Morrison Wood


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Red Table Wines

These are usually dry, and accompany main-course dishes. There are two types, Burgundy and claret, and they both rarely exceed an alcoholic content of 12 per cent. They should be served at room temperature, or slightly below. It is often a good idea to draw the cork from the bottle about one half hour before serving, to allow the wine a chance to breathe.

Burgundy-type table wines should be completely dry, full-bodied, rich in flavor and aroma, and deep red in color.

Claret-type table wines should be completely dry, light- or medium-bodied, with a fruity taste and aroma.

Rather a newcomer in America is a third type of red wine called Rosé. This is literally a rose-colored wine, with a delicate grape sweetness without being sweet. It is light-bodied, fragrant, and fruity, and goes pleasantly with any food with which wine can be drunk. It should be served chilled.

From More Recipes with A Jug of Wine by Morrison Wood, 1956.




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