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Lewes, Delaware
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November 15, 2002     Cape Gazette
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November 15, 2002
 

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CAPE GAZETTE, Friday, Nov. 15 - Nov. 21, 2002 - 83 Wine Continued from page 81 is made. For example, a Chardon- nay or a Chemn Blanc is a varietal wine. Champagne made from 100 per- cent Chardonnay is not. Once I clarified terminology by doing a component tasting and an exami- nation of the sense of smell via my essence kit, we proceeded right to the tasting. Following is a list of the wines we sampled and my tasting notes as compiled from the group. The criteria I used was: 1. The wine should be characteristic of its varietal strain. 2. It should be readily available. 3. It should be reasonably priced. I am pleased to report that the au- dience found that most had met the standard. Elmo Pio Moscato, $8.99 for 1.5 liter bottle, was the first selec- tion. This wine had a fruity nose of peach and strawberry. It was sweet but it had a nice spritz of Study Continued from page 82 weeks treatment and this was like- ly to persist for as long as the study was in progress." While there are not as many studies on the medicinal benefits of vinegar (in particular apple cider vinegar) as there are for gar- lic, the few that do surface are im- pressive. At the Children's Hospital in Columbus, Ohio, for example, a group of pediatricians have suc- cessfully used diluted doses of ap- ple cider vinegar to treat ear infec- tions. And in other U.S. medical research, doctors found apple cider vinegar to be an effective treatment for jellyfish and Por- tuguese man-o'-war stings. Call for reservations 645-2373 108 2nd St. Lewes Recipes Continued from page 81 114 t salt 1 C light sour cream I large egg, lightly beaten Preheat oven to 325 F. Spray a 10-inch round cake pan with non- stick spray; line the bottom with a circle of wax paper. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 table- spoon of the beaten egg white; mix well. Press the graham mix- ture into the cake pan, using a fiat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mace and salt; beat 3 to 4 minutes. Add the sour cream and beat 2 to 3 minutes. carbonation to lighten it and many of the neophytes in the audience found it enjoyable. This wine was outside my criteria as it was not a varietal wine. I always bring something like this to a tasting as a palate cleanser or to illustrate base line comparison. "What's that," I hear being asked. Sorry, but my com- mand of the written word can't convey the information of a few comparison sips. I'll be teaching another class soon for the curious. Second, a Sutter Home Chenin Blanc at $6.99 was also fruity and slightly sweet. Drier than their white Zin but sweet enough to ex- cite this audience. The wine had a nice varietal nose and was well balanced. Third a Stone Cellars Pinot Gri- gio at $9.99 per 1.5 liter, I had dighted incorrectly. The nose was closed at first but came out as the wine warmed. The wine was bone dry which I had not expect- ed. It had good fruit, was thin and acidic. Great for poaching white fish and using the Fume for a beurre blanc. But vinegar is most renowned for its many uses around the home where it's most commonly used for treating acne, athlete's foot, burns; hives, headaches, stings, as well as many other applications. Mother Nature's original sweet- ener, honey, is being rediscovered as a natural source of energy which offers a unique combina- tion of nutritional benefits. Sugars are the fundamental unit of energy for our bodies. And re- cent studies suggest that this unique mixture of sugars which occurs naturally in honey (vorks  best in preventing fatigue and en- hancing athletic performance. In a recent analysis, Dr. Susan Percival of the University of Florida's Department of Food Sci- ence and Human Nutrition reports that honey contains vitamins, such as vitamin B6, thiamin, ri- Add the remaining egg whites and the egg; beat 2 to 3 minutes longer, scraping the bowl as nec- essary. Pour the filling over the crust. Bake until the center of the Next was the hit of the show. Turning l.zaf Riesling at $599 for a 750ml bottle was admired by all. The wine had a fuli fruit nose, a pleasing golden color, a bit of residual sugar and the acid to car- ry it. The wine had good body, a round mouthfeel and a clean fin- ish. For the price this is a very nice bottle of wine. At this point the audience turned on me. The next two wines were very dry and the audience definitely had a sweet tooth. By carefully explaining why the wines appealed to me I was able to win about 75 percent to my side. Suffice it to say they fell for the old "someday you'll thank me for this" routine. I guess it is true that as we age we revert to our youth. I do know that the red tasting on Wednesday will be ugly. Anyhow, number five was a Vendange Sauvignon Blanc at $5.99/ 1.5 liter bottle. I have served this many times with seafood to friends. They always are curious which boflavin and pantothenic acid, plus essential minerals, such as calcium, copper, iron, magne- sium, manganese, phosphorus, potassium, sodium and zinc. Although these substances ap- pear only in trace amounts and vary depending on the source of the honey, they still make a valu- able contribution to the body's overall nutrition intake. Because of the increasing de- mand for these three natural med- icines, Mother Nature's Country Kitchen, a modest Florida mail order company, has come up with the original idea of producing easy-to-take garlic, vinegar and honey pills in one convenient tablet - the only nutritional com- pany with such a product. To find more about MNCK, call 888-414-6625 or visit the website, www.mothernaturekitchen.com. cake is lightly set, about 1 hour. Cool completely in the pan on the rack, then refrigerate at least 8 hours before unmolding and slic- ing. wine is in the decanter. When I unmask the wine all are surprised. Vendange Sauvignon Blanc is a well made package. The nose is characteristic, clean with good fruit and a slightly floral under- tone. The wine is crisp and dry and goes well with sweet white fish; I especially enjoy it with rockfish. The last of the white wines I had chosen was a Vendange Chardon- nay at $6.99/1.5 liter bottle. This wine is so-so. I chose it to illus- trate that making one decent vari- etal wine doesn't translate into meaning all wines made by a pro- ducer in a price range are. a good buy. All of the folks at the class were over-exposed to Chardon- nay. Most of them don't care for it. When out in company they just go along with the flow. I ex- plained that Chardonnay, espe- cially pricey selections, were made to drink alone as a prepran- dial libation. Generally they are not a thoughtful choice to accom- pany a meal, unless it is lobster or something with a big buttery sauce. All promised to order some of the varietal wines we had tasted when out with friends. I reminded them that a little knowledge can be a dangerous thing and that they should only select wines and vin- tages they had previously tasted. "Why is the vintage impor- tant?" I will be covering that when we sample the "reds". Be seen by you next week. I I I TRY OUR SUNDAY SUPPER MENU 4.8:00 PM i Atlantic Refrigeration k Air Conditioning, Inc. 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