By PAT RICH

Let’s review a wine shall
we.

First the essentials,
namely the background
details about the wine.

These should include
country of origin, type of
wine (red. white etc.), grape
variety if known, year of
vintage, and fast but not
least, price.

In this case, the wine is
Casal Garcia, a Portuguese
white wine, of the type
known as Vinho Verde.

While some people will
immediately see that this
means ‘green wine’, realize
that green is not one of the
acceptable colours of finer
wines, and therefore avoid it

like the plague,
be wrong.

True, Vinho Verde means
green wine, but green in the
sense that the wine is bottied
within a few months of
vintage.

It is bottled in the nor-
thwest of Portugal which is
noted for “their refreshing
acidity” (the wine not the
residents).

Although Vinho Verde
can be red or white, the reds
are rarely exported (ac-
cording to my handy wine
guide).

One more thing before we
taste it - the wine is currently
listed at $3.90.

Now, the actual review of
the wine, of which there are
three parts - colour, bouquet

they would

and taste.

Looking at our bottle of
Casal Garcia we see that it is
bright and very clear with a
slight sparkling quality. This
is due to malolactic fer-
mentation and gives the wine
what is known as a ‘natural
petillance’.

The bouquet, when one
sniffs at the wine, is very
fresh and fruity.

Taste of course is the most
important element and
before we do this the wine
must be chilled.

I offer you these three
descriptions of the taste,
from different individuals:

“Crisply acid with a slight
petillance,” “full-bodied and
a bit sweet,” and “acidic with
a slight fruitiness.”

A WINE

Or, what to do even after the beer strike

The slight carbonation
and newness of the wine is
what makes it_ really
refreshing and this is one of
the perfect wines for a
summer afternoon.

It is acidic enough that
food will complement it’s
taste very well.

That, in short form is a

wine review.

Dip your toast and add nutrition

Build a nourishing
breakfast to brighten up
sleepy appetites with this
easy recipe incorporating
milk and eggs
seasoned dip for

into a
bread

slices. Pancake mix is the
key ingredient for
smoothness.

BATTER-DIPPED TOAST
(Makes 6 Servings)

250 mi pancake mix
5 ml cinnamon
2 ml nutmeg
250 ml milk
2 eggs
12 slices day-old bread

RECIPE WINNER
A salad with a bit extra

The winner of our recipe
contest this week ts Mrs. D.
Odin with her recipe for
Curried Shrimp Salad. Ms.
Odin wins a voucher for $10
worth of meat of her choice
from THE TOWN BUT-

CHER LTD., 1254 Lynn
Valley Rd. North Van-
couver,

You could be our next
winner. Send your favorite
recipe to the NORTH

SHORE NEWS RECIPE
CONTEST, No. 202-1139
Lonsdale Ave., North
Vancouver, B.C. V7M 2H4.
Be sure to include your
telephone number

Carried Shrimp Salad
3 cups cooked macaroni
1'4 cups shmmp (fresh)
¥%. cup celery

finely chopped
2 chopped green onions
1 tomato chopped

into small pieces

‘A to “s cup mayonnaise

Place pancake mix, cin-
namon, nutmeg, milk and
eggs in large mixing bowl.
Beat with rotary beater until
smooth. Dip slices of bread
into batter; drain off excess
batter. Bake on lightly
greased preheated griddle
(350°F.) or in lightly greased
fry pan over medium heat
until golden brown, turning

1 heaping tablespoon
curry powder

1 tsp. salt

‘4 tsp. ground pepper

Mix last 4 ingredients then
add to remaining ingredients
and mix again. Garnish with
parsley and refrigerate.

Lend a hand
to clean @p)ur land!

lf CUCINA.

is the cooking
of Italy...

Agnello alla Finanz CTA — small nick of spring lamb bastrd with olive cil

herbs and mustard . oven baked and served with a made sauce

fe Ta

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a suggestion of garlu

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Spaghertunt alla Carbonara — Spaghettunt wuth bacon qq and «hecse,
showered with freshly ground black pepper

and many other superb Italian specialties

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North Vancouver

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Dinner Tuesday to
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Reservations
and Directions

only once. Serve with butter
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. The Range That Breathes

C11-Wednesday, August 20, 1980 - North Shore News

food

Snappy salad crepes

You'll score high with the
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chicken salad-crepe partners
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Phone 984-9741

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