1972-04 April Classic Newsletter
April 1972 Selection of Domestic Wine
BEAULIEU ESTATE BOTTLED CHABLIS, 1970
Resembling a French white burgundy in general character, this Chablis is made from carefully selected white wine grapes grown in favorably located well-tended vineyards of Napa Valley. It is produced, carefully matured and bottled in the cellars of Beaulieu Vineyard.
This ever popular dry white wine is well balanced and dependable.
Serve well chilled with fish, shellfish, chicken and light foods in general.
April 1972 Selection of Imported Wine
CHATEAU DE PIZAY, 1970
From the south of Burgundy, between Macon and Lyons, come the wines of Beaujolais, which are among the world's most popular red wines. The fruity, flowery quality of Beaujolais makes its great success understandable.
Among the nine recognized "crus" or growths of Beaujolais, one of the most famous is Morgon. Alexis Lichine, in his well-known encyclopedia of wines, points out that "the largest top-quality estate of the Beaujolais is at Villie-Morgon and is known as the Chateau de Pizay."
The history of this majestic chateau begins in the 11th Century; it dominates the vineyards which surround it in the foothills of the Beaujolais mountains, in the heart of the Morgon. From the watch towers of the great keep, built in the 14th Century, one can look down at the formal gardens, with their trees trimmed and spaced to resemble the pieces on a chessboard. (An original en¬graving of the Chateau appears on the de Pizay labels.)
Two outstanding wines are produced at the Chateau de Pizay from its 280 hectares of vineyards (the largest single plot in all Burgundy), which are planted with the "Gamay du Beaujolais" variety. One is Morgon, which in this Chateau bottling is a remarkable fresh, substantial wine. It possesses a strength and vigor, without being heavy, which is exceptionally pleasing. It is hearty, and the very name Morgon is used in French to signify that the wine ages very well: "il morgonne" (it morgonizes), say the vintners.
Serve at room temperature, with all red meat. $3.19/fifth
77 MALAGA COVE PLAZA, PALOS VERDES ESTATES, CALIFORNIA 90274 • (213) 375-5116
Mrs. Reginald Gianelli, East-Side Winery, Lodi
Editor's note: This casserole dish is assembled in layers—chicken, tortillas, cheese and green chiles—with a dry white table wine as the seasoning that blends the unusual flavors together. It's ideal for the main dish of a buffet supper
4 whole chicken breasts Wrap chicken breasts in foil and bake 1 hour in a moderately hot oven
(or 8 halves) (400°). Cool, bone and break into large pieces. Mix soups with wine and
1 (10½-oz.) can onion. Cut tortillas and chiles in strips. Layer ingredients in a casserole,
cream of celery soup starting with small amount of liquid and ending with cheese, in this
1 (10½-oz.) can order: liquid, tortillas, chicken, chile, cheese. Bake uncovered in a mod
cream of mushroom soup erate overi (350°) for 1 hour.
1¼ cups California Chablis
1 large onion, diced
1 (7-oz.) can green chiles
1 pound Cheddar cheese,