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Wine consultant Ted Appleby shows how to

rate

4

a wine for its colour and appearance.

No mystery in wine |

By Ted Appleby

Surprising as it may seem,

there is no mystique in
evaluating wine: In fact, the
only tools necessary are
sight, smell, taste and touch.
And to enjoy wine, you don'l
necessarily have to engage
all four senses at once,
. The first assessment of
wine comes through the eyes
and concerns ils  ap-
pearance, which should be
clear, A wine containing
suspended matter is not a
clear wine and would
therefore lose points,

‘The eyes also take in color,
which is traditional, ac-
‘cording to the type of wine,
and can range through
shades of straw, yellow,
gold, amber and red.

Some red wines when
young will have a purple
tinge, This will disappear
when the wine ages, even-
tually (if left long enough)
taking on a brownish tinge.
Tais touch of brown denotes
avery old wine. Both red and
white wines, if over-exposed
to air, will spoil; reds fading
and whites turning brown
with oxidization.

To smell the wine is |

probably the most revealing
of all tests. So itis now time
for the nose to enjoy some of
wine’s virtues, or to detect
‘ts vices,

. This part of the test is to
evaluate the aroma and
bouquet of the wine.

Aroma is derived from the
grape. For example, a
Riesling wine should have
the characteristic aroma of
the Riesling grape. It
requires only a little tasting
practice to acquire skill in
detecting this. Bouquet is

derived from many factors, .

but chiefly from aging, both
in cask and bottle. Wine will
sometimes develop what is
referred to as ‘‘boitle
bouquet”,

When evaluating a wine
for aroma and bouquet,
never fill the glass to the
brim. Pour only enough wine
to be able to swirl it around
without spilling. This action
releases the bouquet.

ILis now time to place your
nose in the glass and inhale
slowly and deeply. What will
fill your nostrils will be a
bouquet — a combination of
all the perfumes in the wine.
If the bouquet is un-
detectable, it is possible lhe
wine is too young or too
“liule’ — a term used for
describing a wine that is

insignificant.
There may also be
detectable odors, such

yeast, which should have
disappeared during aging, or
an excess of sulphur-dioxide,
which is used to kill harmful
bacteria, And any wine can
be spoiled by a bad cork,
giving it a mouldy odor.
Now it is time to taste the
wine. Take «a generous
mouthful and roll it around
the mouth, to reach all the
laste buds. The taste in the
mouth will confirm the in-
formation given by the nose.
As the wine in the mouth
makes its impact, you ask

your senses: [5 this a
generous or a meagre wine?
How dry, how acidic, how
astringent is it?

This test should be
repeated, for wine's laste
often changes and develops
as the bottle is consumed.

What al first may seem to
be a meagre: wine can
sometimes develop into
something better, A tasting
technique used by many, but
requiring a little practice, .is
to suck a little air over the
wine in the moulh, The
purpose of doing this is to
aerate the wine, lo reveal
hidden aromas. .

The sense of touch comes
into play when the wine is
put into the mouth. In
describing the feel of the
wine in this situation, we
speak of ils body, which is
determined by many factors,
including lhe amount of
alcohol in the wine. If low in
alochol, the wine is thin and
would be described as
having a “low body"’. Body is
also based un the feel or
texture of the wine,

One more treat is in store:
with the disappearance of
the wine (by swallowing) we
are lefi with the after-tasle,

possibly the = greatest
pleasure of all, as lingering
fragrances peermeate the
mouth and nose.

All this may sound very
complex. Actually it is not,
for the more wines tasted,
the more expert you become.

When asked how to acquire
a knowledge un wine ap-
preciation, | suggest lasling
as many wines as pussible,
repeating the process as
many Limes as possible.

However, doing this on an
individual basis can become
quite coslly, especially when
one purchases a highly
priced wine that proves to be
unpalatable, Besides, it is
nol much fun tasting alone.

A good plan is to form a
small group of wine-loving
friends, meeting at regular
intervals to do tastings.
Each person brings a dif-
ferent wine. This way, one

Gets to taste a number of

wines for the price of one
bottle,

Ideally, the group should
not exceed six in number.
Small groups are more in-
timate; therefore more
serious thought is given to
the subject of wine ap-
preciation.

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blocks. 125 atiractively appointed air-conditioned rooms, studios, efficiency
units and suites - each with private bath, color TV and phone. Dining
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$1,000.00 MAIN PRIZE

Bingo Every First Saturday of Each Month
$100.60 Door Prize at Each Bingo

- Yoth Game $500.00 1t won in 50 numbers or less, decreasing $100.00 a
number fo $100.00.

00 p.m. at Veritas Hall- Oct. 7, 1978

He cleaned up

LONDON (AP) — In the
discreet world of the super
rich, nubudy looked twice at
Richard Jeakings as he
popped in and out of Lon-
don’s opulent art galleries
and smart shops carrying an
G.d Masler, a rare print,
perhaps an antique Chinese
porcelain vase or two under
his arm.

No one bothered to say bou
to him as he strolled out of
the store with a silk Kashmir
carpet which 10 minutes
earlier had been nailed tu the
flour of Harred’s rug
department.

Bul the 33-year-old part~
time art teacher and painter
‘came to an ignominous end
when he was spolted taking
liquid dishwashing svap and
fluor polish withoul paying
for iL.

He failed to make his geta-
way ona bicycle, one of four
he used,

Jeakings was sentenced to
three years in prison, or-

dered to pay $3,000 toward
the cust of prosecution, and
$1,000 toward his legal aid
afler pleading guilty
Tuesday tv 23 uffences of
theft in central London from
May 31, 1975, to last Jan, 24
when his spree came to an
end.

“I walked into some of
those places and out again
with the must incredible
things and the assistants
never saw me," Jeakings
tuld Britain's domestic news
agency, the Press Associ-
alion. “At times—and I know
this sounds slrange—I [felt
invisible, The invisible
man.”

About 1,100 stolen items
were recovered from his
London apartment by police.
An ‘‘exhibition’’ was held at
Marylebune police station
and experts frum London’s
tup art galleries and stores
were inviled te view the
merchandise and identify
their properly.

VANCOUVER (CP) —
A British Columbia
Supreme Court actiun
says thal the provincial
guvernment enslaves and
fails to pay the minimum
wage lu patients al the
forensic psychiatric in-
stitute in nearby Co-
quitlam.

The aclion was filed by
Anthony Lemay, who is
detained in strict custody
al the inslitule where
patients are held whu
have been found unfil to
stand trial un criminal

Not that crazy

charges ur found not
guilty by reason of in-
sanity,

Lemay says thal as a
scullery labourer at the
institute he has been told
by staff members that if
he dves nut work he will
be punished by being
detained in the ward and
having his pay reduced.

He says patients being
held in strict custody are
threatened with harsher
terms of custody and pay
reduction fur any refusal
tu work,

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won.

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p Hidden somewhere in the
Paper are two Terrace
phone numbers.

Find them, andif oneis yours you've

Pick up your tickets at the Herald
office, 3212 Kalum SL.

_ THEATRES
eC PASSES

thkh&ektkkhikkitkkkkkik

|

at

BANQUETS
CATERING

DANCING SPACE AVAILABLE

HECTORS

INTERNATIONAL CUISINE
MON-SAT. 5 PM - 11 PM '

Phone 638-3141
4620 Lakelse Avenve |

LAKELSE
HOTEL

THE PLACE FOR

WEDDING RECEPTIONS
PRIVATE PARTIES

ae.

ae.

(————$ tS

The Herald, Friday, October 6, 1978, Page 7

First aid course 1s
offered by college

Fur those peuple in-
teresied in obtaining an
Industrial First Aid ‘C'
ticket, St, John’s Ambulance
has arranged for several
first aid COUFSES ty be of-
fered through the Nurthwest
Community Cullege in the
near future.

The first course will be
held at the college on
Tuesdays and Fridays from
7to9 p.m., commencing Oct.
6th, and ending Dec. 12.

The next course will be
held al the college in Prince
Rupert, commencing Oct, 16.
This course will be run from
Monday to Friday, 8:30 a.m.
tu 4:30 p.m., and will finish
Oct, 27.

Two cuurses will be run at
the Terrace Holel com-
mencing Nuv. 13, and Nov.
14, The Nov.13 course will be
held Monday and Wednesday
nights from 7to9p.m. It will
run until Jan, 31, 1979. The
Nov. 14th course will run
Tuesday and Thursday
nights from 7 to 9;30 p.m.,
and will end Feb. 1, 1979.
These classes will lake a two
week Christmas break from

FEIT ARERARAARASEEEEAR ARRAS

Tillicum “Twin Theatres
Ltd,

4720 LAKELSE AVE.

Dec. 20 until Jan. 2.
The registration fee for
these cuurses iS $135.00.

he Mast Farncaes Basket an the arid *

“Veta Mion,

It's time to call your
Welcome Wagon hostess.

Lols Mohninger - 635-5309
Evelyn Anweiler 635-5571

Se

PHONE 638-8111

SHOWING AT 8 P.M.

OCTOBER 7

Thank God It’s Friday

OGTOBER 8-14
Convoy

OCTOBER 7

“OCTOBER 7
Houso Calls

OCTOBER 8-10
Straight Time

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The Swarm

| Le Gondola

VENETIAN

“CONTINENTAL ATMOSPHERE”

Ment $0 Ine Rupes Mater ian
Drengoming the Martour

DINING LOUNGE

DINE IN OUR EXQUISITE
VENETIAN DIKING LOUNGE

Open 6 30a. 1014 Rem.

FOR RISERVATIONS

same 624-2621 or 624-3359

[ee

Terrace Timbermen take on the
Kitimat Winterhawks in an exhibition

game, Saturday
Terrace Arena,

Minor Soccer Tournament starts 9:30
a.m, Saturday at Skeena Field.

Masters teaching course at the

8:30 p.m, at the

Terrace Bowling Alley, this weekend.
For more information phone 635-5911.

4826 Hwy. 16 W.
Terrace, 8.6,

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