f .
Wine knowledge a? 6esf remains unobtrusive
This is the last of" a seven-part series on wine by Fine
Arts staff member Larry Kubert.
By Larry Kubert
Wine seems to be a very complicated and difficult
subject to team about This is mainly because people
insist on making wine into something larger-than-life.
Wine is a subject that should be approached and
studied in the same manner, that it is drunk in small
quantities. Wine and wine knowledge is meant to be
enjoyed and consumed at one's own rate, not anyone
else's.
If wine interests you, there are many books and
much to learn about the subject And the learning
process can be quite an enjoyable one, so long as one
doesn't become a wine bore in the process, talking
constantly about wine just to hear his own voice.
Even worse than the wine bore is the wine snob who
believes his is the last and final word on wine. The
poor fellow should be put out of his misery.
No one knows everything about wine and
certainly not the wine snob. Like all good things, an
interest or knowledge of wine remains unobtrusive
until it is needed.
There is one facet of wine which I purposely have
left until this time, and after just finishing talking
about the errors of wine snobbery, I may be accused
of committing this sin. In any case, the wines I have
left until this time are America's wine answer to
Tang pop wines.
Now I know many people like these types of wine,
Boones Farm Apple and Strawberry Hill, Cold Bear,
Spanada and, yes, Cold Duck, just to name a few.
Perhaps they have their place, but not as table wines.
Maybe they're permissible for parties. Pop wines
are easy to mix with other alcohol, present no special
storage or' serving problems and, probably most
important, are cheap. And wfien you're a poor college
student that's a real concern ,
Also pop wines are, much-more convenient, than
true wines!,' There's VVo-, problem with correct
etiquette. ' v'v '
I've drunk pop wiei at several parties and found
them enjoyable. But'th're not all they're cracked
up to be. Pop wines are' the Tastee-burgers of the
wine family,, and if you prefer Tastee-burgers to
prime rib-go to it.
Hopefully, tbebest thingthat can come out of the
pop wines is thtf p&bple might become interested in
wine and, usingvthjSm as. a stepping stone, move on to
the better real wfries. "
Believe it 'or; not lre- ooJy one rule when it
comes to dealing., Vthwe.i' Whatever suits you.
However, there acwrf?B5tr,Vons 00 wh'ch wine
goes J3ettwijvr4vyhb Vs'that,- have, become.,
estate,,..,.. . J pefplWU T Tol fcvk ;
the progressforch odSJ-- l2fit,-st: before red, dry
before sweet, light before? full, Vdung before old. This
is working under 'the principle that one should move
from the less interesting wines to those which possess
more flavor and complexity.
An easy solution to the problem of deciding which
wine to use is to $ecya', champagne or rose with
everything. This "c;'b' done, but shows a lack of
imagination. , , '' '
A Riesling or ablAJslarr white wine is nice with
d'oeuvres but re?rWmbe.i Wine doesn't mix with
them. Although no wine is needed with soups, an
amontillado sherry or a Madeira is permissible.
Simply prepared fish goes well with a Riesling,
Chablis or a Moselle, but if the fish has a rich sauce it
would be better to go with a German Rheingau. Dry
sherry often is better when the fish is oily. Chablis is
the traditional wine that goes with shellfish and
oysters.
A light red Beaujolais or Bardolino, or a white
Rielsing or Graves would go well with light flavored
pork and veal. A light Burgundy, such as a Macon or
Volney, is a good accompaniment to baked ham. If
the ham is cold, try a chilled rose.
Either red or white wines can be served with
chicken and poultry, depending upon the way the
fowl is prepared. A spicy Alsatian or German wine is
good for goose. Roast chicken or roast duck is very
good with a red Bordeaux, while chicken prepared in
a sauce calls for a white Burgundy. A Moselle or a
chilled rose are good with cold chicken.
Any type of beef or lamb go best with a fine red
Bordeaux or Burgundy. Stews can be served with a
Beaujolais or a light red Graves.
Pheasant or quail is complimented by a light red
wine such as a Volney of Burgundy or a Bordeaux
Claret, while strong game like venison or wild duck
requires a fine Burgundy.
Any Italian meat dish with a spicy tomato sauce
should be served with a Chianti or a Valpolicella.
Almost any type of cheese goes well with a
full-flavored red wine, but stay away from pungent
cheeses like Roquefort or Liederkranz, because they
will overwhelm the flavor of the wine.
hors d'
salads and
antipastb and mbu
buldn't be drunk
For dessert a sweet wine is appropriate. With a
cake, souffle or fresh fruit, a Sauternes, Madeira (bual
or malmsey), cream sherry, Spatlese and Auslese
Rhine wines are excellent Port is perfect to sip while
you're nibbling walnuts or other nuts after the meal.
The words "wine cellar" usually conjures up
images of dank, musky cellars covered with cobwebs,
where hundreds of bottles of wine are stored, and at
least one murder is committed. Sorry -it doesn't have
to be that way.
A wine cellar or library can be started with as few
as four or five bottles. And it doesn't have to be
( 91 A YOUNG AND
V OBJECTIVE VIEWPOINT
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page 2 ' 'r. - ' i. 4(
subterranean (how about a closet?) If you buy wine
you need a proper place to keep it, so if you don't
have a cellar or a closet, small wooden bins or racks
are available for bar or counter tops.
Whatever method you choose, the temperature for
the wines should be relatively cool, and it should be
dark. The darker the better-certainly do not stand
wine in direct sunlight.
All table wines should be stored on their sides so
that the cork is kept in contact with the wine. In this
way, the cork remains moist and doesn't dry out. If it
did, air might enter the bottle and spoil the wine.
White wines should be on the lowest level of your
rack, with champagne and roses coming next, and the
red wines at the top.
Finally, when you're out buying wines, don't go
down to the corner off-sale beer joint. He may have
some relatively good wine around, but chances are he
doesn't know a thing about wine and can steer you
wrong. In addition, you have no idea what kind of
care he's given the wine.
Find yourself a reputable wine merchant. Take my
word for it, there are a couple in town. Go in, get to
know him, browse through his stock just for the fun
of it, ask him questions. He'll be more than happy to
help you.
And once you establish yourself with him, he'll
look out after you, try and help you solve your wine
problems. And most of all, he'll try to satisfy you,
because you're one of his special customers.
"Come, thou monarch of the vine,
Plumpy Bacchus with pink eyne!
In thy fats our cares be drown'd
With thy grapes our hairs be crown'd:
Cup us, till the world go round."
Antony and Cleopatra, William Shakespeare
Salud!
( Student co-op plans
contract negotiations
The ASUN student cooperative board of
, directors hopes to begin contract
negotiations with Lincoln businesses in two
or three weeks, according to board member
Pat Dyson.
"It's hard to specify when total operation
(of the co op) will begin," Dyson said. "It
could be a month; it could be longer,
depending on the responses, we get from
businessmen."
Essentially, the contracts would guarantee ,
businesses "a fair percentage of the students'
business and sizeable publicity" if discounts
are offered to students with co-op ID cards,
Dyson said.
ASUN Student Services has compared
prices at several stores. Co-op board
members plan to offer contracts first to
stores offering the lowest prices, Dyson said.
The co-op has been filed as a nonprofit
corporation and lawyers have completed
bylaws, Dyson said.
The co-op also has ordered an ID card
machine that takes pictures and embosses
cards.
doily nobroskon
c.'tQr',nJchi,f: J,U QrJf- MnB0'"fl Editor: Tom Laniworth. N.wt
Editor: Randy Bum, East Campu Editor; John Ruunogl.
d-lIl!r,ni!.lLRcPr1tf,: BwtBckr,8tvt Arv.n-tt., Mich.. I (O.J.
Ron c7inJ:n. m! 'h,n,' Chrla H.rpr, Jan. Ow.n., Ad.ll. Waek.r.
Hon Chnganp..!. N.wt an ttant: Mart I ..um. ci .... . :
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IV 1 i 7v coordinator; Bill Ganzcl
vi'wt. wan L.BUVIV, rnoToarinnari' an n
' r-' " w win w aji it vi
Photography
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wf,ti? LJT,Ad,n- Accountant r.prn.ntatlv.t: Rob-rt
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daily nebraskan
triday, november3, 1972
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