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Gwalchmai the son of Gwyar, and Riogonedd the son of the king of Ireland, and Ondyaw the son of the duke of Burgandy, Gwilim the son of the ruler of the Franks, Howel the son of Emyr of Brittany, Elivry, and Nawkyrd, Gwynn the son of Tringad, Goreu the son of Custennin, Gweir Gwrhyd Vawr, Garannaw the son of Golithmer, Peredur the son of Evrawc, Gwynnllogell, Gwyr a judge in the Court of Arthur, Dyvyr the son of Alun of Dyved, Gwrei Gwalstawd Ieithoedd, Bedwyr the son of Bedrawd, Hadwry the son of Gwryon, Kai the son of Kynyr, Odyar the Frank, the Steward of Arthur's Court, and Edeyrn the son of Nudd.
With hor d'ourves serve vermouth, sherry, marsala or madeira wine. With soup and fish serve white wines, such as Rhein wine, sauterne or white burgundy. With entrees serve clarets or other red wines, such as Swiss, Bordeaux, Hungarian or Italian wines. Burgandy may also be served at any of the later courses. With roasts serve champagne or any of the sparkling wines.
Chateau Filhot: Of rich color and good flavor. Chateau Latour Blanche: A white sauterne of exquisite bouquet. Haut Sauterne: Soft and mild. Of good flavor. Vin de Graves: Good and Strong. Good aroma and flavor. Vintage years have much to do with the quality of wines. The best vintage years are as follows: Champagnes: 1892. Rhein and Moselle: 1893. Burgandy: 1892, 1899 and 1904.
So popular was the cause of Urban, so weighty was his influence, that the council which he summoned at Placentia was composed of two hundred bishops of Italy, France, Burgandy, Swabia, and Bavaria.
Chambertin: A sound, delicate wine with a flavor resembling raspberry. Clos de Vogeot: Similar to chambertin, and often called the king of burgandy. Romanee: A very rare and costly wine of rich, ruby color, with a delicate bouquet. Clarets are valued for their flavor and for their tonic properties. Some of the best are: Chateau Grille: A desert wine of good flavor and fine aroma.
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