The Service of Wines

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About
Cosmopolite Louisiana is undoubtedly the wine drinking section of the Union, and a word as to the manner of serving the wines which play no small part in the discussion of "La Cuisine Creole," will not be out of place.

The inherited French taste of the greater portion of the population, and the education by contact of the American element, makes claret the universal table wine. The climate, too, renders this wine particularly palatable, and during the long heated term it is seldom absent from the table of even the most economical. At the restaurant it is the exception to see a person dining without a bottle of vin ordinaire, while for breakfast, during hot weather, white wines of the lighter kinds are much used.