Jet-setting grape travels

IF you just couldn’t
squeeze in time swilling
and schmoozing at any
of the events during
wine festival season, be

of good cheer.

Holding a little mini-testi-
val at home can be as much
fun and more instructive. [t's a
geod way to make the
acquaintance of some out-of:
the-ordinary wines in a relaxed
ammosphere that doesn’t over-
whelm their unique character
with the sheer volume of more
familiar types and styles. A
couple of odd reds Pve dug
out of the bins lazely that offer
big character at bargain prices:

Alabastro Alentejo 1996
$13 (Portugal)

This may be the first ripple
in the “new wave” of noton-
ously conservative Portugese
wine-making, Aside from Port,
which is an‘English religion,

Portugese reds typically takea |

“love me or leave me” attitude
- in admirable defiance of inter-
national trends. Made in the
same old way from ancient
local grape varieties whose
_ names nobody but locals can
ronounce, they tend to taste
ike “Primaveia” and “Better
Primavera,” though the
reserve Garrafeiras can achieve
- ardelicate.“poumade” with age
that some critics compare
favourably with Bordeaux.
Most of it never gets the

John ‘Moore.
WINE SPOTS

chance, its lifespan shortened
by barbecue-wine pricing.

This one’s a weirdie; the
ubiquitous Cabernet
Sauvignon has somehow crept
across the Pyrenees (probably
via underground rhyzomes or
an X-Files episode) and colo-
nized a litde corner ofa vine-
yard belonging to the big
Caves Allancia firm.

The result is Alabastro, a
unique blend of Cabernet and -
two local stalwarts, Periquita
and Trincadeira. Initially, the
jet-setting Cab dominates
both nose and palate, with just
an intriguing hint of “some-
thing clse.” By the time you're
halfway through the glass, or
bottle, depending on your per-
sonal cruise-control, the
“something else” has
announced itself in sibilant
Tortugeses the hefty just off-

rty” signature notes of
nt old vines emerge. A bit of
a May-December marriage
that really works. Interesting,
robably prophetic and the
Best part is that the Portugese
are in all likelihood too con- —

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servative to get carried away
with it.

Montepulciano Aglianico
San Giorgio 1997, $11
(Italy)

Another oddball, this is my
current secret vice, On its
own, the Montepulciano grape
produces buckets of cheap,
indifferent carafe wine from
the Central-East coastal
region, particularly Abruzzi.
But the roots of the Agtianico
grape pre-date the Romans,
reaching back to the Etruscans
and the days when Sicily and
most of southern Italy were
Greek colonies.

In the deep south, the relic
Aglianico stands distinctly.
apart from “Italian” (Roman)
wines in the famed Aglianico
Del Vulture, a dense, dark
challenging wine not for the
faint of heart. This wine has
the unmistakable stamp of its
elder parent; a rustic “ropy”
texture and deeply concentrat-

“ed berry/herbal notes which

tift the pedestrian
Montepulciano to new .
heights.

Wonderful wine for chew- *

ing on between bites of spitted -

and grilled steak perched on
chunks of Calabrese bread, a
handful of olives and sorac
good olive oi for dipping.

‘The label is a replica of St.
George (San Giorgio) killing
the Dragon. A couple of gins
es of this and you'll know’
what he did with it after.

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MALL

Downtown by W, Georgia
687-8822
FAIRCHILD PLAZA
corner of Cenble & Brosdway
a72-208a9

CAPILANO MALL
(Between Sears & Bootlegger)
#%04-935 Marine Drive

990-0823

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METROTOWN
CENTRE MALL
(Near ABW & The Book Warehouse)
437-9878
80s W. BROADWAY
(Comer of Willow, by Canada Trust}
875-9932

The beautiful location and gorgeous
Westcoast architecture of the building
were the inspiration behind Blendl’s
Bistro Bakery. Boris and Monica Schaffer,
West Van residents and 14 year restaurateurs,
had their curiosity piqued each time they drove b
the empty building situ-
ated along the winding
and scenic Marine
Drive in West
Vancouver. The stun-
ning backdrop of
Thunderbird Marina
made it even more
enticing.
After some investigation,
Boris Schaffer and co-owner Fernando Blend! opened
Blendl’s Bistro Bakery. The bakery offers home baked breads,
muffins, cookies, croissants and the menu is increasing daily. The
j bistro offers breakfast, lunch and dinner and food is also available
for take-out.
Blend!’s offers a unique assortment
of specialty items including salad
dressings, fruit salsas, and herbal
teas from the Yukon.
Chef, Patricia Blendl is a
graduate of the Pacific
Culinary Institute and
adds a wonderful,
authentic Mexican
and Spanish flair to
many menu items.
You can enjoy fab-
ulous huevos .
rancheros, as well as
traditional breakfast
items, while delicious
-homemade soups, salads
and deli items round out the
lunch menu.
Dinner includes a wide variety of food including barbequed chick-
en, tacos and nightly specials such as an incredible Paella.
The owners of BlendI’s have tried to make their bistro bakery com-
fortable for everyone, including hooks for dog’s leashes outside, ta
comfy couches, magazines and board games for children and fami-
lies to enjoy reading or
playing inside. Jazz
Night takes place on’
-Thursdays from 7:30 pm J
i and will begin by featur- |
ing some local-talent.
Come in and enjoy coffee |
and dessert or adeli- fi
cious meal beside the
cozy fireplace. A relaxed, -
comfortable experience
and fabulous food await
ou at Blendl’s Bistro.
Bakery. at 5775
Marine Drive in
‘West Vancouver.

2 medium coffees and
2 home baked cookies for

SIF somurday, May 29/99,

9am-Spm only