Volume 92, Issue 45
Tuesday, November 24, 1998
sweet as it comes
A long time ago on a continent far, far away... wine was a part of every meal.
It is a period of revolution in the galactic wine industry. A small band of new world wine industries won their first victory against the evil European Empire with their 1995 vintage.
During the battle, the new world developed a powerful new ally the Ontario wine industry.
As citizens of this new ally it is our duty to strengthen it through relentless consumption of Ontario wines. In order to complete our mission, we must learn how wine enhances not only our health through its benefits to the cardiovascular, digestive and nervous systems, but also our enjoyment of the foods we eat every day.
Recent studies by medical droids have discovered that moderate consumption of wine one glass per day increases the amount of good cholesterol in our bodies. A study entitled "Wine, alcohol, platelet, and the French paradox for coronary heart disease" found the antioxidant compounds (specifically reservatrol) contained in wine were responsible for reducing heart disease by 40-67 per cent.
Medical droids have recommended the following wines to enhance the flavours of some popular student dishes.
Kraft Dinner With its mild creamy cheese sauce, a white wine with good fruit flavours and a buttery finish will provide an excellent match. An oak-aged chardonnay (shar-don-ay) is a good example of this wine. Thirty Bench Chardonnay and Chateau des Charmes Paul Bosc Estate would both work well with this student staple.
Pasta with tomato sauce Tomatoes dominate the flavour of this dish with their strong flavour and high acidity. A medium-bodied red with moderate acidity will be able to stand up to the forces of the tomatoes. Cave Springs Gamay Noir (gam-ay nwahr) and Lake View Cellars Pinot Noir (pea-no nwahr) both provide a good front line.
Pizza Again tomatoes are predominant, however the addition of toppings and spices gives pizza a stronger flavour than pastas. A more full-bodied red such as a cabernet (ca-burn-ay) blend or a baco noir (bock-o-nwahr) will enhance the enjoyment of any pizza. Inniskillin Cabernet Franc and Henry of Pelham Baco Noir will do the trick.
Stir-fry and Chinese food For most stir-fry, a good reisling (reez-ling) will be able to cleanse the palate with its firm acidity and citrus flavours. For spicier dishes, a gewurztraminer (gu-vurts-tra-meen-er) with its typical lichee nut, rose pedal and spicy flavour provides a better match. Hillebrand Estates Harvest Reisling and Konzelman Gewurztraminer both stand up well.
John Chirico's column appears biweekly on Tuesdays focusing on wine and food. He has received certification from both the Wine Council of Ontario and the Ontario Ministry of Tourism's superhost program.
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