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1972-08 August Classic Newsletter

August 1972 Selection of Domestic Wine


The name Freemark Abbey implies a monastic order. Actually, the name is a combination of the owner's names Charles Freeman, Mark Foster and Abbey, the nickname of Albert Ahern. The new owners apparently liked the original name well enough to apply it to the second generation of wines which includes Chardonnay, Cabernet Sauvignon and Pinot Noir. The vineyards are located east of Rutherford and extend from Napa River to Conn Creek, exposing the vines to a variety of soil types.

Lot 92 is the second lot of the 1969 Vintage and is from Conn Creek soil. The wine is soft and dry, mouthfilling and complex with just a hint of honey in the nose and taste, (the result of botrytis on the grapes). It finishes clean with a lingering aftertaste of Reis-ling character somewhat reminiscent of Rhinegan. Its color approaches gold. (Its time in oak was 6 months and it was bottled in August of 1970.) Serve chilled with fish, shellfish or poultry. Enjoy! $3.50/fifth

August 1972 Selection of Imported Wine


This Chateau is located in the Commune of St. Laurent in the Haut-Medoc controlled region of Bordeaux. Wine has been produced in this area for more than 2,000 years. The red wines from the Bordeaux district are called Clarets and are revered world wide. Incident¬ally, the people who inhabit Bordeaux, live longer than anyplace else in France!

Medoc is the most important district of the Bordelais region. Only clarets are produced in the 53 Communes which make up the Medoc. For a wine to be labeled Haut-Medoc the wine must be of grapes from that premium area, made according to prescribed methods, contain stipulated amounts of alcohol, fruit acids, tannin, etc.

This Claret is a fourth growth wine. It is young, and is just beginning to develop its interesting complexity from fine breeding. It will age well, should you consider to save some. Serve at room temperature with red meats. Bon appetit. $4.95/fifth


Honolulu Chicken


Mr. and Mrs. Rudy Windmiller, Almaden Vineyards, San Francisco

This is our own combination, especially appreciated because it does not have any added fat. Editor's note: A touch of spice, and the use of red table wine for flavoring is unusual and good.

2 large fryers, cut up
2 cups California Burgundy or Claret
½ cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon sugar
fresh or dried
1(81/2-oz.) can pineapple slices
Crushed garlic or garlic salt to taste

Place chicken, skin side down, in oven pan (about 16 x 11 x 21/2 inches).Prepare marinade of wine and all other ingredients including syrup from pineapple slices. (Keep slices for garnishing.) Pour marinade over chickens. Leave several hours or overnight in refrigerator. Bake 11/2 to 2 hours or just until tender in moderate oven (350°), turning pieces after one hour. About 15 minutes before serving, put quartered pineapple slices into the baking dish; use later for garnishing; add sprig of parsley on plate. This is 1 teaspoon grated orange rind, also excellent for serving cold because the marinade jells.

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