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Updated: May 18, 2025
He had ordered lunch: Four dozen oysters, woodcock, artichokes, giardinetto. Wines: Chablis, Chateau Lafitte, Grand Vin Mumm, etc. "Wonderful victory!" said he, taking my hand. "Écrasant defeat of the contremine! Sir, Napoleon has capitulated before King William; I capitulate before you. You know more of the psychology of the Money Market than I!"
Claret is the wine for the entree and, as a rule, is served from a claret pitcher. Being a light wine, it may be served with the Champagne and instead of it to those who do not prefer the Mumm. Claret should be poured at the end of the course immediately before the one with which it is served. The room temperature or one of 65o F. is the proper one for Claret.
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