Label
All
0
Clear all filters

Ground Rules

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Simple dinners with one main course may be served with one wine throughout. Slightly more involved dinners and complicated banquets require a progression of appropriate wines.
For dinners at which several wines are served there are a few guidelines to follow. Avoid, if possible, hard liquors. Precede dinner with a dry champagne, white wine, apéritif, or sherry.
Champagne classifications are: Brut (the driest), Extra Dry, Dry, Sec, and Demi-Sec or Doux (which has seldom been made since the Tsars). The last two are very sweet and usually served with desserts.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title