy or Bordeaux; but Burgundy is preferable. |
The Order of Serving Wines at Dinner —
After the soup, guests are given a glass of Madeira or Marsala.
After the fish and oysters, white wine is served: Chablis, Sauterne, Moselle, etc…
With meat, one serves what is called 'les grands ordinaires': Burgundy or Bordeaux; but Burgundy is preferable. Bordeaux is better for entrées and large roasts; but with roasts, nothing prevents one from serving a Burgundy wine de grand cru, and with vegetables, a fine Bordeaux.
With meat, one serves what is called 'les grands ordinaires': Burgundy or Bordeaux; but Burgundy is preferable. Bordeaux is better for entrées and large roasts; but with roasts, nothing prevents one from serving a Burgundy wine de grand cru, and with vegetables, a fine Bordeaux.
After the vegetables and until dessert, Champagne is served. — From “French Silver Cutlery of the XIXth Century”
Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia
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