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These wines are served with the meat courses. Care must be taken, however, that it does not frappe when, if required at short notice, it is salt-and-ice packed half an hour before serving. Sweet Champagne, on the other hand, is improved in flavor if slightly frappeed. It should always be served very cold. Like Sauterne, Champagne and Burgundy are served from the bottle.
Frappeed or cold desserts are the proper thing, served together with small wafers or cakes. At less formal dinners the sweet dessert may be omitted, and cheese and hard crackers, a fruit salad, or toasted wafers and coffee may be substituted.
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