September 1972 Selection of Domestic Wine
MIRASSOU ZINFANDEL 1969
Zinfandel is the leading red wine grape of California in acreage, pro-, duction and originality.
It varies considerably in quality and character, the best coming from the coastal counties. It can be a wine of peculiar charm, fruity, zestful and aromatic with a raspberry-like flavor. It is essentially California in the type and has the great advantage of being remarkably inexpensive.
Mirassou Vineyards grow about 90% of the grapes used in the making of their varietal wines and have spent over one hundred years in deter¬mining which varieties grow the best and produce the finest wines in the Santa Clara Valley.
While the legal minimum requirement for varietal labeling is 51%, the (varietal wine from Mirassou Vineyards is bottled at nearly 100% from the grapes.
September 1972 Selection of Imported Wine
ALSACE WILLM GEWURTZTRAMINER
In 1919 the Alsatian Vintners realized that their unique climate, cou¬pled with new winemaking methods, could produce a desirable fruity wine. They replanted all of their vines, training them to grow on parallel sets of wires to encourage their growth to six or seven feet. The struggle to reach the sun increased both yield and fruitiness by exposing more leaf and vine to the elements and insuring maturity of the grape and vine.
The secret of Alsatian wines is the direct road from vine to bottle; clean gathering, immediate pressing, minimal handling, aeration and single racking. Bottling takes place early, around eight months after vintage.
These wines are characteristic for keeping the full freshness and fruitiness for up to twelve years. As one further precaution, Alsatian wine corks are extra long to protect the precious fruitiness from air.
A very rich fruity full bodied wine with a deep flowery bouquet. A taste to be long remembered. Enjoy!
77 MALAGA COVE PLAZA, PALOS VERDES ESTATES, CALIFORNIA 90274 • (213) 375-5116
Napa Valley Meat Roll
Mrs. William Bonetti, Charles Krug Winery, St. Helena
This dish can be made a day in advance and reheated very slowly before serving.
1 (2-lb.) piece round steak(about ½ inch thick)
2 onions, sliced
¼ pound mushrooms
1 green pepper, sliced
3 tablespoons butter
1½ cups fine, dry bread crumbs
1 (2-oz.) jar stuffed olives,drained and sliced
2 tablespoons butter
6 tablespoons olive oil
Few leaves of sage,rosemary, oregano and a sprig of parsley
2 cups California Burgundy
Pound steak until thin; rub in salt and pepper. Saute onions, mushrooms,and green pepper with 3 tablespoons butter and spread it on steak; cover with bread crumbs; blanket with a layer of sliced olives. Roll meat and tie roll firmly. Flour outside. Brown in butter and olive oil. Add herbs.Add wine, bring to boil, then cover and simmer about 3 hours.
My choice of wine to accompany this dish:CALIFORNIA ZINFANDEL or GAMAY