This leaves wc ge for every.
__day-consumption, with wines

of good sound commercial
value. -In ‘this _catepory’ are
the wines “of British

Columbia and ‘Most. wines .
from. ; France, - Germany, ,

ltaly and California.
‘The. taste and quality of

contributing its ing i its owh. - bar

Finally, when the wine
leaves the cellars and enters
the trade channels, it is

_\ subject to innumerable

the consumer — where. again

7

can. influence _

‘Then, after the grapes are
harvested, the wine makers

further
variations in flavours," ‘by
different. methods of “fér-
menting, aging (in both cask
and bottle) through storage.

d

-

—
‘ eer

pleasures of food, :to. en-
courage. relaxation ‘and to
aid digestion. Each of.us has
the tools necessary to judge
wines: sight, smell, taste and
touch.

> Sull, ‘one's enjoyment can

(tasting! ’ oo

names of ‘wine. appreciation ~
courses and wine societies, m

And, if you “have aniy”

queries . regarding wine,

please addressthent to mein

_ eare: of this. paper.

Good luck and od

banding All these factors |

. Sugars, acids and enzymes,

‘which continue to change in:

response to their handling
and environment.

There should De no

mystique in the selection of
wine. Wine is meant to be

_of grape.

be enhanced by- knowledge
e€ growing
(viticulture) (and wine
making (vinification). And,

. one’s taste can become. more
famous.

sensitive (the
“educated -palate”) if one

-attends wine tastings: con-

ducted by a knowledgable
host.-

A good avenue | of
_,education is the winery tour,

and many wineries offer |

enjoyed, to complete the- conducted tours to groups.

by Molsonis

1

be

TANETS
SS hel

SEs

the Bay Food Services

Mnidsons Bay Company,

* 4to8 p.m. _
at all Bay Buffets
3 course dinner

served with soya Sauce, sesame seeds,
and a fo

Come enjoy the feast!
There.are nine delicious Chinese dishes
to choose from, and the prices will save
you a fortune, cookie!