“Modern diners have practically dispensed with the old custom of serving a different wine with each course. To-day the fashion varies. In some houses it is customary to serve a glass of dry sherry with the soup and to follow it with either white or red wine.
Strictly speaking, white wine should accompany white meat (this includes poultry) and red wine, red meat, although in
The above extract comes out of The Royal Hostess, South Africa’s Own Cook book, published in 1953. Fifty-six years on, I think we can say that food and wine have evolved, although the bit about ice in the wine is still very much a South African habit. I have close friends who routinely add their beloved ice, irrespective of time of day. Would I dare speak out about it? No, friendship is worth more than a couple of blocks of ice.