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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - December 2, 1970, Lethbridge, Alberta 18 _ THE LETHBRIDGE HERALD Wednesday, December 2, 1970- Cheese, crackers accompaniment Wine-tasting party educational and fun at Christmas season OALGABY A wine lasting party can be both a happy so- cial event and an .educational one. There is no better way to discover which wines you and your guests like host or which food and wine combination are preferred than to try several of them at a wine tasting. Because the field of wines is so vast some definite classifi- cation is necessary for each tasting: Dry red wines from as many different countries as possible, for instance, or sim- ply red or white table vines. Try a group of sherries or ver- mouths, either dry or sweet. If you offer both, dry and sweet, be sure to have the dry ones tasted first. You might present a dry wliite from three or four different countries to il- lustrate the considerable var- iation in the character of each. Or limit the wines to those of one region and give your guests pads and pencils so they can jot down comments and re- actions. Acquire as many rose wines as you can afford or find. Pre- sent them chilled. Prepare a tasting of Canadian wines. Paced with the many kinds made from old and new varie- ties of grapes adapted to cur soil and climate as well as the PUBLIC 16 GAMES IETHBR1DGE ELKS LODGE ROOM JACKPOT (Upstairs) EVERY THURS.-8 p.m. blended Canadian and Import- ed grape wines, some of which Iiava won international ac- knowledgment of their quality, you will find that your guests give out interesting and very personal opinions. Tlie wine glasses should Iw stemmed and large enough to hold both the wine and its bou- quet. A 6- to 8-ounce glass will do for all wines but if sparkl- ing and crackling wines are served the 5- to frounce saucers or 7- to 8-ounce glasses, are nice to have. You actually do not need many glasses just one for each guest. But do have available a water pitcher or glass carafe filled with wa- ter and a bowl so that your guests can rinse their glasses between wines. No nine is either refreshing or appetizing at over 70 de- grees F. Most reds taste better at 65 degrees F, whites at about 50 degrees F, sparkling, crackling and roses at 40 de- grees F. Red wines should be opened an hour or so before service. This lets them brings out their bouquet. ORDER OF TASTING The order of tasting insofar as is practicable should be from driest to sweetest, from lightest to fullest bodied, from white to red. Most wine price lists have a sugar content code. The number appearing in brackets after each brand in- dicates its approximate degree of sweetness, tlie driest being (0) or Make a notation of the number on each bottle. Ar- range according to sweetness In groups on various tables Refresh the taste buds anc clear the palate with a bite o cheese, a piece of bread or un salted cracker, or a little wa ter between wines. The crisp- ness of nuts is a good contras with the wine and the blani flavor of olives and celery alsi cleans the palate. In tasting wines the colo and clarity, aroma and bou qtiet, tartness, flavor, degree o sweetness and balance (har mony of bouquet, flavor anc aftertaste) are all to be con sidered. Judge the ivine first by it color. Hold light. Note some mysterious way, colo very definitely affects the tasb buds. Swirl it around in the glas .and sniff for aroma and bou quet. Aroma is the fragranc from the grapes' bouquet, the fragrance from fermenting ant the glass to thi color, clarity. Ill aging. Sip the wine and note th pleasant tartness or richness degree of sweetness, if any body (degree of fullness on tin palate, light or full thx distinctive flavor and after taste. One ounce of wine is qmte sufficient to pour for tasting purposes. Then the guests cai come back later to the wine o then- choice at which time pour three ounces. When figuring the amount of wine needed, re- member that a bottle holds about 26 ounces. The food selected for wine tastings should point up the flavor and bouquet of the wines and serve to clear the palate of the aftertaste of one wine Binger sewing machines are mndo right here in Canada. Use ihc Singer credit plan. Singer makes it easy. cl -Sir.gor Co.Trpjny cf C.Tn.Tda LIJ. COUEGE SHOPPING mil Ask about Singer Christmas Lay Away Plan Phono 327-2243 Open Daily 9 a.m. to 6 p.m.; Wednesday a _ 9 to 1 p.m.: Thursday and Friday flayer Magrath Drive and 20th Avenue South 9 a.m. to 9 p.m. before the taster tries another. Heavily peppered or highly spiced foods are not compatible with wines. Overly rich foods sate the appetite. Vinegary things are too strong and kill the ability of the palate to savor the wine. Dips _ and spreads should be made with a sour cream or lemon juice base. Avoid sticky pastry, its cloying quality will overpower tlie wins. CHEESE BEST Cheese is wine's favorite companion. Tlie lightest and most delicately flavored cheese should be served with the light- est dry wines. And chesses that are strongest and most definite in character should be served with the fullest bodied red wines. Those in the middle ranges should accompany wines that occupy a corres- ponding place in the range of nines. It is a good idea to combine a cheese from a certain coun- try with a wine of the same country. To make tlie tasting more interesting, label the cheeses with name, country of origin, and characteristic of each. If uncertain about an un- familiar cheese, taste to decide which wine it will complement. Keep cheeses refrigerated, individually wrapped in their own wrapper or in clear plastic film. All should be served at room temperature to bring out their full flavor. In a warm kitchen an hour on the average will be enough otherwise allow two or three hours for the hard- er ones. Soft cheese warms up in a third of the time it takes for a hard cheese to come into its own. Have enough knives or other cutters so that the same knife need not be used to cut more than one Cheese. Allow 2 to 4 ounces per person. Bread and unsalted butter has a most agreeable effect on very strong salty cheeses as well as the leaner and drier ones whereas the rich soft ripening cheeses do not need butter. A good rye bread or pumper- nickel cannot fail to be good with cheeses that are charac- teristically Swiss, German, or Dutch. And the French and Italian breads are always good with French or Italian cheeses and most other cheeses, too. Cheese in its natural state is generally served with red wine with unsalted crackers, rye, pumpernickel, French or Itali- an breads. If you feel heartier food is required serve ham and other lightly smoked meats, dips and spreads made with sour cream or lemon juice in- stead of vinegar, clams and mussels. With white wines serve cheese that is cooked such as ham or crabmeat quicke, a cheese-flavored savory, gou- gere (cheese cream oys- PRESIDENT RE-ELECT- ED L. C. Halmrast will serve a second term as pres- ident of the Original Pen- sioners and Senior Citizens Associ a t i o n. Other officers supporting him will be: Chris Peterson, first vice presi- dent; William Ryan, second vice president; Mina Jack- son, secretary and Mary Mac- Donald, treasurer. Councillors elected include Mrs. Ethel Warren, Tom Clay and Nora Williamson. Committee chair- men are: Mr. Peterson, Mr. Ryan and Mrs. Jackson, so- cial and entertainment, Mrs. Rose Chomiak, Mrs. Capewell and Mrs. Williamson, lunch; Mr. Clay and Mrs. William- son, concession booth, Mrs. Warren and Mr, Clay for membership. SEXUAL EQUALITY TORONTO (CP) Most sin- jle giris once feared the social tigma of pregnancy and felt juilty if they lost their virginity, >ut today "a lot of them are not ure if it's worth a To- onto doctor told the annual nccting the Ontario College f Family Physicians. Dr. Ted 'ross, who teaches a course In ex education to said ho birth control pill has acted ke "high octane fuel to the protest inovcm cut spurring them to high gear bc- i cause it permitted them sexual I equality. ter, shrimp, lobster or crab boucliees. If you have included sweet dessert and sparkling wines in the sequence it has been found most satisfactory to delay the opening" and serving of the wines at this table until to- wards tlie end of the wine tasting as an exciting climax to the party. Serve the sparkling wines well chilled, 40 degrees F; des- sert sherries and ports at G5 degrees F, or colder is de- sired. The double- and triple- crcme cheeses are very good with dessert wines, also pound- cake, not-too-sweet cookies, sherry cake or light fruitcake, grapes, pears, apples, and pis- tachio nuts. COMPANIONS Any or all may accompany wines. Try some of your own choice. Avoid cheese with a strong aroma. DRY RED WINES Blue, Danish, sharp, salty; brick, Canadian, semi-soft, similar to Cheddar; Cheddar, Canadian, semi-soft, to crum- bly, mild, medium, old; dun- lop, Scotch, zesty flavor; gor- gonzola, Italian, the most deli- cate of the blue cheeses; oka, Canadian, rich full flavor; Pont 1'Eveque, French, mel- low; port Salut, French, mel- low; riblochon, French, mel- low; roquefort, French, nippy, piquant; samsoe, Danish, semi- hard, semi-strong; tilsit, Dan- ish, semi-hard, piquant. MEDIUM DRY RED. LIGHT AND SPICY WHITE, AND HOSE WINES. Bel Paese, Italian, mild, creamy; brie, French, ripe creamy softness; buttercream, German, smooth, bland; cam- embert, French, soft, delicate' caerphilly, Welsh, mild, salty; danbo, Danish, mild, smooth; derby, English, mild; edam, gouda, Holland, nut-like, but- tery; emmenthal, Swiss, smooth, bland; esrom, Danish, bland, buttery; havarti, Dan- ish, mild to medium sharp; gruyere, Swiss, smooth, bland; mozzarella, Italian, soft, deli- cate, mild; laGrappe, French, soft.buttery. PORTS AND SID3RRIES Stilton, English, blue-grain- ed, rich, mellow; Cheddars, Ca- nadian, mild, medium, with tawny port' port French, bland, semi-soft, good pont 1'Eveque, French, goodlFrench, mellow; with sherry._______________ LETHBRIDGE: 613 4th Ave. S. BACK BY POPULAR DEMAND KING is coming. THERE WILL BE A ONE-DAY SALE AT MARQUIS HOTEL, Lethbridge Thursday, December 3rd 12 Noon p.m. JOIN THE THOUSANDS OF WOMEN NOW ENJOY., ING THE CONVENIENCE OF FANTASTIC TANK" CREATIONS! ft NATURAL LOOKING (feels and looks like hair, not straw) ft NATURAL COLORS (Including grey blends and frosteds) ft NON FLAMMABLE ft NEVER NEEDS SETTING ft PERMANENT ft NOT HOT ft LIGHT WEIGHT ft IDEAL AFTER SWIMMINO ft WONT SHRINK "You've seen the rest now come and see and feel the best" COME EARLY BRING A FRIEND MARK YOUR CALENDAR NOW! "MISS TANIS" MISS PRACTICE Reg Value ONLY SWINGER Reg. ONLY Ask About Our New PACKAGE DEAL For Only........................... (only available to those making wig purchases) ;