The variety of wines to be served with a dinner depends largely on the rest of the menu.
BEFORE a stag dinner of any kind, it is generally customary to serve either a cocktail, or a glass of sherry with a dash of bitters in it. When ladies are present this is generally dispensed with.
3For a small dinner of four or five courses, it is generally good form to serve sherry with the soup and fish, followed by a Sauterne, hock, or Rhine wine, and nothing further.
It very elaborate feasts the number of wines introduced is almost unlimited; but the following list is believed to contain the essential features:
FHITH soup, sherry; with fish, white wine; with meats, Burgundy and Roman or kirsch punch; with roast meats or poultry, champagne; with entries, champagne; with game and salads, champagne, or particularly rich claret or Burgundy; with dessert and coffee, a little burnt brandy is the most correct liquor, although any kind of cordial is largely served. The chief principle to be followed is that the choicer and heavier wines should follow the lighter ones.
From the Book The Cocktail Book. A Sideboard Manual for Gentlemen by L. C. Page & Company, USA, 1925.