19th C. French Wine Service Etiquette

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. 

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