My favourite menu with wine is one from 1926 described by the Cyril
Ray in "In A Glass Lightly", though he sources it from the book "The
Wines of Bordeaux" by Professor J.-R. Roger. It is "a meal which was
considered quite perfect and is still quoted as a model of its kind."

Menu

Consomme en tasse
Langouste a la Sevigne
Aiguilletes de Canetons a l'orange
Filet froid a la facon de Perigord
Asperges nouvelles
Salade de saison
Parfait Trianon

Wines

Chateau Filhot 1904
Chateau d'Yquem 1914
Chateau d'Yquem 1921
Chateau d'Yquem 1869


As you can guess it was the Sauternais being *very* parochial. The
meal was served att Chateau d'Yquem.

James
James Dempster

You know you've had a good night
when you wake up
and someone's outlining you in chalk.