A chocolate Bordeaux
and a Bojo to go, please

By TERRY LAVENDER

THE WORLD is coming
to an end.

Marketing officials at an
Ontario winery have
decided, for some perverse
reason known only to
themselves and _ their
therapists, to pollute their
wine with water.

Considering most Ontario
wines (and for that matter,
the majority of those from
B.C.), perhaps that isn’t a
bad idea. But it’s the prin-
ciple of the thing that
worries me. But first, the

concoction to be called — in
the best nouveau chic
tradition — Club Spritz. This
evil mixture will have five
per cent alcohol.

Brights plans a major
advertising campaign in
Ontario, showing the drink
being served chilled or over

a smal] glass of Club Spritz.

The Globe goes on to
report that “Club Spritz is
not designed for the table or
lunchtime market, although

skewed towards the female
market.”

In Ontario a 750 mi bottle
will cost an astron

$2.95, with a larger size (the

STRICTLY FOR MEN

Sure bet for the oyster lover

home from delivering him to
the airport I picked up a
carton of oysters.
There’s a supper dish I call
“Oysters Casino” to myself,
and it goes like this: chop up
a couple of strips of bacon
and allow them to cook
about fifteen minutes on
medium heat. They'll be
done, but sot hard. Lift them
out on to paper towel and
discard the fat.

While this is going on, put
the oysters in a strainer over
a small bowl to catch the
drainings, known as
“liquor.” Gently feel the
oysters all over, especially
the frilly parts where bits of
grit and shell sometimes take
sanctuary.

You can broil them in any
sort of small shallow oven

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arrange the cleaacd oysters
ee

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Globe does not specify)
going for $5.65.

To repeat, the world is
coming to an end.

It’s all part of a trend
among wineries to go for a
largely untapped market —
young, upwardly mobile
people, concerned about
calories and too much
alcohol, and who don’t like
the ‘heavy red wines or
‘sour white ones.

Wines are being
sciously designed for these
people — wines that are
heavy on the bubbles, light
on the alcohol and are cold
enough to dull any hint of
strong or subtie flavor.

Two other trends are
worrisome — the tendency
for small wineries to be
bought out by soft drink

ies and breweries,
and the marketing of wine in
cans.

The future, alas, is easy to
see:

Wine will come in dif-
ferent flavors. In fact, you'll
probably be able to buy
‘Party Packs’ — e.g. six
strawberry and six blueberry
— nicely chilled and in

three or four to a fan-shaped
scallop shell. Offering the
finished dish in such style
gives your “Casino” a bit
more lustre.

Share the bacon pieces
over top, as well as two
finely-chopped green onions
(or chives) and the liquor.
The last step is to pour over
top some white wine,
preferably dry, up to half a
cup (125 mL) but not enough
to wash everything out on to
the floor.

Be sure to give the broiler
time to heat up, and check to
see that the rack is about six
inches (15 cm) from the
element. Enjoy a pre-
prandial libation during this
period, set the table, pour a
glass of wine, and then sct
the oysters in the oven. As
soon as they have plumped
up and lost their shine, about
five minutes’ time, thoy’re
ready to cat. Oh. Oh. Oh.

5-9527

convenient pull-top cans.

Advertisements will be
similar to pop and beer
commercials — young, well
groomed people having lots
of fun and fit and
then retiring to the porch for

a _well-earned giass of

adapt or perish in the new
market. Anyone for a
chocolate flavored

Names will have to be
revised as well. Who could
ever remember a tongue
twister like Paradies
Tropfchen-Weber Tissera-
nd. Even regional names will
have to go. Beaujolais for
instance.

Once they halve the
alcohol content, and make it
a fizzy low cal mineral
fortified grape beverage, it'll
be known as Bojo — easy to
ask for when you're in a
hurry to get to the beach.

So go ahead, Bright , do
your worst. Just give me a
bottle of Chianti Ruffino and
a dark cellar where I can
wait for the world to end.

How good. How could one
resist them? (It's easy if you
go to Alberta!)

Don’t think [Pm narrow-
minded about “Casino”
style. TU enjoy oysters
whatever you do to them, or
if you serve them raw, with
lemon and buttered brown
bread.

And Il hang around and
be a real nuisance if you dip
them in beaten egg and
crumbs and offer them to me
fried, Tartar sauce on the
side. Stewed, just until they
plamp up, in cream with a
lump of butter; scalloped, in
layers of soft seasoned
buttered crumbs; wrapped in
bacon and grilled, to
become “angels on horse-
back” nestled in a bed of
buttered ch and baked
in a ramekin.

Talk about an oyster
freak! Ever have a
Hangtown Pry? Mmmmmm.

TIO FELL AVE.
~ NL VAN,

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C9 - Sunday News, February 21, 1982

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