ass a ean ee ov C8 -Sunday News. September 7. 1980 Even a cheap Bordeaux can impress your friends By PAT RICH Red Bordeaux wines are very hard to tell apart unless you are a true wine con- noisseur. The only guide = most people have is the price on the bottle and these days most people just take one look at that and forget the whole idea. To quote a handy wine guide, “Bordeaux has long been considered one of the center's of the world's fine wines, and is unmatched within France for both quality and quantity.” Which is why the prices of bordeaux wines can vary so greatly, and why there are so many of them. In Bordeaux. there are more than 35 wine districts, within which there more than 2,000 individually named chateaux or vineyards, all of which produce different wines. They range from the Chateau Lafite-Rothchild. which produces the finest ir the area, to wines that do not bear the name of any chateau at all and can come from anywhere within a specific region. Such is-the case with this week's wine a 1974 Bordeaux called Beau Rivage, which at $6.80 list price, is one of the cheapest Bordeaux one can buy. I am toid. Uniess one knows how to use the descriptive terms used to talk about wine, it ts very difficult to describe Beau Rivage in a way thai will make it comprehensibie to readers. It is also not enough just to say that 1s a dry red wine with an 1) per cent aicohoi wines NUTRITION NOTEBOOK by JOAN FIELDEN Our population is getting older and there will be more vintage years for a greater number of semor citizens in Canada during our future. Since 1900, statistics show that the number of folks over 60 has increased about twice as fast as the toto} population. Many of these persons enjoy good health .due in large part to theu purkuit_of sensible and sound = food habits. This is the best evidence that eaung habits have an important bearing on the origin and development of diseases usually associated with growing old. In contrast, ciuzens often health by many senior ask for ul whoring health hazards, cating tregularly, and kmiting their meal choice to the same unin- teresting food Monotonous diets are hkely to be deficient in one or more essential food nutmients such as protein, manerals, and vilamins Studies have shown that when one of these nutnents is missing. changes can occur — often leading to premature aging. There is simply no substitute for adequate nutrition because our billions and billions of vody cells need food with balanced nutments to keep them healthy. If you want to join the fashionable ‘older set make if a practice to select balanced meals, and en- courage grandma and grandpa to follow your lead. The older folks will need a few vanations to allow for dentures and slower digestion. But, the inclusion’ of minced and softer foods, and exclusion of harsh and gas forming foods, needn't change the basic pattern one iota! . Your balanced menu card should read something like this: Weli-cooked cereals and ennched white or whole grain breads. Plenty of animal protein aoe : Tr eaten content. But then a comment ot “Actually that’s not bad,” made by one taster is ab- solutely useless. A description of the taste | Ss “not grapey or anything” is slightly more helpfui, as is “dry but robust.” However, the overalt conciusion by the three people who tasted the wine was that it a good quality dry red with no unpleasantness about it at all - and enough Dody to make it worth the price. Having said ali thai. | Should inform you thai it ts being discontinued by the hiquor distribution branch Health for later years foods like milk. cheese. eggs and meat; Yellow and green vegetables, raw as well as cooked; Citrus and other' daily. Some nutritiomsts have knocked the almost traditional “tea-and-toast™ diet for older folks. But it has been shown that todays older generation may continue to depend on soft bread and crisp white toast to round out meals and snacks. Grandparents are indeed a fruits ‘'The Best Itallan Food in Vancouver’ 9°" {YOu keep saying that, not mel} IL CAPPUCCINO RISTORANTE ITALIANISSIMO 774 DENMAN ST., 669-0545 OPEN 5:30 p.m. Closed Monday : Xitehion Crap * Cabinet re-tacing * Traditional & Curapaan styling Manufacturers of Reynolds Cabinets Reynolds Furniture & Cabinet Co. sore ave worm van. 985-9527 SS and will soon, if not already be unavailabie. Because of its price it is a good wine to store and will last ap to 10-years. This is especially true since this year's grape growing season in France has been an absolute disaster and the price of wines from Bordeaux is likely to reach even headier heights than they are ai now. Unless one is intending to learn the different nuances of all five hundred bilhon or so (an exaggeration) Bor- deaux wines, Beau Rivage is a good choice. part of modern-day living, so encourage them to try balanced diets to retain the good life they deserve. And remember, sone day you may be in their shoes too because you cared enough about your diet and future. South Mall. \ Pain (woth syrup) 2 Bacon & Cheese Ham & Reeae 5 Gopucagus & Reese 3 Peafooa (freah dacty) 10 Raked Deafood Dpinach te Cheeoe wth DRG we . @opucaque & White Dauce G Mushroom & Whit. Dance v4 ‘ MNMushraom. Ham & Dauuce 8 Maat Saw & Reere waa hep t twe an en Blueberries for Fall e s A rich recipe Blueberries make perfect pies, tarts, jams, sauces. Take advantage of the good prices while blueberries are in season and can or freeze them for use in your favorite recipes. Here is a version of a New England rum pie with fresh blueberries folded into the rich, creamy filling. Chill thoroughly before serving. New England Rum Pie 1% cups graham cracker crumbs % cup soft butter or margarine 2 tablespoons sugar 4 packages (3 ounces each) cream cheese “ cup sugar 2 eggs well beaten Y% teaspoon rum extract 1 pint fresh blueberries, rinsed and drained Topping 1 cup (‘4 pint) sour cream . 2 tablespoons sugar 2 tablespoons sweet sherry (optional) In a bowl mix crumbs. butter and sugar. Press mixture into the bottom and sides of an ungreased 9-inch pie plate. In a bow! beat cream cheese until fluffy. Gradually beat in sugar. Beat in eggs and rum ex- tract. Fold in blueberries. Pour mixture into lined pie plate. Bake in a preheated 375-degree oven for 25 minutes or until filling is set. Remove from oven and cool ona rack. Ina bow! mix remaining ingredients and spread over pie Garnish with additional fresh blueberries. Chill until ready to serve. Makes one 9-inch pie. # 2-905 Centennial Rd. Vancouver We deiiver (vacuum packed) Where daw old breads and slightly damaged products are sold at up to n- Sat 9 30 - 5-00 50% of Sunday 12:00 - 5-00 288 Pemberton Avenue North Vancouver 926-4114 doe Branch Onson Doup ae | - \ wv 7> | Darky Poup 1-9D wee! 4 Gntreco “Oo | 5 | Quake Mortaine na re x» ov Meat Pe » 2 7s , 3 Soe ‘Rakes Nanagne 4 7 5 Bonorted Cold Meat Plate 5.04 y Pa ton RY B7> say | Pawar eapel 875 { Gea ade Danarey vate 2 7>| Hench Beef Dap so | Hoan Dauluds 2 20 Ham & Cheene ots Dauluo Ra, ” Chub “House we 75 Scoh Vat Plate (Lotkage heave) 32> Rain & Samat vos | (Sent Stal oe Dabmarune ee | we ; anne ae eos Pomel Dessert Crspee = io Ate wrest Os nS nef MH wabherry lin wasen) e 78 hee Cab. 193 POR Ruspherig lan wasen) ” 74 Dk 54 1 eek Raho fom se 7” Prot Pincel _ ‘ - \ Mem tl “pe $a cat 4 oe . mwoflass [Bale Caer Malude fy u8