C8-Wednesday, May 14, 1980 - North Shore News An iconoclastic guide to the drinking of wines By PAT RICH There is this sauve, sophisticated French wine expert who belongs to more wine brotherhoods thgn I can even begin to pronounce, sitting there telling me that I can drink my wine any way | like. I can’t believe it. I mean, I've been taught that wine is a sacred fluid that must be referently handled before being drunk in the specified manner. Yet Patrick Le Chene, who is responsible for promoting French wines around the world, and who was in Vancouver last week, tells me that all the sacred wine drinking laws are “nonsense.” “I think there is too much of that nonsense in Canada of; ‘Am I doing it the right way, and so rather than appear foolish I will not to it at all.” This, in Le Chene’s mind is obviously something we picked up from the English side of the family. “I do wish that the English would stop making a mystique and practically in some cases a cult about wine drinking and its rituals,” he says. RECIPE WINNER Health bread that’s The winner of our recipe contest this week is Mrs. G. Lynas with her recipe for No Fail Health Bread. Mrs. Lynas 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, 202- 1139 Lonsdale Ave., North Vancouver, B.C. V7M 2H4. Be sure to include your telephone number. NO FAIL HEALTH BREAD Raise 3 yeast in 1'4 cups warm water with 1'4 Usp sugar. Mix ‘A cup molasses 3 tsp. salt “All it does is to frighten people.” Le Chene says his job is to “try and burst these bubbles of self-satisfaction.” He says there are really laws of only two wine drinking. “Drink anything you lke (... as long as it’s French wine) and ensure that the wine you're drinking doesn't kill the food you're eating or visa versa.” “Il think its a lot of nomsense that you musn’t drink red wine with fish or white wine with meat,” he says. “There is a reason for it of course. I think you will find that meat on the whole has more taste than fish, white wine less taste than red wine, and you put the two lesser tasting things together.” But Le Chene says, if you like red wine then you can drink it with anything. “Wine is an everyday thing,” he says. And while Le Chene is promoting French wines, he isn’t too concerned with what type of wine British Columbians are drinking. “I'd rather see people drink pop wines than beer,” ‘A cup Margarine 3 cups warm water (melt margarine first in one cup hot water) then add 2° cups water. Gently mix three eggs in a small bow!. When yeast is ready add 4 handfuls wheat germ, 4 handfuls bran and 2 handfuls flax to hquid mixture. Then add yeast mixture and the eggs. Str well. Add 12 cups white flour. Mux and knead adding more flour until dough is elastic and not sticky. Coat with oil. Let rise 30 minutes. No drafts. Punch and raise 30 minutes more. Then put in pans. Raise 15 minutes in pans then bake 40 to 50 minutes at 350° approx. Bread falls out of LLAVUUAADANUANDADOEEADDEGGAUSUENUENAULOGUNUEOEEUEAUSEOGOUADEGUGAALOOUEOANOGuONONOGUOOOUEANONUEN Fresh Fruit Our season has opened and we are back tn full swing with a vanety of apples at reasonable WINE? WINE NOT? he says to me, as | guiltily sip on my beer. “(In case you doubt that anybody who can condone pop wines is really an expert, you” be happy to know that he went on to say: “Let’s be honest about it. You're pop wines ... I'm not going to say anything else without a lawyer.'') “It’s just the fact that you are making wines that makes you more able to understand faultless West Vancouver WONGS WOK Gourmet Cantonese Cursine LEMS OR Free, Local Delivery 926-7371 Seven days a week trom 4 30pm Alice ange ome tor prepay aban er ems (ORE IO Ore CATERING RANQUE TS FARTIES Autentc CHINESE FASTRIES DINING LOUNGE 16IP & Bellevue Times Square (Nex! to bQuu store Lunch Mon Fri 11 30-2 30 (nner @Qvary day from 4 30 Wee ate ee Vina dfs] Ll |dhrer Shipped directly by Okanagan Growers 8K, wine lore and more apt to drink wine.” Le Chene says that a person's taste in wine depends on the individual. “It's all relative.” “Personally I'm very fond of sauterne,” he says. “But there’s people I know, even in my own family, you give them sauterne and they'll say ugh! it's too sickening, loo sweet.” “But you will recognize the intrinsic value and greatness of a very good sauterne, of a very great burgundy ... or any wine. So you now have it from a permenant member of the Jury of the National Com- petition of French Som- * meliers. You can pull the cork out with a shoe string and drink it out of the bottle, served with corn flakes, and nobody can Say you're wrong. food The truth about mayonnaise — With summer just around the corner, the topic of food spoilage is once again at the forefront. Never leave food unrefrigerated for any length of me and be sure to defrost meat etc., in the ’ refrigerator. Another preventive measure which has been proven at a recent study at the Food Research Institute of the University of 106 West 3rd St North Van,B.C. Phone 984-9741 Ltd. DEALER FOR Gx) CABINETS a Now offering Formica $4 Tub Enclosures- Installed. Wisconsin is to add com- mercial real mayonnaise to salads of cooked chicken, ham, etc. Although, over the years, mayonnaise has been notorious for being the culprit of food poisonings, commercial real mayonnatse is actually a deterent for spoilage. 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