Entree.

A light Bordeaux or Claret should be served here.

Claret is the name applied to all the Bordeaux red wines. The light Bordeaux include the Sauternes.

The white wines should always be chilled and may be served, if they are sweet, quite cold.

The clarets should always be served at the temperature of the room. Never artifically warm the bottle. If the bottle is brought up too late to acquire the correct temperature—warm the wine by holding the hands around the bowl of the glass after pouring.