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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.
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