C8 - Sunday, June 20, 1982 - North Shore News CALONA WINES Don't let the label fool you By NANCY WEATHERLEY HAUT VILLAGES, Sommet Rouge, Cuvee Blanc, Schloss Laderheim...the names sound like the ex- pensive end of the imported wine display in the liquor store. But close inspection of the label shows the line of tiny type at the bottom whispering the fact that the wine is a product of Calona Wines made in Kelowna B.C. Perhaps it is just an ex- tension of the national Barbara-on-the-Travel-. page expatiated a short time back on the big role food plays in taking outward journeys. The paella in Madnd, oh those Lisbon squid, Hong Kong dim sum, and deep-fried parsley in Tranna. They conjure up the place, the away-from-home, the holiday essence better even than the piles of snap- shots. Take Prince George. Well, all right, if that’s the way you feel, but I was born there, and got to pay a brief visit late in May. (The North was barely greening.) Not being much of a meat-eater, I have a littke trouble in the B.C. Intenor pleasing my own interior. My mind's cye is full of the wild mushrooms and Saskatoon-berry pies of my childhood, but the reality of the menu is that the fish offered will have been frozen. But Mhrabile dictu! they had black Alaska cod, and 11 can survive freezing. It was boiled, the waitress said, but ilo was very good to eat. though served with mushy mashed potatoes instead of plain boiled-1n-thetr-jackets, with lots of butter Man, that's soul food. I buy the thickest piece | can find, and mnse it well under the cold tap before putting iC on lo a picce of foil either in a baking dish or in Food tor thought tveryone on fhe North Shore could De reading your menu by 10 o clock Sunday momung = if a had been on (M3 paye May we take vOut Ofer ww ‘ all display edvertising 980-0511 identity crisis which has plagued Canada for years that B.C.s biggest winery seems so self effacing. The Californians, who have admittedly been making good wine for much longer, have the right idea. Rather than pushing the European factor which is at the root of all their grapes, they have branched out. The fruits of their labors tend to advertise the winery name first, giving their wines a national distinction that ours fai) to advertise. Then they may call the wine after the generic name of the main grape used - as in Christian Brothers’ Cabernet Sauvignon or Paul the electric frying pan. (Purely the lazy cook's answer to clean-up time.) Then milk is poured over the kitchen ranger by Eleanor Godley and around tt to a depth of an inch (2 5 cm) and ut either goes into a JSOF (180C) oven crabmeat with st i Guppy’'s Original Seafood Restaurant 148 East 2nd St., North Vancouver PRESENTS Phone In and Take Out CASSEROLE SERVICE! Seafood At Its Best At Economy Prices' just $7 50 per Ib (serves 2) rKULT OF THE SEA CASSEROLE A gourmet combination of Pacific shnmps. _ clams and Ling Cod. gently sauteed ‘ots and finished in a white wine sauce CALL GUPPY'S SEAFOOD CONVENIENCE LINE 980-5274 Masson’s Pinot Noir. It gives the consumer a better idea of what is in the bottle he’s about to buy than a pseudo German label announcing the contents of the bottle to be something called Festspiel does. The fact that the Americans make. American wine doesn't seem to bother them a bit. But apart from such wines as Baby Duck, which wouldn't dare masquerade under French plumage, the majority of Canadian wines seem to hide an inferiority complex under disguises and assumed names. Which is too bad. But, to come to the point Fish, fresh from the Caribou for half an hour or spends the same amount of time in the electric pan at the same temperature. At the end of the thirty minutes. one tests for flaking, as for all fish cookery. pulling the flesh gently apart with the tines of a fork. If the fish “flakes” easily, it's time to eat. (And the potatoes take half an hour to boil, too -- you know that by now.) The knowledgeable proprietor of the fish-shop at 14th and Lonsdale once suggested covering the fish with thinly sliced onion and then wrapping everything in foil to bake. Certainly it makes a good dish, but to me it was a bit strong. The fish itself is so flavorful it seems a shame to boost it further with the onion. On the second mght of this mini trip into nostalgia, at the Red Coach Inn at Hundred Mile (where are you, when we need you. Metric Man?) tt was “scallops en brochette.” Boy, this isn't the Canbou | They, too, knew survive - -- a i ee ee ee ee me ee ome $1.00 OFF 22 ie. minimum CASSEROLE COUPON Offer Crcnod | til June both GREAT VALUER! 8 19) of this article, Calona Wines is celebrating its 50th an- niversary this year. They hold about 40 per cent of the B.C. wine market, and their popularity seems to be growing. While in a reception celebrating the anniversary, last week, I discovered a leasant surprise in Cuvee Blanc. It’s a Champagne-type sparkling wine which I would have no qualms about recom- mending as a change from the Cordoniu, Asti- Spumanti, and Henkeli- Trocken wines that so many of us use as substitutes on Champagne occassions. Cuvee Blanc would be freezing without mushy or dry. broiling, with bacon and green pepper. rendered them very tasty. My interior was so surprised it touk ona load of banana cream pie by mistake. You don't have to bar- becue skewered stuff, you can do it at broiler level in the oven if you preheat fifteen minutes and then remember to leave the door open and roll the stuff around fairly frequently. If you like to include mush- rooms, do them on the side, brushing them with some of the juices, or with melted herbed butter. Next tume you come over you must look at the snap- shots. getling andthe perfect for toasting the bride or a similar sparkling wine event. And it costs only $3.95. Calona Wines can't compete with the best of Europe’s wines but they do make a respectable domestic wine and should announce it right on the label. Fresh Black Forest Cake for Dad only $9.95 Or try our Strawberry Shortcake Cointreau Cake Oscarsson's 288 Pemberton Ave., N.V. 980-7031 or™ Open Sunday 11-5 p.m. 980-1510 SUSHI, SUKTIYAKI, BEEF - TERIYAKI japanese restaurant LICENSED PREMISES 180 EAST 2ND ST. 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