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1972-07 July Classic Newsletter

July 1972 Selection of Domestic Wine


The Parducci winery is strictly a family enterprise. The original vineyard was planted in 1921 in Cloverdale, California by Adolph Parducci. Adolph built the Ukiah winery in 1931, banking on the fact that Prohibition could not last forever. He was ready to open his doors on Repeal in 1933. Of four sons, two continued the interest in the business. John is the winemaker, and George handles the adminis¬tration.

Flora is a hybrid variety Semillon and Gewuerztraminer grape, devel¬oped by the School of Viticulture at U.C. Davis. The wine has the delicate, soft fruitiness of the Semillon along with the spiciness of the Gewuerztraminer. It has turned out to be quite an outstanding wine. Flowery nose, tremendous fruit, excellent balance of acidity, and clean taste. We recommend this wine be consumed young, since with age, the fruitiness may tend to disappear.

Serve well chilled. Great with seafood, chicken or light dishes. $2.40/fifth

July 1972 Selection of Imported Wine


Italy is one of the major wine producing countries of the world. The majority of Italian wine is consumed within the country. This is true not only of the tremendous amount of everyday table wine, but also of the great wines as the fine Bersano's of the Piedmontese District.

The soft rolling hills east and south of Turin is the site for our selection this month. A Barbera type wine, made from the slow matur¬ing Nebbiolo variety of grape (named after Nebbia, the "mist" because it is gathered late in the year, in the season of fog). The gem-hued velvety red wine produced is often called the giant of Italian wines.

Bersano Barbera Cascina Tranquillo, a rich hearty Barbera from Dr. Bersano's small vineyard. The Italian translation is "Quiet Vineyard". This soft rich wine takes you to the serenity of the Italian countryside. Enjoy it with a leisurely dinner of steaks, roasts, chops, cheeses or spaghetti. Serve at cool room temperature. (Salut) $2.49/fifth


Scallops in Wine Cream Sauce


Miss Gyl Rheingans, Sanger Winery Association, Sanger

Editor's note: Scallops in a wine-cream sauce, embellished with mushrooms and bacon bits are usually served with (or over) rice.

2 pounds sea scallops,fresh or frozen
8 slices bacon, diced
2 tablespoons butter or margarine
2 tablespoons minced onion
3 tablespoons finely diced green peppers
¼ cup flour
¾ cup chicken broth
1 cup light cream
1 (3-oz.) can sliced broiled mushrooms
½ teaspoon salt Pepper
3 tablespoons California Marsala Chopped parsley

Defrost scallops, if frozen; cut in half, crosswise, cover with boiling water,simmer 5 to 7 minutes or until tender, drain. Cook bacon until crisp, drain. Return 2 tablespoons bacon drippings to skillet, add butter, onion and green pepper. Cook until vegetables are soft but not brown. Blend in flour. Add broth, cream and liquid from mushrooms; stir until thickened. Add mushrooms, scallops, salt, pepper and wine. Heat to serving temperature. Sprinkle crisp bacon bits and parsley on top.

My choice of wine to accompany this dish: CALIFORNIA JOHANNISBERG RIESLING