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Lewes, Delaware
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October 19, 2001     Cape Gazette
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October 19, 2001
 

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76 - CAPE GAZETI, Friday, Oct. 19 - Oct. 25, 2001 Wine Continued from page 75 have several reasons to share with you. First and foremost, these wines are made in a very wide range of styles, unlike most other varietal wines which are similar to each other. This is confusing to most of us who have grown accus- tomed to the averaging down of the other great whites. Those who manufacture Pinot Grigio, Ries- lings and Chardonnays have al- most lost their inclination to sur- prise. Second, Sauvignon Blanc is especially difficult to Vinify and there are probably a bunch more poorly made, average wines than great. The varietal properties are very difficult to control. In fact the word sauvignon itself means to savage, as its English transla- tion. When not handled properly it is bitter, vegetal and overly herbaceous. These negative char- acteristics have made buying Sauvignon Blanc a dicey business for us consumers. Just to show an example of this difficulty, did you know that: Fume Blanc, Graves, Pouilly Fum6, Sancerre and Sauvignon * Division of public health hosts food safety conference Delaware Health and Social Services' (DHSS) Secretary Vin- cent Meconi will help Delaware's Division of Public Health (DPH) and the Delaware Food Safety Council (DFSC) recognize Food" Safety Week with a statewide restaurant operators conference mid-September. More than 3,000 food establishment permit holders were invited to attend the event, held at the Sheraton Dover Hotel: Dover. Focused on the theme "Reduc- ing Your Risks the New Food Code Way," the conference edu- cated food establishment opera- tors about current trends in food safety and allowed restaurants and food-industry groups io show- case their food safety initiatives. Participants can attend a morning session featuring recent develop- ments in reducing foodborne ill- ness. Staff from DPH's Office of Food Protection showed food service operators how to apply key public health interventions to reduce risk: Meconi addressed participants and members of the Delaware Food Safety Council and read a proclamation declaring Septem- ber 24-28 as Food Safety Week in Delaware. The DFSC also con- ductqlts quarterly meeting, fea- turing presentations and panel discussions with several of Delaware's food safety leaders. The council is an eleven-member group that advises DPH's Office of Food Protection on statewide food service issues. Blanc are all vinified from the same grape? The varietal name. of course, is Sauvignon Blanc. Here at home the number of pro- ducers has grown from 12 in 1971 to over 230 today. As the grape has become more familiar, our growers have discovered that the key to good Sauvignon Blanc is proper trellis management and growth control. Even with this scientific approach more and more producers are reverting to the good ole boys methods and it's about time. You see, in the case of wine, (get it) these good ole boys don't drive around in pickups with Rapa Scrapple or soft crabs. No, they eat frogs legs and large cloves of garlic fried in butter. For more years than USA has been around their forebears have been blend- ing Semillon and Sauvignon Blanc about 25 percent to 75 per- cent and aging it awhile in oak barrels. They call it Graves. We pronounce that Grahv. It was so delicious, made that way, that Sal- ly's dad took the time to write about it 210 years ago. You would think that endorsement from one of the fathers of our country would have been enough to set our vintners on the right track. Wrong again Rolo; as usual we just had to try to improve the product. Where in the past we have enjoyed some success with this type of tampering in other ar= eas, when it comes to wine mak- ing, we continue to revert to the tried and true. Does Meritage ring a bell? In France it is called Bor- MONDAY $10 SPECIAL ENTREE NIGHT 37 Balamere Avenu, .,mmaans atcumed Casu00, Comf00-t0000 o" affOr0000ab00e in the Heart of Pboboth Beach _ Breakfast. Lunch  Dinner Friday, Saturday and Sunday MONDAY $10 Spedal Entree Might RESERVATIONS CALL 227-4143 "The Original" Dcli Rt, 1Li Beach -- NOT A FRANCHISE.,.WE ARE A FAMILY TRADITION FOR 3 GENERATIONS, -- Visit us at one of out 3 upstate locations: Casapulla's Elsmere CasapuUa's North CasapuUa's Glctscow Phillip & Junction St. . 2700 Concord Pike Rt, 40 & 896 AAAA A A A deaux. Where is this all going? What the hell is he rambling about and which wine is he touting this week? Sendal from Simi Winery in Sonoma, California is the bell- wether of the USA attempts to make this wine. The wine is in short supply but well worth the ef- fort to find. Sendal describes a sheer silk fabric that was used for fine clothing in Medieval times and announces the silky texture of the wine. These wines, unlike most Sauvignon Blancs, are barrel -aged in new French oak. Due to this the wines bottle age very well, up to 10 years. Try to find the '94, which many regard as the vintage of the decade. One hun- dred percent of the juice Was fer- mented in French oak barrels. 70 percent of which were new. This was an attempt to match the rich- ness and intensity of the fruit. The wine was then barrel-aged for eight months "sur lies" with a stir- ring regime to impart a creami- ness and silkiness while integrat- ing the fruit and oak flavors. The wine is brilliant, Clear, with pale golden highlights. It has aromas of pears, honey, vanilla, lime and fig. It is smooth and silky with a lovely long finish. I would not consume any of these under five years old unless it was offered to me by a friend, in which case I would fbrce some down. If you enjoy soft crabs or crab- cakes sauteed in a little oil this is a pluperfect match. If you use butter or bacon grease, stick to Chardon- nays. Russian Caviar * Foie Gras Smoked Salmon * Exotic Meats 162 Rehoboth Ave. Rehoboth Beach, DE ! 9971 3 02 - 2 2 6- SQUARE www.redsquarecaviar.om ES FISHHOUSE: 1130 Highway One 5 Ilq)ts, Lewes, DE 644-0708 I I I I I I HALIBUT $8.99 lb. I I I f I Options: Mahi mahi, squid rings, shrimp I I 1/2 red bell pepper, thinly sliced I 3 tablespoons green onion, thinly sliced I Sauce I .2 tablespoons rice vinegar I 1 1/2 tablespoons lite soy sauce I 1 teaspoon sesame oil I I 1/2 teaspoon dried red pepper flakes I I I . 1 pound halibut I t,1 tal)lespoon oiive dl I , 1/4 cup water or low-fat chicken broth I , 2 teaspoons fresh ginger, grated I , 1 clove garlic, minced I , 1 cup broccoli flowerets I , 1 cup carrot, thinly sliced I I DIRECTIONS I I Cut fish into 1-inch boneless cubes. I Combine sauce ingredients in bowl. iAdd halibut to bowl to marinate. I Heat oil in wok or deep fry pan over imedium heat. Add water, ginger, and igarlic. Saut 30 seconds. Add broccoli, icarrot, and red pepper to pan and stidry 13 minutes. i I Add marinated halibut, sauce, and I I green onion to wok and stir. I Saut 3-6 minutes or until halibut I flakes when tested with a fork. Serve I immediately. I 6 servings. I 146 calories per serving, 5 gm total I fat, 1 gm saturated fat, 24 mg chdes- I terol, 191 mg sodium. I ILl a[:&,/l=.l..1 a'-L' ='t i1.] ! [,...,1 -.. I,,] I i ,.=, =-. t,z-B :t:..]] ,z I I