September 28, 2007, Newsletter Issue #95: Wine Glasses On The Dinner Table
Tip of the Week
If there is champagne with the appetizer, use a champagne flute. A smaller type white wine glass comes in handy for the white Zinfandel served with the soup. A large white wine glass is for the Chardonnay served with the fish course and the following pasta course. A large red wine glass suits the Merlot with the medallions of venison main course.
During the dinner service as a guest finishes his course and the wine served with it, this glass gets removed from the table. By the time the guest gets to his dessert all plates, silverware and glasses (if empty) should be removed and only the dessert spoon and fork and the dessert wine glass left on the table.
helmut schonwalder 12-14-2002
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